This brie and sun-dried tomato galette recipe features the creaminess of brie against the warm and bright flavor of sun-dried tomatoes, wrapped in a flakey crust. Use a gluten-free crust to make the whole recipe gluten-free.
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These cold days of February, when the winter feels long and summer seems years away, always put me in the mood for warm comfort foods, and flavors that remind me of summer.
This sun-dried tomato galette recipe is one of those easy little dishes that fits the bill for both of those requirements, and does it so darn well.
To me, there’s not much that’s more comforting than warm soft cheese, and flakey pie crust. Add the warm and bright flavors of good-quality sun-dried tomatoes, and it makes me feel I could almost close my eyes and wake up on the sun-drenched patio of some lovely Mediterranean villa.
This is the kind of food that helps me hang on until spring.
The recipe makes two small galettes, like the ones in the photos. As a snack, party-food, or brunch side dish, it serves 8-10. Make the portions a little heartier, pair it with a salad or some braised veg, and it makes a very nice lunch for 4.
My kids would both happily gobble down a whole galette themselves. These really are so good.
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Served warm and gooey, this galette is delicious right the way it is. BUT – if you adore high-quality, fresh olive oil as much as I do, and really want to feel like you’re living it up in the Mediterranean countryside, consider giving it a drizzle of really great olive oil right before you dive in.
If you’re gluten-free, the only adjustment you need to make for this recipe is to use a gluten-free pie crust dough. You can use either a store-bought pie crust dough, or I’ve linked to a good basic recipe for gluten-free crust in the recipe notes.
I hope you enjoy this brie and sun-dried tomato galette as much as we do!
Brie & Sun-Dried Tomato Galette
- baking sheet
- parchment paper
- Rolling pin
- 1 Pie crust dough for a single-crust 9-inch pie (Use a gluten-free crust to make this recipe gluten-free)
- 8 ounces Wheel of brie
- 3 ounces Sun-dried tomatoes
- 2 Tbsp High-quality olive oil
- 4 teaspoons Fresh chopped rosemary
- Pre-heat oven to 375°.
- Divide pie crust into two portions. (This recipe makes two small galettes, and you'll prepare one at a time.)
- On a sheet of parchment paper, roll half of the crust into a circle, about 7" in diameter.
- Carefully slice the wheel of brie in half, horizontally. This will give you two circles of brie, half the thickness of the original wheel. Place one half of the brie rind-side-down in the center of one of the pie crust circles.
- Arrange half of the sun-dried tomatoes over the brie. (If tomatoes are large, use kitchen shears to snip them into small pieces or strips.)
- Sprinkle the brie and tomatoes with half of the rosemary, then drizzle with half of the olive oil.
- Working your way around the circle, bring bare edges of pie crust up to overlap the edge of the brie. (If your crust is particularly delicate, using the parchment paper to help lift each section of pie crust can really help keep a the crust from breaking as you're doing this.)
- Repeat with other half of pie crust, brie, and remaining ingredients, to make two galettes.
- Using the parchment paper, slide each galette onto a rimmed baking sheet (or pizza stone), and brie is soft and bubbly and pie crust is golden brown – about 18-20 minutes.
- Let cool slightly and serve.
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