This simple Cheese and Tomato Galette is a gorgeous and delicious way to showcase ripe summer tomatoes.
Even using store bought Roma tomatoes didn’t deter from the deliciousness of this easy tomato tart! The family inhaled every single crumb!
Cheese and Tomato Galette
I’ve been cranking out and photographing recipes after being out of town for a week and with another upcoming break in a couple days. Bill is wondering why there are 3 desserts on the counter and no dinner. Does he not remember he’s married to a food blogger?? Well, I’ll take you back a few years.
Bill and the kids were walking Lambeau through the neighborhood one afternoon. A woman, who they didn’t know, greeted them with, ” I love your wife’s blog.” He kindly thanked her, then asked our oldest, “What’s a blog?” By now he has no excuse. Anyway, I was happy to see this savory Cheese and Tomato Galette on our Tuesdays with Dorie schedule.
Easy Tomato Pie
I wish we were a little deeper into the summer….when the local tomatoes are at their peak. But the Romas looked riper than their winter counterparts, so I bought a few along with some fresh mozzarella and Monterey Jack. The crust was rolled into a circle, then topped with the grated cheeses mixed with a chiffonade of basil.
Sliced tomatoes were arranged atop the cheese, then the galette was baked in a hot oven till the tomatoes were tender and the crust was golden brown.The bonus is that making a galette is much less difficult than making a two crust pie!
Nick and Bill were all over this easy tomato pie, both going back for seconds. It made for a spectacular presentation and garnered a “Boy that tomato stuff is great.” I cannot convince the family to beef up their comments with some descriptive vocabulary, so I’m sharing my real life with you all.
I will have to drop the term “galette” a few times this week…or Bill is sure to think it’s some sort of fish or mushroom when I mention the dessert galette that will be debuting later this week. Foodie + Non-Foodie = Baker + Eater = Bill + Liz. It seems to have worked well for 27 years.
This recipe can be found on many blogs with a quick google search including here on Buttermilk Bakes. Bill, my picky eater, highly recommends this recipe.
Tip of the Day: To avoid a soggy crust, place your tomato slices on paper towels to drain before arranging them on the galette.Print
Cheese and Tomato Galette
A savory, summer galette with beautiful ripe tomatoes and cheese
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Tart, Side Dish
- Method: Baking
- Cuisine: French, American
Galette Dough, Makes enough for two 8 inch galettes3 tablespoons sour cream (or yogurt or buttermilk)1/3 cup (approximately) ice water1 cup all purpose flour¼ cup yellow cornmeal1 teaspoon sugar½ teaspoon kosher salt7 tablespoons cold unsalted butter, cut into 6 or 8 piecesFilling2 ounces Monterey Jack cheese, shredded2 ounces mozzarella, preferably fresh, shredded¼ cup fresh basil leaves, cut into a chiffonade or torn2 to 3 ripe plum tomatoes, cut into ¼ inch thick slices
Basil leaves for garnish