This Tomato Galette is the perfect recipe to enjoy your garden ripe tomatoes. It makes a delicious side dish for any meal.
Why You Will Love This Recipe
A tomato galette is a delicious way to enjoy vine riped tomatoes. The dough comes together easily, no yeast or rising time. And only takes about 30 minutes to cook in the oven. This dish is always a crowd favorite at any gathering.
What is a galette?
The word ‘galette’ comes from the Norman word ‘gale’, meaning flat cake. In French cooking it usually means a cake or pie make without a pan. It is a pastry base that is filled with a sweet or savory filling with the edges roughly folded in towards the filliong to create a beautiful, rustic-looking bake.
Ingredients
- Dijon or whole-grain mustard
- Tomatoes
- Olive oil
- Kosher Salt or flaky sea salt and black pepper
- Fresh or dried herbs such as fresh thyme, chives or basil
- Flour. I prefer unbleached all purpose flour
- Cold Butter. I use salted butter
- Egg
- Cheese, optional. I sprinkled the top with Parmesan but you can also use Mozzarella on top of the tomatoes (see below for ideas)
How to Make A Tomato Galette
- Preheat the oven to 425ºF
- In a medium large bowl, combine the flour and salt
- Use your hands, or a pastry blender, to cut the butter into the flour mixture. Mix until it has a crumbly, cornmeal-like texture
- In a small bowl, mix the egg with 2 tablespoons of the water
- Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it doesn’t come together add a tablespoon more of cold water.
- Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
- Dough should be about 14 inches across.
- Transfer the dough to a parchment lined baking sheet.
- Spread an even layer of mustard over the bottom of the tomato galette dough.
- Slice the tomatoes evenly (about 1/4 inch thick). Place tomato slices onto a paper towel and lightly salt. The salt will help the tomatoes to release some of their moisture and the paper towel will absorb it.
- Arrange tomato slices over the mustard in a single, even layer.
- Drizzle the olive oil over the top
- Sprinkle with salt and pepper.
- Fold or pleat the edges of the dough up onto the tomatoes.
- Beat an egg and brush the edges of the tomato galette dough with egg wash.
- Bake the tart for 30 minutes or until the dough is golden brown and the tomatoes are tender.
- After removing from oven sprinkle with some freshly chopped herbs such as fresh basil and some grated Parmesan cheese.
Tips
This recipe is very versatile.
- Instead of mustard, spread a layer of pesto over the dough.
- For a cheesy tomato galette, place slices of mozzarella cheese over the top of the tomatoes before baking.
Pair This With:
Frequently Asked Questions
What kind of tomatoes should I use for a tomato galette?
A nice semi ripe tomato is the best kind to use. Don’t use an overly ripe tomato. I like to use roma’s or heirloom tomatoes work wonderfully. You can even use cherry tomatoes. You can use whatever ripe tomato you have.
How do you store leftover tomato galette?
It is best the day it is baked but leftovers can be stored in an airtight container once they are cool and kept in the fridge for 1-2 days. You can enjoy it cold, room temperature or warm. To reheat, place it in a 250-350 degree F oven for 8-10 minutes.
Check out more of my favorite tomato recipes:
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Tomato Galette
Equipment
Ingredients
Tart Filling
- 2 Tbsp Dijon or whole-grain mustard
- 2-3 Tomatoes large and ripe
- 2 Tbsp olive oil
- salt and freshly ground pepper
- 2 Tbsp chopped fresh herbs such as thyme, chives, chervil, or tarragon or use 2 tsp of dried herbs
- 1/4 cup Parmesan Cheese
Galette Dough
- 1 1/2 cups flour
- 8 Tbsp butter chilled, cut into cubes
- 1/2 tsp salt
- 1 large egg extra egg for egg wash.
- 1/4 cup cold water
Instructions
Galette Dough
- Preheat the oven to 425ºF
- In a medium large bowl, combine the flour and salt
- Use your hands, or a pastry blender, to cut the butter into the flour mixture. Mix until it has a crumbly, cornmeal-like texture
- In a small bowl, mix the egg with 2 tablespoons of the water
- Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it doesn't come together add a tablespoon more of cold water.
- Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
- Dough should be about 14 inches across
- Transfer the dough to a parchment lined baking sheet
Tomato Galette
- Spread an even layer of mustard over the bottom of the tart dough.
- Slice the tomatoes evenly (about 1/4 inch thick). Place tomato slices onto a paper towel and lightly salt. The salt will help the tomatoes to release some of their moisture and the paper towel will absorb it.
- Arrange the tomatoes over the mustard in a single, even layer.
- Drizzle the olive oil over the top
- Sprinkle with some chopped fresh herbs.
- Sprinkle with Parmesan cheese and salt and pepper.
- Fold or pleat the edges of the dough up onto the tomatoes.
- Beat an egg to make an egg wash and brush over edges of folded galette dough.
- Bake the tart for 30 minutes or until the dough is golden brown and the tomatoes are tender.
Notes
Nutrition
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