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Tomato Galette with Cheddar, Parmesan, and Fresh Herbs Recipe

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4.2 from 3 reviews

This Tomato Galette is a rustic, savory tart featuring a flaky homemade crust filled with sautéed onions and garlic, sharp cheddar and parmesan cheeses, fresh herbs, and thinly sliced ripe tomatoes. Baked to golden perfection, it offers a perfect combination of flaky, cheesy, and tangy flavors with a touch of herbal freshness. Ideal as a light lunch, appetizer, or elegant side dish.

  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Ingredients

For the Galette Dough

  • 1 1/2 cups all purpose flour
  • 1/4 cup parmesan cheese, grated
  • 1 tsp Italian seasoning, dried
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 5 oz unsalted butter, very cold and diced (10 Tbsp)
  • 1/4 cup ice water

For the Filling

  • 1 Tbsp olive oil
  • 1 medium onion, cut in half and thinly sliced into half moons
  • 2 cloves garlic, minced
  • 6 oz white cheddar cheese, shredded or grated
  • 1/3 cup parmesan cheese, grated (+1 Tbsp)
  • 2 tsp fresh thyme, minced
  • 1 Tbsp fresh parsley, minced
  • 1 Tbsp fresh chives, minced (+1 tsp)
  • 2 large tomatoes, thinly sliced into rounds
  • Kosher salt and pepper, to taste
  • 2 Tbsp heavy cream

Instructions

  1. Prepare the Galette Dough: In the bowl of a food processor fitted with a steel blade, combine the flour, parmesan, Italian seasoning, black pepper, sugar, and kosher salt. Pulse a few times to mix evenly.
  2. Cut in the Butter: Add the very cold diced butter to the flour mixture and pulse about 10 to 12 times until the mixture resembles peas with small butter chunks incorporated. This helps create a flaky crust.
  3. Add Ice Water: Pour in the ice water and pulse a few more times just until a ball of dough begins to form. Be careful not to overmix; the dough should remain slightly crumbly and come together when pressed on the counter.
  4. Chill the Dough: Scrape the dough onto a floured surface, shape it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or overnight. Dough can also be frozen for several weeks and defrosted in the fridge before use.
  5. Sauté Onion and Garlic: While the dough chills, heat olive oil in a medium sauté pan over medium heat. Add the sliced onion and cook for 3 minutes. Add the minced garlic, sprinkle with a pinch of salt, and cook until the mixture is golden, about 3 to 4 more minutes. Remove from heat and cool to room temperature.
  6. Roll out the Dough: Remove chilled dough from the refrigerator and allow it to soften just enough to roll out. On a well-floured surface, roll the dough into a 15-inch round and trim the edges to neaten.
  7. Preheat the Oven: Set the oven to 400°F (204°C) to prepare for baking.
  8. Assemble the Galette: Transfer the dough round to a parchment-lined sheet pan. Spread the cooled onion and garlic mixture evenly over the dough, leaving about 1 1/2 inches of border around the edge free.
  9. Add Cheese and Herbs: Sprinkle the shredded cheddar cheese and 1/3 cup grated parmesan over the onion layer. Then sprinkle the minced thyme, parsley, and 1 tablespoon of chives evenly over the cheese.
  10. Layer the Tomatoes: Arrange the thin tomato slices over the cheese and herbs in a slightly overlapping pattern. Sprinkle the tomatoes with the remaining tablespoon parmesan, 1 teaspoon chives, and a dash of kosher salt and freshly ground black pepper.
  11. Fold the Edges: Fold and pleat the dough edges over the filling, leaving the center exposed. The folds should look rustic and natural—not perfect.
  12. Chill Before Baking: Place the assembled galette in the refrigerator for 15 to 20 minutes to chill and help the crust keep its shape during baking.
  13. Prepare for Baking: Remove the galette from the fridge and brush the exposed dough edges with heavy cream to help with browning and shine.
  14. Bake the Galette: Bake in the preheated oven for about 40 minutes or until the crust is golden brown and the filling is bubbly.
  15. Serve: Remove from the oven, let cool slightly, then slice and serve warm or at room temperature for the best flavor and texture.

Notes

  • The dough can be made a day ahead and kept refrigerated or frozen for longer storage.
  • Using very cold butter helps create a flakier crust.
  • If desired, substitute the white cheddar with other flavorful cheeses like Gruyère or mozzarella.
  • Adjust seasoning on tomatoes based on their natural sweetness and acidity.
  • Galette is best eaten the same day but can be stored covered in the refrigerator and gently reheated.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: French

Find it online: https://dishiary.com/tomato-galette-with-cheddar-parmesan-and-fresh-herbs-recipe/