Tomato Galette: A Savory and Simple Delight

A Tomato Galette is the perfect combination of savory flavors wrapped in a flaky, buttery crust. With juicy heirloom tomatoes, tangy sour cream, and a touch of Pecorino Romano cheese, this galette is ideal for a light lunch, appetizer, or a unique side dish to impress your guests. It’s easy to prepare and offers a rustic yet elegant appearance that’s sure to be a crowd-pleaser.

For more inspiration on tomato dishes, check out Bon Appétit’s Tomato Recipes or Food Network’s Tomato-Based Dishes.

---

Basic Recipe: Ingredients and Instructions

Print

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). This high temperature will help create a perfectly golden and flaky crust.

2. Make the Dough:

• In a large bowl, combine the all-purpose flour, baking powder, and 1/2 teaspoon of kosher salt. Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
• Stir in the sour cream, mixing until the dough starts to come together. If the dough seems too dry, add a small amount of cold water, one teaspoon at a time, until it holds together.
• Shape the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. This chilling process helps the butter firm up, leading to a flaky crust.

3. Prepare the Filling:

• While the dough is chilling, prepare the filling. Slice the heirloom cherry tomatoes in half and set them aside to drain any excess moisture. This will prevent the galette from becoming soggy.
• Thinly slice the Pecorino Romano cheese and set it aside.

4. Roll Out the Dough:

• Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll it out into a rough circle about 12 inches in diameter. It doesn’t need to be perfectly round, as the rustic look adds to the charm of the galette.

5. Assemble the Galette:

• Place the rolled-out dough onto a parchment-lined baking sheet. Arrange the sliced Pecorino Romano cheese in the center, leaving a border of about 1 1/2 inches all around the edge.
• Gently arrange the halved tomatoes on top of the cheese. Season with the remaining 1/4 teaspoon of kosher salt and a sprinkle of black pepper for extra flavor.

6. Fold the Edges:

• Carefully fold the edges of the dough over the tomatoes, slightly overlapping as you go. The center should remain exposed, showcasing the vibrant tomatoes and cheese.

7. Bake the Galette:

• Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender and caramelized.

8. Serve:

• Remove the galette from the oven and allow it to cool for a few minutes before slicing. This rustic dish is perfect for serving warm, either on its own or with a simple green salad.

---

Advanced Techniques for Tomato Galette

If you want to elevate your Tomato Galette further, consider these advanced techniques:

1. Add Fresh Herbs:

• Fresh basil, thyme, or rosemary can enhance the flavor profile of the galette. Add a sprinkle of fresh basil leaves after baking or incorporate finely chopped thyme or rosemary into the dough for a fragrant, herby crust.

2. Use a Different Cheese:

• While Pecorino Romano provides a nice sharp flavor, you can experiment with other cheeses like goat cheese, feta, or Gruyère for a different texture and flavor profile.

3. Make the Dough from Scratch:

• If you want to make the dough from scratch, you can replace the sour cream with a combination of butter and cold water, or even add a tablespoon of olive oil for a richer taste. Make sure the butter is chilled for a flaky texture.

4. Roasting the Tomatoes:

• To intensify the flavor of the tomatoes, you can roast them before assembling the galette. Toss the halved tomatoes in olive oil, salt, and pepper, then roast them in the oven at 375°F (190°C) for 20-25 minutes until they soften and begin to caramelize. This will deepen their flavor.

See more advanced recipes, at Mobolux.

---

Storage, Shelf Life, and Maintenance Tips

1. Storing Leftovers:

• Once cooled, you can store any leftover Tomato Galette in an airtight container in the refrigerator for up to 2 days. The crust may lose some of its crispness, but the flavor will still be excellent.

2. Freezing the Galette:

• You can freeze an unbaked Tomato Galette. To do this, assemble the galette as directed but do not bake. Freeze it on a baking sheet for 1-2 hours, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. When ready to bake, place it directly in the oven, adding an extra 5-10 minutes to the cooking time.

3. Reheating Tips:

• To reheat leftover galette, place it in the oven at 350°F (175°C) for 10-15 minutes, or until the crust is crisp and the filling is warmed through.

---

Dietary Adaptations and Substitutions

The Tomato Galette recipe can be easily adapted to cater to various dietary preferences:

1. Gluten-Free:

• Substitute the all-purpose flour with a gluten-free flour blend to make this galette gluten-free. You may need to adjust the amount of flour and add a binding agent like xanthan gum, depending on the blend used.

2. Vegan Version:

• For a vegan version, swap the butter for vegan butter or olive oil in the dough, and use dairy-free sour cream and cheese alternatives. Vegan cheese made from nuts or soy is a good substitute for Pecorino Romano.

3. Low-Carb/Keto:

• For a low-carb or keto-friendly galette, use almond flour or coconut flour for the crust. Replace the sour cream with full-fat Greek yogurt and opt for a low-carb cheese substitute if desired.

4. Dairy-Free:

• For a dairy-free option, use a plant-based sour cream and cheese alternative. Many dairy-free cheese brands offer a variety of options, such as cashew-based or coconut-based cheese.

---

FAQs About Tomato Galette

1. Can I use other types of tomatoes for the galette?

• Yes, you can use any type of ripe tomatoes for this galette, including Roma tomatoes or heirloom varieties. Be sure to drain the tomatoes well to avoid excess moisture in the filling.

2. Can I make the crust ahead of time?

• Yes, the dough can be made ahead of time. Once mixed, wrap it tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze the dough for up to 1 month.

3. How can I make the galette crust even flakier?

• To achieve an even flakier crust, try using a combination of butter and cold water, or chill the dough and butter more thoroughly before baking. You can also fold the dough over itself a few times to create more layers.

---

Conclusion & Final Thoughts

The Tomato Galette is a rustic, flavorful dish that brings together the sweetness of heirloom tomatoes, the richness of sour cream, and the savory bite of Pecorino Romano cheese. It’s a versatile dish that can be enjoyed warm or at room temperature, making it a perfect choice for parties, gatherings, or a comforting weeknight meal. Whether you’re a novice or experienced cook, this simple yet sophisticated galette is bound to be a hit!