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End of summer vibes are strong with this tomato galette…flaky, savory crust; vine ripened Jersey tomatoes; bright, fresh herbs; and savory cheese.
Gather up the last of those summer tomatoes and a handful of fresh herbs and get cracking on this tomato galette. It tastes of vine ripened (Jersey for me) tomatoes, fresh, bright herbs, and savory cheese.
The crust is flecked with pepper, herbs, and the nutty bite of parmesan. It bakes up flaky and and is surprisingly easy to work with and roll out. What I love about galettes or crostatas is that they don’t have to be perfect. In fact, their rustic appearance makes them even more appetizing if you ask me.
This tomato galette is the perfect dinner when paired with a big green salad. It impresses my pizza loving kids, while satisfying my grown up cravings.
Serve this tomato tart as an impressive starter, a light dinner, or a lovely brunch entree. It celebrates bold flavors, fresh produce, and a simple technique. It’s not fussy, yet it’s special. And it’s just plain delicious!
Tips for success
- Cold ingredients yield the flakiest crust! You can dice the butter and pop it in the freezer before making the dough.
- Don’t over-process the dough. Pulse just until the dough comes together and form it on the counter.
- This dough is great to make ahead. I make a double batch and freeze one to use for a later time.
- Minced fresh herbs would be delicious in this crust too. Add a sprinkle in if you have extra.
- Ripe, flavorful tomatoes make the best tart. Stay away from those mealy, out-of-season tomatoes!
All things tomato…
- Tomato Shortcake with Whipped Ricotta
- Gnocchi in Creamy Tomato Basil Sauce
- Tomato Jam
- Roasted Tomato Soup with Parmesan Crisps
End of summer vibes are strong with this tomato galette…flaky, savory crust; vine ripened Jersey tomatoes; bright, fresh herbs; and savory cheese.
- 1 1/2 cups all purpose flour
- 1/4 cup parmesan cheese, grated
- 1 tsp Italian seasoning, dried
- 1/2 tsp freshly ground black pepper
- 1 Tbsp sugar
- 1 tsp kosher salt
- 5 oz unsalted butter, very cold and diced (10 Tbsp)
- 1/4 cup ice water
- 1 Tbsp olive oil
- 1 medium onion, cut in half and thinly sliced into half moons
- 2 cloves garlic, minced
- 6 oz white cheddar cheese, shredded or grated
- 1/3 cup parmesan cheese, grated (+1 Tbsp)
- 2 tsp fresh thyme, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh chives, minced (+1 tsp)
- 2 large tomatoes, thinly sliced into rounds
- Kosher salt and pepper
- 2 Tbsp heavy cream
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Combine the flour, parmesan, Italian seasoning, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it’s pea size.
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Pour in the ice water and pulse a few more times until a ball begins to form. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
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Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
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Remove the dough from the refrigerator and allow it warm up just until it’s soft enough to roll out.
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While the dough is resting, heat the oil over medium heat in a medium saute pan. Add the onion and saute for 3 mins. Add the garlic and sprinkle of salt and continue to cook until the onions and garlic are just golden, another 3-4 mins.
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Remove from the heat and allow the onion mixture to cool to room temperature.
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Roll out the dough on a well-floured surface into a 15 inch round and trim the edges.
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Preheat the oven to 400 degrees.
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Move the pastry round onto a parchment-lined sheet pan and spread the onion/garlic mixture over the pastry, leaving about 1 1/2 inches exposed around the edges.
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Next, cover the onion mixture with the cheddar cheese and 1/3 cup parmesan. Sprinkle with the herbs, then layer the tomato slices over the top, slightly overlapping.
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Sprinkle the tomatoes with the remaining tablespoon of parmesan, 1 tsp of chives, and a dash of salt and pepper.
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Fold the edges and pleat the border around the filling, leaving the center exposed. Don’t worry about perfect folds, it’s meant to have a rustic appearance.
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Place the unbaked galette into the refrigerator for about 15-20 minutes to chill.
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Remove, brush the edges with the heavy cream and bake for about 40 mins or until the filling is bubbling and the crust is golden brown.
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Slice and serve hot or at room temperature.
- Cold ingredients yield the flakiest crust! You can dice the butter and pop it in the freezer before making the dough.
- Don’t over-process the dough. Pulse just until the dough comes together and form it on the counter.
- This dough is great to make ahead. I make a double batch and freeze one to use for a later time.
- Minced fresh herbs would be delicious in this crust too. Add a sprinkle in if you have extra.
- Ripe, flavorful tomatoes make the best tart. Stay away from those mealy, out-of-season tomatoes!
Update Notes: This post was originally published in August 2017 but was republished with tips in September 2020.
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Cathy Dolata Diaz says
Your thoughts about the fleeting nature of summer mirror mine. I work hard every day to stay in the moment.
Your Tomato Galette looks amazing. I can’t wait to try it!
Cathy says
So glad to hear I’m not alone in clinging to the last days of summer. Please let me know if you give the galette a go, I would love to know what you think.
Lynn | The Road to Honey says
Ha! Ha! Your overambitious list sounds a bit like mine. On the plus side you have conceptualized all your fall/winter recipes. That, my friend, is waaaaay more than I have manage to accomplish this summer. As for the workouts. . .well. . .I can definitely help you with those. The hubby and I have been working out consistently, completing weekly trail runs (he’s become a Spartan fanatic), and have been consistently going to crossfit (talk about intimidating), weight training & conditioning for crossfit on our off days (in the hopes to make the experience less intimidating). But my physical endurance and muscles (which I had previously claimed were strictly for aesthetic purposes only) have improved boatloads. Which brings me to this lovely galette. Such a delicious way to carb out with. Oh. . .and I love that you are sticking it to fall. I’m not ready to let summer go. . .I mean. . .I’m still trying to squeeze in one last item on my “to do” list after all.
rebecca | DisplacedHousewife says
Girl, you are so ambitious this hot, sultry August. I’m impressed and inspired!!! And this galette is a beauty!
Cathy says
Awe shucks girl. I was ambitious, but clearly faltered. Here’s to a semi-ambitious September.
Lynn says
This recipe is the second one I have made from Cathy’s site, and once again, the results were outstanding: rave reviews from around the table tonight. I was lucky to have a basket of fresh market tomatoes, and some thyme from my struggling herb pot, but I’m sure it would still be great with “grocery store” hothouse tomato in winter. I struggle with rolling out pastry, but I did okay with this version, and it was flaky and flavourful coming out of the oven. Highly recommend this either as a main course or a side dish.
Cathy says
I’m so glad you enjoyed this galette Lynn and especially the crust! It’s one of my faves for sure. And the nice thing about a rustic presentation is it doesn’t have to be perfect. Thanks so much for your comments and please stay in touch!
James says
“Drink less wine”
Blasphemy!
Cathy says
HA! Agreed!!
Pam says
I’ve made this last week and am going to make it again tomorrow. I dislike goat cheese that many other recipes call for. The 3 of us finished this off in no time! Yum.
Cathy says
Oh wow! That’s so great to hear. This is definitely one of my summer favorites, especially the crust. Thanks for taking the time to comment!
Karen says
I made this today with a few modifications since I didn’t have the exact ingredients.
I hate when people rate recipes after not following them exactly ha ha!!! But here I am being that annoying person (or really just trying to avoid another trip to the store).
I was searching for a nice recipe to use my bounty of so so small red homegrown tomatoes and the glorious glut of tiny sun gold cherry tomato. Such an excellent recipe!!! I used dried thyme since my thyme is heat stressed and woody, thinly sliced green onion tops for chives and I added salt to the onion saute in the beginning and took them all the way to golden before adding garlic (since I was afraid in so little oil the garlic would burn). Oh and orange sharp cheddar since it’s all I had. This is a badass recipe and I don’t impress easily!! Despite the fact my red tomatoes are tough skinned from dry farming and not as tasty as they look with our weird 2019 weather. Perfect. I also added a little fennel pollen and fine sea salt on my red tomato tops to boost flavor. I didn’t mess with trimming the crust either. Fantastic summer meal!!!
Cathy Roma says
so happy you enjoyed the recipe and your modifications sound perfect. it’s my favorite way to use summer tomatoes!
Sharon says
Can this recipe be assembled a day ahead of time?
Cathy Roma says
You can definitely make the dough and prep the ingredients a day ahead. As far as assembling a day ahead, I would say that depends on your tomatoes. If they’re hearty and less wet when sliced, you should be fine. Just brush the cream on the edges before baking. If they have a lot of moisture, I would wait until the day of to assemble.