Tomato Galette

Adapted fromBon Appetit

October 2020: With our own harvest of tomatoes done for the year, our friend Wendy brought over more than a pound of delicious red cherry tomatoes from her yard. Earlier this summer Jon passed on this recipe so I gave it a go.

Wow, tremendous flavor. It is dead easy to do and looks so elegant. It takes time in the oven, which gives you time to do other things.

Based on my experience I've changed the recipe a bit to better suit me, and you?

A. pie dough 18" round I used Pillbury frozen, rolled
Parchment paper  

Sure, you could make your own pie dough, but why? Frozen pie dough is great and saves tons of time and mess. Don't get the pie dough in a shell; get the kind that comes rolled up.

Follow the directions on the package, but you probably have to set it out at room temperature for an hour. You want the dough flexible. If you don't do this your dough will rip and all the contents will leak out when it cooks.

Cut a piece of parchment 18 inches square. Place the dough on it and unroll it into a smooth circle.

B. cherry tomatoes 1 pound
garlic 2 cloves  
Kosher salt 1 teaspoon Morton. If you use Diamond, then only one-half teaspoon

Slice the tomatoes in half. Place in a bowl.

Slice the garlic thinly, add to the tomatoes. (Don't mince the garlic or it will be too strong.)

Toss with salt.

Wait 5 minutes.

Drain the tomatoes using a collander. The juice that comes out is delicious, have a drink!

Spread the mixture on three paper towels to drain more.

C. Cheese: Asiago or Gouda 4 ounces  
egg 1 large  
Maldon salt 1 teaspoon  
Fresh ground pepper 1 teaspoon  

Spread the cheese in the center of the pie dough, leaving a 1.5 inch margin.

Put the tomato and garlic mix on top of the cheese.

Sprinkle with salt and pepper. (If you use Asiago, cut the salt in half.)

Fold the sides of the dough up and over the edge of the filling, pinching it together as you go; see the photo of the finished galette.

Beat the egg. Brush it on all the exposed parts of the dough.

Move the parchment to a flat plate and put it in the freezer for 10 minutes.

HEAT THE OVEN TO 400 degrees. Have a rack in the middle position.


Put the parchment on a baking sheet and into the oven.

Cook for 60 minutes or until the dough is really brown and nicely done.

Chives 1 tablespoon  
lemon 1 washed

Remove from the oven and place on a wire rack to cool.

Sprinkle with chives.

Grate lemon zest over the top.

Let cool for 10 minutes, then serve.