Fresh Tomato Galette
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.
Servings 8 servings
Calories 426kcal
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.
- 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.
- 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.
- 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.
- 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
Serving: 1serving | Calories: 426kcal
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