Description
This Tomato Galette is a rustic, free-form tart filled with ripe tomatoes, creamy cheese, and fresh herbs, all wrapped in a golden, flaky crust. It’s an impressive yet easy dish perfect for brunch, lunch, or a light summer dinner.
Ingredients
Scale
- 1 sheet refrigerated pie dough (or homemade)
- 3–4 medium ripe tomatoes, sliced
- 1 teaspoon salt (for draining tomatoes)
- ½ cup ricotta or goat cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon fresh thyme or basil
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
Instructions
- Prep Tomatoes: Slice tomatoes and lay them on paper towels. Sprinkle with salt and let sit 15 minutes to release moisture. Pat dry.
- Assemble Galette: Preheat oven to 400°F (200°C). Roll out pie dough on parchment. Spread ricotta over the center, leaving a 2-inch border. Sprinkle Parmesan and herbs.
- Add Tomatoes: Layer tomato slices over cheese. Season with salt, pepper, and a drizzle of olive oil.
- Fold & Brush: Fold dough edges over filling, pleating as needed. Brush crust with egg wash.
- Bake: Transfer galette on parchment to a baking sheet. Bake 35–40 minutes, or until crust is golden and crisp. Cool slightly and serve warm or at room temp.
Notes
Use a mix of heirloom tomatoes for a colorful presentation. Add pesto, caramelized onions, or a balsamic drizzle for extra flavor. Store leftovers in the fridge and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch or Appetizer
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice (1/6th of galette)
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: tomato galette, savory tart, rustic tomato pie, easy summer tart, heirloom tomato recipe