A Tomato Galette is a rustic, free-form tart that combines the sweet, juicy flavors of ripe tomatoes with a buttery, flaky crust. This dish is both elegant and simple, perfect for showcasing the best of summer’s tomato bounty. The galette can be served as a light main course with a salad or as a savory appetizer at a gathering. The combination of fresh tomatoes, herbs, and a hint of cheese baked to golden perfection creates a delightful contrast in textures and flavors, making this a crowd-pleasing favorite.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- ¼ cup ice water
- 2-3 medium ripe tomatoes, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard (optional)
- ½ cup grated Parmesan cheese (or Gruyère)
- 1 teaspoon fresh thyme leaves (or dried)
- 1 teaspoon fresh basil, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, whisk together the flour and salt.
- Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Tomatoes:
- While the dough is chilling, slice the tomatoes and place them on a paper towel-lined plate. Sprinkle lightly with salt and let them sit for 15 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- Assemble the Galette:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about â…› inch thick.
- Transfer the dough to a parchment-lined baking sheet.
- Spread the Dijon mustard (if using) evenly over the center of the dough, leaving a 2-inch border.
- Sprinkle the grated cheese over the mustard.
- Arrange the tomato slices on top of the cheese, slightly overlapping them.
- Drizzle with olive oil, then sprinkle with thyme, basil, salt, and pepper.
- Fold the edges of the dough over the tomatoes, pleating as you go to form a rustic edge.
- Bake the Galette:
- Brush the folded edges of the dough with the beaten egg.
- Bake for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender.
- Allow the galette to cool slightly before slicing and serving.
Enjoy this Tomato Galette warm or at room temperature, savoring the harmony of fresh tomatoes, herbs, and a buttery crust!
