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 of 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. Our family also loves this other savory pie: Spaghetti Pie.
Tip of the Day: To avoid a soggy crust, place your tomato slices on paper towels to drain before arranging them on the galette.
- 3 tablespoons sour cream (or yogurt or buttermilk)
- 1/3 cup (approximately) ice water
- 1 cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 7 tablespoons cold unsalted butter, cut into 6 or 8 pieces
- 2 ounces Monterey Jack cheese, shredded
- 2 ounces mozzarella, preferably fresh, shredded
- ¼ cup fresh basil leaves, cut into a chiffonade or torn
- 2 to 3 ripe plum tomatoes, cut into ¼ inch thick slices
- Basil leaves for garnish
- Combine the sour cream (or yogurt or buttermilk) with the ice water, and set aside. To make the dough by hand, whisk together the flour, cornmeal, sugar, and salt. Cut in the butter to the flour mixture with a pastry blender, until the butter is about the size of peas. Sprinkle the sour cream mixture over the dough, one tablespoon at a time, and toss with a fork to moisten. Add just enough sour cream mixture so the dough will hold together when you press it.
- If you are using a food processor, pulse the dry ingredients to combine. Then add your butter, and pulse 8 to 10 times, until the butter is about the size of peas. Add in the sour cream mixture, tablespoon by tablespoon, until the dough forms moist curds and holds together when pressed.
- Turn the dough out and bring it into a ball. Divide in half, and flatten each half into a disk. Wrap tightly and refrigerate for at least two hours. The dough will keep in the fridge for 5 days or in the freezer for 2 months.
- Position a rack in the bottom third of the oven, and preheat the over to 400° F. Line a cookie sheet with parchment paper.
- To prepare the filling, toss the cheeses and basil together in a small bowl, and slice your tomatoes.
- Roll out one of the galette disks into an 11-inch circle that is about 1/8 inch thick. Transfer the dough, by draping it over your rolling pin, to your prepared cookie sheet.
- Spread the cheese mixture over the rolled out dough, leaving a 2 to 3-inch border. Place the tomatoes in concentric circles, slightly overlapping the last. When the cheese is covered, fold the edges of the dough over the tomatoes. It should fold naturally, however, there is no need for perfection. This galette should be a bit rustic.
- Bake for 30 to 40 minutes, rotating halfway through until the edges are golden and the cheese mixture is bubbling. Allow to rest on the baking sheet for 10 minutes before serving. Serve warm or at room temperature. It is best served the same day.
Serving Size:1 slice
Amount Per Serving: Calories: 294 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 55mg Sodium: 299mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 7g