I’m slowly making my way into the world of pie making, and naturally, I decided to start with the least intimidating option… a galette! 🥳
Thank you for reading this post, don't forget to subscribe!If you’ve never made one before, a galette is basically pie’s wonderfully rustic, slightly less fussy cousin. No pie dish, no perfectly crimped edges, and absolutely no need for it to look flawless. You simply roll out the dough, pile something delicious in the middle, fold up the edges, and bake. Turns out once you’ve made one, pie-making suddenly feels a whole lot more possible!
And can we talk about this easy homemade pie crust? It’s buttery, flaky, beautiful, and incredibly versatile. Once you’ve mastered it, you can use it for just about any pie your heart desires… sweet, savory, whatever you fancy.
For this summer tomato galette, we’re filling that buttery crust with juicy ripe tomatoes, Gruyère, red onion, herbs, and a little Dijon mustard. The trick is salting and draining the tomatoes first (trust me, this part changes everything!) so you get all that glorious tomato flavor without a soggy crust.
Then, once it comes out of the oven all golden and bubbly, we’re adding dollops of creamy mascarpone, a drizzle of balsamic glaze, and a few fresh basil leaves. Delish!
So if homemade pie crust has always felt a little daunting, start here. Rustic is the whole point. 🤍
Why You’ll Love This Summer Tomato Galette
- Buttery, flaky homemade pie crust
- Juicy summer tomatoes
- Melty Gruyère and Parmesan
- No pie dish or fancy shaping required
- Beginner-friendly and wonderfully rustic
- Easy to make ahead
- The perfect way to use peak-summer tomatoes
What You’ll Need
- Food processor (optional, but the easiest way to make the crust)
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Colander
- Pastry brush
I keep my favorite tools and pantry staples in this storefront if you want to peek!
A Few Helpful Tips Before You Begin
Don’t skip draining the tomatoes.
This is the secret to avoiding a soggy galette! Salt the sliced tomatoes and let them drain for about 30 minutes, then pat them dry before assembling.
Keep that butter cold.
Cold butter is what gives you those lovely flaky layers in your homemade pie crust. If the dough starts getting warm or soft while you’re working with it, pop it back into the fridge for a few minutes.
Embrace the wonky edges.
This is a galette… rustic is the whole point! Don’t fuss over making a perfect circle or perfectly even folds. Fold those edges up and call it beautiful.
FAQs
What is a tomato galette?
A tomato galette is essentially a rustic, free-form savory pie filled with fresh tomatoes, cheese, and herbs. There’s no pie dish or fancy crimping required – you simply pile everything onto rolled-out pie dough, fold up the edges, and bake until gloriously golden.
How do you keep a tomato galette from getting soggy?
The secret is salting and draining your tomatoes before assembling the galette. Let them sit in a colander for about 30 minutes, then pat them dry before layering them over the cheese. Don’t skip this bit; it makes such a difference!
Can I make a tomato galette ahead of time?
Absolutely! The homemade pie dough can be made up to 3 days ahead and kept wrapped in the refrigerator. You can also slice and drain your tomatoes ahead of time, then assemble and bake the galette when you’re ready.
Tiny caveat: I’d probably say “earlier that day” for the tomatoes rather than implying they should sit drained for days. The crust is the real make-ahead star here.
What cheese is best for a tomato galette?
Gruyère is glorious here because it’s nutty, savory, and melts beautifully. But this is a very forgiving recipe, so feel free to play! Sharp cheddar, fontina, mozzarella, or even goat cheese would all be lovely.
Can I use store-bought pie crust for a tomato galette?
Absolutely! I’m partial to this buttery homemade crust, but if store-bought pastry is what gets a tomato galette onto your table tonight, go for it. No pie-crust police around here. 😄
How to Make a Summer Tomato Galette
Here’s a quick overview before we dive into the full recipe:
- Make the homemade pie crust and chill for at least 1 hour.
- Slice and salt the tomatoes, then drain for 30 minutes.
- Toss the red onion with olive oil, herbs, and black pepper.
- Roll the chilled dough into a 12-inch circle.
- Spread with Dijon and layer with Gruyère.
- Pat the tomatoes dry and arrange them over the cheese with the seasoned onions.
- Sprinkle with Parmesan and fold the crust around the filling.
- Brush the crust with egg wash and bake until deeply golden.
- Finish with mascarpone, balsamic glaze, and fresh basil.
Summer Tomato Galette
Ingredients
- 200 g all-purpose flour 1⅜ cup + 2 tbsp
- 113 g cold butter diced (1 stick)
- 80 ml ice water ⅓ cup
- 5 g fine sea salt ¾ tsp
- 6 g sugar ½ tbsp
- 3 medium tomatoes sliced ¼ inch thick
- 1 red onion sliced thin
- 2 tbsp olive oil
- 1-2 heaped tablespoons Dijon mustard
- ½ tsp fine sea salt for tomatoes
- 1 tsp fresh or dried herbs thyme, oregano, basil
- ½ tsp black pepper
- 1 cup Gruyère or cheese of choice shredded
- Parmesan grated (to taste)
- 1 egg beaten (for egg wash)
- Mascarpone
- Balsamic glaze
- Fresh basil leaves
Method
- Make the crust by food processor (easiest): Pulse flour, salt, and sugar together in food processor. Add cold diced butter and pulse 8-10 times until mixture resembles coarse breadcrumbs with pea-sized pieces. Add ice water while pulsing just until dough comes together (don't overwork). Gather into a disk, wrap in plastic, and chill for at least 1 hour (can be made ahead up to 3 days).
- OR make the crust by hand: Combine flour and salt in a bowl. Add sugar if using. Add cold butter and rub into flour with a pastry blender or your fingertips until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Sprinkle ice water gradually over mixture, tossing gently with a fork until dough just comes together in a shaggy mass. Don't overmix. Gather into a disk, wrap in plastic, and chill for at least 1 hour (can be made ahead up to 3 days).
- Prepare the filling: While dough chills, place sliced tomatoes in a colander and sprinkle with ½ tsp salt. Let drain for 30 minutes to remove excess moisture. Toss red onion with olive oil, herbs, and black pepper in a bowl. Set aside.
- Assemble: Lightly flour a sheet of parchment paper. Roll chilled dough directly on the parchment into a 12" circle. Transfer the parchment with dough to a baking sheet. Spread Dijon mustard over the dough, leaving a 2" border around the edges. Layer cheese over the mustard. Pat dry the drained tomatoes and toss with the onion mixture. Arrange tomatoes in overlapping rows over the cheese. Scatter the rest of the seasoned onions over the tomatoes. Sprinkle generously with Parmesan. Fold the edges of dough up and over the filling, creating a rustic border. Brush exposed dough edges with beaten egg.
- Bake: At 400°F for around 45 minutes (check at the 35 minute mark), until crust is deep golden brown and cheese is melted and bubbly at the edges. Tomatoes should look slightly caramelized.
- Finish (Optional but Beautiful): Once baked and still warm, dollop or drizzle mascarpone over the galette. Drizzle with balsamic glaze. Top with a few fresh basil leaves. Enjoy!
