Tomato Galette With Flaky Crust

This vibrant Tomato Galette is my answer to those golden summer afternoons when the tomatoes are practically bursting off the vine. The rustic free-form crust is flaky and buttery, and it wraps around a filling of creamy cheeses, roasted tomatoes, and fragrant herbs. Simple yet impressive, this savory tart always seems to dazzle at the dinner table or summer picnic.

I fell in love with this recipe after adapting it for a potluck with friends. Now I make it every August when the tomatoes are sun-sweet and at their peak.

Ingredients

• Flour: The foundation for a tender crust with a crisp finish Select unbleached all-purpose flour for the best texture
• Butter: Essential for a flakey golden base Always use very cold unsalted butter for maximum rise and a rich taste
• Tomatoes: Juicy and sweet Choose ripe firm tomatoes with vibrant color for the best flavor and less wateriness
• Goat cheese: Brings tang and creaminess Use a fresh, soft goat cheese that crumbles easily
• Herbs (basil, thyme, chives, dill): Lifts the flavors with bright freshness Pick fresh herbs if possible for that clean garden taste and beautiful green flecks

Step-by-Step Instructions

Make the Dough:

Work flour and a pinch of salt together in a large mixing bowl Add diced cold butter and use your fingertips to quickly rub the fat into the flour until coarse crumbs form Work quickly to keep the butter from melting Gradually add a few tablespoons of cold water mixing gently until a shaggy dough forms Do not overwork Wrap in plastic and chill for thirty minutes so the crust stays very flakey

Roll and Prep the Crust:

Preheat your oven to two hundred degrees Celsius or three hundred ninety Fahrenheit On a clean lightly floured surface roll out the chilled dough into a loose twelve inch circle Move this onto a parchment lined baking sheet Chill for ten more minutes so the crust will hold its shape well while baking

Season the Tomatoes Make the Filling:

Slice tomatoes and spread them out on paper towels Sprinkle lightly with salt then pat away extra moisture In a bowl mix the tomatoes with minced garlic chopped herbs a swirl of olive oil lemon zest and pepper Let this sit for ten minutes to draw out the aromatics Spread a thin layer of mustard over the chilled dough to add a flavor punch just at the base

Assemble the Galette:

Spread a layer of ricotta over the mustard Top with small spoonfuls of goat cheese bits of Parmesan or Gruyere and a few pieces of mozzarella Place the seasoned tomatoes over the cheese filling Arrange them in an even layer Press them gently so they settle but do not mash Drizzle with pesto for extra herby flavor if you like

Fold and Bake:

Fold the edges of dough over the filling working around the galette and pleating as you go so the crust stays rustic but secure Brush the exposed edge with beaten egg to help it brown in the oven Bake on the middle rack for thirty five to forty minutes The crust should turn deep golden and the filling will bubble with melted cheese and tomato juices

Cool Garnish and Serve:

Let the galette rest for a few minutes after baking This helps it set and makes slicing easier Garnish with torn fresh basil and a dollop of crème fraîche to finish Serve warm or at room temperature

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My favorite part is always that first cut through the flaky crust—my kids constantly hover nearby trying to steal a slice before dinner. The scent of roasting tomatoes and herbs brings back summer afternoons with my grandmother making garden pies in her rustic kitchen.

Storage Tips

Store leftover galette in an airtight container in the fridge It will keep for up to three days Reheat in a warm oven for five to ten minutes to revive the crust Avoid microwaving which makes the pastry soggy For longer storage wrap slices tightly and freeze for up to one month then reheat from frozen

Ingredient Substitutions

No goat cheese No problem Use ricotta feta or even cream cheese for a similar creamy effect For the crust margarine works in place of butter for a plant based version Opt for sun dried tomatoes or roasted peppers if tomatoes are out of season You can swap in parsley or oregano if you are short on basil or dill

Serving Suggestions

Tomato galette stands up beautifully as a main course for brunch or lunch Style it as an appetizer cut into wedges Pair with crisp salads dressed with lemon vinaigrette and a side of grilled vegetables For a special touch serve with a bright chilled rosé or even a sparkling lemonade to play up the summer flavors

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Cultural Context

Galettes hail from French country kitchens where simplicity was prized Home cooks would shape rustic dough around whatever produce was ripest making the galette a celebration of the season This tradition of baking free form pies continues today both in France and among home cooks worldwide who look for flexibility and comfort in their kitchen traditions

Frequently Asked Questions

→ How do I keep the crust flaky?

Use very cold butter and chill the dough before baking. Minimal handling also helps maintain a tender, crisp texture.

→ Which tomatoes work best?

Ripe, firm varieties like heirloom or Roma tomatoes hold their shape and offer juicy, flavorful bites without excess moisture.

→ Can I substitute the cheese?

Yes, try feta, Gruyère, or plant-based cheeses in place of goat or ricotta to match your taste or dietary preferences.

→ How should I serve the galette?

Let it cool slightly, then slice and serve warm or at room temperature with a simple green salad or chilled beverage.

→ Can the pastry be made ahead?

Absolutely. Prepare the dough in advance and refrigerate for up to two days, or freeze for even longer storage.

→ What herbs pair well for extra flavor?

Basil, thyme, chives, and dill are excellent choices, bringing layers of earthy, sweet, and fresh notes to the dish.