This post is sponsored by Vermont Creamery. As always, all opinions are my own.
Today, we are putting delicious fresh summer tomatoes to good use in a savory tomato galette recipe. This is one of my go-to recipes that I make during the summer months when fresh tomatoes are in abundance.
If you are like me, a fan of sweet galette recipes like my Peach Galette, you will love this savory version made with heirloom tomatoes, a simple goat cheese spread and a flaky crust.
Table of Contents show
What Is Galette?
If you are not familiar with a galette, it is a free-form pie (or tart). However, instead of filling and baking the dough in a pie plate, you do all of that on a sheet pan.
The process is simple; roll the dough, spread it with whatever you want, arrange the toppings in the middle, roll the dough’s edges towards the middle, and bake on a sheet pan.
There is no stressing about fitting the dough into the tart pan or cramping the sides to make it look picture perfect.
In addition to being easy to make, you end up with a rustic tart that is as delicious as a tomato tart that takes quite a bit of effort to make.
Quick Trivia:
The term galette comes from the Norman word gale, a term used in French cuisine to identify a flat round cake made of pastry dough or bread. (Source)
While the French call this free-form single-crust pastry Galette, Italians call it Crostata.
Homemade Galette Dough
I suspect that you might think that tomato galette with puff pastry, similar to my Asparagus Tart (made with puff pastry), might be easier and quicker to make.
While I understand that making the galette crust is an additional step, I promise you that nothing beats the deliciousness of homemade galette dough. And with my Galette Dough recipe, you have nothing to worry about because my method here is as foolproof as it can be.
How To Make Galette Dough?
To make the galette dough:
Prepare The Ingredients:
All you need is all-purpose flour, cold butter (cut into small pieces), ice water, and salt. I use Vermont Creamery’s unsalted butter and add my own salt, but you can always omit salt and use their salted butter.
As it is with every pie dough recipe, to get that flaky delicious buttery dough, your butter and water must be cold.
Process Everything in a Food Processor:
- Place flour and salt in the bowl of a food processor. Pulse to combine.
- Add the butter into the processor and pulse 8-10 times until butter resembles small clumps.
- Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments. At this point, it should start to come together and form into a ball. If not, add in the rest of the water in one tablespoon increments until it does.
- Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place it in the fridge for at least an hour or overnight.
Tomato Galette Ingredients
Once you have your galette dough ready, the rest is a breeze.
Goat Cheese Mixture:
In terms of the ingredients, you will need to make a goat cheese mixture to spread on the galette dough. While you can spread the fresh goat cheese all by itself, I chose to flavor with a little bit of lemon zest, lemon juice, and thinly sliced scallions.
I used Vermont Creamery’s plain fresh goat cheese that has a nice mild flavor and smooth texture.If you are a fan of goat cheese, be sure to check out my library of Goat Cheese Recipes to learn more creative ways to use it in your cooking.
Fresh Tomatoes:
As you can see in the pictures, I used fresh, colorful heirloom tomatoes as they are currently in abundance to make this roasted tomato galette recipe.I prefer semi ripe tomatoes as they are easier to work with and taste delicious.
However, you can use whatever tomatoes you have on hand. Roma tomatoes and cherry tomatoes would also work.
How to make It?
The steps to making this fresh tomato galette recipe are six folds:
- Make The Goat Cheese Mixture: Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.
- Prepare The Tomatoes: Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle tomatoes with salt and pepper. Let it sit for 10 minutes.
PRO TIP: I learned the trick of lightly salting the tomatoes from Bon Appetit’s tomato galette recipe. It is such a quick and easy way to get rid of some of their juices (the excess moisture.)
The following is from their site:
“Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.”
- Roll Out The Galette Dough: Bring in a sheet of parchment paper and sprinkle it with a little bit of flour. Roll dough to a 12-inch circle. Transfer the dough onto a rimmed baking sheet to start assembling the galette.
PRO TIP: I find it easier to roll out the galette dough on a parchment sheet. It helps with preventing the dough from sticking to the surface. It also makes it easier to transfer the dough onto the baking sheet in one piece.
- Assemble The Galette: To assemble this tomato cheese galette recipe, spread the creamy goat cheese mixture evenly over the galette dough (leaving a 2-inch border), arrange the tomatoes in a single layer over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes. Roll the sides of the dough overlapping as you go around and pleating the dough.
Finally, brush the outer crust (or the folded edges of dough) with egg wash (one large egg mixed with a tablespoon of water).
- Bake & Serve: Bake galette in a preheated 400 degree F oven for 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving. If you have it, garnish it whatever fresh herbs you have on hand. Fresh basil leaves, dill, parsley, etc. would all work. If preferred, finish it off with a drizzle of olive oil.
How To Store Leftovers?
As it is the case with most pies and tarts, this tomato cheese galette is best on the day it is baked. However, if you place it in an airtight container after it is fully cooled down and keep it in the fridge it would still be good the next day.
When you are ready to serve, warm it in a low heat (250 to 300 F degree) oven for 8-10 minutes so it is nice and warm.
Tips for the Best Tomato Galette Recipe:
- Make the galette dough a day in advance: If you want to make this recipe quickly, I recommend making the galette dough a day in advance and keeping it in the fridge. You can also make a few batches and keep them in the freezer for up to a month.
- It is okay if the tomato slices overlap as you arrange them on top: As you will see in the how-to video below, I used only three heirloom tomatoes that are sliced in ½ inch thick slices. However, you can use one or two more small tomatoes and overlap the pieces for a more tomato-ey galette recipe. They do shrink quite a bit, so it shouldn’t be a problem.
- Can I use other types of tomatoes? As you can see in the pictures, I used beautiful heirloom tomatoes, but Roma tomatoes or even cherry tomatoes would also work.
- Ensure that the goat cheese is at room temperature: I find that it is much easier to mix and spread soft cheeses like goat cheese when it is at room temperature. Take it out of the fridge 30 minutes before you are ready to assemble your galette.
- Top it off with pesto for breathtaking colors and deliciousness.
- Customize the goat cheese mixture with whatever herbs you have on hand: You can add whatever fresh herbs you have on hand into the goat cheese mixture. I had some chives on hand, but fresh basil, parsley, and dill would also work. If you don’t care for herbs, you can omit it altogether as well.
What To Serve It With?
While this heirloom tomato galette is perfect by itself, I usually serve it with a simple green salad on the side. Below are a few favorites:
- Tabouli Salad or Quinoa Tabouli
- Boston Lettuce Salad
- Roasted Asparagus Salad
More Tomato Recipes You Might Also Like:
Got more tomatoes to use? Here are a few creative ideas to try:
- Tomato Basil Sauce
- Tomato Ricotta Tart
- Piyaz Salad – aka Tomato White Bean Salad
- Curry Tomato Soup
- Tomato Mozzarella Salad
- Mediterranean Quinoa Salad
- Pizza Caprese
Tomato Galette Recipe
By Aysegul Sanford
Yields: 6 servings
Prep Time: 1 hour hr
Cook Time: 45 minutes mins
Total Time: 1 hour hr 45 minutes mins
Tomato Galette Recipe: A free form galette spread with fresh sliced summer tomatoes, herbed goat cheese and baked in a homemade galette dough. It is great as a breakfast or a brunch dish when you want to impress.
4.75 from 4 votes
Print Recipe
Ingredients
For The Galette Dough:
- 1 ½ cups all-purpose flour (213 gr.) – more to flour the surfaces
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter (142.5 gr.) – Cold – cut into small cubes
- 4-5 tablespoons ice-cold water
For The Goat Cheese Mixture:
- 4 oz. fresh goat cheese at room temperature
- 1 scallion sliced thinly both white and green parts
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Tomato Galette:
- 3 tomatoes sliced ½ inch thick – medium sizde
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg large
- 1 tablespoon water
- Fresh herbs
Instructions
To make the galette dough:
Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
Take it out of the fridge 10 minutes before you are ready to roll it out.
Preheat the oven:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set it aside.
To make the goat cheese mixture:
Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.
To prepare the tomatoes:
Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle it with salt and pepper. Let it sit for 10 minutes.
To assemble:
Sprinkle your work surface with a little bit of flour. Roll the galette dough to a 12- inch circle.
Spread the goat cheese mixture evenly over the galette dough leaving a 2-inch border.
Arrange the sliced tomatoes over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Brush the outer crust with egg yolk.
To bake:
Bake 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving.
Video
Notes
- To Store leftovers: As it is the case with most pies and tarts, this tomato cheese galette is best on the day it is baked. However, if you place it in an airtight container after it is fully cooled down and keep it in the fridge it would still be good the next day. When you are ready to serve, warm it in a low heat oven for 8-10 minutes so it is nice and warm.
- It is okay if the tomato slices overlap as you arrange them on top? As you will see in the how-to video below, I used only three heirloom tomatoes that are sliced in ½ inch thick slices. However, you can use one or two more small tomatoes and overlap the pieces for a more tomato-ey galette recipe. They do shrink quite a bit, so it shouldn’t be a problem.
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 669mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 2mg
Course: Baked Goods, Breakfast
Cuisine: American/French
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