Tomato Galette Recipe | Rustic Galette With Tomatoes
If you're a fan of fresh summer tomatoes wrapped in a flaky, golden crust, you’re going to love this rustic Tomato Galette recipe.
Print
Pin
Servings: 8 servings
Ingredients
- 3 Tomatoes
- 1 Refrigerated Pie Crust
- 4 ounces Goat Cheese
- 2 cloves Garlic minced
- 1 tbsp Basil chopped
- 2 tbsp Olive Oil
- 1 Egg
- 2 tbsp Flour for dusting the dough
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Tomatoes. Slice the tomatoes about ¼-inch thick and lay them on paper towels. Sprinkle lightly with salt and let them sit for 20–30 minutes. This draws out excess moisture so your galette doesn’t become soggy.
- Make or Roll Out the Dough. If using homemade dough, chill it for at least 30 minutes before rolling. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Mix the Cheese Filling. In a small bowl, mix your chosen cheese (like goat cheese or ricotta) with minced garlic, a pinch of salt and pepper, and chopped herbs. Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edge.
- Arrange the Tomatoes. Layer the salted, blotted tomato slices over the cheese in a circular or spiral pattern. Overlap them slightly for a beautiful effect. Drizzle with olive oil and season with a bit more pepper and fresh herbs if desired.
- Fold the Edges. Gently fold the edges of the dough up over the tomatoes, pleating as you go. This rustic fold gives the galette its signature shape.
- Brush with Egg Wash. Whisk one egg and brush the exposed crust with the egg wash for a golden finish.
- Bake. Bake in a preheated 400°F oven for 35–45 minutes, or until the crust is golden and crisp and the tomatoes are tender and slightly caramelized.
- Cool and Serve. Let the galette cool for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve warm or at room temperature.