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Tomato Galette With a Flaky, Buttery Crust
This easy tomato galette layers juicy tomatoes, garlic, and cheese on a flaky crust. Salt and drain the tomatoes to keep the crust crisp.
👥 4 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Crust
2
Pulse 2 cups all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
all-purpose flour, plus more for dusting2 cups¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1
3
Transfer mixture to a large bowl; drizzle 1 Tbsp. apple cider vinegar and ¼ cup ice water over. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least ⏱️ 2 hours. Do Ahead: Dough can be made 2 days ahead. Keep chilled.
. apple cider vinegar1 Tbsp
4
Tomatoes and assembly
5
Preheat oven to 400°. Gently toss 1½ lb. heirloom tomatoes, sliced ¼" thick, 2 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Let sit ⏱️ 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
½ lb. heirloom tomatoes, sliced ¼" thick1. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
6
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment paper to a baking sheet. Scatter 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups), over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed; brush dough with 1 large egg, beaten to blend. Sprinkle tomatoes and garlic with flaky sea salt and freshly ground pepper. Chill galette in freezer ⏱️ 10 minutes.
. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)4 ozlarge egg, beaten to blend1Flaky sea salt
7
Bake galette, rotating halfway through, until crust is golden brown and cooked through, 55–⏱️ 65 minutes. Let cool slightly on baking sheet. Finely grate zest from ½ lemon over galette; scatter 1 Tbsp. finely chopped chives on top. Do Ahead: Galette can be baked 1 day ahead. Store, covered, at room temperature. Enjoy at room temperature or reheat it in a low oven (around 275°) until warmed through, about ⏱️ 10 minutes. Editor’s note: This tomato galette recipe was first printed in our August 2019 issue; it has been edited for style. Head this way for more of our favorite recipes for summer tomatoes →
. finely chopped chives1 Tbsp
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