Tomato galette

5 from 3 votes

This savory tart is an easy and delicious way to make the most of tomatoes while they are in season, and makes a great light lunch.

Prep Time15

Cook Time25

Total Time40

Course: Lunch or main

Cuisine: American

Servings: approx

Calories: 421kcal

Author: Caroline's Cooking

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Ingredients

For the crust

1 cup spelt flour (see notes)
⅛ teaspoon salt
5 tablespoon unsalted butter cold
¼ cup water approx

For filling

12 oz tomatoes (see notes)
¼ teaspoon salt
¼ cup grated parmesan
1 oz goat cheese (soft)
¼ teaspoon dried marjoram

US Customary - Metric

Instructions

To make crust

Stir the salt into the flour. Cut the butter into small pieces and rub the butter into the flour so that it forms a breadcrumb-like texture. Add the water, a little at a time. Mix then press together with your hands so that the mixture comes together in a ball. Form into a flattened ball, wrap in cling wrap/film or a freezer bag, pressing out the air and chill for at least 30 minutes before rolling.

To make galette

Cut the tomatoes into slices through the middle (ie from top to bottom or vice versa). Remove any tough core pieces. Lay them out on a board, baking sheet or tray and sprinkle over the salt. Set aside for around 10-20 minutes while you roll the crust etc.
Preheat the oven to 375F/190C. Lime a large baking sheet with parchment.
Roll out the pastry on a lightly floured surface into a circle approx ⅛in/3mm thick (it doesn't have to be perfect) with a diameter of around 10-11 inches (25-28cm). Transfer to a lined baking sheet/tray.
Sprinkle the parmesan over the pastry, leaving around 1in/2.5cm around the edge without cheese on it. Break up around ½ of the goat cheese into small pieces and dot over the parmesan.
Pat dry the tomato slices and arrange them over the cheese on the pastry. It's fine to make a couple layers, and if anything stacking a little higher towards the middle. I tend to hold back the top and bottom pieces and cut them up to fill gaps later.
Break up the rest of the goat cheese and put little pieces over the tomatoes here and there. Sprinkle over the marjoram.
Fold in the edges of the pastry to cover the tomatoes slightly, making slight folds as you go. It doesn't matter if the edges are uneven, but try to seal any cracks to save it leaking. If you have any pieces that look slightly empty towards the edges, cut off parts of the top pieces of tomato you saved and tuck them under the pastry to make the filling more even.
Place the galette in the oven and bake for approximately 20 - 25 minutes until the pastry is golden brown and gently crisp. Leave to cool a minute before serving (can be served both warm or room temperature).

Video

Notes

I used spelt flour here, but you can also use wholewheat pastry flour or all purpose/plain flour for the crust. Just with different flours, you may need a little more or less water so add gradually until the mixture comes together but is not wet.

You can also make the pastry in a food processor by first pulsing the flour and salt, add the butter in small pieces to form breadcrumbs then pulse as you add the water a little at a time.

I used, and recommend, heirloom tomatoes for this, but any good tomatoes will work.

Nutrition