Pie crust, pesto, provolone, and tomatoes are all you need to make this tomato galette. Use homemade or premade pie crust.
Place the pie dough on a parchment-lined baking sheet. Brush with pesto, leaving a 1-inch border around the edge. Top with provolone slices and tomato slices. Fold edge of dough over the tomatoes, pleating as needed. The dough will only cover about ½-inch of the tomatoes. If the dough tears, pinch it back together.
Bake until the crust is golden brown, about 20 minutes. Allow to cool for about five minutes before serving.
Store leftovers in the refridgerator overnight. Enjoy cold or reheat in the toaster oven or microwave.