Tomato Galette

Galettes are my summer go to. Rustic and so much more forgiving than pie, the simplicity of dough and a filling with just the edges folded over speak to summer and its desire for easiness. In its most simple form, it is dough topped with tomatoes. Depending on what I have on hand, I may spread a layer of tomato jam or sprinkle parmesan or pecorino on top of the dough before topping with the tomatoes. I may add sliced garlic, herbs or more cheese once topped with tomatoes. Use this to explore your creativity and build confidence.


Heat the oven to 400F (205C)

3 large tomatoes of your choice, sliced 1/4 inch thick

Kosher salt and pepper

Flaky Pie Dough (recipe below)


Place chilled, rolled dough on a parchment lined sheet tray. Place tomatoes on the dough (in circles or not) leaving a 1-inch border around the dough. Sprinkle with salt and pepper. Bring the edges of the dough up and slightly over the tomatoes, folding the dough slightly over on itself. Check out my IG reel (cherry galette) for a tutorial.


Flaky Pie Dough

Makes enough for 2 galettes


8 ounces all-purpose flour (1 2/3 cups; 225g), plus more for dusting

1 teaspoon (4g) Diamond Crystal kosher salt

8 ounces unsalted butter (2 sticks; 225g), cold

4 ounces cold tap water (1/2 cup; 115g)


For the Dough: Whisk flour and salt together in a medium bowl. Cut butter into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast) and toss with flour mixture to break up the pieces. With your fingertips, smash each cube flat. No rubbing or cutting-in. Stir in water, then knead dough against the sides of the bowl until it comes together. It should look rough and shaggy, but not dry. Alternatively, combine flour, salt, and butter in the bowl of a food processor and process for 5 seconds. Add water and process 2 seconds. Remove from bowl.

Make the Layers: On a generously floured work surface, roll dough into a roughly 10- by 15-inch rectangle. Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block. Divide in half with a sharp knife or bench scraper. Refrigerate briefly before proceeding.

For Galette: Using as much flour as needed, roll one piece into a 12-inch circle and place on a parchment lined sheet tray. Refrigerate until ready to use.


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