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Tomato Recipe has a scaly homemade butter crust with garlic cheese, fresh heirloom tomatoes and a pre -parmesan and herbs. It is a rustic, tasteful way to enjoy the Peak tomato season in a simple, breathtaking dish.
This tomato galette is the perfect way to enjoy the fresh tomatoes of summer! It has a homemade butter crust that builds crispy and golden, with a creamy garlic cheese cheese -base, which fits mature with an heiress tomatoes.
The galette is ended with a florch Parmesan and fresh herbs for a rustic cake that looks impressive, but is surprisingly easy to make. Serve it warm or at room temperature as a delicious brunch, light lunch or delicious summer meal.
Ingredients and substitutions
- Butter: You can replace salted butter with the unsalted butter and omit the salt.
- Salt: If you don’t have a kosher salt or sea salt, you can use half the amount of table salt.
- Erbstschück tomatoes: Erbstück tomatoes give you a good taste in this dish. If you do not want to use tomatoes of the heirlooms, use your favorite aromatic, strong tomatoes.
- Boursin: The cheese will give the galette wealth and the taste. Simple Boursin “does not give the galette the same taste.
How to make tomato galette
Here you will find instructions and step-by-step photos that show how this recipe is created. The full recipe, including ingredients, is given below.
Step 1: To make the crust, put the flour and salt into the bowl of a food processor. Pulse a few times to combine.
Step 2: Add seasoned butter. Impulse again until it forms a crumb.
Step 3: Pour water and apple cider vinegar. Impulse only until it forms a thick dough.
Step 4: Flour of a clean surface and a roller pin light. Form the dough in a slice and roll the dough into a circle above the flour surface until it is approximately ⅛ from one inch thick and about 12 inches wide. The thinner, the better.
Step 5: Carefully use the roller pen to transfer the dough to a baking sheet lined with parchment. Place the baking sheet in the fridge and let the dough cool for at least 1 hour.
Step 6: Towards the end of the frightening time, cut the tomatoes into slices and place them in a bowl with ½ teaspoon of kosher salt.
Mix carefully with your hands to cover yourself in the salt. Let tomatoes sit for about 10-15 minutes so that the salt can pull out part of the excess moisture.
Step 7: Heat your oven to 400 degrees in front of F.
Step 8: Take the dough out of the fridge. Let yourself sit at room temperature for about 5 minutes so that the dough is just enough that it can fold it without cracking.
Step 9: Learn the Boursin cheese in the middle of the dough and let yourself be taken to the edges about one centimeter.
Leave the tomatoes and put them on paper towels to absorb remaining moisture. Arrange the tomatoes on the cheese.
Step 10: Sprinkle parmesan cheese over it.
Step 11: Carefully fold the edges of the dough over the edges of the tomatoes and leave the middle exposed.
Step 12: Whisk egg and water in a small bowl. Clean the egg wash on the folded dough with a pastry brush.
Step 13: Bake for 35-40 minutes or until the crust is light gold brown.
Step 14: Let it cool on the baking sheet for at least 10 minutes before transferring to a serving plate.
Step 15: Garnish with fresh chives, basil or oregano. Sprinkle the scaly sea salt over it.
Recipe tips!
- Service suggestions: I like serving the galette with a simple green salad or fruit salad. You can combine it with blueberry muffins or blueberry flakes -Muffins for a delicious brunch or a light dinner.
- Shaking: It is tempting to skip the terrifying time, but please not. By cooling, the dough can come together, create the right texture and prevents the galette back height.
storage
Store every remaining tomato galette in an airtight container in the fridge. It is kept up to 3 days if it is kept properly in the fridge.
Summer recipes that match this recipe!
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Tomato
This rustic tomato galette has a scaly homemade crust, garlic cheese, fresh heirloom tomatoes and a last hint of parmesan and herbs.
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Ingredients
Instructions
To make the crust, put the flour and salt into the bowl of a food processor. Pulse a few times to combine.
1 ½ cups of all -purpose flour, ½ teaspoon of kosher salt
Add seasoned butter. Impulse again until it forms a crumb.
10 tablespoons of unsalted butter
Pour water and apple cider vinegar. Impulse only until it forms a thick dough.
3 tablespoons of ice water, 1 teaspoon of apple cider vinegar
Flour of a clean surface and a roller pin light.
Form the dough in a slice and roll the dough into a circle above the flour surface until it is approximately ⅛ from one inch thick and about 12 inches wide. The thinner, the better.
Carefully use the roller pen to transfer the dough to a baking sheet lined with parchment.
Place the baking sheet in the fridge and let the dough cool for at least 1 hour.
Towards the end of the frightening time, cut the tomatoes into slices and place them in a bowl with ½ teaspoon of kosher salt.
2-3 Erbstschück tomatoes
Mix carefully with your hands to cover yourself in the salt.
Let tomatoes sit for about 10-15 minutes so that the salt can pull out part of the excess moisture.
Heat your oven to 400 degrees in front of F.
Take the dough out of the fridge. Let yourself sit at room temperature for about 5 minutes so that the dough is just enough that it can fold it without cracking.
Learn the Boursin cheese in the middle of the dough and let yourself be taken to the edges about one centimeter.
5.3 ounce pack of garlic herb boursin cheese
Leave the tomatoes and put them on paper towels to absorb remaining moisture. Arrange the tomatoes on the cheese.
Sprinkle parmesan cheese over it.
2 tablespoons of freshly grated parmesan cheese
Carefully fold the edges of the dough over the edges of the tomatoes and leave the middle exposed.
Whisk egg and water in a small bowl.
1 big egg, 1 tablespoon of water
Clean the egg wash on the folded dough with a pastry brush.
Bake for 35-40 minutes or until the crust is light gold brown.
Let it cool on the baking sheet for at least 10 minutes before transferring to a serving plate.
Garnish with fresh chives, basil or oregano. Sprinkle the scaly sea salt over it.
Notes
- Butter: You can replace salted butter with the unsalted butter and omit the salt.
- Salt: If you don’t have a kosher salt or sea salt, you can use half the amount of table salt.
- Erbstschück tomatoes: Erbstück tomatoes give you a good taste in this dish. If you do not want to use tomatoes of the heirlooms, use your favorite aromatic, strong tomatoes.
- Boursin: The cheese will give the galette wealth and the taste. Simple Boursin “does not give the galette the same taste.
- Nutritional values are estimates.
Nutrition
Portion: 1portion | Calories: 307Kcal | Carbohydrates: 20G | Protein: 5G | Fat: 23G | Saturated fat: 15G | Polyunes unsaturated fat: 1G | Monoons unsaturated fat: 4G | Transfett: 1G | Cholesterol: 78mg | Sodium: 439mg | Potassium: 111mg | Fiber: 1G | Sugar: 2G | Vitamin A: 927IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
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