Tomato Galette is a savory pie bursting with fresh juicy tomato flavor and complimented with a sweet honey drizzle. The tart earthy taste of the goat cheese layered with the honey is the perfect sweet and savory combination; in addition, the galette achieves balance with the luscious tomatoes.
The Perfect Summer Galette
With tomato season in full swing, I can’t seem to purchase enough of these summertime beauties in all shapes and forms. Heirloom, plum, straight off the vine, I want them all. I want to preserve as much juicy delicious flavor as possible. So making recipes like this galette and this Hemp Seed Tabbouleh is how I’m soaking up summer.
Recently I read the book “Dinner with Edward,” about an elderly man, who takes great pride in preparing exquisite meals. As a result, I’ve been craving the pie-like treat he so lovingly preferred.
This sort-of-pie but sort-of-tart is bursting with flavor and the perfect combination balance of a slightly sweet and savory pie, which can be your dinner all-in-one like this Tomato Goat Cheese Frittata.
How to Make a Tomato Galette
A tomato galette is simply a pie crust with tomatoes and cheese. This version has a delicious crusty outer layer coated in toasted sesame seeds. To prepare it follow the guide below.
- Make the pie crust. Make a simple pie dough, which takes up to 2 hours to chill in the fridge, or use a store-bought version. Roll the dough into a round disc and pour the toasted sesame seeds out on top of a piece of parchment paper. Gently press one side of the dough into the sesame seeds.
- Prepare the tomatoes. Slice the tomatoes and place in a single layer on a piece of parchment paper to let drain.
- Mix the goat cheese. Allow the goat cheese to come to room temperature and use a fork to press the honey into it. Then sprinkle the crumbles into the center of the pie dough leaving a 2-inch edge.
- Arrange the galette. Sprinkle 1/8 cup of parmesan cheese on top and then layer the tomato slices over it. Add the remaining parmesan cheese on top. Fold the pie edges in while pleating (keep the center open to form the galette).
- Brush on the egg wash. Beat the egg in a small bowl and brush it onto the edge of the pie crust.
- Bake. Heat the oven to 400ºF and bake for 35 to 40 minutes. Let rest for 15 before slicing.
What is Galette?
The galette has French origins and is a round cake of pastry or bread. The galette requires no special prep dish. You won’t need a pie dish or tart pan for baking, which allows for more crust with each delicious bite. If you’re wondering (like me) how to pronounce galette, guh-LET and you’ll be a step closer to speaking French.
Tools You’ll Need:
- A rolling pin for rolling out the dough.
- A Baking sheet is needed for baking the galette.
- Some Parchment paper.
- A small mixing bowl.
- A pastry brush for brushing on the egg.
- A good sharp knife for slicing it.
Recipe Notes and Tips:
- You could also make this delicious buttermilk pie crust. The store-bought version will work just fine though, especially if you don’t have 2 hours to chill the dough. Use what works best for you and your schedule.
- Any tomato will also work for this recipe so choose your favorite. Note, that some tomatoes are juicier than others and you make need to place paper towels over them as they drain to pull out excess water.
Tomato Goat Cheese Galette
- 1 Pie Crust
- 1/4 cup Toasted Sesame Seeds
- 1 lb Tomatoes any type, sliced thin
- 4 ounces Goat Cheese
- 2 tablespoons Honey
- 1/4 cup Grated Parmesan Cheese
- 1 large Egg
- Lightly flour the work surface, rolling pin, and hands. Start in the center and roll out evenly in all directions, turning dough between rolls.
- Lay a clean piece of parchment down and pour toasted sesame seeds on top and spread evenly. Gently lay the rolled pie crust on top of the sesame seeds and press the dough into the seeds.
- Preheat the oven to 400 degrees F and set a baking sheet to the side.
- Slice the tomatoes and set on top of a piece of parchment paper in a single layer to allow the juice to drain for about 10 minutes.
- In a small bowl use a fork to mash the goat cheese and honey together until well mixed. Sprinkle the crumbles into the center of the prepared pie dough leaving a 2-inch edge.
- Add 1/8 cup of parmesan cheese to the galette and layer the sliced tomatoes on top letting them overlap a bit. Sprinkle the remaining 1/8 cup of parmesan cheese on top.
- Fold the edges of the pie crust towards the center and pleat them, leaving the middle of the pie open. Gently brush the beaten egg around the edge of the crust.
- Keep the galette on the parchment paper and transfer it to the baking sheet. Bake for 35 to 40 minutes or until the crust becomes flaky. Remove from the oven and let sit for 15 minutes before serving.