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Rustic Tomato Galette

Photo Credit
Lynn Allred Robinson
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Pies and Pastries
Course
Breakfast & Brunches
Lunch
Main Dish
Special Considerations
Vegetarian
Preparation Method
Bake

This rustic tomato galette recipe is simple, gorgeous, and flavorful. Just combine fresh tomatoes and cheese in a pie crust that’s roughly folded over. Serve for dinner, lunch, or brunch with a cucumber salad.

We enjoy using heirloom tomatoes but any will do. A mix of red and yellow tomatoes adds color. Don’t skimp on the cheese filling which is important to keep the dough from getting soggy.

Thank you to reader Lynn Allred Robinson from North Carolina for the recipe!

Ingredients
1 pound (about) ripe, but firm tomatoes, sliced into 1/4 inch thick slices.
Sea salt and freshly ground pepper
1 refrigerated piecrust
1/2 cup cheese of your choice (Sharp cheddar, Ricotta cheese, Romano cheese, cheese blends)
1 Tablespoon fresh herbs (basil, thyme, oregano, or mix it up!), finely chopped
1 egg for egg wash

Instructions

  1. Preheat oven to 400°.
  2. When cutting the tomatoes, it’s easiest to cut the tomato in half vertically and use “half slices” which layer better. Spread tomato slices on paper towels and lightly sprinkle with salt. Let sit 20 to 30 minutes while the oven preheats and you prepare the crust. Blot occasionally with paper towels.
  3. Roll crust to roughly a 12” circle on parchment paper. Slide onto a baking sheet (still on parchment).
  4. Spread cheese and herbs on crust, leaving space all around edges—about 1.5 inches. Season with pepper.
  5. Arrange tomatoes on top, and fold border over the edge of the tomatoes (rough fold is fine-baking will make it rustic!)
  6. Beat egg with 1 tablespoon water; brush onto crust.
  7. Bake on middle rack until the crust is golden and the tomatoes are tender—about 30 minutes.
  8. Let cool for 5 minutes, then serve. Delicious with a light summer salad!
Photo Credit: Lynn Allred Robinson

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Dianne</span> Tue, 09/15/2020 - 12:23
This is how I make my 'cheater' fruit pies. I lay a purchased crust on parchment and put it on a cookie sheet. I use a pint of my home canned apples with a little flour, brown sugar and cinnamon as a filling in the middle. I fold up the edge and give it a wash and a sprinkle of white sugar. Bake at 425 for 15 minutes and then at 350 for 20 more minutes. The tomato pie looks great but I might add some cooked Italian sausage for a more pizza result. Tomato and cheese, yum!
<span>Jennifer Farmer</span> Tue, 09/15/2020 - 07:13
Hi This looks great. Just wondering if this is shortcust pastry? Flaky pastry like rough puff? What kind of crust exactly?
<span>Anne</span> Thu, 08/11/2022 - 09:11
For this simple recipe, Lynn buys the pie crust. However, you could certainly make your own. Just combine all-purpose flour with a teaspoon salt in a cuisinart. Add cold sliced butter and pulse. Then add a little water so the dough is just moist enough to roll into a ball. Wrap dough in plastic wrap in fridge for an hour.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 09/16/2020 - 13:35

The creator of the recipe just uses a store-bought piecrust. Like the ones in the refrigerator section. Hope that helps!