Description
This Fresh Tomato Galette is a rustic, savory tart featuring a flaky homemade crust filled with juicy, sliced tomatoes, garlic, and melted gouda cheese. Seasoned with oregano and a touch of lemon, it’s a perfect light meal or appetizer that highlights the flavors of fresh summer tomatoes. The galette is baked until golden and bubbly, then garnished with fresh basil for a fragrant finish.
Ingredients
Scale
For the Dough
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup cold sour cream
- 1 tsp fresh lemon juice
- 2 tbsp ice water
For the Filling
- 1 1/2 lbs assorted tomatoes, sliced 1/4-inch thick
- 2 garlic cloves, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1 cup shredded gouda cheese
- 1/4 tsp ground black pepper
For Topping
- 1 tbsp olive oil
- 1/2 tsp flaky sea salt
- Fresh basil leaves, for garnish
Instructions
- Make the Dough: Whisk together the flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in sour cream, lemon juice, and ice water until the dough holds together.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Tomatoes: Toss the sliced tomatoes with garlic, kosher salt, and dried oregano. Let them sit for 10–15 minutes to draw out excess moisture, then pat dry with paper towels to prevent sogginess.
- Roll Out the Dough: On parchment paper, roll the chilled dough into a 12-inch circle. Transfer the parchment with dough to a baking sheet for easy handling.
- Assemble the Galette: Spread shredded gouda cheese evenly over the center of the dough, leaving a 2-inch border around the edges. Layer the seasoned tomato slices and garlic evenly over the cheese.
- Fold the Edges: Gently fold and pleat the edges of the dough over the filling, creating a rustic crust border that contains the filling.
- Chill the Assembled Galette: Brush the crust edges with olive oil and sprinkle with flaky sea salt. Chill the galette on the baking sheet for 15–20 minutes to help the dough set before baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the galette for 25–30 minutes until the crust is golden brown and the cheese is bubbling.
- Finish and Serve: Allow the galette to cool slightly, then garnish with fresh basil leaves. Slice and serve warm or at room temperature.
Notes
- Using assorted tomatoes adds a variety of flavors and colors to the galette, making it visually appealing.
- Patting the tomato slices dry after seasoning helps prevent a soggy crust.
- Chilling the dough before rolling and after assembly helps maintain a flaky texture.
- The galette can be served as a light main dish or a savory appetizer.
- Store leftovers wrapped in plastic wrap in the refrigerator for up to 2 days; reheat in a 350°F oven for best results.
