It’s tomatoes all day, every day and every which way! The vines are drooping with ripening tomatoes. Some big, some small, all so bright, juicy and delicious!

A galette is one of the easiest meals to make. The pastry serves as a blank canvas just waiting to be filled with your choice of ingredients. I’ve used some of the tomato harvest in this rustic galette.

How beautiful is this load of tomatoes enveloped in the golden pastry with a cream cheese and pecorino base. 

In order to get a really flaky and tender pastry, very cold butter is imperative. Once the pastry is made, it must be refrigerated until cold, and roll it out cold. This dough is very forgiving and easy to work with.

For this galette you need:

• Heirloom, cherry and grape tomatoes

• Cream cheese

• Pecorino cheese

• Fresh basil

• Flaky pastry – see my really easy recipe below, or you can use store bought pastry.

I encourage you to be adventurous when making a galette. Change up the cheese and even the filling ingredients. You can add roasted onions, zucchini, peppers, mushrooms and even beets.

Print Pin

5 from 1 vote

Tomato Galette

Course Main Course

Ingredients

For the Pastry

• 1 ¼ cups all purpose flour
• ½ tsp sea salt
• ½ tsp black pepper, freshly ground
• ½ cup unsalted butter, frozen
• ⅓ cup ice water, plus 2-3 tsp if needed
• Cream for brushing

For the Filling

• ½ cup cream cheese, softened
• ¼ cup pecorino, grated
• 2 medium tomatoes, sliced
• ½ cup cherry and grape tomatoes, sliced

Instructions

For the Pastry

• Add flour, salt and pepper in a large bowl and whisk.
• Grate the butter into the flour, with a grater.
• Gently toss the grated butter with the flour.
• Stir the ice water into the flour/butter mixture with a fork until the flour is moistened. You may need to add a teaspoon or two more water If the dough is dry.
• Using your hands, gently work the dough in the bowl until it comes together.
• Dump the dough onto a piece of plastic wrap and shape into a disk, wrap and refrigerate for at least an hour or longer.

For the Filling

• Preheat oven to 425°F.
• Slice tomatoes, place on a plate and set aside.
• Mix the cream cheese and pecorino in a small bowl.
• Take the dough out of the fridge, and roll it to 14” round on a piece of parchment.
• Gently transfer the rolled dough on the parchment to a large cookie sheet.
• Spread the cheese mixture evenly over the dough, leaving a 1 ½ inch edge.
• Place the sliced tomatoes randomly on the cheese mixture. Season with salt and pepper.
• Fold the edge of the pastry over the tomatoes. This doesn’t need to be precise, as long as you have nice folds of pastry covering the edge of the tomatoes.
• Brush the folds of the dough with cream.
• Bake the galette in pre-heated oven for 30-35 minutes, until the pastry is golden.
• Remove from oven and allow the galette to cool slightly on the baking sheet. Add a few fresh basil leaves before serving.