Tomato Galette | Midwest Living

Tomato Galette

Tomato Galette

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  • Makes: 8 servings
  • Hands On 35 mins
  • Total Time 2 hrs

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Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great coldif you have any!


  • 1/2 cup cold unsalted butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 4 -6 tablespoons cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds)
  • 1 teaspoon kosher salt
  • 3 tablespoons fine dry bread crumbs
  • 1/2 cup thinly sliced shallot
  • 2 teaspoons fresh thyme leaves
  • 4 -6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Fresh basil leaves


  1. In a large bowl cut butter into flour with a pastry blender until pieces are pea-size*. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  2. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
  3. Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch circle. (Don't worry if it's not perfectly round.) Fold in half to transfer to a large baking sheet lined with parchment paper; unfold.
  4. Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
  5. Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if leaves are large) and cut into wedges.


  • *Food processor Method: The first step can be done in the food processor. Place steel blade in food processor bowl; add flour and butter. Cover and process with on/off turns until pieces are pea-size. Add Parmesan and pepper; process with on/off turns just until combined. Transfer to bowl and proceed as above.

Nutrition Facts

(Tomato Galette)

Servings Per Recipe 8, Niacin (mg) 2, sat. fat (g) 11, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Folate (µg) 68, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, calcium (mg) 116, sugar (g) 4, sodium (mg) 414, iron (mg) 2, Potassium (mg) 372, cal. (kcal) 300, vit. A (IU) 1616, vit. C (mg) 17, pro. (g) 9, Thiamin (mg) 0, carb. (g) 26, Fat, total (g) 18, Riboflavin (mg) 0, chol. (mg) 67, Trans fatty acid (g) 0

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