This Easy Tomato Galette has a flaky crust that’s super satisfying. Juicy tomatoes and a sprinkle of cheese make it tasty and perfect for any meal!
Honestly, who can resist that crispy crust? I love serving it warm, and it always gets raves from friends. Plus, it’s really fun to make—like pie but with a twist! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the crust. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. I find that mixing a little oat flour can add a pleasant nutty flavor!
Unsalted Butter: Cold butter is crucial for a flaky crust. If you’re out of butter, coconut oil or vegetable shortening can be a great substitute; just make sure they are also cold!
Tomatoes: Mix different varieties for color and taste—heirloom, cherry, or even grape tomatoes work wonderfully. If fresh tomatoes aren’t available, canned or roasted tomatoes could do in a pinch, though the texture will differ.
Cheese: Mozzarella adds great flavor, but you can swap it for feta or goat cheese for a tangy twist. I often use a blend for a more complex flavor profile—go for it!
Dijon Mustard: This adds a tasty layer to the crust, but you can skip it or use other spreads, like pesto, for a different flavor kick!
What’s the Key to Making a Flaky Crust?
Creating a flaky crust is all about maintaining cold temperatures and not overworking the dough. Here are some tips to nail it:
- Keep your butter and water cold. You can even chill your flour for an extra boost.
- Cut the butter into the flour until you have pea-sized bits. This is what creates those lovely layers in the crust!
- Only mix until combined; the dough should be lumpy. Too much mixing creates a tough crust.
- Chilling is vital! It relaxes the gluten so the dough isn’t too chewy. Aim for at least 30 minutes.
With these tips and tasty ingredients, your tomato galette will shine on the table. Enjoy baking!
Easy Tomato Galette Recipe with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/4 cup ice water (plus more if needed)
For the Filling:
- 3-4 medium ripe tomatoes (mixed colors like red and yellow for visual appeal), sliced about 1/4 inch thick
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried Italian herbs or herbes de Provence
- 1 cup shredded cheese (such as mozzarella, cheddar, or a blend)
For Assembly:
- 1 tablespoon Dijon mustard or grainy mustard (optional, for spreading on the crust)
- 1 egg, beaten (for egg wash)
- Fresh basil leaves or thyme for garnish (optional)
- Olive oil, for drizzling
How Much Time Will You Need?
This delicious Tomato Galette will take about 15 minutes of prep time, plus an additional 30 minutes for chilling the dough, and then 35-40 minutes for baking. In total, you’re looking at around 1 hour and 30 minutes from start to finish—perfect for a lovely weekend meal!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. This will help keep your crust flaky!
2. Combine with Water:
Gradually add ice water, one tablespoon at a time, gently mixing until the dough comes together when pressed. Be careful not to overwork the dough, as this can make it tough!
3. Chill the Dough:
Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This resting time is crucial for a tender crust.
4. Prepare the Filling:
While the dough chills, slice the tomatoes and lay them on paper towels to absorb excess moisture. Sprinkle them with salt, pepper, and dried herbs to enhance their flavor.
5. Preheat and Prepare Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier!
6. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a 12-inch round. Place the dough round onto the prepared baking sheet.
7. Add Mustard and Cheese:
If using, spread the mustard evenly over the dough, leaving about a 2-inch border. Then sprinkle the shredded cheese over the mustard (or directly on the dough if skipping mustard) for a cheesy goodness!
8. Arrange the Tomatoes:
Lay the sliced tomatoes over the cheese in a single layer. Slightly overlap them, but make sure to keep that lovely border clear for folding.
9. Fold and Seal:
Fold the edges of the dough up over the tomatoes, pleating the dough to create a circle around the filling. This not only looks pretty but also helps contain all the deliciousness!
10. Brush with Egg Wash:
Brush the folded edges of the dough with the beaten egg to give it that beautiful golden brown color when baked.
11. Drizzle and Bake:
Drizzle the tomatoes lightly with olive oil to keep them succulent. Then, bake in the oven for 35-40 minutes, or until the crust is golden brown and crispy and the tomatoes are slightly caramelized.
12. Cool and Garnish:
Once baked, remove the galette from the oven and let it cool for about 10 minutes. Garnish with fresh basil or thyme leaves before slicing and serving!
Enjoy your delicious, flaky tomato galette warm or at room temperature! It’s perfect for lunch, dinner, or even a cozy snack. Happy baking!
FAQ for Easy Tomato Galette
Can I Use Different Types of Tomatoes?
Absolutely! You can mix and match different types of tomatoes; heirloom, cherry, or even grape tomatoes work wonderfully. Just ensure they are ripe for the best flavor. If you use larger tomatoes, make sure to drain excess moisture to avoid a soggy galette!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Just remember to let it sit at room temperature for a few minutes before rolling it out to make it easier to work with.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust is crispy again.
Can I Customize the Cheese?
Definitely! While mozzarella is a great base, feel free to swap it for your favorite cheese or a combination. Feta, goat cheese, or even a sharp cheddar make excellent alternatives that add different flavors to the galette!
