Tomato Galette
Katie made this for breakfast during a fun family event at the cabin, August 2026. It was delicious!!!
Hi Beth!
Here’s the recipe…. Embarrassingly easy!
CRUST:
2 cups AP flour
3/4 tsp kosher salt
1 1/2 sticks chilled unsalted butter, cut into pieces
1 T apple cider vinegar
Pulse the flour and salt in a food processor to combine. Add the butter and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining.
Transfer mixture into a large bowl. Drizzle the vinegar and 1/4 C ice water over. Mix with a fork, adding more ice water by the tablespoon as needed, just enough until a shaggy dough comes together. Turn out onto a floured surface and knead lightly until no dry spots remain. Be careful not to overwork. Pat into a disk, wrap in plastic and refrigerate at least 2 hours. Dough can be made up to 2 days ahead.
FILLING:
1 1/2 lb heirloom tomatoes, sliced 1/4 “ thick
2-4 garlic cloves, thinly sliced
Salt
4 oz firm cheese, such as Gouda, Asiago, or cheddar ( I used a mix of Parmesan/ Asiago)
1 large egg, beaten
Fresh ground pepper
1/2 lemon
1 T finely chopped herbs ( I used your fresh basil)
Place tomatoes on a cooling rack and lightly salt both sides. Let sit for 30 minutes for the tomatoes to release liquid. Pat dry with paper towels to absorb the liquid.
Preheat oven to 400 degrees when ready to assemble the galette.
Unwrap the dough and roll out onto a lightly floured sheet of parchment paper. Roll until about 1/8” thick. Scatter the grated cheese over the dough, leaving a 1 1/2” border, Arrange tomatoes and garlic over cheese. Bring edges of dough up and over the filling, overlapping as needed. Brush dough with beaten egg. Sprinkle with pepper and sea salt. Chill in freezer on a baking sheet for 10 minutes.
Bake galette, rotating halfway through, until crust is golden brown, about 55-60 minutes. Let cool slightly. Grate zest from 1/2 lemon and scatter over galette along with the minced herbs. Serve at room temperature, or reheat in a 275 degree oven for 10 minutes.
- can be cooked a day ahead and stored at room temperature
-the galette may seem quite juicy when done, but the liquid will resorb
after 10 minutes
Enjoy!!!!
