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It’s time to put the spotlight on tomatoes because late summer brings fresh tomatoes with incredible, full flavors. And there’s no better way to exemplify them than with a simple and fresh tomato galette. Combine ripe tomatoes with a crisp, flaky crust and a cream cheese filling, and you’ll have the perfect entrée or side dish for lunch or dinner.
Why I Love This Recipe
A galette or crostata is a fancy word for a free-form tart or pie. And the main reason I love to make one is that there’s no worry about making the crust perfectly round when rolling. This crust can be ragged around the edges and still bake up in a perfectly rustic way.
The two keys to success are the flavor added into the crust with Parmesan cheese and Italian seasoning. The cheese creates a more flaky crust, and the seasoning gives an underlying flavor to the finished dish. The second key is the cheese filling. Smooth cream cheese is mixed with Gruyere cheese for a big flavor and a great creamy texture under the tomatoes. This galette will be your forever recipe.
Tomato Galette Ingredients
- Tomatoes are the star both in looks and flavor. This is best to use in-season ripe tomatoes. Out-of-season tomatoes lack flavor and can be mealy.
- Gruyère cheese is a semi-firm cheese with a light, nutty flavor.
- Cream cheese pairs well with the Gruyère cheese and offers a smooth and creamy filling.
- Fresh basil finishes the galette with a fresh flavor that pairs perfectly with tomatoes. There is a reason these two are often used together.
How to Make This Tomato Galette
- Create the dough. In a large bowl, combine the flour, salt, sugar, dried Italian seasoning, and Parmesan cheese. Cut the butter into small cubes, then add to the bowl. Toss in the dry mixture so the cubes are coated. Pick up each butter cube and press between your thumb and forefinger. Continue until all the butter has been broken down and the mixture is soft yet crumbly. Add in the cold water and mix. Adjust the amount of water until the mixture begins to form together, and press into a ball. Place onto plastic wrap and form a disk, first by pressing down on the ball, then wrapping it. The dough should be flat on both sides with a rounded edge. Place into the refrigerator for 30 minutes to chill.
- Prepare the tomatoes. Cut the tomatoes into thick slices. Place on a pan lined with paper towels. Sprinkle each slice of tomato with the kosher salt. Set aside for 20 minutes to let the moisture draw out from the tomatoes.
- Roll out the dough. On a floured surface, roll the dough into a thin circle about 14 inches in diameter. Place on a parchment-lined baking sheet.
- Prepare the filling. In a medium bowl, combine the cream cheese, Dijon mustard, and Gruyere cheese. Place onto the dough and spread evenly in the center, leaving a border of about 2 inches.
- Assemble the galette. On top of the filling, scatter basil leaves, then place the tomato slices, occasionally overlapping them slightly but making sure to keep them in a single layer. Fold the edges of the dough over the outer sides of the tomatoes, creating creases every few inches. Beat an egg with some water, then brush over the outer crust.
- Bake the galette. Place the galette in the preheated 425°F oven and immediately turn it down to 375°F. Bake for 35 to 40 minutes or until the crust is golden brown. Let cool for 10 minutes before cutting into slices.
Recipe Tips
- When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form into a ball.
- It’s important that the dough is not heated up too much. Be conscious when touching it, as the heat from your hands can warm the dough.
- When rolling the dough, constantly rotate it. This allows the dough to form evenly into a perfectly shaped circle. To achieve this, roll using a rolling pin, then pull the dough towards you and rotate a half-turn. Continue this process until the dough is the desired size.
- When transferring the dough to a baking sheet, fold it in half, then pick it up. Unfold it once it is on the sheet pan. This makes it easy to move without tearing.
Frequently Asked Questions
Yes, the dough can be portioned before rolling. Keep in mind that the size of the tomato will need to be adjusted to fit the individual crostatas.
Yes. The dough can be made up to 3 months in advance. Wrap the dough well and store it in the freezer. Allow the dough to thaw in the refrigerator overnight before rolling and proceeding with the recipe.
The finished galette is best served fresh. The crust will slowly absorb the filling and soften after a day. Store any leftovers in the refrigerator, and they will keep for 4 to 5 days.
Yes, a pie crust that’s purchased should work for this recipe. It may not roll out to the full 14 inches that this recipe suggests, but a smaller galette will work.
More Tomato Dinner Ideas
Watch How to Make This Galette
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Tomato Galette
Ingredients
For the dough
- 1 ½ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp granulated sugar
- 2 tsp dried Italian seasoning
- ½ cup grated Parmesan cheese
- 10 tbsp (1 ¼ sticks) unsalted butter cubed
- 4-6 tbsp water ice cold
For the galette
- 2 to 2 ½ lb tomatoes
- kosher salt
- 6 oz cream cheese softened
- 2 tsp Dijon mustard
- 6 oz Gruyère cheese shredded
- 8 leaves fresh basil
For the egg wash (optional)
- 1 egg
- 2 tsp water
Instructions
- Prepare the dough. In a large bowl, combine the flour, salt, sugar, Italian seasoning, and Parmesan cheese. Mix together. Add the cubed butter and toss with the dry mixture to coat all of the pieces of butter. Work the butter into the flour until the pieces of butter are no larger than the size of a pea and the mixture resembles wet sand. Add 4 tbsp of cold water and toss to combine. If the dough is crumbly and not easily pressed into a cohesive disk, add more water as needed until the dough presses together and forms a disk. Wrap in plastic wrap and refrigerate for 30 minutes.1 ½ cups all-purpose flour, ½ tsp kosher salt, 1 tsp granulated sugar, 2 tsp dried Italian seasoning, ½ cup grated Parmesan cheese, 10 tbsp (1 ¼ sticks) unsalted butter, 4-6 tbsp water
- Preheat the oven to 425°F.
- Prepare the tomatoes. Remove the cores and slice the tomatoes into ½-inch slices. Lay the tomatoes on paper towels and sprinkle them with kosher salt to remove excess moisture. Let the tomatoes sit for about 20 minutes while the dough chills.2 to 2 ½ lb tomatoes, kosher salt
- Mix together the filling. In a small bowl, mix the cream cheese until it is soft and creamy. Add the Dijon mustard and Gruyère cheese. Mix together until combined.6 oz cream cheese, 2 tsp Dijon mustard, 6 oz Gruyère cheese
- Form the galette. On a lightly floured surface, roll the pastry dough into a 14-inch circle. Spread the cream cheese filling on the rolled-out dough, leaving a 2-inch border around the edge. Sprinkle on the basil leaves. Pat the tomatoes with the paper towels to remove any excess liquid. Lay slices of tomato on top of the cream cheese filling, reserving the 2-inch border. The tomatoes can overlap slightly but should be in a single layer. Fold the edges of the dough, making 6-8 creases. For a shiny crust, whisk one egg with 2 tsp water and brush over the dough.1 egg, 2 tsp water, 8 leaves fresh basil
- Bake the galette. Place the galette in the preheated 425°F oven on the lower-third rack. Immediately turn the oven to 375°F. Bake until the crust is golden on top and bottom, 35-40 minutes. Once baked, remove from the oven and cool for 10 minutes before slicing and serving. Top with torn pieces of fresh basil.
Video
Notes
- When making the dough, be prepared to adjust the amount of water needed. The time of year and humidity can all affect how much water is needed in the dough. The dough should be able to form into a ball.
- It’s important that the dough is not heated up too much. Be conscious when touching it, as the heat from your hands can warm the dough.
- When rolling the dough, constantly rotate it. This allows the dough to form evenly into a perfectly shaped circle. To achieve this, roll using a rolling pin, then pull the dough towards you and rotate a half-turn. Continue this process until the dough is the desired size.
- When transferring the dough to a baking sheet, fold it in half, then pick it up. Unfold it once it is on the sheet pan. This makes it easy to move without tearing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I have made this galette the last three falls when we have garden tomatoes from the farmers market. It is so delicious.
I made this to bring to a picnic. I was meeting some of the guests for the first time. They think I am a cooking wizard! I didn’t follow the cheese exactly and have made it with a variety of cheese layers, like ricotta and toasted garlic. It is an amazing crust.
My first galette and it was delicious!
This crust recipe!
The whole thing, really, but….this crust recipe is … beyond
I’ve never been a crust maker and now I’m contemplating making 3 or 4 to stick in the freezer for some unknown time when I need to make one of these on a whim. Whoda thought!?
This recipe is on my to do!
I will be making this tomorrow!! Your recipes are great! Thank you. I already know it’s a 5 star!
Loved this recipe, especially the savory crust.
Made this for dinner tonight. So fantastic, healthy and delicious! Loved all the delicious flavors of the savory dough and tangy cream cheese to the freshness of the tomatoes. Pretty easy to make. Served with a simple salad.
Oh I’m definitely making this right away!! Thankyou for sharing!!!