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Read MoreTomato Galette
Crispy golden short crust pastry with cheese, tomatoes, onions, garlic, herbs and olive oil. Makes for a simple vegetarian meal recipe.
So summer is coming to a close soon. I am still out here enjoying the end of summer baking and cooking with everything vibrant and seasonal. Don’t get me wrong I absolutely love pumpkin and sweater weather but these recipes are so beautiful, bright and delicious.
This recipe is simple, vegetarian and very easy to bring together. You could serve this for brunch or even as an appetizer for a party. I first made this a few years back all because of leftovers. Now it have become a summer must have recipe. Where I make it at least twice every season.
Also, what is a galette? It is a free form open faced tart that is made with a short crust pastry or puff pastry and filled with any sweet or savory filling.
What do you need to make this Tomato Galette?
We start with the pastry dough also known as short crust pastry dough. I have a recipe for the easiest short crust pastry dough on the blog, the recipe is here but you could also use store bought if you have that on hand. I have also tried making this with puff pastry but I prefer the short curst pastry.
We also need tomatoes. It is a tomato galette after all. I have used a combination of beef tomatoes that have been sliced and an assortment of cherry tomatoes that are also sliced. The fruit must be sliced as they with cook better in the oven. I’ve added garlic, onions and herbs to accompany the tomatoes but the next main ingredient is cheese.
I have used a variety of cheese in this galette to compliment the tomatoes and herbs. They are, cream cheese, cheddar cheese and parmesan cheese. You can use feta cheese, goats cheese, gouda, mozzarella or even some slice cheese. But keep in mind adding a variety helps with texture and flavor. You want something that melts well but also tastes good.
Tomatoes are best friends with olive oil and salt. So don’t skip on the oil, salt and pepper. I love used crushed black pepper. If you want a bit of spice, you can use some paprika, cayenne or even chili flakes.
How to make the Tomato Galette?
The pastry dough needs to be rolled out into a round (but this is not necessary you can roll it out into a square or rectangle as well.) that is about 10-12 inches in diameter. You wan to roll it to around 1/2 centimeter thickness. I like to roll it out on a large sheet of baking paper, transferring this to a baking tray is easy then.
Before we layer it up, keep it mind you will fold over the edges to create crust of some sort that will resemble a pizza. So leave two index finger worth of space from the edge of the pastry. Start by layering the galette with cream cheese. Cheddar cheese, sliced tomatoes, onions, garlic, herbs, olive oil, salt and pepper and grated parmesan cheese. Fold over the edges onto the tomatoes and brush the edges with olive oil, sprinkle with salt, pepper and parmesan cheese.
Bake this in a preheated oven at 180℃ for 20-25 mins until the pastry is golden brown and the cheese has melted. The tomatoes will have shrunk a little and that’s fine. Now it is worth mentioning, I constantly get asked about domestic ovens. I use the Sage/Breville oven which is fantastic for any beginner or advanced cook/baker. It is a counter top oven and doesn’t take much space. This is not a sponsored post but I am an amazon affiliate partner hence if you would like to buy this product you can click here.
Serving and storing the Tomato Galette?
Once the galette is baked, you can serve it hot with a cold side salad of greens and pickled cucumbers. Or you can serve it chilled with some roasted cabbage and grilled eggplant to make this a whole meal. My mother loves it with hot sauce, I personally don’t but it is only right for me to mention this.
You can slice and store this galette in an air tight container for up to a week. I have frozen slices for almost a month and reheated it in the oven for 5-10 mins depending on how frozen it is when you reheat.
Pro tips to keep in mind, slice you tomatoes thin as they will cook faster. Also use a variety of cheese to keep the flavor and textures different. I have used oregano and tarragon but you can use basil, parsley and thyme instead.
Now that we have covered how to make this Tomato Galette, you can have a look at the recipe video here but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Happy Baking Ninjas!
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Tomato Galette
Crispy golden short crust pastry with cheese, tomatoes, onions, garlic, herbs and olive oil. Makes for a simple vegetarian meal recipe.
Equipment
- Baking tray
- Baking paper
- Rolling Pin
- Spoon
- Small spatula
Ingredients
- Short crust pastry 10-12 Inch round
- 3 tbsp Cream cheese
- 1/4 cup Cheddar cheese chunks
- 1/4 cup Parmesan cheese grated
- 1 cup Assorted tomatoes beef tomatoes & cherry tomatoes
- 1/2 Onion sliced
- 2 Garlic cloves sliced
- 2 tbsp Olive oil
- 1 tsp Herbs
- Salt & Pepper
Instructions
- Preheat the oven to 180℃.
- The pastry dough needs to be rolled out into a round (but this is not necessary you can roll it out into a square or rectangle as well.) that is about 10-12 inches in diameter. You want to roll it to around 1/2 centimeter thickness. I like to roll it out on a large sheet of baking paper, transferring this to a baking tray is easy then.
- Before we layer it up, keep in mind you will fold over the edges to create crust of some sort that will resemble a pizza. So leave two index finger worth of space from the edge of the pastry.
- Start by layering the galette with cream cheese. Cheddar cheese, sliced tomatoes, onions, garlic, herbs, olive oil, salt and pepper and grated parmesan cheese. Fold over the edges onto the tomatoes and brush the edges with olive oil, sprinkle with salt, pepper and parmesan cheese.
- Bake this in a preheated oven at 180℃ for 20-25 mins until the pastry is golden brown and the cheese has melted. The tomatoes will have shrunk a little and that’s fine. Serve warm or chilled, it is delicious either way.
Notes
- Homemade Short Crust Pastry Recipe is here.
- Slice you tomatoes thin as they will cook faster.
- Use a variety of cheese to keep the flavor and textures different.
- I have used oregano and tarragon but you can use basil, parsley and thyme instead.
- You can grate a little lemon zest on top after it is baked, before serving.
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