When summer tomatoes start coming in fast and furious in your garden, or at the farmers market, it’s time to make a recipe like this where the heirloom tomatoes are the star of the show!
What is a Tomato Galette or Crostata?
A galette is a freeform pie crust with a savory or sweet filling. A galette can also be called a crostata. Galettes are different than traditional pie because you don’t use a pie dish and there is never a top crust.
The dough for the crust is the same but you simply pull about 2″ of the edge of the crust up to enrobe the filling. The rustic nature of a galette makes it super simple to assemble.
Ingredients needed for Tomato Galette Recipe:
- One 9″ pie crust
- 4-5 medium tomatoes
- 2 slices of prosciutto
- Sea salt
- Goat cheese
- Gruyere and Parmesan Cheese
- Herbs – chives and thyme
- Garlic infused olive oil
How to make an Heirloom Tomato Galette:
PREPPING INGREDIENTS:
- Prepare your favorite pie crust (or use a store-bought version) and roll into a 9″ circle – you just need one 9″ pie crust for a galette
- Place on a parchment paper lined round baking sheet
- Prepare the garlic oil by heating 2 tablespoons of extra virgin olive oil over medium heat with 1 teaspoon freshly minced garlic for about 1 minute. Let sit while prepping galette so the garlic infuses the oil
- Slice the tomatoes into 1/4″ thick slices and place them on a paper towel. Sprinkle with sea salt and let sit for about 30-minutes.
- Prepare cheese filling by combining all 3 cheeses into a bowl. We use goat cheese, Parmesan and Gruyere, but you can choose any cheese you like. We recommend 1 soft cheese mixed with 1-2 hard cheeses.
- Add the chopped herbs to the cheese mixture. We use thyme and chives, but rosemary and oregano are great choices too.
- Tear the prosciutto into small pieces
ASSEMBLING GALETTE:
- Spread the cheese mixture on the rolled out dough but leave about 2″ free around the edges
- Scatter chopped prosciutto over the cheese mixture
- Using a paper towel wipe most of the salt and the excess water off of the tomatoes
- Layer the tomatoes, overlapping slightly, in a circular pattern on top of the prosciutto starting from the outside and working in
- Continue layering until all tomatoes are gone or you’ve filled the circle. You only want to build one layer of tomatoes. If you stack them they will steam during baking instead of roasting
- Gently pull up the 2″ sides and fold over the filling. Begin pleating the dough and crimping to keep the dough together
- Brush the crust and the tomatoes with the garlic-infused olive oil
- Bake in preheated 375°F oven on the middle rack for about 30 minutes or until the crust is golden brown
- Let rest for 5-10 minutes before cutting
Salting the tomatoes:
This is an important step in ensuring your galette doesn’t get soggy during baking, so don’t skip it!
Once you’ve sliced the tomatoes lay them on 1-2 layers of paper towels and sprinkle with sea salt. Let them sit for about 15-30 minutes. The tomatoes will start to give up a lot of their water during this time.
Wipe the salt off gently and pat the tomatoes dry to remove as much excess water as possible before using them in the galette.
What to serve with a galette:
A crisp green salad is the perfect side dish for this galette. We like to make a simple salad with fresh mixed lettuce, dressed with our classic Lemon Vinaigrette or traditional Champagne Vinaigrette.
Perfect wine pairings with Tomato Galette Recipe:
Tomatoes are wonderful on so many dishes yet are high in acid, so you want to select a wine with a similar acidity level. Beautiful dry Mediterranean white wines, French Rose’ and lighter red wines make a delicious pairing for our Tomato Galette.
Your weekday wine:
- Pascal Jolivet Sancerre Sauvignon Blanc
- Champs de Provence Rose’ Wine, Cotes de Provence
Your weekend wine:
- Sauvion Sancerre White Wine from France
- Miraval Rose’ Wine from France
A special occasion wine:
- Domaine Vacheron Les Chambrates Sancerre
- Laurent-Perrier Cuvee Rose’ Limited Edition Tiger Cage
Tomato Galette Recipe
Ingredients
- 1 9" pie crust round
- 4-5 heirloom tomatoes, in different colors
- 2 pieces Proscuitto, torn into small pieces
- 1 Tbsp sea salt
- ¼ cup goat cheese
- ¼ cup Parmesan cheese, shredded
- ¼ cup Gruyere cheese, shredded
- 1 tsp chives, chopped
- 1 tsp thyme, chopped
For the garlic oil:
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic, finely chopped (about 1 clove)
Instructions
For Garlic Olive Oil
- Heat 2 tablespoons olive oil in a small pan over medium heat, and add 1 teaspoon of garlic. Cook for one minute. Turn off heat and allow garlic to infuse oil while cooling.
Prepare Tomatoes:
- Slice the tomatoes into 1/4″ thick slices and place on a paper towel. Sprinkle with sea salt and let sit for about 30-minutes
For Galette:
- Preheat oven to 375°F
- Roll out dough in a 9" circle on a piece of parchment paper and transfer parchment and dough to a round baking sheet
- Prepare cheese filling by combining all 3 kinds of cheese into a bowl. Add chopped herbs and blend well.
- Tear the prosciutto into bite-sized pieces
- Spread the cheese mixture on the rolled out dough but leave about 2″ free around the edges
- Scatter prosciutto on top of the cheese mixture
- Using a paper towel wipe most of the salt and the excess water off of the tomatoes
- Layer the tomatoes, overlapping slightly, in a circular pattern on top of the prosciutto starting from the outside and working in. Continue layering until all tomatoes are gone or you’ve filled the circle. (You only want to build one layer of tomatoes. If you stack them they will steam during baking instead of roasting)
- Gently pull up the 2″ sides and fold over the filling, pleating the dough and crimping to keep the dough together, leaving the whole middle of the galette open
- Brush entire galette with the cooled garlic olive oil
- Bake in preheated oven for about 30 minutes or until the crust is a light golden brown
- Let the galette cool for about 5-10 minutes before slicing. Can be served hot or room temperature. Garnish with a sprinkling of herbs if desired.