Tomato galette recipe: A delicious and easy summer dish

Ingredients for Tomato galette

• 240 g plain flour, plus more for dusting

• 10 g kosher salt, divided

• 170 g chilled unsalted butter, cut into pieces

• 15 ml apple cider vinegar

• 675 g heirloom tomatoes, sliced 0.5 cm thick

• 2 garlic cloves, thinly sliced

• 115 g firm cheese (such as Asiago, cheddar, or Gouda), finely grated

• 1 large egg, beaten to blend

• flaky sea salt

• freshly ground black pepper

• 1/2 lemon

• 15 ml finely chopped chives

How to make Tomato galette

1. Pulse 250 g of plain flour and 1 1/4 tsp of kosher salt in a food processor until combined. Add 125 g of unsalted butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

2. Transfer the mixture to a large bowl, then drizzle in 60 ml of vinegar and 60 ml of ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together.

3. Turn the dough out onto a lightly floured work surface and knead gently until no dry spots remain, taking care not to overwork the dough. Pat the dough into a disk, wrap it in cling film, and chill for at least 2 hours.

4. Preheat the oven to 200°C (fan oven 180°C).

5. In a large bowl, gently toss 500 g of tomatoes, 2 cloves of garlic (peeled and whole), and the remaining 1 tsp of kosher salt. Let the mixture sit for 5 minutes to allow the tomatoes to release some liquid.

6. Drain the tomato mixture and transfer it to paper towels to absorb excess moisture.

7. Unwrap the chilled dough and roll it out on a lightly floured sheet of parchment paper to a round about 35 cm (14 inches) in diameter and 0.5 cm (1/8 inch) thick. Transfer the dough on the parchment to a baking tray.

8. Scatter 150 g of cheese (such as feta or goat's cheese) over the dough, leaving a 4 cm (1 1/2 inch) border. Arrange the drained tomatoes and garlic over the cheese.

9. Bring the edges of the dough up and over the filling, overlapping as needed to create about a 4 cm (1 1/2 inch) border. Brush the exposed dough with a beaten egg, and sprinkle the tomatoes with sea salt and freshly ground black pepper.

10. Chill the galette in the freezer for 10 minutes.

11. Bake the galette, rotating once, until the crust is golden brown and cooked through, about 55–65 minutes. Allow it to cool slightly on the baking tray.

12. Finely grate the zest from 1 lemon over the galette and sprinkle with chopped chives before serving.

Do Ahead: The dough can be made up to 2 days in advance. Keep it chilled until ready to use.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.