Description
A rustic and savory Tomato Galette featuring juicy ripe tomatoes, flaky pastry, and a blend of herbs and cheese. This easy tomato galette is perfect as a light dinner, appetizer, or lunch.
Ingredients
Scale
- 1 sheet of refrigerated pie crust or homemade pastry dough
- 3 medium ripe tomatoes, sliced
- 1/2 cup shredded Gruyère cheese
- 1/4 cup ricotta cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pie crust on a lightly floured surface to about 12 inches in diameter. Transfer to the prepared baking sheet.
- Spread Dijon mustard evenly over the center of the crust, leaving a 2-inch border. Dollop ricotta cheese over the mustard, then sprinkle with shredded Gruyère.
- Arrange tomato slices over the cheese. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
- Fold the edges of the crust over the filling, pleating as needed. Brush the crust with beaten egg.
- Bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender. Let cool slightly before slicing and serving.
Notes
- Don’t skip draining the tomatoes a bit if they’re super juicy to prevent a soggy crust.
- This tomato galette tastes good cold the next day.
- Chill your pie dough well before starting for best results.
- Patch up any cracks in the crust; it’s a rustic galette, not a pastry competition.
- Consider sprinkling a tiny bit of flour or breadcrumbs over the cheese if your tomatoes are very ripe to manage moisture.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Brunch, Comfort Food, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 0mg