Rustic Tomato Galette

Photo Credit
Lynn Allred Robinson
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This rustic tomato galette recipe is simple, gorgeous, and flavorful. Just combine fresh tomatoes and cheese in a pie crust that’s roughly folded over. Serve for dinner, lunch, or brunch with a cucumber salad.

We enjoy using heirloom tomatoes but any will do. A mix of red and yellow tomatoes adds color. Don’t skimp on the cheese filling which is important to keep the dough from getting soggy.

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

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
  1. Preheat oven to 400°.
  2. 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 the oven preheats and you prepare the crust. Blot occasionally with paper towels.
  3. Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).
  4. Spread cheese and herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.
  5. Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)
  6. Beat egg with 1 tablespoon water; brush onto crust.
  7. Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.
  8. Let cool for 5 minutes, then serve. Delicious with a light summer salad!
Photo Credit: Lynn Allred Robinson
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