Recipe for Rustic Tomato Galette | Almanac.com

Rustic Tomato Galette

Photo Credit
Lynn Allred Robinson
Special Considerations
Preparation Method

Rustic Tomato Galette

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This rustic Tomato Galette recipe is simple, gorgeous, and flavorful, with a wonderful crust. Just combine fresh tomatoes and cheeses in a pie crust that’s roughly folded over. Anyone can make it!

Thank you to reader Lynn Allred Robinson from North Carolina for the recipe!

A few tips:

  • We enjoy using heirloom tomatoes but any will do. A mix of red and yellow tomatoes adds color.
  • The cheese filling is important to keep the dough from getting soggy so don’t skimp here.
  • For this simple recipe, Lynn buys the pie crust. However, you could certainly make your own. Just combine all-purpose flour with a teaspoon salt in a cuisinart. Add cold sliced butter and pulse. Then add a little water so the dough is just moist enough to roll into a ball. Wrap dough in plastic wrap in fridge for an hour. 

Serve for dinner, lunch, or brunch with a green salad or our Cucumber Salad.

1 pound (about) ripe, but firm tomatoes, sliced into 1/4 inch thick slices.
Sea salt and freshly ground pepper
1 refrigerated piecrust
1/2 cup cheese of your choice (Sharp cheddar, Ricotta cheese, Romano cheese, cheese blends)
1 Tablespoon fresh herbs (basil, thyme, oregano, or mix it up!), finely chopped
1 egg for egg wash

Preheat oven to 400 degrees.

When cutting the tomatoes, it’s easiest to cut the tomato in half vertically and use “half slices” which layer better.

Spread tomato slices on paper towels and lightly sprinkle with salt. Let sit 20 to 30 minutes while oven preheats and you prepare crust. Blot occasioally with paper towels.

Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).

Spread cheese snd herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.

Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)

Beat egg with 1 tablespoon water; brush onto crust.

Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.

Let cool for 5 minutes, then serve. Delicious with a light summer salad!