A snap to make and even easier to eat, this tomato galette is the unequivocal pie of summer. Savory, tangy, and ultra-tomatoey, it’s an ode to sunny days with a showstopping presentation to match. So, if you’re looking for a way to use that overflowing garden or the bushel of tomatoes from the farmer’s market, this is the recipe for you.
What sets this Tomato Galette apart?
Aside from its savory angle, this tomato galette uses a thin layer of cream cheese and gouda to buffer the flakey, tender crust against those effortlessly juicy tomatoes. This tempers the sweet acidity of tomatoes, with a tangy flavor mild enough to let them shine. The whole wheat crust adds a nutty note, and bakes so beautifully.
What is a Galette?
Galettes are flat, freeform pies that include a relatively thin layer of filling. They generally take less time to bake than a traditional pie and require no pie dish. This tomato galette has all the iconic features of a traditional galette, satisfying pastry cravings while keeping oven-time low during the summer.
How to Make a Perfect, Flakey Pie Crust
There are few things as exciting as flakey layers in the world of baked goods. Making a buttery, flakey crust is actually quite simple, as long as you remember a few key points. Follow these tips, and your tomato galette will come out perfectly every time.
- Cold Butter: This is key. Cold butter maintains its integrity longer than room-temperature butter, which means it slowly evaporates during baking. This creates steam and develops those unmistakable layers.
- Cut the Butter: By cutting the butter into the flour, you prevent gluten development (good for bread, bad for pie). In addition, it prevents the dough from absorbing too much liquid, which results in a tough, rather than tender, pastry. The pieces should be no smaller than a chickpea, so beware of overprocessing!
- Don’t Overhydrate: Adding too much water to the pie dough often produces gummy results. The crust never quite sets up, making it floppy. Get the hydration right, and your crust is all set for success.
- Bake on the Bottom: A trick we learned from the brilliant A Bountiful Kitchen, baking the galette or pie on the bottom rack of the oven makes a world of difference. It ensures the base of the pastry browns properly without fail—even when stuffed with decadently ripe, incredulously juicy summer tomatoes.
More Tomato-Centric Recipes
- ⅔ cup all-purpose flour, 80 grams
- ¾ cup whole wheat flour, 114 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold
- 1 ½ teaspoons lemon juice
- ¼-⅓ cup ice water
- 2 ounces cream cheese, room temperature
- 7 ounces gouda, divided
- ½ teaspoon lemon juice
- 1 ½ pounds tomatoes*
- 1 ½ teaspoons kosher salt
- 1 large egg, lightly beaten
- flake salt and freshly cracked black pepper for garnish
- minced chives for garnish
Prepare the Crust
- Add the all-purpose flour, whole wheat flour, and salt to the bowl of a food processor and quickly pulse to combine. Slice the cold butter into large, ½-inch sized pieces, then add to the flour mixture. Pulse to break up the butter, but don't overprocess. The butter should be no smaller than a pebble or chickpea. Add the lemon juice, then slowly drizzle in the cold water while pulsing. Start with just ¼ cup of water, adding up to ⅓ cup, pulsing until the dough just barely comes together in large clumps.
- Transfer the dough to a lightly floured surface and lightly knead and press together no more than 1-3 times, or until the dough forms a ball. Pat into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for a minimum of 30 minutes and up to overnight.
Filling & Assembly
- Preheat the oven to 400° Fahrenheit with the rack positioned on the bottom. In a small bowl, combine the cream cheese, 5 ounces of gouda, and lemon juice, then set aside. Prepare a separate cutting board or large plate with a layer of paper towels, then cut each tomato into slices about ¼-inch thick. Transfer each tomato slice onto the paper towels, laying in a single layer. Sprinkle the tomatoes with salt, then let sit for 10-15 minutes allowing them to drain.
- Meanwhile, unwrap the refrigerated dough onto a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter. It's okay if the edges are rough or the circle isn't perfectly round. Lightly prick the dough with a fork, then transfer to a parchment-lined cookie sheet. Spread the cream cheese mixture all over the crust in a thin layer, stopping about 1 inch from the edges. Pat the tomatoes dry with a paper towel, then begin layering them on top of the cream cheese about 2 inches from the edge of the dough. Overlap the tomatoes on top of each other by about 1 inch, fanning them in a circle over the dough.
- Bring the edges of the dough over the tomatoes, allowing the dough to pleat over itself as needed. Brush the lightly beaten egg over the crust, then top the galette with the remaining two ounces of gouda. Transfer to the oven and bake for 40-45 minutes, or until the crust is golden on the bottom and edges, and the cream cheese mixture is gently bubbling up through the tomatoes. Garnish with flake salt, several cracks of black pepper, and chives. Let cool for 30 minutes, then slice and enjoy.
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