Tomato Galette Flaky Crust (Printer-Friendly)
A golden pastry layered with juicy tomatoes and savory cheese, highlighted by aromatic herbs and flaky crust.
# What You’ll Need to Cook:
→ Crust
01 -
200 g plain flour, unbleached
02 -
115 g unsalted butter, cold, diced
03 -
1/2 teaspoon sea salt
04 -
2-3 tablespoons ice-cold water
→ Filling
05 -
3-4 medium ripe tomatoes, thickly sliced
06 -
80 g ricotta cheese
07 -
60 g goat cheese, crumbled
08 -
50 g mozzarella, sliced
09 -
20 g Parmesan or Gruyère, grated or crumbled
10 -
1 tablespoon wholegrain or Dijon mustard
11 -
2 cloves garlic, minced
12 -
2 tablespoons fresh basil, chopped
13 -
1 tablespoon fresh thyme leaves
14 -
1 tablespoon fresh chives or dill, finely chopped
15 -
1 tablespoon olive oil
16 -
1 teaspoon lemon zest, finely grated
17 -
Salt and freshly ground black pepper, to taste
→ Finishing & Garnish
18 -
1 egg, beaten (for egg wash)
19 -
2 tablespoons crème fraîche, for serving
20 -
Fresh basil leaves, to garnish
21 -
Pesto, optional drizzle
# Steps to Prepare:
01 -
Combine plain flour and sea salt in a large mixing bowl. Add the cold, diced butter and use fingertips to rub in until the mixture resembles coarse breadcrumbs. Gradually add ice-cold water, one tablespoon at a time, stirring until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 -
Roll the chilled dough on a floured surface into a 30 cm circle, about 0.5 cm thick. Transfer to a parchment-lined baking tray and chill for an additional 10 minutes.
03 -
Slice tomatoes and place in a bowl. Toss with minced garlic, chopped basil, thyme, chives or dill, olive oil, salt, freshly ground pepper, and lemon zest. Let sit for 10 minutes to allow flavors to meld and moisture to release.
04 -
Spread mustard evenly over the chilled dough, leaving a 5 cm border. Spoon ricotta over the base, dot with goat cheese, sprinkle with Parmesan or Gruyère, and arrange mozzarella slices. Layer the seasoned tomato mixture over the cheeses, pressing gently. Drizzle with pesto if using.
05 -
Fold the dough edges over the filling, pleating as needed to form a free-form tart and leave the centre exposed. Brush exposed crust with beaten egg. Bake in a preheated oven at 200°C for 35–40 minutes, or until the pastry is golden and crisp.
06 -
Allow to cool slightly on the tray. Slice and serve warm or at room temperature, garnished with spoonfuls of crème fraîche and fresh basil leaves.
# Extra Cooking Tips:
01 -
Chill the dough thoroughly for best flakiness. Allow the tomatoes to drain slightly before adding to prevent a soggy base.