Juicy tomatoes pair with a buttery flakey pastry dough and a cheesy filling to create a deliciously colorful savory galette!
Galettes: invented to make amateur bakers feel like pros. They provide all the benefits of pie, from the crust to the tender filling, without any of the fuss. Think pie’s messier and more laid back and chill cousin.
It’s the galette that celebrates every color of the tomato rainbow.
Serve this galette for brunch, snack, appetizer or as a light meal paired with some greens/seasonal produce.
If you need an excuse to eat tomatoes, cheese and pastry dough for dinner – this galette is your answer.
Why this Tomato Galette Recipe Works
- Salting the tomatoes ahead of time. Salting the tomatoes for 15min draws out their juices, concentrating their flavor and prevents a soggy crust
- All the flavors. Sweet, tart and savory tomatoes pair with a buttery, flaky dough and a creamy, cheesy filling.
- Rustic! The truly magical quality of galettes. Pastry dough, with minimal shaping, is wrapped around a savory filling, requiring no precision or perfection necessary.
Up your presentation game with all the tomato colors and create a rainbow galette!
Note: making this galette with single tomato color and variety works as well!
Food taste best grown in its own season
Tomatoes, a quintessential summer fruit, are in peak season in California July through September.
The arrival of summer brings a bounty of heirloom tomato varieties in all sorts of colors and sizes. There are over 15,000 known varieties of tomatoes, ranging in flavor from mild to sweet to tangy and even smoky, with varying degrees of acidity. To find all sorts of variations, skip the grocery store and head to your local farmer’s market.
How to Make this Galette
- Make dough in a stand mixer, food processor or use store bought. If making dough from scratch, let it chill. If using store bought, let thaw out.
- Salt tomatoes
- Make cheese filling
- Roll out dough. Briefly re-chill after rolling.
- Assemble galette – cheese layer followed tomatoes, arranging them any way your heart desires.
- Brush egg wash over dough and sprinkle with parmesan.
- Bake galette in the oven
- Drizzle tomatoes with olive oil and top with fresh herbs, flaky sea salt and freshly cracked black pepper.
Cheese Filling notes: the recipe calls for mascarpone, but goat cheese, cream cheese, whipped feta and ricotta work as well (if using ricotta drain to eliminate as much excess moisture as possible because we don’t want a soggy crust).
Enjoy these in-process pics for easy cooking!
Cooks Tips
- When possible, buy local heirloom tomatoes grown sustainably.
- For a flakier and more delicate pastry dough, start with very cold butter.
- Dough must chill in the fridge at least 2 hours and up to 2 days and will keep up to a month in the freezer.
- Remember to salt the tomatoes to release their liquid and prevent a soggy crust.
- Embrace galettes inner chill and don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm.
Want More Tomato Recipes?
Check out our Tomato Confit, Tomato, Gazpacho, Baked Feta with Tomatoes, Pasta with Tomatoes & Burrata, Tomato Puff Pastry Tart, and learn all about Rainbow Tomatoes too!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson.You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and awesome adventures!
Let’s make waves in the kitchen!
Notes: Rainbow tomato bounty is from SF ferry building farmers market, Santa Monica farmers market, and The Hungry Gardens.
Tomato Galette
Ingredients
For the Galette Dough
- 1 ¼ cup of all-purpose flour
- 1 teaspoon kosher salt
- black pepper
- 1 cup cheddar cheese shredded
- 1 egg beaten
- 8 tablespoons butter (1 stick), cold and cut into cubes
For the Heirloom Tomato Filling
- 1.5 pounds of heirloom tomatoes different colors, thinly sliced
- 1 teaspoon kosher salt
- 8 ounces of mascarpone room temperature
- 1 garlic clove minced
- 2 teaspoons fresh lemon juice from 1 lemon
- ½ teaspoon of salt
- 1 egg + 1 tablespoon of water
- ½ cup of parmesan
- 1-2 tablespoons olive oil
- Freshly cracked black pepper
- Flaky sea salt
- Fresh herbs for garnish optional
Instructions
For the Dough
- To make the galette dough: combine the flour, salt and pepper in the bowl of a food processor. Give it a few quick pulses to blend the ingredients together. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cheese and drizzle the egg and pulse until a ball just begins to come together.
- Form dough into a disk, wrap in plastic and chill until firm, at least 30 minutes.
For the Heirloom Tomato Galette
- Pre-heat oven to 400 F.
- To prep the tomatoes: toss the slices with a teaspoon of kosher salt and spread them on a clean dish towel or parchment lined baking sheet and let sit for at least 15 minutes. Pay them dry with paper or dish towels.
- To make the mascarpone cheese filling: combine mascarpone, garlic, lemon juice, salt and pepper in the bowl of a food processor and mix until it’s all combined and smooth.
- To roll out the dough: do it on a well-floured surface. Transfer dough to parchment paper lined baking sheet/tray (so that you are assembling the galette directly on what it will be baked on). Chill in freezer for 10 minutes.
- To assemble the galette: spread the mascarpone mixture on the dough, leaving a 1-2’ border. Pile the tomatoes on top of the mascarpone. Fold the edges of the galette dough over the tomatoes. Brush the sides of the galette with the egg wash and sprinkle with the parmesan cheese. Drizzle tomatoes with olive oil, freshly cracked black pepper and flaky sea salt.
- Transfer galette to oven and bake for 35-45 minutes, until the crust is golden brown, and tomatoes are starting to burst.
- Top with basil and serve warm.
Notes
- When possible, buy local heirloom tomatoes grown sustainably.
- For a flakier and more delicate pastry dough, start with very cold butter.
- Dough must chill in the fridge at least 2 hours and up to 2 days and will keep up to a month in the freezer.
- Remember to salt the tomatoes to release their liquid and prevent a soggy crust.
- Embrace galettes inner chill and don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm.
Beautiful and colorful compositions for an amazing delicious galette, thanks chefdanielagerson. Can’t wait to make it.
xoxo
Absolute pleasure!!! You are too cute! I hope I can make this for you soon :). How amazing are all the rainbow tomatoes :)?
This galette is fabulous! I love all those beautiful colors, and it was so simple to prepare. I'll definitely enjoy this all throughout heirloom tomato season!
Yayyyyy!!! Thats like sweet music to my ears! Thank you so much Amanda for the feedback! Galettes are awesomely simple to make and its so fun to top it with all the colors of the rainbow! Am loving the heirloom tomato bounty in season :).
What a gorgeous post and wonderful recipe! Fresh, perfect tomatoes are one of my favorite parts of summer. Here in Ohio, the season is fleeting and such a treasure! I've grown some of the varieties you mention - like Black Beauty and Sungold (one of my favorites!). But so many others I'd never even hear of - like Thorbutn Terra Cotta, White Tomesol, Blue Cream Berries, and those darling Sweet Pea Current Tomatoes! So inspiring!! Thank you for this lovely post!
Absolute pleasure!!! And thats so rad that you grown your own tomatoes! Joni from the Hungry Gardens grew lots of those tomatoes and told me what all the varieties are! I'm so stoked to have inspired you and you are definitely inspiring by growing your own food :-):):)!!!
I loved using my tomatoes for this recipe! So easy and perfect for brunch! 🙂
You just have to try the recipe after these amazing photos! Great tips and fantastic galette!
Thank ya and I hope you do!!! Galettes really are so easy to make and the heirloom tomatoes at the farmers markets are so colorful in the summer :)!
Wow. when you have so many beautiful tomatoes, this is the perfect way to showcase them.
Yessss!!! The farmers markets are filled with such amazingly colorful rainbow tomato bounty! All the heirlooms in all the colors - I love it :)!
What a flavorful and delicious recipe to try this summer. Thanks for sharing. Pinned
Thanks so much Kushigalu! I'm def a very colorful food kinda gal! And live in awe at the colors of produce. So amazing how we can find tomatoes in all the colors of the rainbow :)!
Your photography is stunning! You've capture the beauty of the season with this fabulous galette! Those juicy tomatoes are calling to me...looks SO good!
You are too kind Tammy! The tomatoes are so stunning and such a pleasure to photograph! I cant believe all the fabulous colors of the heirloom tomatoes in season! Thank so much for the super sweet feedback :).
Your heirloom tomatoes are picture perfect. What gorgeous colors and featuring them in a galette certainly shows off their beauty. The galette would be ideal for a luncheon I'm hosting next week. Now to find those tomatoes. I've pinned the recipe so I don't lose it.
Wooohoooo's so super stoked to read your feedback Marisa! Thank ya so much! It's so amazing how heirloom tomatoes really do come in every single color of the rainbow :)! Hope it turned out fab for your luncheon :)!
We loved this savory and cheesy tomato Galette. Your heirloom tomatoes were beautiful , I couldn't find all of the colors you had but still delicious. The crust is so buttery and flaky, I couldn't stop eating it. This whole meal just tasted of summer, SO GOOD!!
Love and appreciate your sweet feedback Debbie - thank ya! And it tastes just as good if the tomatoes aren't in every single color of the rainbow like I managed to get :). I'm so happy to hear you enjoyed it :)!
What a gorgeous galette! And the basket with all the heirloom tomatoes is stunning!! This is the epitome of summer!
Thank ya so much! It's so amazing how heirloom tomatoes really do come in every color of the rainbow and agreed that they're the epitome of summer (along with berries and stone fruit :))., Really appreciate the sweet feedback!