Tomato and Cheddar Galett

 Tomato and Cheddar Galett

Ingredience:

1 1/2 cups cups rainbow (multicolored) cherry tomatoes

1 frozen Pillsbury pizza crust

1 cup cup shredded sharp white cheddar cheese

1 tablespoon finely chopped fresh chives

Directions:

1.) Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Cut tomatoes in half; place tomatoes cut-side down on paper towel-lined plate; let drain 15 minutes.

2.) Place pie crust on cookie sheet. With rolling pin, roll into 12-inch circle. Reserve 2 tablespoons of the cheese for topping. Sprinkle remaining cheese over center of crust to within 1 1/2 inches of edge of crust. Top with tomatoes, cut sides up; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3.) Fold 1 1/2 inch edge of crust over filling, pleating crust as necessary. Sprinkle tomatoes with reserved cheese.

4.) Bake 27 to 32 minutes or until crust is golden brown. Let stand 15 minutes. To serve, cut into 6 wedges. Garnish with chives.