Tomato Galette
How I Ended Up Loving Tomato Galette (by Accident, Sort Of)
So, Tomato Galette. I have to laugh a bit because the first time I made this, I literally called it a “tomato pizza pie thing” when my sister came over, which, well, kind of threw her off. But honestly, this recipe started as one of those kitchen experiments fueled by a slightly sad, overstuffed produce basket and my general impatience for waiting on pizza dough to rise. Fast forward a couple summers—now, every time I see a pile of ripe tomatoes at the market (or, let’s be real, the store), I get the itch to make this. I love a good food memory, and this one always reminds me of that sticky July afternoon, flour everywhere, and my dog begging for cheese trimmings underfoot. If you want something that’s impressive but secretly low-effort, this is your move.
Why You’ll Want To Make This, Like, Right Now
I make this when I want dinner to feel fancy but don’t want to fuss with a ton of steps (or wash a mountain of dishes). My family goes absolutely wild for this—especially when I use those weirdly shaped, colorful heirloom tomatoes. It’s honestly the one savory pie where nobody complains about the crust because it’s kind of rustic, a little flaky, and you don’t even have to crimp the edges perfectly. Sometimes the galette leaks a bit. Sometimes I forget the fresh basil. We eat it anyway. Also, it’s the only way my cousin will willingly eat tomatoes that aren’t in a burger, so that’s saying something.
What You’ll Need (and What I Swap When I’m in a Rush)
- 1 sheet of store-bought puff pastry (or, if I’m feeling ambitious, I make my own pie dough—Sally’s method is foolproof)
- 3-4 medium ripe tomatoes, sliced 1/4 inch thick (I sometimes use cherry tomatoes halved, or even plum tomatoes—whatever’s looking good)
- 1/2 cup ricotta cheese (goat cheese works in a pinch; my grandmother swears by a mix of both, but honestly, whatever’s creamy and spreadable is fine)
- 1/4 cup grated parmesan (sometimes I just use whatever hard cheese is left in the fridge; cheddar, I’m looking at you)
- 1 garlic clove, minced (or, if I’m totally out, a pinch of garlic powder—it’s not the same, but it’ll do)
- 1 tablespoon olive oil (butter works too; it just feels fancier with olive oil, doesn’t it?)
- Salt and black pepper to taste
- Handful of fresh basil leaves (if I can’t find any, a sprinkle of dried oregano gets the job done)
- 1 egg, beaten (for brushing the crust—sometimes I skip this if I’m lazy; it just won’t be as shiny)
This Is How I Throw It Together
- Prep the dough. Preheat your oven to 400°F (that’s about 200°C for my non-US pals). Roll out your puff pastry or pie dough on a lightly floured surface. I go for a rough 12-inch circle, but listen, mine usually looks like a lopsided oval. No one notices, I promise.
- Mix the cheesy base. In a small bowl, mix ricotta, parmesan, minced garlic, a little salt, and a crack of pepper. This is where I usually sneak a taste—just to make sure it’s, you know, edible (and so good, honestly).
- Spread it (but leave a border). Plop that cheesy stuff in the middle of the dough. Spread it out, but leave a 2-inch-ish border around the edge. Doesn’t have to be perfect, just don’t go all the way to the rim or folding gets messy.
- Layer the tomatoes. Arrange tomato slices (or halves) over the cheese in one or two layers. I usually just pile them on. Drizzle with olive oil, a pinch more salt, and some pepper.
- Fold the edges. Gently fold the dough edges up and over the tomatoes. I just sort of pleat as I go—if it rips a little, patch it up. Don’t stress if it looks a bit weird at this stage—it always does! (It’ll bake up golden and rustic.)
- Brush and bake. Brush the crust with that beaten egg—unless you forgot, like me half the time—and pop it in the oven. Bake for about 35–40 minutes, until the crust is deeply golden and the tomatoes are bubbling a bit.
- Add the finishing touches. Scatter basil leaves on top right as it comes out. Let it cool for a few minutes. I know, waiting is hard, but molten cheese is a real hazard (ask my tongue).
Notes (a.k.a. Stuff I Learned from Messing Up)
- Don’t skip draining the tomatoes a bit if they’re super juicy. Otherwise, your crust can get soggy (learned that one the hard way—soggy-bottom city).
- I think this actually tastes better the next day, cold, with a little extra salt sprinkled over. My husband disagrees, but what does he know?
- If you’re making pie dough, chill it well. Warm dough is not your friend—especially in summer.
- On second thought, don’t stress if your folds look wonky. It’s a galette, not a wedding cake.
How I’ve Changed This Recipe Up (Wins and Failures)
- Once, I swapped in roasted eggplant slices instead of tomatoes (pretty darn tasty, but maybe a bit heavy for hot weather).
- I tried it with feta and spinach; the feta went a touch too salty, so maybe go light if you try that.
- One time I added sliced peaches with the tomatoes (sounded great in theory, but honestly, it was a little too weird even for me—stick with savory, mostly).
The Gear I Use (and What to Do if You Don’t Have It)
- Baking sheet (any large one works—heck, I’ve used a pizza stone in a pinch, though it was a little awkward)
- Parchment paper (makes life way easier, but I’ve gone without and just oiled the pan; just be ready for some sticky bits)
- Rolling pin (a wine bottle does the trick if you’re stuck—just clean it first!)
How to Store Leftovers (If You Even Get Any)
If you actually have leftovers—maybe you made two?—wrap slices up and pop them in the fridge. They keep okay for 2–3 days. The crust isn’t as crisp after day one, but I kind of like it a little softer. Honestly, in my house it never lasts more than a day, so this is mostly hypothetical advice.
How We Eat It (and What Goes With It at My Place)
I love this Tomato Galette with a big green salad—maybe some arugula, a sharp vinaigrette, and a glass of something cold (lemonade or, if it’s been a day, a chilled white wine). Sometimes we slice it into tiny wedges and I pretend I’m at a fancy brunch. My cousin dunks hers in hot sauce. You do you.
Lessons From My Own Kitchen Fails (AKA, Pro Tips… Sort Of)
- I once tried rushing the chill on the dough (impatience strikes again) and regretted it, because it shrank up and leaked everywhere. Trust me. Chill the dough.
- Don’t skip the parchment paper if you can help it. Scraping galette off a bare metal pan is no one’s idea of fun (unless you like scrubbing).
- If your tomatoes are super ripe, sprinkle a tiny bit of flour or breadcrumbs over the cheese—keeps things less watery. I read that on Serious Eats, and it’s actually helped a lot.
FAQ: Real Questions I’ve Gotten (and My Honest Answers)
- Can I use store-bought pie crust? Yep. Done it, no shame. Just roll it out a bit thinner than usual.
- Do I have to peel the tomatoes? Nope. I mean, unless they’re super tough, but most are fine as-is.
- Is this good cold? Actually, yes! I kind of love it straight from the fridge for breakfast. But that might just be me.
- Can I freeze it? Eh, it’s not my favorite frozen. The crust gets a bit sad. Better to eat it fresh or save leftovers for lunch tomorrow.
- What if my crust cracks? Just patch it up. This is home cooking, not a beauty contest!
And in case you’re hunting more galette inspiration, I found Bon Appétit’s tomato galette handy for some fancier ideas. But I think this version’s got more heart (or at least more accidental charm).
Now go forth and make a mess—and maybe a Tomato Galette too. If it comes out crooked, you’re doing it right!
Ingredients
- 1 sheet of refrigerated pie crust or homemade pastry dough
- 3 medium ripe tomatoes, sliced
- 1/2 cup shredded Gruyère cheese
- 1/4 cup ricotta cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Roll out the pie crust on a lightly floured surface to about 12 inches in diameter. Transfer to the prepared baking sheet.
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3Spread Dijon mustard evenly over the center of the crust, leaving a 2-inch border. Dollop ricotta cheese over the mustard, then sprinkle with shredded Gruyère.
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4Arrange tomato slices over the cheese. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
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5Fold the edges of the crust over the filling, pleating as needed. Brush the crust with beaten egg.
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6Bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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