Introducing a delightful dish that showcases the vibrant flavors of summer: Tomato Galette. This recipe combines the juicy sweetness of cherry tomatoes, the creamy richness of cream cheese, and the aromatic freshness of basil, all nestled within a flaky, buttery crust. With each bite, you'll experience a burst of tangy tomato goodness complemented by the herbaceous notes of basil and the indulgent creaminess of the cheese.
How to make a galette
As I previously mentioned on my nectarine galette recipe - Galette is a French name for a round cake or pastry. There are many kinds of galette and this one is savory. The galette has a rustic look and you do not need to be a fancy chef to create it. All you need to do is fold the dough on the filling and whatever way it turns out is more than fine. Just don't tell anyone how easy it was to make this tomato galette and you'll look like a five-star chef!
Cherry tomato galette
For the filling of this easy pastry, I chose cherry tomatoes in a few different colors. I like the look of them and of course the taste too 🙂 You can use regular tomatoes as well, just slice them thinly.
Underneath the tomatoes, I spread cream cheese and sprinkle chopped basil on the top - these flavors go very well with tomatoes and the outcome is a yummy savory dish. (But come on, that's a given!)
This recipe, as you probably figured out by now, is super easy and delicious. I definitely recommended this for a light dinner or a summer picnic.
TIPS TO HELP YOU MAKE A DELICIOUS tomato galette
Use ripe and flavorful cherry tomatoes
Opt for cherry tomatoes that are ripe, juicy, and bursting with flavor. This will ensure that your galette is packed with deliciousness.
Pre-chill your ingredients
Keep your butter and egg cold before incorporating them into the dough. Cold ingredients help create a flakier crust.
Don't overwork the dough
When making the crust, be careful not to overmix or over-knead the dough. This can lead to a tough crust instead of a light and flaky one. Mix until the dough just comes together.
Let the dough rest
Allowing the dough to rest in the refrigerator for at least an hour helps relax the gluten and allows the flavors to meld together. This step is crucial for achieving a tender and flavorful crust.
Roll the dough evenly
When rolling out the dough, aim for an even thickness of about 3-4 mm. This ensures that the crust bakes evenly and has a consistent texture.
Use parchment paper
Line your baking pan with parchment paper to prevent the galette from sticking and make it easier to transfer to a serving plate once baked.
Fold the edges carefully
When folding the edges of the dough over the filling, do so gently to create a rustic and free-form shape. Don't worry about perfection—a slightly uneven edge adds to the charm of the galette.
Brush the tomatoes with olive oil
Before baking, brush the exposed tomatoes with olive oil. This adds a beautiful sheen to the galette and helps enhance the flavors of the tomatoes as they roast.
Allow the galette to cool
After baking, resist the temptation to dig in immediately. Let the galette cool at room temperature for a while, as this allows the flavors to settle and the crust to crisp up.
Get creative with toppings
While the recipe calls for cream cheese and basil, feel free to experiment with different cheeses, herbs, or even additional vegetables to customize your galette and create new flavor combinations.
FAQS
While the recipe calls for cherry tomatoes, you can certainly experiment with different types of tomatoes. Just keep in mind that larger tomatoes may have more moisture, which can affect the consistency of the galette. It's a good idea to slice larger tomatoes and remove excess moisture before using them in the recipe.
Absolutely! You can make the galette dough in advance and store it in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container. When you're ready to bake the galette, simply roll out the chilled dough and proceed with the recipe.
Yes, you can freeze the galette. Once it has cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the galette in the refrigerator overnight and then warm it in a preheated oven until heated through.
Certainly! While cream cheese provides a creamy and tangy base for the galette, you can substitute it with other soft cheeses like goat cheese or ricotta if you prefer. Experiment with different flavors to find your favorite combination.
Absolutely! Feel free to get creative and add other vegetables or herbs to the filling. Sliced zucchini, caramelized onions, or roasted garlic can be fantastic additions. Fresh herbs like thyme or oregano can also enhance the flavors. Just be mindful of the moisture content and adjust the quantities accordingly.
Yes, the galette can be enjoyed warm or at room temperature. If you prefer a warm and melty filling, serve it shortly after it comes out of the oven. If you prefer a slightly firmer texture and more settled flavors, let it cool to room temperature before serving.
Other dinner recipes you should try:
Bake this tomato galette today!
This galette is a masterpiece of simplicity and sophistication, effortlessly combining wholesome ingredients to create a dish that's as visually stunning as it is delicious. From picnics to dinner parties, or even a quiet night in, this Tomato Galette is destined to steal the spotlight and leave your guests craving for more. So roll up your sleeves, gather your ingredients, and let's embark on a culinary adventure filled with irresistible flavors and homemade goodness.
Tomato Galette
Ingredients
For the crust:
- 2 cups (300 grams) all-purpose flour
- 2 sticks (200 grams) cold butter cut to cubes
- 1 egg
- 1 teaspoon salt
For the filling:
- 2 cups cherry tomatoes
- 1 cup cream cheese to spread
- Bundle of basil leaves chopped or one cube of frozen chopped basil thawed
- Salt and pepper by your taste
- 2 tablespoon olive oil to brush the tomatoes before baking
Instructions
- In a blender, place flour, salt and cold butter.
- Blend to a crumbled mixture.
- Add the egg and continue blending until the batter turns to dough.
- With your hands, shape the dough to a disc shape and wrap with nylon.
- Place the dough in the fridge to rest for 1 hour.
- Set the oven to 170°C / 350°F with the fan.
- On a floured surface, roll the dough to a 3-4 mm thick sheet.
- Transfer the dough to a baking pan lined with baking paper.
- Spread the cream cheese on the center of the dough and sprinkle the basil on top.
- Place the cherry tomatoes on top of the cheese and basil. Fold the edges of the dough to hold the filling.
- Brush the tomatoes with olive oil.
- Bake for 30 minutes.
- Cool at room temperature.
- Have a piece and enjoy!
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