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    Home » Recipes » Pies & Tarts

    Published: May 5, 2020 · Last update: Sep 10, 2020 by Paula Montenegro
    Income from ads and affiliate links10 Comments

    Savory Tomato Galette Recipe

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    Jump to Recipe
    Partial view of tomato galette slices on white surface; image with text
    Partial view of tomato galette with herbs; image with text
    Partial view of tomato galette with herbs; image with text

    Juicy tomatoes star in this free-form pie recipe. A layer of creamy cheese, a buttery herb crust, and ripe, bursting-with-flavor tomatoes! This is the easiest way to use pie crust and so delicious for warmer months.

    Table of Contents Open
    About galettes
    Homemade pie crust
    Filling
    Assembling a galette
    Baking
    Top tips
    Variations
    Related recipes you might like:
    Savory Tomato Galette Recipe
    Ingredients
    Partial image of tomato free-form pie, loose herbs

    About galettes

    If you want to enjoy a homemade pie crust with little fuss involved, this is the type of recipe you need.

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

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

    Vintage Kitchen
    Slices of tomato galette on white surface, loose herbs

    Homemade pie crust

    This is the first step for a fantastic galette.

    Our homemade crust (a.k.a basic shortcrust pastry) is buttery, easy to make, and is a key component to 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.

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

    round of pie dough on white surface

    Filling

    We kept it simple and flavorful.

    My first choice is cream cheese. It's unctuous, salty, and perfect. But the filling can be made with ricotta cheese and sour cream also. Or a combination of all of them.

    Make sure it's very well seasoned and don't skim on the salt, pepper, and parmesan cheese. Adding more salt after baked is just not the same thing.

    tomatoes, bowl with soft cheese, herbs, white surface, image with text

    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, a too-perfect pie kinda clashes with the whole idea of free-form, doesn't it?

    Start with a large round of pie crust, add the cream cheese mixture (image 1) and then fill it with the tomatoes (image 2). What's left of dough is what you will lift inwards (images 3 & 4).

    image collage, making tomato galette, pie dough with tomato and cheese filling

    The great thing about free-form pies is that you can adjust as you go along. The edges will be larger or smaller (image below) depending on the amount of dough left. And it's fine whatever way it turns out! That's the beauty of it.

    Baking

    A rather high oven is the best way to bake a dry, flaky pie crust without it being soggy. Or at least as flaky as you can.

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

    Vintage Kitchen Tips
    Unbaked tomato galette on white paper

    Top tips

    • 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-wrapped, always!). The baked galette can be kept in the fridge for 3-4 days (maybe more). You can also freeze it but the tomatoes will have a different texture after it's defrosted. Warm it before eating.
    Whole tomato galette on white surface, loose cherry tomatoes and herbs around 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, or curry, or any other spice that works with tomatoes or whatever filling you're using.
    • Crust: use a plain crust, it works fantastic also.
    Slices and half piece of tomato galette on white surface, loose herbs

    Related recipes you might like:

    • Crustless Quiche Recipe (any flavor!)
    • Leftover Ham and Cheese Quiche
    • Easy Savory Muffins
    • Mushroom Leek Quiche

    Let me know in the comments below if you made this recipe and loved it, and if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Partial image of tomato free-form pie, loose herbs

    Savory Tomato Galette Recipe

    Print Recipe
    Save Recipe Recipe Saved

    Juicy tomatoes star in this free-form pie recipe or Savory Tomato Galette. A layer of creamy cheese, a buttery herb crust, and ripe, bursting-with-flavor tomatoes! This is the easiest way to use pie crust and so delicious for warmer months.

    • Total Time: 1 hour
    • Yield: 8 servings 1x

    Ingredients

    Scale
    • 1 recipe for Basic Shortcrust Pastry (or your favorite store-bought or homemade pie crust)
    • 1 tablespoon, total, of thyme and oregano added to the pie crust (or you can add it to the cheese mixture, it's simpler and you still get the flavor)

    For the filling:

    • ¾ cup cream cheese
    • ¼ cup grated Parmesan cheese (or Asiago or white Cheddar)
    • 1 tablespoon olive oil
    • Freshly ground black pepper
    • Salt (I don't use it because the grated cheese is salty, but you might want to)
    • Cherry tomatoes and herbs, for serving

    Instructions

    For the pie crust:

    1. Make the shortcrust pastry according to the recipe in the link above, adding the tablespoon of chopped herbs with the flour. 
    2. Wrap and leave in the refrigerator for at least 1 hour before rolling, or up to 4-5 days. 
    3. On a lightly floured surface, roll the dough until you have a round of about 14-inches in diameter. 

    For the filling:

    1. Preheat the oven at 350°F/180°C
    2. In a small bowl mix cream cheese, grated cheese, olive oil, and black pepper. Add some extra salt if you feel you want to. This is very personal to your palate.
    3. Spoon this mixture in the center of the rolled pie dough and spread with the back of a spoon, making a circle of about 9 or 10 inches. 
    4. Place tomatoes on top of the cheese in however pattern you want to, just don't mound it too high. 
    5. Lift the edge of the dough and place it inward, covering some of the filling. Keep doing that with all the dough until you have a circular tart with an exposed center. 
    6. If you feel the pie is too warm or starting to look shiny, you may want to pop it in the freezer for 5-10 minutes, no more, before going into the oven. This aids it in not getting a soggy crust. 
    7. Sprinkle with salt and pepper if desired, drizzle with olive oil and bake for about 40 minutes, or until it's golden and dry and the filling is bubbly and slightly burnt.
    8. Let cool slightly and eat warm. 
    9. Or let cool completely and eat at room t°. Refrigerate leftovers, covered.

    Notes

    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. 

    Herbs - you can add them to the homemade pie crust, or to the cheese filling. 

    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-wrapped, always!). The baked galette can be kept in the fridge for 3-4 days (maybe more). You can also freeze it but the tomatoes will have a different texture after it's defrosted. Warm it before eating. 

    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 40
    • Category: Pies & Tarts
    • Method: Baking
    • Cuisine: International

    Keywords: tomato galette

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    Comments

    1. Veronika Sykorova says

      May 12, 2020 at 12:23 pm

      I'm so happy that summer is finally coming and tomato season is here! I'm gonna try this in the next couple weeks! 🙂

      Reply
    2. Debbie says

      May 10, 2020 at 11:14 pm

      I had a bunch of ripe tomatoes and made this wonderful galette. The crust was so flaky and full of flavor. A new summer fave for sure.

      Reply
    3. Analida Braeger says

      May 09, 2020 at 8:32 pm

      This galette had the most incredible flavors! My whole family loved it. Thanks so much for sharing!

      Reply
    4. Juliana says

      May 08, 2020 at 10:51 pm

      So easy and delicious, a great summer recipe

      Reply
    5. Tara says

      May 08, 2020 at 7:48 pm

      Making and eating this galette was my favorite thing I did this week. The combination of the creamy filling and roasted tomatoes was to die for! Delicious!

      Reply
    6. Candice says

      May 08, 2020 at 11:23 am

      This galette is heavenly! It so much easier than making a pizza, with just the same amount of pay-off. It turned out great, and can't wait to make it again!

      Reply
    7. Anna says

      May 08, 2020 at 7:19 am

      I can't wait for our garden tomatoes to be ready so we can enjoy delicious, homemade galettes. It just tastes like summer! Your photos are so beautiful, just looking at them makes my mouth water!

      Reply
    8. Tatiana says

      May 07, 2020 at 9:24 pm

      This galette made my dinner better yesterday! Super easy to make, and the filling is out of this world!

      Reply
    9. Bernice Hill says

      May 06, 2020 at 8:27 pm

      Galettes are so much fun to make and eat. They look so impressive but really don't take any skill to make. Love your savoury tomato and cheese combination.

      Reply
    10. Phenie says

      May 05, 2020 at 10:06 pm

      Thank you for this recipe! It's the second time I've tried something like this and I must say that it turned out waaaay better this time around. So much more buttery and yum!

      Reply

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