A rustic, free-form tart, the Tomato Galette showcases the vibrant flavors of ripe summer tomatoes nestled in a flaky, golden pastry crust. Often layered with savory cheese and aromatic herbs, it’s a simple yet elegant dish perfect for any occasion.
Rustic Tomato Galette Recipe
A rustic, free-form tart, the Tomato Galette showcases the vibrant flavors of ripe summer tomatoes nestled in a flaky, golden pastry crust. Often layered with savory cheese and aromatic herbs, it's a simple yet elegant dish perfect for any occasion.
Ingredients
- 1 sheet store-bought pie crust chilled
- 2 cups cherry tomatoes halved
- 1/2 cup shredded Gruyere cheese or Parmesan
- 2 tablespoons fresh basil chopped
- 1 tablespoon olive oil extra virgin
- 1 clove garlic minced (optional)
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 egg egg wash beaten (optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unroll or roll out your pie crust into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- Sprinkle half of the shredded cheese over the crust, leaving a 1.5 to 2-inch border free around the edge.
- Arrange the tomato halves or slices over the cheese layer. If using minced garlic, sprinkle it over the tomatoes.
- Drizzle the tomatoes with olive oil, then season generously with salt and black pepper.
- Fold the edges of the pastry dough over the filling, pleating as you go, to create a rustic border. The center of the galette will remain open.
- If desired, brush the exposed pastry crust with the beaten egg wash for a golden finish.
- Bake for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender and slightly caramelized. Sprinkle with the remaining cheese during the last 10 minutes of baking, if desired.
- Remove from oven and let cool slightly before sprinkling with fresh chopped basil. Serve warm or at room temperature.
Notes
For best results, use a high-quality store-bought pie crust or make your own shortcrust pastry. Any type of ripe tomato works well; a mix of heirloom varieties adds visual appeal. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
