1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons unsalted butter
5 tablespoons cold water
For the filling:
3-4 medium heirloom tomatoes, sliced
½ cup feta cheese, crumbled
For the herbed cream cheese:
¼ cup cream cheese
2 teaspoons WATC Salad Sprinkles order dried oregano
1 garlic clove, grated
1 tablespoon olive oil, nut oil or truffle oil
drizzle extra-virgin olive oil
sprinkle sea salt flakes or kosher salt
sprinkle black pepper
For the egg wash:
1 egg, beaten
1 tablespoon water
Takes ,
serves 8.
Instructions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together and forms. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare herbed cream cheese: Place cream cheese, garlic, dried seasoning and oil in a small bowl. Stir thoroughly to combine.
Prepare tomatoes: Slice tomatoes horizontally in ¼-inch slices. Transfer to paper towel-lined baking tray. Leave tomatoes to sit for 5-10 minutes to extract excess moisture.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined baking pan or a pizza stone. Add herbed cream cheese mixture, spreading it out across the surface of the dough to about an inch from the edge. Cover surface with tomato slices, leaving about 3/4-inch of dough exposed around the edge. Sprinkle with sea salt flakes, kosher salt or black pepper. Sprinkle with crumbled feta cheese. Fold the dough edge up towards the centre of the galette, creating small pleats as you go along.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 400°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven, cooling for 5 minutes.
To serve: Sprinkle with freshly chopped basil and a drizzle of additional oil. Cut into wedges and serve as is or with a favourite salad.
Tomato Galette Recipe
Ingredients
For the dough:
1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons unsalted butter
5 tablespoons cold water
For the filling:
3-4 medium heirloom tomatoes, sliced
½ cup feta cheese, crumbled
For the herbed cream cheese:
¼ cup cream cheese
2 teaspoons WATC Salad Sprinkles order dried oregano
1 garlic clove, grated
1 tablespoon olive oil, nut oil or truffle oil
drizzle extra-virgin olive oil
sprinkle sea salt flakes or kosher salt
sprinkle black pepper
For the egg wash:
1 egg, beaten
1 tablespoon water
Directions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together and forms. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare herbed cream cheese: Place cream cheese, garlic, dried seasoning and oil in a small bowl. Stir thoroughly to combine.
Prepare tomatoes: Slice tomatoes horizontally in ¼-inch slices. Transfer to paper towel-lined baking tray. Leave tomatoes to sit for 5-10 minutes to extract excess moisture.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined baking pan or a pizza stone. Add herbed cream cheese mixture, spreading it out across the surface of the dough to about an inch from the edge. Cover surface with tomato slices, leaving about 3/4-inch of dough exposed around the edge. Sprinkle with sea salt flakes, kosher salt or black pepper. Sprinkle with crumbled feta cheese. Fold the dough edge up towards the centre of the galette, creating small pleats as you go along.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 400°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven, cooling for 5 minutes.
To serve: Sprinkle with freshly chopped basil and a drizzle of additional oil. Cut into wedges and serve as is or with a favourite salad.
Tomato Galette Recipe
5 / 5. 1
A rustic pastry filled with herbed cream cheese, heirloom tomatoes, crumbled feta and fresh basil, drizzled with truffle oil…
This TOMATO GALETTE RECIPE is a feast for the eyes and taste buds.
Homemade galette recipe, take three! That’s right, this is our third time crafting a galette. The first was this STRAWBERRY-RHUBARB GALETTE, a sweet treat that celebrates our favourite springtime pairing of sweet strawberries and tart rhubarb. The second iteration came when we put Thanksgiving leftovers to good use to craft this savoury TURKEY LEFTOVERS GALETTE. But this time, we’ve really struck galette gold. Trust us, this TOMATO GALETTE RECIPE is the one to make.
Before we start, how about a quick summary of the dish itself? In French cuisine, a GALETTE is a single-crust, free-form pastry similar to an open-faced pie or tart. Overall, it’s relatively easy to make, can be either sweet or savoury, and is always delicious. This TOMATO GALETTE RECIPE proves just that.
INGREDIENTS
The ingredients needed to make this savoury galette recipe are all easy to source. For the galette dough, you’ll need unbleached all-purpose flour, kosher salt, unsalted butter and cold water. We’ll share more about making the dough in the next section. Other ingredients for this recipe include fresh heirloom tomatoes, cream cheese, dried herbs, garlic, oil, feta cheese and fresh basil. Making an easy recipe with readily available ingredients is a total win-win.
HOW TO MAKE GALETTE DOUGH
You heard it here first: making homemade galette dough from scratch is simple. Well, it is thanks to a key element of our streamlined technique: using a food processor. Fear not, if you don’t have a food processor, you can still make the dough by hand, though it’ll be more labour-intensive and time-consuming.
Using the food processor involves combining the unbleached all-purpose flour and kosher salt together in the canister of the processor fitted with a blade attachment. Next step is to add the cold butter and pulse or run on low speed to combine. This gets the flour and butter processed to a small crumb or meal texture. The final step is adding five tablespoons of cold water to the mixture with the machine running on low speed. A minute later, like magic… galette dough! Make sure to wrap the dough in plastic wrap and refrigerate for at least one hour.
HEIRLOOM TOMATOES
You can make this recipe using Roma or any kind of plum tomato, or sweet cherry and Sungold tomatoes, but we suggest using heirloom varieties, if possible. Renowned for their complex flavour and a stunning mix of colours, look for tangerine-sized fruits for the best balance of structure and concentration. We also suggest purchasing homegrown or locally grown tomatoes if you can. Organic varieties always taste better.
One of the best things about using heirloom tomatoes is the variety of colours. Crafting this TOMATO GALETTE RECIPE with red, orange, yellow, and dark burgundy tomatoes is visually striking.
A key consideration when making a tomato galette is the juiciness of the tomatoes. If overly juicy, they’ll weep during baking, and there’s nothing worse than a soggy crust. To remedy this, transfer the tomato slices to a baking tray lined with paper towels. Leave them to rest for 5 to 10 minutes, allowing the paper towels to soak up the excess liquid. Not only will your tart stay crisp, but it will be packed with the rich tomato flavour that comes from roasting the flesh. Yum!
SEASONING SPOTLIGHT
Here’s a little segue on seasoning a tomato galette. We’re giving you two options: either dried oregano or a favourite dried seasoning blend. Speaking of dried seasoning blends, our favourite is WATC’s SALAD SPRINKLES. Repeat visitors to our website might remember us using it on our MEDITERRANEAN SALAD and our PORK SCHNITZEL SALAD. This blend of oregano, dried basil, sumac, mint, rosemary and dried vegetables is mighty tasty and adds a pleasing flavour to the cream cheese, tomatoes and feta used in this recipe. Click HERE to purchase or to find a retailer NEAR YOU.
HERBED CREAM CHEESE
Making the herbed cream cheese takes only a couple of minutes, making it oh, so worth it. We combined a premium plain cream cheese with some grated garlic, the seasoning and then a drizzle of oil. It’s so good, I’m kinda thinking we should sell the stuff, but that’s a discussion for another time. LOL! Is it?
A few suggestions on that “drizzle of oil”. Try this galette recipe using a premium olive oil; a full-flavoured extra-virgin olive oil goes perfectly with the tomatoes. Another option is to add a bit of nuttiness to the tart by using something like a hazelnut oil—wonderful. The final suggestion is our favourite, a black truffle oil, which tastes rich, earthy, and intensely garlicky or musky. Look for this premium ingredient online or at a specialty food or gourmet store. Psst! You can also use it for this MUSHROOM CARBONARA recipe.
HOW TO ASSEMBLE A GALETTE
We suggest you watch our step-by-step VIDEO on assembling this TOMATO GALETTE RECIPE. Again, as we mentioned at the top, it’s way easier than you might think. First step is to roll the chilled dough out on a pastry board or lightly floured surface. The goal here is to work the dough out into a large round, about 14 inches in diameter. Don’t worry if the edge of the dough isn’t perfect; that rustic, misshapen edge is part of the charm of this handmade baked good.
Once the dough is shaped, roll it back onto your rolling pin and transfer it to a parchment-lined baking surface, whether it’s a baking tray, pizza pan, pizza stone or a baking sheet. Smear the dough with the herbed cream cheese. The next step is to distribute the sliced tomatoes, salt, pepper and crumbled feta onto the pastry, leaving about a ¾-inch edge. This makes folding the dough easier to manage.
The final steps are folding the edges of the dough up to envelop the filling while leaving the very centre of the galette uncovered, creating an edge of tiny creases or pleats as you go along. Once the dough is folded, brush the edge evenly with the egg wash, creating a finished pastry that’s beautifully golden brown.
GALETTE TOPPINGS
Two things to mention about the toppings we selected for this recipe. We chose feta cheese to give the tomatoes a pleasant saltiness. If you don’t enjoy feta, try the recipe with ricotta, goat cheese, or Parmesan cheeses. We also added another drizzle of the truffle oil and then a sprinkle of salt and pepper. If you have sea salt flakes, this is a great recipe to use them. The last topping is fresh basil leaves. Add them after the galette is out of the oven and cooled a bit. Tearing the basil leaves over the baked pastry adds an aromatic fresh herb complement. Other herbs that will work include chives and fresh thyme.
BAKE
To bake this tomato galette, we’re transferring the baking tray to the 400°F preheated oven for 25 minutes. If using a convection oven, check the galette at 20 minutes. What are the signs the galette is done? The tomatoes will be bubbling, the feta cheese melted, and the pastry a rich golden brown, like a picture-perfect flaky crust.
SERVE
In keeping with our goal to craft a recipe that’s easy to prepare, we suggest the same when you go to serve. Homemade galette pairs really well with salad. Truly, there’s little else you’ll need. Serve this one with our SIMPLE GREEN SALAD, this EASY SUMMER SALAD, our FALL HARVEST SALAD, or an EVERYDAY GARDEN SALAD.
PIN IT!
This delicious meal idea is so wonderful, we suggest you PIN the recipe to a favourite brunch, lunch, or dinner board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
It’s the TOMATO GALETTE RECIPE you’ll make again and again.
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Ingredients
For the dough:
1½ cups unbleached all-purpose flour, plus more for rolling
1 teaspoon kosher salt
10 tablespoons unsalted butter
5 tablespoons cold water
For the filling:
3-4 medium heirloom tomatoes, sliced
½ cup feta cheese, crumbled
For the herbed cream cheese:
¼ cup cream cheese
2 teaspoons WATC Salad Sprinkles order dried oregano
1 garlic clove, grated
1 tablespoon olive oil, nut oil or truffle oil
drizzle extra-virgin olive oil
sprinkle sea salt flakes or kosher salt
sprinkle black pepper
For the egg wash:
1 egg, beaten
1 tablespoon water
Directions
Prepare the dough: Place butter, flour and salt into the canister of a food processor fitted with a blade attachment. Pulse a few times to coat the butter with the flour. With the machine running on low speed, add the water, 1 tablespoon at a time. Continue to run the machine until the dough clumps together and forms. Remove dough, shape into a disc, wrap and refrigerate for at least 1 hour.
Prepare herbed cream cheese: Place cream cheese, garlic, dried seasoning and oil in a small bowl. Stir thoroughly to combine.
Prepare tomatoes: Slice tomatoes horizontally in ¼-inch slices. Transfer to paper towel-lined baking tray. Leave tomatoes to sit for 5-10 minutes to extract excess moisture.
Assemble galette: Roll dough out to a 14-inch round on a floured surface. Transfer to parchment-lined baking pan or a pizza stone. Add herbed cream cheese mixture, spreading it out across the surface of the dough to about an inch from the edge. Cover surface with tomato slices, leaving about 3/4-inch of dough exposed around the edge. Sprinkle with sea salt flakes, kosher salt or black pepper. Sprinkle with crumbled feta cheese. Fold the dough edge up towards the centre of the galette, creating small pleats as you go along.
Add egg wash: Whisk egg and water together in a small bowl. Using a pastry brush, brush the exterior dough evenly with the egg wash.
Bake: Transfer the galette to the 400°F oven and bake for 25 minutes or until the pastry has puffed up slightly and the dough is an even golden brown colour. Remove from oven, cooling for 5 minutes.
To serve: Sprinkle with freshly chopped basil and a drizzle of additional oil. Cut into wedges and serve as is or with a favourite salad.
Until Labour Day
