Tomato Galette
Juicy heirloom tomatoes layered over creamy mascarpone and wrapped in a flaky, cheesy crust for a colorfully rustic summer tomato galette.
Ingredients
For the Galette Dough
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- freshly cracked black pepper
- 1 cup cheddar cheese shredded
- 1 egg beaten
- 8 tablespoons (1 stick) cold unsalted butter cubed
For the Heirloom Tomato Filling
- 1½ pounds heirloom tomatoes thinly sliced
- 1½ teaspoon kosher salt divided
- 8 ounces mascarpone room temperature
- 1 garlic clove minced
- 2 teaspoons fresh lemon juice
- 1 egg + 1 tablespoon of water (for egg wash)
- ½ cup parmesan grated
- 1-2 tablespoons olive oil
- freshly cracked black pepper
- flaky sea salt
- fresh basil or other herbs optional
Instructions
Make the Dough
- Pulse flour, salt, and pepper in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Add shredded cheddar and pulse briefly to combine. Drizzle in the egg and pulse just until the dough begins to come together.
- Form into a disk, wrap, and chill for at least 30 minutes.
Prepare the Tomatoes
- Lay sliced tomatoes on a towel-lined baking sheet. Sprinkle with 1 teaspoon salt and let sit for 15–20 minutes to draw out excess moisture. Gently pat dry. (This prevents soggy crust — crucial.)
Make the Filling
- In a bowl, combine mascarpone, garlic, lemon juice, and salt until smooth.
- Assemble the Galette
- Preheat oven to 400°F.
- Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to parchment-lined baking sheet
- Spread mascarpone mixture over dough, leaving a 1½–2 inch border. Arrange tomatoes on top. Sprinkle with Parmesan. Drizzle lightly with olive oil and season with black pepper and flaky salt.
- Fold dough edges over filling, overlapping slightly. Brush crust with egg wash.
Bake
- Bake 35–45 minutes, until crust is deeply golden and tomatoes begin to blister. Let cool slightly. Top with fresh basil and serve warm or at room temperature.
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.