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Tomato Galette
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5 from 4 votes

Tomato Galette

This cheesy tomato galette is loaded with flavor and had the most delicious buttery crust!
Prep Time30 mins
Cook Time40 mins
Dough Resting1 hr
Course: Main Course
Cuisine: American
Keyword: Tomato Galette
Servings: 8
Calories: 483kcal
Author: Amanda Rettke - Iambaker.net


Galette Dough

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup cold unsalted butter
  • ¼ cup cold water

Cheese Filling

  • 8 oz ricotta cheese crumbled
  • 2 oz cream cheese softened
  • ½ cup romano, cheese
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon scallion, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • Zest of 1 large lemon

Vegetable Filling

  • 1-2 large heirloom tomatoes, sliced
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Egg Wash

  • 1 egg yolk
  • splash water


Pie Dough

  • In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 into the flour mixture with fingers or a pastry blender.
  • Sprinkle in the cold water and work the dough into a ball. Wrap in plastic wrap. Chill the dough for at least an hour.
  • Preheat the oven to 400° F and line a large baking sheet with parchment paper.

Cheese Filling

  • In a medium bowl, mix together the ricotta and cream cheese until well combined.
  • Add the Romano cheese, garlic, olive oil, scallion, parsley, basil and lemon zest.

Vegetable Filling

  • Cut tomatoes and season with salt. Set them on a baking sheet lined with paper towels and allow them to sit at room temperature for 20-30 minutes.
  • Top with salt, pepper, and olive oil.

Assemble the Galette

  • Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spread the cheese mixture evenly in the center leaving space on the edge for folding. Layer the tomatoes on top.
  • Fold the edges of the galette (crust) to contain the filling, leaving the center uncovered.
  • Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 35-40 minutes until crust is deeply golden and tomatoes are tender.
  • Serve warm.


Calories: 483kcal