Tomato Galette Recipe

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This Tomato Galette recipe works with store-bought or homemade pie crust. It’s the perfect appetizer or side for any meal.

PREP TIME

2 hrs 20 mins

COOK TIME

40 mins

SERVINGS

6-8

Ingredients

  • 1 all-butter pie dough
  • 4-5 fresh tomatoes
  • 3/4 cup Mexican crema
  • 1 cup fresh herbs, minced (basil, thyme, parsley, oregano and chives)
  • 1 tsp salt
  • 1/2 cup fresh grated Parmesan

  • 1/2 cup fresh grated Asiago
  • 5 cloves garlic, finely minced
  • 1 egg, scrambled
  • Additional fresh herbs, for garnish

Tomato Galette cut into pieces

COOKING INSTRUCTIONS:
Tomato Galette

  1. Make pie dough and allow to cool in refrigerator for 2 hours or overnight (if using store-bought dough, omit this step)
  2. Preheat oven to 400ºF and line a baking sheet with parchment paper.
  3. Slice tomatoes into 1/4” rounds and lay flat in a single layer on paper towels. Lightly salt tomatoes and allow to sit for 20 minutes. Then use additional paper towels to pat tomatoes dry. (This step is super important and prevents your galette from becoming a soupy-soggy mess during baking)
  4. Mix crema, fresh herbs, salt, 3/4 cup grated cheese (Parmesan & Asiago combined) and garlic in a small bowl
  5. Remove pastry dough from refrigerator and allow to warm slightly at room temperature so that it becomes malleable enough to work with. Prepare a floured or parchment-covered surface to roll dough out on into a 12”-14” round. (Rolling dough out on parchment paper makes transfer to baking sheet much easier)
  6. Spread crema-herb mixture on top of the pastry, making sure to leave a 1-1/2” border around the outside edge. Arrange tomatoes on top
  7. Bring edges of dough over the top of the filling, pleating together as you work your way all the way around the pastry
  8. Brush pastry with egg wash and sprinkle the top with remaining 1/4 cup of cheese
  9. If pastry dough has warmed significantly, let the assembled galette chill in freezer for 10 minutes. This ensures your pasty dough remains firm
  10. Bake on lowest rack in oven until pastry is golden and filling is bubbling, about 30-35 minutes
  11. Let cool for 5 minutes, then sprinkle with additional fresh herbs and serve immediately

PAIRINGS:
Tomato Galette

Chardonnay (Oaked)

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