Ingredients
1½ pounds beefsteak tomatoes, sliced to ¼-inch thickness
1 teaspoon kosher salt
½ teaspoon black pepper
1 refrigerated pie crust
½ cup shredded cheddar cheese
1 large egg
1 teaspoon basil
1 teaspoon thyme
Instructions
- Prepare the crust: Unroll the refrigerated pie crust and place it in the air fryer basket lined with parchment paper.
- Draw out tomato moisture: Arrange tomato slices on a tray, sprinkle with salt, and let sit for 10 minutes to release excess juice.
- Prebake the crust: Air-fry at 320°F for 5–6 minutes until lightly golden.
- Top the crust: Sprinkle with cheddar, basil, and thyme. Arrange tomato slices evenly on top.
- Brush edges: Beat egg with 1 tablespoon water and brush along galette edges.
- Air-fry again: Cook at 320°F for 5–7 minutes until golden and set.
- Garnish and serve: Sprinkle extra herbs and serve warm.
Notes
- Swap cheddar with goat cheese, feta, or mozzarella for different flavors.
- Use heirloom or Roma tomatoes but drain well to avoid sogginess.
- Puff pastry can be substituted and cooked at 400°F for flakier results.
- Serve as a light meal with salad or cut into small pieces for appetizers.
- Reheat in the air fryer or oven to keep crust crisp.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
