HomeHealthy FoodSavory Tomato Galette – A Couple Cooks

Savory Tomato Galette – A Couple Cooks

This savory tomato galette is elegant, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.

Tomato Galette

Right here’s an effective way to make use of these peak, juicy summer time tomatoes: strive a Savory Tomato Galette! This freeform French tart is often related to dessert, however you can also make a savory galette too! Consider it as a quiche with tomatoes, or a ricotta pizza with pie crust. It’s irresistibly tasty, that includes juicy ripe heirloom tomatoes, a garlic and ricotta filling, and a golden flaky pastry crust. Eat it for dinner with a inexperienced salad, or as a stunning summer time brunch concept. It was an enormous hit on this home!

Components for this tomato galette

A galette is a country French tart: a spherical pie made with out a pie dish utilizing a folded pastry crust. There’s no want for exact rolling and sizing of the dough. Merely roll it out, place on a baking sheet, and fold over the crust. Galettes are most frequently served as desserts (like this Peach Galette or Blueberry Galette), however you can also make a savory galette too! It’s much like quiche with vegetable and cheese fillings. Right here’s what you’ll must make this tomato galette:

  • Ripe tomatoes: make this recipe solely when you have got the juiciest, ripe summer time tomatoes. You’ll need them completely ripe, not overripe (or they com out too watery).
  • Ricotta cheese
  • Pecorino Romano or Parmesan cheese
  • Garlic
  • Recent thyme
  • Flour
  • Butter
  • Granulated sugar
  • Salt
  • Baking powder
  • Egg
Savory galettte

Ideas for galette dough

Crucial a part of making a tomato galette? The dough! This pastry dough is simple to work with, however it have a couple of difficult factors if it’s your first time. Listed below are a couple of suggestions to remember:

  • Spoon and stage the flour (or weigh it in grams). Spoon the flour into the measuring cup, then stage it with the again of the spoon. This gives most correct measurement: scooping flour proper out of the container may end up in extra flour per cup. Or higher but, use a meals scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to chop the butter into the dough. Mash the butter into the dry elements till a pebbly texture kinds.
  • Add simply sufficient water for the dough to return collectively. Normally it takes us about 5 tablespoons, although this is determined by the precise flour quantity (once more; grams is most correct).
  • Chill 1 hour. That is essential in order that the butter can solidify. In any other case, the crust can soften within the oven.
  • Roll right into a 12-inch circle, then add the filling. Flour your work floor first. Choose up the dough and add extra flour to the floor as crucial if it’s sticking. Then add the ricotta filling and tomatoes.
  • Gently fold it as much as create a 2-inch crust. Overlap the folds to make a circle across the filling: see the images.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a pleasant golden sheen on the crust.
Tomato galette

For the cheese

When you can, we suggest discovering Pecorino Romano cheese for this tomato galette. This aged Italian cheese is much like Parmesan, however it has a fair saltier, extra savory taste. It actually makes the pie!

Pecorino Romano turning into simpler to search out in American grocery shops: you could find it in blocks, shredded or grated. Can’t discover it? Substitute Parmesan cheese and a pinch of additional salt. It’s going to nonetheless style unbelievable!

Tomato galette

Serving this tomato galette

When you’ve baked up this savory tomato galette, it should look and scent unbelievable! However don’t dig into it simply but: the cooling time is essential!

  • Cool the savory galette to room temperature, about 1 hour. Then garnish it with thyme leaves and slice into items. After all when you simply can’t wait, you’ll be able to cheat a bit!
  • It’s nice as a easy dinner, with a inexperienced salad. It tastes a bit like pizza.
  • It additionally works as a savory brunch. Because it’s like a quiche, it really works properly for brunch with banana nut muffins, yogurt parfaits and low.

Storage data

Obtained leftovers of this tomato galette? Place it in a storage container and refrigerate for as much as 3 days. Wish to make it the day earlier than? Bake it and go away it out on the counter for about half-hour earlier than serving to let it come to room temperature. You too can gently reheat it in a 350 diploma oven.

Extra tomato recipes

Obtained summer time tomatoes? When it’s the season, we like to make all of the contemporary tomato recipes. Listed below are some you’ll get pleasure from:

This savory galette recipe is…



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This savory tomato galette is elegant, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons chilly unsalted butter (or vegan butter)
  • 5 to 6 tablespoons chilly water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 to 4 small heirloom tomatoes, sliced
  • 1 teaspoon kosher salt, divided
  • Recent floor black pepper
  • 1 cup ricotta cheese
  • ½ cup shredded Pecorino Romano or Parmesan cheese
  • 1 garlic clove, grated
  • 1 teaspoon contemporary thyme leaves

  1. In a medium bowl, combine the flour, sugar, kosher salt, and baking powder. Slice the butter into small items, then use a pastry blender or fork to chop it into the flour combination till largely integrated and a pebbly texture kinds (with pea-sized or smaller items).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing steadily with a fork till the flour is usually integrated. Add the extra 1 to 2 tablespoons of water till all of the flour is integrated, kneading along with your fingers till the dough comes collectively. (Resist the urge so as to add extra water; it ought to come collectively!) Type the dough right into a ball and flatten right into a thick disk. Wrap it in plastic or place it in a lined container and chill the dough for 1 hour. (To make prematurely, you’ll be able to refrigerate the dough as much as 3 days; enable to sit down at room temperature half-hour earlier than rolling. Or, wrap in plastic wrap or aluminum foil and freeze as much as 3 months, then defrost in a single day within the fridge earlier than rolling.)
  3. Preheat the oven to 400 levels Fahrenheit.
  4. Slice the tomatoes and place them on a reducing board or paper towel. Sprinkle them with ½ teaspoon kosher salt and contemporary floor pepper, divided between the slices. Permit them to sit down whilst you put together the remainder of the filling (about 15 to twenty minutes).
  5. Combine the ricotta, Pecorino Romano or Parmesan cheese, grated garlic, ½ teaspoon salt, and contemporary floor pepper. 
  6. On a floured floor, roll the dough into a fair 12” circle, leaving the sides tough (if wanted, transfer the dough round and add a bit extra flour beneath to maintain it from sticking). Rigorously switch the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently unfold the cheese combination on the dough, leaving not less than 2 inches of dough across the exterior edge. Place the tomato slices on prime, shaking any liquid off of every slice earlier than putting it onto the galette. As crucial, slice tomatoes in half to fill your complete circle of cheese filling (see the images above). Fold within the exterior edges of the dough over the filling to type an roughly 2-inch crust, overlapping the folds as proven within the images. 
  8. Whisk the egg and use a pastry brush to brush it onto the crust. 
  9. Bake the galette for 25 to half-hour till the crust is golden brown. Take away from the oven and switch the parchment paper to a baking rack to chill. Cool to room temperature (about 1 hour) earlier than topping with thyme leaves. Slice into items and serve. Retailer leftovers for as much as 3 days refrigerated; convey to room temperature or heat within the oven earlier than serving.

  • Class: Predominant dish
  • Technique: Baked
  • Delicacies: French impressed
  • Weight loss program: Vegetarian

Key phrases: Tomato galette, savory galette



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