Tomato Galette

Our tomato galette is similar to the time-honored tomato pie but skips the baking dish in favor of a folded-over crust that is cooked on a sheet pan.

The stars of the tomato galette recipe are gorgeous heirloom tomatoes (just make sure they're not too ripe or else they'll make the crust soggy) and sweet cherry tomatoes. Refrigerated pie crusts and a container of garlic-and-herb spreadable cheese pack the flavor, saving you both time and money by eliminating the need for additional ingredients.

While you might think a tomato galette recipe requires a hefty amount of skill, our heirloom tomato version truly couldn't be easier. It takes just 20 minutes active time, with most of it spent slicing tomatoes—how hard can that be?

Learn how to make tomato galette, and serve it warm or at room temperature alongside a simple green salad.

What Is a Galette?

A galette (also sometimes referred to as a crostata) is of French origin. Similar to a pie in makeup, galettes are assembled and baked directly on a baking sheet, with no pie plate needed. They're typically filled with seasonal ingredients, including fruits or vegetables, and encased by folding the crust around the edges to seal in the juices of the filling as it bakes. Served warm or at room temperature, they're just as flaky and delicious as a traditional pie, but less fussy to put together.

Ingredients for Tomato Galette

To make this tomato galette, you'll need:

• Heirloom tomatoes: Prized for their flavor, these tomatoes are grown from seeds handed down through generations of farmers. They're typically large and meaty, the perfect combination for this meal.
• Cherry tomatoes: Multicolored cherry tomatoes add a pop of color and contrasting size for visual appeal.
• Kosher salt and black pepper: To enhance the tart.
• Garlic-and-herb spreadable cheese: Adds a creamy complexity to the galette and is easier than stirring together several ingredients for another filling.
  
• Cheddar cheese: Adds a sharp cheesy flavor.
• Fresh basil: Complements the tomatoes and adds freshness. You could use parsley instead.
• Crushed red pepper: For a touch of heat (you can leave out if keeping it family-friendly).
• Refrigerated piecrusts: Grab store-bought or make your own.
• Egg: For an egg wash that will help brown the crust.
  

How To Make Tomato Galette

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare a sheet pan: Warm a baking sheet in the preheating oven. You'll use it later to cook the bottom of the galette once it's on the pan so no raw dough remains.
• Step 2. Season tomatoes: Lay tomatoes onto a double layer of paper towels (cut side up for cherry tomatoes), and sprinkle with salt. Flip slices and sprinkle with salt. Let stand 10 minutes.
• Step 3. Make creamy filling: Stir to combine spreadable cheese, Cheddar, basil, red pepper, and black pepper. Roll out piecrust on a sheet of parchment into a 12-inch round. Spread cheese mixture evenly over dough, leaving a 1 1/2-inch border.
• Step 4. Assemble galette: Blot tops of tomatoes to remove excess moisture. Lay over cheese mixture. Fold dough up and over tomatoes, pleating as needed. Brush edges lightly with egg.
• Step 5. Bake: Carefully place parchment paper with galette on preheated baking sheet. Bake until filling is bubbly and crust is golden brown, 25 to 30 minutes. Cool 10 minutes; garnish with basil and black pepper.

What To Serve With Tomato Galette

This galette is an impressive dish to pull out at brunch. A slice pairs perfectly with eggs, bacon, roasted potatoes, or even something sweet.

Serve warm or at room temperature for lunch with a green salad, grab a slice for a hearty afternoon snack, or serve for a light summer dinner with grilled chicken, fish, a Cobb salad, or a variety of vegetarian side dishes.

How To Store Leftover Tomato Galette

Store leftover slices well-wrapped in the refrigerator for up to three days. Serve at room temperature, or reheat in the oven until warm throughout.

Editorial contributions by Katie Rosenhouse.