This tomato galette is an easy and delicious way to make the most of tomatoes while they are in season. You don't need too many ingredients, and you can change up the additions, but either way it's a tasty combination that's perfect for a summer lunch.
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With tomatoes available year round it can be easy to forget what really good, fresh ones taste like at times. Until they are back in season, that is, and then you really notice the difference.
I love when I see tomatoes at the farmer's market as unlike the supermarket, I know those ones are grown locally and I have always had good luck with them being a good flavor. I particularly like some of the heirloom varieties, as I have used here, though you could use any variety you have.
This savory galette is a great way to help tomatoes shine with minimal fuss. It's great for when you have some really good ones, but it will make even less amazing tomatoes taste better too. Plus, it's pretty easy to make.
An easily adaptable savory tart
In case you are not familiar with galettes, they are simply a free-form tart. The name is French, but they are much the same as crostatas in Italy. You can make them both sweet and savory, and they are so easy to change with different fillings as suits what you have.
One of the great things about them is you don't have to be too precise. It doesn't matter if they crack a bit or the edge is uneven - that's half of their charm.
In the case of this tomato version, you can use different herbs and cheeses in with the tomatoes. Here I used some parmesan and goat cheese, but cheddar or an aged gouda would also be good. I used a little marjoram on top, but thyme or basil would also pair well.
You can also vary the crust you use. Here I went with a spelt flour crust, but you can use a simple shortcrust or wholewheat (as I used in my mushroom galette). Some cheddar cheese in with the pastry dough would also work really well.
Tips for preparing the filling
While this is a really easy tart to prepare, it's worth keeping a couple things in mind as you prepare the filling. Tomatoes hold a lot of liquid, so it's best to salt them and pat dry before you add them. This helps to draw out a little of the liquid but don't worry, they won't seem dry in the end dish.
Linked to this, you want to make sure your pastry base doesn't become soggy. The best way to do this is to put a layer between the tomatoes and the pastry.
That's where the cheese comes in. You might think "but cheese melts and it's soft too" but believe me, it works. Plus, it tastes great too.
Other than that, this all comes together easily - just leave the salted tomato slices to one side while you roll out the pastry and top with cheese. Pat dry the tomato slices, add on top and top with a little more cheese and some herbs. Fold in the pastry and tuck in extra part slices of tomato under the pastry if it looks a little thin on the edges. Bake, and that's it.
The result is a delicious savory tart that's perfect for lunch, especially paired with a salad. You can serve it hot or room temperature as suits, though I have to say I like it relatively soon out of the oven. Just cool enough not to burn as you take a bite.
This tomato galette is easy to make and a wonderful way to make the most of tomatoes when they are at their peak. It makes a wonderful summer's lunch, and would be perfect for a picnic. So when you spot some good looking tomatoes, or are lucky enough to have some in your garden, be sure to give this a try.
Try these other savory galettes and quiches:
- Tomato asparagus quiche
- Chard parsnip galette
- Fig, goat cheese and bacon quiche
- Plus get more lunch recipes in the archives.
For the crust
- 1 cup spelt flour 140g (see notes)
- ⅛ tsp salt
- 5 tbsp unsalted butter 72g, cold
- ¼ cup water 60ml, approx
- 12 oz tomatoes 340g (see notes)
- ¼ tsp salt
- ¼ cup grated parmesan 15g
- 1 oz goat cheese 27g (soft)
- ¼ tsp dried marjoram
To make crust
- Stir the salt into the flour. Cut the butter into small pieces and rub the butter into the flour so that it forms a breadcrumb-like texture. Add the water, a little at a time. Mix then press together with your hands so that the mixture comes together in a ball. Form into a flattened ball, wrap in cling wrap/film or a freezer bag, pressing out the air and chill for at least 30 minutes before rolling.
To make galette
- Cut the tomatoes into slices through the middle (ie from top to bottom or vice versa). Remove any tough core pieces. Lay them out on a board, baking sheet or tray and sprinkle over the salt. Set aside for around 10-20 minutes while you roll the crust etc.
- Preheat the oven to 375F/190C. Lime a large baking sheet with parchment.
- Roll out the pastry on a lightly floured surface into a circle approx ⅛in/3mm thick (it doesn't have to be perfect) with a diameter of around 10-11 inches (25-28cm). Transfer to a lined baking sheet/tray.
- Sprinkle the parmesan over the pastry, leaving around 1in/2.5cm around the edge without cheese on it. Break up around ½ of the goat cheese into small pieces and dot over the parmesan.
- Pat dry the tomato slices and arrange them over the cheese on the pastry. It's fine to make a couple layers, and if anything stacking a little higher towards the middle. I tend to hold back the top and bottom pieces and cut them up to fill gaps later.
- Break up the rest of the goat cheese and put little pieces over the tomatoes here and there. Sprinkle over the marjoram.
- Fold in the edges of the pastry to cover the tomatoes slightly, making slight folds as you go. It doesn't matter if the edges are uneven, but try to seal any cracks to save it leaking. If you have any pieces that look slightly empty towards the edges, cut off parts of the top pieces of tomato you saved and tuck them under the pastry to make the filling more even.
- Place the galette in the oven and bake for approximately 20 - 25 minutes until the pastry is golden brown and gently crisp. Leave to cool a minute before serving (can be served both warm or room temperature).
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