Description
Tomato Galette is a rustic, free-form tart featuring a flaky pastry crust, creamy cheese filling, and juicy, golden-baked tomatoes. This charming summer dish is ideal for lunch, brunch, or entertaining guests, combining fresh flavors with an elegant presentation.
Ingredients
Pastry
- 1 refrigerated pie crust
Cheese Filling
- 4 ounces (115 g) goat cheese or cream cheese
- ¼ cup grated Parmesan cheese
Toppings
- 2–3 medium tomatoes, thinly sliced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper, to taste
Finishing
- 1 tablespoon olive oil
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the galette.
- Prepare Crust: Roll out the refrigerated pie crust onto a parchment-lined baking sheet, creating a rustic round shape.
- Add Cheese Filling: Spread the goat cheese evenly over the center of the dough, leaving a 2-inch border around the edges. Sprinkle the grated Parmesan cheese on top of the goat cheese.
- Arrange Tomatoes: Layer the thinly sliced tomato slices over the cheese mixture. Season with salt, black pepper, and fresh thyme leaves to enhance flavor.
- Fold Edges: Gently fold the edges of the pie crust over the tomato and cheese filling, pleating as needed to create a free-form tart.
- Brush and Drizzle: Brush the folded crust edges with the beaten egg for a golden, glossy finish. Drizzle olive oil over the tomatoes for added richness.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and crisp.
- Cool and Serve: Let the galette cool for 10 minutes before slicing and serving to allow flavors to set.
Notes
- Pat tomato slices dry with paper towels to prevent excess moisture and sogginess.
- Garnish the galette with fresh basil leaves after baking for added aroma and flavor.
- The galette can be served warm or at room temperature, making it versatile for various occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
