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This rustic tomato galette is flaky, savory, and bursting with juicy tomatoes. The buttery crust, infused with herbes de Provence, pairs beautifully with the creamy cheese and fresh, vibrant tomatoes. The smell of herbes while baking is unmatched, and the golden crust adds a delightful crunch. Perfect for a cozy summer evening, this galette is light yet satisfying. Let the tomatoes shine as they bake into sweet, juicy perfection.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine all-purpose flour, salt, and baking powder in a bowl.
Rub in cold unsalted butter until the mixture becomes crumbly.
Add egg yolk, ice-cold water, and dried herbs, then knead into a dough.
Wrap the dough in plastic wrap and chill in the refrigerator for 30–40 minutes.
Roll the chilled dough into a 5mm thick circle on a floured surface.
Spread soft cheese in the center of the dough, leaving a border around the edges.
Layer sliced tomatoes on top of the cheese.
Drizzle the tomatoes with olive oil and sprinkle more dried herbs.
Fold the edges of the dough inward to form a rustic crust.
Optional: Brush the crust with egg yolk and sprinkle sesame seeds for added texture.
Preheat the oven to 175°C (350°F) with fan or 185°C (365°F).
Bake the galette for 35–40 minutes until the crust is golden and the tomatoes are tender.
Optional: Top the baked galette with balsamic glaze before serving.
If you don't have herbes de Provence, substitute with a mix of dried thyme, rosemary, and oregano.
For a flakier crust, ensure the butter and water are ice-cold when preparing the dough.
Use a sharp knife to slice the tomatoes evenly for a more uniform bake.
Farmer’s cheese can be replaced with ricotta or cream cheese if preferred.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator. Let it come to room temperature slightly before rolling.
What other toppings can I use?
You can add caramelized onions, roasted garlic, or thinly sliced zucchini for extra flavor.
Can I freeze the galette?
Yes, you can freeze the baked galette. Reheat it in the oven at 175°C (350°F) until warmed through.
How do I prevent a soggy crust?
Pat the tomato slices dry with a paper towel before layering them on the cheese to reduce excess moisture.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
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