Tomato Galette with Gruyère and Herbs Recipe

Introduction

This tomato galette is a rustic, savory tart that celebrates the fresh flavors of ripe tomatoes and aromatic herbs. With a flaky homemade pastry and a melty cheese filling, it makes for a delightful appetizer or light meal perfect for any season.

Ingredients

• 500g tomatoes (use a mixture of sizes and colours), cut into ½cm pieces
• 50g gruyère or vegetarian alternative, coarsely grated
• 1 garlic clove, finely grated
• 1 tbsp chopped oregano or thyme
• 225g plain flour, plus extra for dusting
• 100g cold butter, cut into cubes
• 2 eggs, plus extra beaten egg for brushing

Instructions

1. Step 1: Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hour to draw out the moisture.
2. Step 2: Meanwhile, make the pastry by combining the flour, butter, and a good pinch of salt in a food processor. Blitz to a fine breadcrumb-like consistency.
3. Step 3: Beat the eggs in a jug and tip into the processor. Pulse to form a soft dough, adding ½ tsp cold water at a time if it seems dry until it just comes together.
4. Step 4: Shape the dough into a disc, wrap it in cling film, and chill for 20 minutes.
5. Step 5: Preheat the oven to 180°C (160°C fan)/gas mark 4.
6. Step 6: In a large bowl, mix the drained tomatoes with the cheese, grated garlic, chopped herbs, and a good grinding of black pepper. Combine gently by hand and set aside.
7. Step 7: Roll out the chilled pastry on a lightly floured surface into a rough 30cm circle.
8. Step 8: Pile the tomato mixture into the center, leaving a 5cm border around the edge.
9. Step 9: Brush the exposed pastry border with beaten egg, then fold the border up slightly overlapping the filling. It doesn’t need to be neat.
10. Step 10: Brush the folded pastry with more beaten egg.
11. Step 11: Bake in the preheated oven for 40-50 minutes until the pastry is golden and the tomatoes are soft and tender.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard spread on the pastry before adding the tomato mixture.
• Swap gruyère for a tangy feta or goat cheese for a different taste.
• Use fresh herbs like basil or rosemary if you don’t have oregano or thyme.
• Ensure the tomatoes are well-drained to prevent a soggy crust.

Storage

Store any leftover galette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the pastry crisp or enjoy cold at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pastry for this recipe?

Yes, using ready-rolled puff or shortcrust pastry can save time. Just be sure to prick the base lightly to avoid bubbling before adding the filling.

How do I prevent the pastry from getting soggy?

Salting the tomatoes and letting them drain for an hour draws out excess moisture, which helps keep the pastry crisp. Also, make sure to brush the border with egg to create a seal.

Tomato Galette with Gruyère and Herbs Recipe

---

★★★★★

4.7 from 97 reviews

• Author: Jack
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A rustic and flavorful Tomato Galette featuring a flaky buttery pastry crust filled with a savory mixture of mixed tomatoes, gruyère cheese, garlic, and herbs. This easy-to-make tart highlights fresh seasonal tomatoes with a hint of herbs, perfect as a light lunch or appetizer.

---

Ingredients

Scale 1x2x3x

Tomato Filling

• 500g mixed tomatoes (assorted sizes and colors), cut into ½cm pieces
• 50g gruyère cheese or vegetarian alternative, coarsely grated
• 1 garlic clove, finely grated
• 1 tbsp chopped oregano or thyme
• 1 tsp salt (for drawing moisture from tomatoes)
• Freshly ground black pepper, to taste

Pastry

• 225g plain flour, plus extra for dusting
• 100g cold butter, cut into cubes
• 2 eggs, plus extra beaten egg for brushing
• A good pinch of salt
• Cold water, as needed (about ½ tsp at a time)

---

Instructions

1. Draw Out Tomato Moisture: Place the chopped tomatoes in a colander set over a large bowl. Sprinkle with 1 teaspoon of salt and leave for 1 hour to allow excess moisture to drain out. This prevents the galette from becoming soggy.
2. Prepare the Pastry: Combine the flour, cold cubed butter, and a pinch of salt in a food processor. Pulse until the mixture resembles fine breadcrumbs. Beat 2 eggs in a jug and add gradually to the processor, pulsing until a soft dough forms. If the dough is too dry, add cold water ½ teaspoon at a time until it comes together. Shape the dough into a disc, wrap in cling film, and chill in the fridge for 20 minutes.
3. Preheat the Oven: Heat your oven to 180°C (160°C fan) or gas mark 4, so it’s ready for baking the galette.
4. Mix Tomato Filling: In a large bowl, combine the drained tomatoes, grated gruyère (or vegetarian alternative), grated garlic, chopped herbs (oregano or thyme), and a generous grind of black pepper. Gently toss with your hands to evenly combine without breaking up the tomatoes.
5. Roll Out Pastry: On a lightly floured surface, roll out the chilled pastry dough into an approximately 30cm diameter circle.
6. Assemble the Galette: Pile the tomato mixture onto the center of the pastry, leaving about a 5cm border free around the edges. Brush the exposed pastry border with beaten egg, then carefully fold the pastry edges inward over the filling so they slightly overlap, creating a rustic rim. The edge doesn’t need to be perfect.
7. Finish and Bake: Brush the pastry border with more beaten egg to promote golden browning. Place the galette on a baking sheet and bake in the preheated oven for 40-50 minutes until the pastry is golden brown and crisp and the tomatoes are softened and tender.

Notes

• Using mixed colored tomatoes adds both visual appeal and complex flavor.
• Drain the tomatoes well to avoid soggy pastry.
• Chilling the dough helps in achieving a flakier crust.
• Feel free to substitute gruyère with a vegetarian cheese alternative.
• This galette is best served warm or at room temperature.

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Category: Savory Tart
• Method: Baking
• Cuisine: French

Keywords: tomato galette, savory tart, rustic tart, vegetarian tart, tomato recipe, French pastry