It’s impossible to leave the Farmers Market at this time of year with anything less than several kilos of tomatoes. The array of varieties in September is dizzying. Of course I always buy way more than I can possibly eat.

Whenever I buy too much of any fruit, the answer is always a galette. (free form tart). Why not a savoury galette with tomatoes? I start with my favourite galette dough. It has a bit of cornmeal in it for a touch of crunch and some sour cream to add richness and tenderness.

Feel free to use whatever tomatoes you have on hand. I made some larger galettes with regular sized tomatoes and a few smaller ones with cherry and grape tomatoes.

The galettes come together quite quickly. Basil pesto, grated pecorino romano cheese and some milky ricotta form the base. Tomatoes go next. The rim of the galette is brushed in egg wash and sprinkled with Everything Bagel Seasoning. (poppy seeds, sesame seeds, dehydrated onion, garlic and salt.)

I like to lightly salt the tomatoes after slicing them and lay them on some paper towels for a few minutes. This helps to release their juices so the galette isn’t too juicy. About 50 minutes in a hot oven and they are done. I love them best just warm or at room temperature, which makes them a great make ahead meal.