Air Fryer Tomato Galette
Ingredients
1 ½ pound beefsteak tomatoes, cut into ¼ inch thick slices
1 teaspoon Kosher salt
½ teaspoon black pepper
1 pie crust, refrigerated
½ cup cheddar cheese, shredded
1 large egg
1 teaspoon basil
1 teaspoon thyme
Directions
Start by unrolling your pie crust and then placing it into the air fryer basket, making sure it fits. If you have a tray basket, add it to the basket tray. Hint: Use parchment paper so you can easily lift it out of the basket.
Slice your tomatoes and sprinkle salt on them to draw out the liquid. Let sit for about 10 minutes.
Air fry the crust at 320 degrees F for 5 to 6 minutes, just until golden brown.
Top the prebaked pie crust with the cheese, basil and thyme.
Place the tomatoes on top, then mix your egg and 1 tablespoon of water in a small bowl, and then brush the egg wash onto the pie crust.
Air fry until golden brown, 320 degrees F, for 5-7 minutes.
Garnish with additional herbs.
