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.
- 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:
- 3/4 cup cream cheese
- 1/4 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
For the pie crust:
- Make the shortcrust pastry according to the recipe in the link above, adding the tablespoon of chopped herbs with the flour.
- Wrap and leave in the refrigerator for at least 1 hour before rolling, or up to 4-5 days.
- On a lightly floured surface, roll the dough until you have a round of about 14-inches in diameter.
For the filling:
- Preheat the oven at 350°F/180°C
- 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.
- 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.
- Place tomatoes on top of the cheese in however pattern you want to, just don't mound it too high.
- 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.
- 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.
- 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.
- Let cool slightly and eat warm.
- Or let cool completely and eat at room t°. Refrigerate leftovers, covered.
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.
Keywords: tomato galette