Tomato Galette (savory recipe)

What is a galette?

A galette is a free-form pie (or tart). That means that the pie crust is rolled, the edges of the dough turned inwards leaving some filling exposed in the center, and the pie is baked directly on a parchment paper or oven sheet (no pie pan needed).

If you want to enjoy a homemade pie crust with little fuss involved, this is the type of recipe you need. They can be savory or sweet like the apple galette or the rustic peach galette.

The fact that there's no lining of the pan makes it way easier than a traditional quiche for example.

Homemade pie crust

This is the first step toward a fantastic galette.

Our homemade crust (a.k.a basic shortcrust pastry) is buttery, easy to make, and a key component of this tomato tart. You can use store-bought of course, but we tend to think that making your own brings this recipe up several notches.

You can also use the traditional flaky pie crust that's popular during the holidays.

For this savory galette, we jazzed it up by adding some thyme and oregano, two herbs that pair wonderfully with tomatoes.

Filling ingredients

We kept it simple and flavorful.

• Tomatoes: use your favorite fresh variety or a mix of several. Heirloom tomatoes really shine with dishes like this one.
• Soft cheese: you'll need a soft, spreadable cheese. My first choice for the former is cream cheese. It's unctuous, salty, and perfect. I also use ricotta cheese which has more texture. Or a combination of both. Make sure any extra liquid is drained to avoid sogginess.
• Hard or semi-hard cheese: parmesan is a great choice as it adds a lot of flavor and sharpness. But you can use fontina or gruyere cheese also. Or a similar one that will add flavor and sort of a kick.
• Seasonings: always season it very well. Don't skimp on the salt and pepper. Adding more salt after it's baked is just not the same thing. For a spicier galette add some heat like smoked paprika (Chilean Merken seasoning is my favorite), chili pepper powder, or harissa seasoning powder.
• Herbs: they're added to the filling. Fresh basil, thyme, and oregano go very well with tomatoes. You can use one of several.

Assembling a galette

There is no right or wrong way to put together your tomato galette. It will look more or less rustic, but the truth is, perfect edges kinda clash with the whole idea of free-form, doesn't it?

The great thing about a galette is that you can adjust as you go along. The edges will be larger or smaller depending on the amount of dough left. And it's fine whatever way it turns out!

Vintage Kitchen tip:work with a cold dough. Have all filling ingredients ready and work quickly once you have the pie crust rolled so the moistness of the filling doesn't seep into it (or as little as possible) before you bake it.

Start with a large round of pie crust and spread the cream cheese mixture in the middle, leaving a 2-3 inch border.

Add the tomato slices on top, overlapping slightly.

With your hand, lift the outer edge and fold it inward, towards the tomatoes, partially encasing them.

The center of the filling should be exposed and not covered by the crust.

Vintage Kitchen tip:assemble the galette on a piece of parchment paper or the baking sheet directly. It will be difficult to transfer it from the counter to the baking tray after it's filled without breaking or tearing.

Baking

Oven: make sure it's preheated and at the right temperature, which in this case is rather high. It's the best way to bake a dry, flaky pie crust without it turning out soggy.

When the filling (which is humid) touches an unbaked pie crust, it always transfers some of the humidity. So a high oven and a cold pie will make a difference. 

When is a galette done? The crust will be dry and golden brown and the tomatoes will be shriveled, maybe a little charred in places, and the cheese will be bubbling.

Kitchen notes

• Organization: read the recipe first to ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Crust: work with cold pie dough. If it gets warm while your rolling it, pop it into the fridge for a while and then resume assembly.
• Filling: use any soft cheese (cream cheese, ricotta, sour cream, goat cheese) and season it well. I love grated parmesan because it has so much flavor, but asiago, or even fontina or gruyere work. Mix it before rolling the dough and have it in the refrigerator up until you need it so it's as cold as possible.
• Oven: a preheated oven is essential! You want the pie crust to bake dry and flaky.
• Storing: you can make the dough ahead and have it in the refrigerator for up to a week or in the freezer for up to a month (well covered in plastic wrap). The baked galette can be kept in the fridge for 3-4 days (maybe more) always covered or in an airtight container to prevent dryness. You can also freeze it but I don't recommend it as the tomatoes will have a different texture after it's thawed. If you do, warm it in a medium oven before eating it.

Variations

• Herbs: add different herbs to the dough. Fresh or dried, they all work.
• Spices: jazz up a simple dough with some smoked paprika, curry, or any other spice that works with tomatoes.
• Crust: use a plain crust, it works fantastic also.
• Garlic: if you're a fan add some finely chopped or roasted garlic to the cheese mixture.