Tomato Galette

This easy fresh tomato galette is full of summer tomatoes on a cheese filling, enrobed in a homemade flakey pastry.

Prep Time 30

Cook Time 45

Refridgeration Time 2

Total Time 3 15

Servings8 slices

saltyginger.comMary-Lou

Ingredients

2½ cups plain flour (all-purpose)
1 teaspoon salt
2 teaspoons black pepper (freshly cracked)
2 teaspoons dried basil (oregano/italian seasoning)
¾ cup butter (cold, cubed)
8 tablespoons water (ice cold)
½ cup parmesan (grated)
1 cup cheddar cheese (grated)
14 ounces tomatoes (roma, heirloom, or cherry)
salt
black pepper (freshly cracked)
1 egg
1 cup cottage cheese (optional extra)
⅓ cup flour (for dusting the surface)

Instructions

Whisk together the flour, salt, and herbs for the pastry. Cube the cold butter and toss it into the flour. Using your fingers or a pastry cutter, rub or cut the butter into the flour mixture until you are left with pea-size pieces of butter.
2½ cups plain flour, 1 teaspoon salt, 2 teaspoons black pepper, 2 teaspoons dried basil, ¾ cup butter
Add in the ice-cold water a tablespoon or two at a time and stir until you have a shaggy dough. Take note that some pieces of the flour will still be dry. The amount of water needed may vary, but only add what you need.
8 tablespoons water
Turn the dough onto the kitchen counter, and pat it together to form a rough rectangle. Using a knife or a bench scraper, divide the dough into three or four pieces. Stack these on top of each other and press down, gathering any portions of the dough that have fallen away. Repeat this process twice more. This laminates the dough which creates that beautiful flakiness when it bakes. The dough will become more cohesive during this process. Pat the dough into a rough disc shape wrap it in plastic wrap (cling film) and place in the fridge for 2 hours or overnight. (Note 1)
Remove the pastry from the fridge and allow it to come to room temperature for about 15 minutes before rolling out. Preheat the oven to 200°C/400°C or 180°C fan.
Slice the tomatoes about 1cm thick. Place them in a large bowl (or in a sieve in a large bowl), sprinkle tomatoes with salt, and let them rest for 15 minutes to draw out the excess water. Then place the tomato slices onto a paper towel-lined baking sheet. Press down with additional paper towels to remove the excess moisture.
14 ounces tomatoes, salt
Grate the cheeses and set aside. If using cottage cheese, stir the cheeses together in a mixing bowl. (Note 2)
½ cup parmesan, 1 cup cottage cheese, 1 cup cheddar cheese
On a well-floured work surface, roll out the galette dough until it is about 0.6 cm thick (¼ inch) and about 35 cm (14 inches) in diameter. When rolling the dough, keep turning the dough 45 degrees to stop the dough from sticking to the surface. Don't be afraid to add more flour to the surface if needed.
⅓ cup flour
Gently roll the pastry onto the rolling pin. Line a large baking sheet or sheet pan with parchment paper or baking paper. Unroll the pastry on the baking sheet.
Scatter cheese over the bottom of the galette pastry, leaving a 3-5cm (1-2 inch) border. Then layer the sliced tomatoes over the cheese. Flavor with some freshly cracked pepper if desired.
black pepper
Fold the edges of the dough over the tomato and cheese mixture. The dough should overlap the outer tomatoes.
Beat an egg in a small bowl with a fork. Brush dough with the egg wash, making sure to get all the exposed galette crust, and between the pastry pieces that are overlapping. Bake the tomato galette for 45 minutes. Then remove from oven and let rest for 20 to 30 minutes before sprinkling with flakey salt and serving. (Note 3).
1 egg

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

You can make this dough up to 3 days in advance. Keep the dough in the fridge until you are ready to roll it out and make the galette.
Cottage cheese is an added extra. If you don't like cottage cheese or feel the mixture may have too much moisture skip this step.
If portions of the pastry in the middle of the galette rise during the baking process, they will typically deflate as soon as the tomato galette is removed from the oven. I have only had this happen when I've made the galette without cottage cheese.

Pro Tips

Use cold ingredients when making the pastry.

The flaky pastry can be made up to 3 days in advance. Just make sure the pastry is wrapped in plastic wrap or cling film and keep it in the fridge.

Remove as much moisture from the tomatoes as possible.

This tomato galette can be served warm, at room temperature, or even straight from the fridge.

Storage and Freezing

Store the leftover galette in an airtight container in the fridge for up to a week.

Nutrition