Tomato Galette
A savory tomato galette with heirloom tomatoes on a flaky, buttery cheddar cheese crust. It’s one part tart and one part pizza. Pair it with salad for a delicious lunch or dinner.
This heirloom tomato galette is made with juicy heirloom tomatoes and a flaky, cheddar cheese crust. It’s one of my favorite end-of-summer meals, especially paired with a bright green salad for a delicious lunch or dinner.
I love a tomato galette as a simple dish that’s always impressive, especially when served to guests. I hosted a casual lunch for a few friends earlier last month and wanted something that was fun but also easy to make ahead.
As heirloom tomatoes are almost at their peak right now, this tomato galette was the perfect dish to highlight them. The other best part about galette’s is that they are rustic in nature; they don’t have to be perfect and that’s kinda the point. It should look homemade!
See below for tips for success and more details, or scroll down to the full recipe below.
Ingredient Notes
- Heirloom Tomatoes: You want good tomatoes for this one; unripe, flavorless tomatoes won’t taste the same. I like juicy, deep red heirloom tomatoes, but you can use other tomatoes. If your tomatoes are too juicy, pat them with a paper towel before adding them to the tart so the tart doesn’t become soggy.
- Cheddar Cheese: My favorite cheese for this crust and tomato tart is the Unexpected Cheddar from Trader Joe’s. It’s so good and if you’ve had it, then you know how perfect that cheese is. Sharp cheddar cheese will also work, as will an Irish Cheddar. Please grate your cheese from a block instead of using shredded cheese. It is so much better this way!
- Onion: The caramelized onions add a nice subtle sweetness to the galette, especially with the cheddar crust and acidic tomatoes. Make sure the onions are cooked down before adding to the tart.
- Unsalted Butter: I use unsalted butter in this dough. If you choose to use another butter, like a dairy-free butter that is often salted, then you’ll want to omit the salt.
- Fresh Basil: I call for lots of fresh basil in the onion mixture as I love the combination of basil and fresh tomatoes. You an use dried basil in a pinch (about 2-3 teaspoons) but fresh is better!
- Egg: The egg wash helps to make a golden brown crust on the exposed crust on this tomato galette. If you don’t want to use an egg, then you can brush a little milk (or non-dairy milk) on top instead.
To Make this Vegan
If you want to make this tomato galette vegan, then you’ll need to use dairy-free alternatives like dairy-free cheddar cheese, dairy-free butter, and use non-dairy milk for the egg wash instead of the egg.
How to Make this Tomato Galette Recipe (Step-by-Step Photos)
Step 1: Make the Dough
Place the flour, salt, butter and 1 cup of the grated cheddar into the base of a food processor and pulse until large crumbles form.
Add in 1 tablespoon of cold ice water at a time and pulse until a dough forms. To check, I like to pinch a piece off and see if it sticks together. It’s done when it can easily hold it’s shape.
Roll the dough into a rough circle, then cover with plastic wrap and place in the fridge for at least 30 minutes. This allows the gluten in the pastry dough to relax, making for a more tender pie crust.
Step 2: Cook the Onions
Thinly slice the onions, then cook in a skillet until the onions are tender and slightly caramelized, about 10 minutes. Add in the garlic and a generous handful of chopped basil and cook for another 30 seconds or so, taking care not to burn the garlic. Set aside to cool slightly.
Step 3: Roll out the Dough
Place a piece of parchment paper on a baking stone or rimless baking sheet. If you don’t have a rimless baking sheet, flip your pan over and use the backside instead.
Lightly flour your counter with all-purpose flour and roll out the dough to a roughly 15-inch round. Use a metal spatula to lift the edges of the dough as you roll, making sure the dough doesn’t stick. If they do, add a little more flour to the counter.
Transfer the dough to the prepared parchment paper. I do this by wrapping the dough over the rolling pin and then unrolling it onto the paper.
Step 4: Assemble and Bake
Add the onion to the pie crust, leaving a 2-inch border around the edges. Sprinkle on the remaining 1/2 cup shredded cheddar and then top with the slices of tomatoes.
If your tomatoes are too juicy after slicing, pat with a paper towel to remove the excess moisture. Fold the edges of dough over the tomatoes, pleating as you go. Brush with a little beaten egg and sprinkle with flaky sea salt, if desired.
Tips for Success
- Drain Tomatoes: This is arguably the most crucial step if your tomatoes are very juicy. Slice your tomatoes and lay them on paper towels or a wire rack set over a baking sheet. This will help prevent a soggy crust. Pat them dry thoroughly before assembling the galette.
- Cheese layer: Adding in the extra layer of onions and cheese on the dough before adding the tomatoes acts as a barrier to prevent the tomato juices from seeping into the crust.
- Cold Ingredients: Use very cold butter (diced and even frozen for a few minutes) and ice-cold water. This is essential for a flaky crust.
- Don’t Overwork: Overworking the dough develops gluten, which can lead to a tough crust. Pulse in a food processor or mix gently by hand until the dough just comes together.
- Chill the Dough: After forming the dough into a disk, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the gluten to relax and the butter to firm up, making it easier to roll and resulting in a flakier crust. You can even freeze dough for future use.
- Rustic is Best: Don’t stress about a perfect circle or perfectly pleated edges. Galettes are meant to be rustic and free-form.
How to Serve
I love a simple green salad alongside this tomato galette for a balanced meal. This galette reminds me of pizza, and a bright salad helps to cut through the richness of this galette.
You don’t really need a recipe! Just fresh-washed greens with a little olive oil, vinegar, salt, and pepper. Or, if you want a heartier salad, then I recommend my vegetarian cobb salad (the crispy lentils are a must) or easy kale salad.
More Tomato Recipes
- Confited Tomatoes
- Sun Gold Tomato Pasta
- Heirloom Tomato Salad
- Simple Fresh Tomato Sauce
- Cherry Tomato Pasta
If you make this tomato galette, make sure to come back to leave a comment. Your feedback helps other readers, and seeing you make my recipes makes my day.
Tomato Galette
Equipment
- Baking Stone, or baking sheet, preferably without sides
IngredientsÂ
Cheddar Crust
- 1 1/4 cups all-purpose flour, 150 g
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut or cubed
- 1 1/2 cup freshly grated sharp cheddar cheese, divided
- 3-4 tablespoons ice cold water
Heirloom Tomato Filling
- 2 tablespoons olive oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup coarsely chopped basil
- 1 large ripe heirloom tomatoes, sliced into 1/3-inch slices, about 3/4 lb.
- 1 egg, beaten
Instructions
Make the Dough
- In the bowl of a food processor, add the flour, salt, butter and 1 cup of the grated cheddar. Close the lid and pulse until large crumbles form.
- Pulse in 1 tablespoon of water at a time (not the ice) until the dough is easily able to hold its shape.
- Remove the dough from the food processor and form into a round ball. Wrap in plastic wrap or place in a quart-size bag and set in the fridge to rest for at least 30 minutes. This can be made a day in advance!
Make the Filling
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until translucent and lightly browned, about 10 minutes. Season with salt and pepper.
- Add the garlic and basil and cook for just 30 seconds. Set aside to let cool slightly.
Assemble and Bake
- Preheat the oven to 375 degrees F.
- Line a baking sheet (preferably without sides, I use a round baking stone. If your baking sheet only has sides, flip it over and use the back.
- Roll the dough on a floured surface into a 15-inch round. If your dough is sticking at all, dust the surface with more flour. Transfer it by rolling it onto your rolling pin and then unrolling it onto the parchment paper lined baking sheet.
- Spread the onion mixture over the dough, leaving a 2-inch border without the filling. Sprinkle the remaining 1/2 cup grated cheddar onto the onion filling and arrange the tomatoes in a single layer over the cheese and season with a pinch of salt and pepper.
- Lift the edges of the dough and fold them inward over the filling, pleating as you go. Brush the beaten egg over the exposed crust.
- Bake until the crust has browned, about 40-45 minutes. When done, remove the baking sheet from the oven and slide the galette off the parchment paper onto a cooling rack.
- Let cool for 10 minutes. Cut the galette into wedges and serve.