TOMATO GALETTE
TOMATO GALETTE
Late summer in Western New York is peak tomato season. If you’re like me and find yourself at the
market every weekend, you’ll find yourself with an overabundance of fresh, juicy, heirloom tomatoes.
I’m usually perfectly content to enjoy these peak-season tomatoes simply with salt and pepper, and we
all know how good fresh pomodoro and caprese salad can be, but a tomato galette makes a perfect
appetizer, or side dish for your late summer table. It’s deceptively easy too!
A galette is essentially a round, open faced pie. Sometimes savory, sometimes sweet. This version is
savory, with a mixture of heirloom tomatoes, a sharp cheese (I like sharp cheddar, or pecorino), and
fresh herbs (basil and oregano are obvious favorites). A tomato galette, fresh out of the oven, in late
August is the closest thing you’ll get to warm summer night – warm flaky crust, sweet, juicy tomato, and
sharp, salty cheese.
You don’t have to be a seasoned baker to master this one – mix flour (I use “00” as it’s lighter and lends
to a flakier crust), water, and butter, and let that rest in the fridge for about 1 ½ – 2 hours. This is a good
opportunity to prep the rest of dinner, or sit outside with a glass of wine – it’s summer after all! From
here, it’s downhill – roll the dough thin (I don’t even own a rolling pin – I use an empty bottle wine!),
spread the shredded cheese mixture evenly across the bottom, fresh herbs, mixed heirloom tomatoes,
top with herbs and salt and pepper (coarse salt and cracked pepper is best!). Fold about 1 ½” of the
excess dough up, leaving most of the tomatoes exposed. For a super flaky crust, you can throw the
whole thing in the freezer on a baking sheet for about 10 minutes, and bake for 40 minutes at 400. Let
rest for a few minutes, and finish with one more toss of fresh herbs before serving.
There you go – the perfect late summer appetizer or side dish that’s sure to impress!
- 2 cups double zero flour ((All purpose flour works as well, but 00 flour lends to a flakier
crust))
- 1 ½ sticks chilled butter,
- 1 tbsp apple cider vinegar
- 1 ½ cup shredded sharp cheese ((I prefer cheddar and pecorino))
- 1 lg heirloom tomato, sliced
- 6-8 small cherry tomatoes, halved
- 2 garlic cloves – sliced thin
- 2-3 2-3 tbsp extra virgin olive oil
- 1 egg, beaten
- 1 bunch basil, thinly sliced
- Coarse sea salt
- Cracked black pepper
1. To make the dough, place flour, chilled butter, and a generous teaspoon of salt in the food
processor or blender to combine. The mixture should have pea-sized pieces of butter
throughout. This is good! The butter “chunks” will melt as the dough cooks, giving you the flaky
crust you’re looking for.
2. Place dry mixture in a large mixing bowl. Add apple cider vinegar, 4 cups cold water, and a
drizzle of EVOO. Mix well until you’ve got a shaggy dough.
drizzle of EVOO. Mix well until you’ve got a shaggy dough.
3. Prepare a large cutting board by gently spreading flour across. Lightly knead the dough on the
surface for 2-3 minutes, until no dry spots remain.
4. Form the dough into a disc, wrap in plastic, and chill in the fridge for 1 ½ – 2 hours
5. Meanwhile, prep the galette ingredients: slice the large heirloom tomatoes (about ¼” thick) and
halve the cherry tomatoes. Place in a shallow bowl, evenly sprinkle with coarse sea salt and
thinly sliced garlic. Mix to incorporate. Reserve while the dough chills. Then, shred the cheese
and reserve aside in a bowl. (cheeses can be mixed, no problem). Finally, beat your egg in a
small bowl, and mix a few drops of water in for your egg wash – set aside.
6. While the dough chills and the tomatoes sit, preheat the oven to 400, with space on the middle
rack
7. The tomatoes will have released a bit of liquid due to the salt – drain the mixture but reserve all
of the tomatoes and garlic.
8. Unwrap the chilled dough and place on a parchment paper-lined cutting board.
9. Roll the dough into a rough oval, about 1/8” thick. (If you don’t own a rolling pin – like me – use
an empty wine bottle!)
10. Transfer on the parchment paper to a baking sheet and begin assembling the galette: sprinkle
the shredded cheese across the surface of the dough, leaving about 1 ½” – 2” border (the
cheese should create a layer of fat between the wet tomatoes and the dough, ensuring your
bottom stays nice and crispy!). Arrange the tomatos and garlic on top of the cheese, heirloom
slices first, then halved cherry tomatoes on top. Sprinkle with about ½ of your thinly sliced basil.
To close the galette, bring the edges up and over the filling, to create your 1 ½” to 2” border.
Overlap as you go. Brush the border generously with your egg wash, and sprinkle all with a few
pinches of rough sea salt, and finish the exposed filing area with freshly cracked black pepper.
11. Chill everything in the freezer for about 10 minutes before baking
11. Chill everything in the freezer for about 10 minutes before baking