Inspiration Guide

39ninjakitchen.com
TOMATO GALETTE
DIRECTIONS
1. Preheat oven to 400°F and line a baking sheet with
parchment paper.
2. Install the disc spindle in the 72-ounce Pitcher. Place
the Reversible Slicing/Shredding Disc, shredding side
up, on the spindle. Install the feed chute lid and place
the cheese in the feed chute. Select DISC and press
START/STOP. Use the pusher to push the cheese through
the chute. When processing is complete, remove the lid,
disc, and spindle. Transfer cheese to a bowl and set aside.
3. Reinstall the disc spindle in the pitcher, then place the
Reversible Slicing/Shredding Disc, slicing side up, on
the spindle. Install the feed chute lid and place 1 piece
of tomato in the feed chute. Select DISC and press
START/STOP. Use the pusher to push the tomato
through the chute. Repeat with remaining tomatoes.
When processing is complete, remove the lid, disc, and
spindle. Transfer tomato slices to plate lined with paper
towel to absorb moisture.
4. Roll out the pie dough on the prepared baking sheet.
Evenly cover with cheese, leaving a 1
1
/2-inch border.
5. Arrange the tomatoes on top of the cheese, then
season with oregano, salt, and pepper. Fold the edges
of the dough up and over filling, overlapping as needed
to create a 1
1
/2-inch crust.
6. Brush the dough with the egg, then chill in the
refrigerator for 10 minutes.
7. After 10 minutes, place the baking sheet in the oven
and cook for 1 hour, rotating halfway through. When
cooking is complete, remove from oven and allow to
cool before serving.
INGREDIENTS
4-ounce chunk smoked gouda cheese
1
1
/2 pounds heirloom tomatoes, cut in half,
ends trimmed
1 store-bough pie crust, thawed
1
/4 teaspoon dried oregano
Kosher salt, as desired
Ground black pepper, as desired
1 large egg, lightly beaten
PREP: 15 MINUTES
CHILL: 10 MINUTES
COOK: 1 HOUR
CONTAINE R: 72-OUNCES PITCHER
MAKES: 6-8 SERVINGS
POWER BLENDER & PROCESSOR PITCHER EXCLUSIVE
REVERSIBLE
SLICING/
SHREDDING DISC
72-OUNCE
PITCHER