Cherry Tomato Galette
This is the third savory galette recipe on this site, but I'm not sorry. Galettes are one of my favorite dishes and I won’t stop making them anytime soon. I love galettes because they look and taste so posh and special even though they’re super simple to make. This particular galette also has a pizza-like taste without the hassle of firing up the stand mixer for pizza dough.
The inspiration for this galette came from my Instagram feed, which has been littered with pictures of tomato galettes since mid-summer. Although the world didn't need another tomato galette recipe, I just had to post a shriveled tomato beauty of my own. This galette is flaky, it's gorgeous and it tastes spectacular. For me, those qualities are enough to justify this galette's presence in the recipe ether.
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Time: 3 hours
Makes: 1 galette
Serves: 4-6 people
Ingredients
Dough
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon chopped thyme, rosemary or another hearty herb
3/4 cup (1 1/2 sticks) cold, unsalted butter
1/4 cup ice water
1 tablespoon lemon juice
Filling
4-6 cups cherry tomatoes
1/2 teaspoon salt
1 large clove garlic, finely grated
1 1/2 cups grated parmesan cheese
steps
Whisk together the flours and salt in a medium bowl. Cut the cold butter into small cubes and then add them to the bowl with the flour mixture. Then, using your fingers or a pastry cutter or knife, rub or cut the butter into the flour until only pea-sized pieces of butter remain.
Combine ice water and lemon juice in a liquid measuring cup. While stirring the flour mixture with a fork, slowly pour in the water mixture. When the mixture starts to come together, take it out of the bowl and use your hands to form it into a disk. Don't worry if it's crumbly, it's supposed to be that way. Wrap the dough disk in bees wrap (or plastic wrap if you must). Let the dough disk chill in the fridge for at least 2 hours or up to 48 hours.
While the dough is chilling, prep your fillings. Cut the tomatoes in half and place them in a large mesh strainer over a bowl. Sprinkle the salt on top of the tomatoes and use a rubber spatula to gently stir the mixture. Set this aside in the fridge to drain while the dough continues to chill. Grate the parmesan and garlic and toss them to combine. Set aside in the fridge while the dough continues to chill.
After the dough has chilled, preheat the oven to 400 F. Set the dough on a piece of compostable parchment paper the size of a large baking pan. Use a rolling pin to wack and roll the dough until it's 1/8 inch thick. I like to make mine into a circle-ish shape, but feel free to go wild. Just make sure it will fit on a baking pan. If your dough cracks, just tear some dough from another spot and patch it up — galettes aren't meant to be perfect.
Once dough is rolled out, reserve about 1/4 cup of the parmesan mixture. Sprinkle the remaining parmesan and garlic mixture over the dough, leaving about 2 inches of space around the outside of the dough. Pat down the drained tomatoes with a towel to absorb any excess moisture. Then, spread the tomatoes in an even layer on top of the parmesan mixture. Fold over the edges of the galette and gently press down to seal. Sprinkle the remaining parmesan mixture over the crust. Bake for 45 minutes to 1 hour, or until pastry is golden brown and tomatoes are shriveled. Top with more herbs, slice and dig in.
Sustainability Tips
Flours: I like King Arthur brand flours because King Arthur is a B Corp! That means they hold themselves to high environmental and human rights standards. Yay!
Butter: Since dairy is terrible for the environment, buy your butter from a brand that gives back. I like to buy my dairy from brands that are B Corps because they are held to high environmental and social standards.
Tomatoes and garlic: Make this dish during summer because that is when tomatoes are in season. For maximum sustainability, buy organic and as locally as possible. This will ensure that your vegetables and don’t contribute to pesticide contamination or excessive greenhouse gas emissions during travel.