Fresh Tomato Galette
This fresh tomato galette is made with gouda cheese and garlic. It is a savory summer recipe that you’ll want to make again and again!
Summer brings an abundance of fresh tomatoes that are packed with flavor. I used them in this rustic tomato galette which is as good as it looks. A layer of gouda cheese essentially makes this a fancy pizza, but don’t be fooled—the tomatoes are the star of the show. A sprinkle of flaky salt and chiffonade of basil provide the finishing touches.
Why this recipe works: The tomatoes are salted to release the juice and then patted dry. This guarantees a flaky crust. You can use an assortment of tomatoes for visual interest and flavor variety.
- Pastry dough: Homemade pie dough provides the best flavor and texture, but store-bought pie dough may also be used.
- Tomatoes: Any kind of tomato will work in a tomato galette (or a variety). It helps if they are still a little firm so they are easier to handle.
- Herbs: If you’re feeling creative, you can use whatever herbs you have on hand. Fresh thyme, rosemary or a generous chiffonade of basil will work.
- Cheese: Any type of firm cheese, such as cheddar or asiago, may be substituted.
How to make a tomato galette
- Make the pastry dough up to 48 hours in advance. Whisk dry ingredients and cut in cold butter. Whisk wet ingredients and stir into the dry ingredients. Mix until large clumps form adding more cold water as needed. Form dough into a flat disk and wrap in plastic wrap. Chill for at least 1 hour.
- Prepare filling: Gently toss tomatoes with garlic, kosher salt, and oregano. Let sit for 10 minutes, then transfer tomatoes to paper towels. Discard juices.
- Assemble: On parchment paper, roll pastry dough into a 12-inch circle about 1/8-inch thick. Lift parchment with pie dough and place it on a baking sheet. Place shredded cheese in the center and leave 2-inch border of dough. Arrange tomatoes and garlic over cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Sprinkle with black pepper.
- Refrigerate galette: Brush edges of dough with olive oil, then sprinkle with flaky sea salt. Refrigerate for 15-20 minutes.
- Preheat the oven to 400° F while the galette chills.
- Bake galette for 25-30 minutes, until the crust is golden brown. Let cool slightly, then serve garnished with fresh basil.
Don’t skip salting the tomatoes. I like to let them sit for at least 15 minutes before transferring to a paper towel. Salting the tomatoes allows them to release some moisture. This step helps caramelize the tomatoes according to Bon Appetit‘s recipe for tomato galette. It also prevents a soggy filling and keeps the crust flaky. For the pastry dough, it helps to roll it out on parchment paper so it’s easy to transfer to the baking sheet.
For the tomatoes, I suggest using semi-ripe tomatoes. If they are somewhat firm, they will be easier to toss with ingredients and arrange on the galette. Also, the tomatoes will shrink in the oven. It helps to overlap the tomatoes when arranging them for the filling.
Frequently Asked Questions
Yes, I like the colors heirloom tomatoes provide to this rustic galette, but roma tomatoes or cherry tomatoes would also work.
Tomato galette is best when eaten the day it is baked, however it may be stored in the refrigerator for up to 2 days.
Either the tomatoes didn’t drain enough juices or the galette was not baked long enough.
Yes, once the galette is completely cooled, keep it on the parchment paper and place in a freezer bag or wrap in aluminum foil. You can also wrap individual slices. Defrost in the refrigerator before reheating in the oven at 350 F for 10 to 15 minutes.
Yes, store-bought pie dough may be used for a galette, but it won’t as flaky and flavorufl as homemade.
Galettes are the perfect vehicle to consume fresh fruits and vegetables. Every summer I use my garden zucchini to make this zucchini galette with ricotta. It has a garlicky kick that is delicious. For a sweeter dessert, I use fresh peaches from the farmers market to make this rustic peach galette or fresh picked apples in fall for an easy apple galette.
I like serving this fresh tomato galette with a light summer salad or as an appetizer before a meal. It’s absolutely beautiful with a rustic appearance and variety of colors. Since tomato galette is as good as it looks, it’s a good dish to serve guests!
If you tried this tomato galette recipe, be sure to tap the stars to leave a review and tag @ifyougiveablondeakitchen on social media when you bake!
Fresh Tomato Galette
- 1 ¼ cups (156 g) all-purpose flour, chilled in the freezer for 30 minutes
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) cold unsalted butter, cut into pieces and chilled again
- ¼ cup sour cream, cold
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
- 1 pound assorted tomatoes, sliced about 1/4-inch thick
- 2 garlic cloves, thinly sliced
- ¾ teaspoon kosher salt, plus more for crust
- ½ teaspoon dried oregano
- 1 ½ cups (180 g) shredded gouda cheese
- Ground black pepper
- 1 ½ tablespoons olive oil
- Flaky sea salt, for garnish
- Fresh basil, for garnish
- Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
- In a small bowl, whisk together the sour cream, lemon juice and 2 Tablespoons cold water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. If the dough is still dry, add a Tablespoon of cold water until it comes together. Pat the lumps into a ball; do not overwork the dough.
- Cover with plastic wrap and refrigerate for 1 hour and up to 48 hours.
- Gently toss tomatoes, garlic, kosher salt, and oregano in a large bowl. Let sit for 10 to 15 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Unwrap pastry dough and roll out on a lightly floured sheet of parchment paper to a 12-inch round about ⅛" thick. Transfer on parchment to a baking sheet.
- Scatter cheese over dough, leaving a 2-inch border. Arrange tomatoes and garlic over cheese. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Sprinkle with black pepper.
- Brush edges of dough with olive oil, then sprinkle with flaky sea salt. Refrigerate for 15 to 20 minutes.
- Preheat the oven to 400° F while galette refrigerates.
- Bake for 25 to 30 minutes, until the crust is golden brown and cooked through. Let cool slightly on the baking sheet, then serve garnished with fresh basil.