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
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
- 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.
- 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.
- Preheat the Oven: Heat your oven to 180°C (160°C fan) or gas mark 4, so it’s ready for baking the galette.
- 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.
- Roll Out Pastry: On a lightly floured surface, roll out the chilled pastry dough into an approximately 30cm diameter circle.
- 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.
- 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
