Description
This Fresh Tomato Galette is a rustic, savory tart featuring a flaky buttery crust filled with juicy, seasoned tomatoes, melted gouda cheese, and aromatic garlic and herbs. Perfect for a light lunch or an elegant appetizer, this galette combines the freshness of summer tomatoes with the richness of cheese, all baked to a golden perfection.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup cold sour cream
- 1 tsp fresh lemon juice
- 2 tbsp ice water
For the Filling
- 1 1/2 lbs assorted tomatoes, sliced 1/4-inch thick
- 2 garlic cloves, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1 cup shredded gouda cheese
- 1/4 tsp ground black pepper
For Assembly
- 1 tbsp olive oil
- 1/2 tsp flaky sea salt
- Fresh basil leaves, for garnish
Instructions
- Prepare the dough: Whisk together the flour and salt in a large bowl. Cut in the cold unsalted butter pieces until the mixture resembles coarse crumbs, then stir in the sour cream, lemon juice, and ice water until the dough holds together.
- Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up the butter and make it easier to roll out.
- Prepare the tomatoes: Toss the sliced tomatoes with thinly sliced garlic, kosher salt, and dried oregano. Let the mixture sit for 10–15 minutes to allow the flavors to meld and excess moisture to release, then gently pat the tomato slices dry with paper towels to prevent a soggy crust.
- Roll out the dough: On a sheet of parchment paper, roll the chilled dough into a 12-inch circle. Transfer this dough, along with the parchment paper, onto a baking sheet for easy handling and baking.
- Assemble the galette: Spread the shredded gouda cheese evenly over the center of the dough, leaving a 2-inch border free of cheese. Layer the seasoned tomato and garlic slices over the cheese. Carefully fold and pleat the edges of the dough over the filling to create a rustic edge that holds the filling in place.
- Final touches and chilling: Brush the exposed dough crust with olive oil and sprinkle with flaky sea salt to enhance flavor and create a golden crust. Chill the assembled galette in the refrigerator for 15–20 minutes to help it maintain shape and ensure even baking.
- Bake the galette: Preheat your oven to 400°F (200°C). Bake the galette on the baking sheet for 25–30 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
- Garnish and serve: Allow the galette to cool slightly after baking. Garnish with fresh basil leaves for a burst of color and fresh flavor. Slice and serve warm or at room temperature.
Notes
- To prevent a soggy crust, make sure to pat the tomatoes dry after seasoning.
- Use a variety of tomatoes for a colorful and flavorful filling.
- You can substitute gouda with mozzarella or another melty cheese if preferred.
- The dough can also be prepared a day in advance and kept chilled.
- This galette is best enjoyed the day it’s made but can be refrigerated and gently reheated.
