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tomato galette

(1 rating)
Kitchen Crew
By Kitchen Crew

Transport yourself to the rustic charm of the French countryside with this easy recipe that is bound to impress! Meet the Tomato Galette. This savory baked good marries pastry with juicy tomatoes, yielding a unique, one-of-a-kind bite. The tomatoes are roasted to perfection and lay over a bed of salty, rich cheese. The flakiness of the homemade crust combined with the sweetness of ripe heirloom tomatoes create the perfect shareable dish. The final result is a gorgeous mixture of nostalgic pizza flavors paired with elegant French cuisine and the perfect appetizer for any party!

(1 rating)
yield 9 serving(s)
prep time 2 Hr
cook time 1 Hr
method Bake

Ingredients For tomato galette

  • 7
    heirloom tomatoes, sliced 1/4" thick
  • flaky sea salt
  • 2 c
    all-purpose flour, plus more for dusting
  • 2 tsp
    salt, divided
  • 3/4 c
    cold unsalted butter, cut into pieces
  • 1 1/2 Tbsp
    apple cider vinegar
  • 1/3 c
    ice water
  • freshly ground black pepper
  • 2 c
    freshly grated Asiago cheese
  • 2 Tbsp
    dried rosemary
  • 1 Tbsp
    olive oil
  • 1 lg
    egg, whisked
  • 1 tsp
    water
  • fresh basil, cut chiffonade, for garnish
  • balsamic glaze, for serving, optional

How To Make tomato galette

  • salt tomatoes
    1
    Season the tomatoes with 1 tsp salt and carefully transfer to a colander in the sink. Let sit while you make the dough.
  • flour and salt in processor
    2
    Add the flour and remaining salt to a food processor. Pulse together to combine.
  • add butter to processor
    3
    Add the butter and pulse on high to combine. The dough should be course with a few pea-sized pieces of butter remaining.
  • apple cider vinegar
    4
    Transfer the mixture to a large bowl and add the apple cider vinegar. Whisk together with a fork.
  • stirring in ice water
    5
    Add the ice water one tablespoon at a time, mixing in between until the dough becomes slightly sticky. Knead slightly until the dough sticks together to form a ball.
  • dough on floured surface
    6
    Lightly dust a board with flour and knead again. There may be butter pieces still remaining, but that's okay - don't try to break up the butter as that will overwork the dough.
  • dough disc in plastic
    7
    Shape the dough into a large disk, wrap in plastic, and place on a plate. Refrigerate for at least one hour. Transfer to the freezer for 15 minutes.
  • seasoned tomatoes
    8
    While the dough chills, carefully transfer the tomatoes to paper towels to blot. Season with pepper, then remove from the paper towels and set aside.
  • dough disc on floured parchment
    9
    Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper. Dust the parchment lightly with flour. Unwrap the dough and place on the parchment.
  • rolling dough
    10
    Using a rolling pin, roll out the dough into a rectangle about 1/3" thick to cover the parchment.
  • cheese on dough
    11
    Combine the freshly grated cheese with the rosemary and sprinkle evenly over the dough, leaving a 1 1/2" border along the edges.
  • tomatoes on
    12
    Arrange the tomatoes over the cheese, overlapping a bit if necessary.
  • olive oil drizzle
    13
    Drizzle the olive oil over the tomatoes and sprinkle flaky sea salt over the top.
  • folding crust
    14
    Fold the edges of the dough over the filling, overlapping as needed to create roughly a 1 1/2" border.
  • crust folded over
    15
    Once the border is created, transfer the galette to the freezer to chill for 10 minutes.
  • brush galette
    16
    Combine the egg and 1 tsp water. Brush the dough with the egg wash.
  • galette baked
    17
    Bake 1 hour in the middle rack of the oven, rotating the baking sheet half way to ensure the galette cooks evenly.
  • cut and drizzled
    18
    Allow to cool 10 minutes before slicing. Garnish with basil and balsamic glaze, if desired.
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