Tomato and Cheese Galette | Kitchenstagram
This tomato and cheese galette is an irresistible summer dinner you must try! Encased in a flaky, buttery pastry, the savory filling of cheese, herbs and heirloom tomatoes creates an unforgettable dish. One of the best things about this galette is how it fills your kitchen with the enticing aroma of roasted tomatoes. Fresh summer tomatoes are layered over a generous spread of cheddar cheese and a thin layer of kasundi inside a golden pie crust, making a deliciously aromatic combination.
Roasted tomatoes are known for their tantalizing scent and roasting enhances the natural sweetness and juiciness, which perfectly complements the flaky pastry and rich cheese. If you love the taste of juicy tomatoes and savory cheese baked to perfection, this recipe is for you. This galette is perfect for breakfast, brunch or light dinner paired with a simple salad. Impress your family and friends with this delightful dish that celebrates the best of summer produce.
What is Galette?
A galette, deriving from the Norman word “gale”, is a term in French cuisine referring to a flat round cake made of pastry dough or bread. Known in Italy as a Crostata, a galette is essentially a free-form pie or tart. Unlike traditional pies baked in a plate, galettes are prepared and baked on a sheet pan.
The method is known for its simplicity: roll out the dough, add your desired fillings, fold the dges towards the center and bake. The process eliminates the need to fit the dough into a pie or tart pan, reducing the stress of achieving a perfect look. The result is rustic, visually appealing tart that is as delightful and flavourful as more intricate tomato tarts, but with much less effort. Galettes are not only easy to make but also versatile, allows for a variety of sweet or savory fillings and enjoy a delicious, homemade treat with minimal fuss.
Ingredients you need for Tomato and Cheese Galette:
To make a delicious tomato galette, you’ll need the following ingredients:
Tomatoes: Choose a variety of colourful heirloom tomatoes for a vibrant and visually appealing galette. Also heirloom tomatoes are meaty and rich with very few seeds, bursting with flavour, rich and buttery as well as sweet and refreshing. Opt for semi-ripe tomatoes, which are easier to handle and slice evenly. Ripe but slightly firm tomatoes, ideally vine-ripened, will provide a perfect balance of sweetness and juiciness, enhancing the savory elements of the galette. I have used organically grown medium sized red and yellow heirloom tomatoes from my garden.
Galette dough: This dough, inspired by a simple pie crust recipe, uses flour, butter, cold water and salt. For the Homemade Dough recipe please CLICK HERE.
Kasundi: Kasundi, a robust mustard sauce made from fermented mustard seeds and spices, adds a sharp and tangy layer of flavour. A thin coating of kasundi on the dough enhances the overall taste profile of the dish.
Cheddar cheese: This ingredient adds a rich, cheesy layer between the crust and the tomatoes contributing to the galette’s savory depth.
Shallots and Garlic: These ingredients provided a savory, oniony kick that complements the sweetness of the tomatoes.
Egg: Beat the egg with a tablespoon of water or milk to make egg wash. Brush the crust with egg wash to a achieve a beautiful golden-brown finish.
Extra virgin Olive Oil: Extra virgin olive oil adds richness and a burst of flavours to the tomatoes.
Salt: Salt is a crucial ingredient to bring out and balance all the flavours in the galette.
Serving Suggestions:
This Tomato and cheese galette makes a beautiful summer dinner centrepiece. Pair it with a seasonal salad or keep it simple with a green salad.
For a delightful weekend brunch, serve it with dressed greens, a fresh fruit salad or favourite muffins or scones.
Can I make the galette ahead?
You can prepare galette in advance by shaping and seasoning them before freezing. Freeze the unbaked galettes until they are solid. Wrap each galette individually in plastic wrap o layer them between parchment paper in an airtight container. Keep them frozen until you are ready to bake. This method allows you to have a ready-to-bake galette anytime you desire.
Storage Tips:
Storing leftovers properly ensures they remain safe to eat and taste just as good as when they were freshly made. Here’s a guide on how to store your tomato cheese galette.
Refrigeration: For best results, consume the tomato galette on the day it is baked. However, you can still enjoy it the next day by storing it correctly. Allow the galette to cool completely, then place the slices in an airtight container. Refrigerate the container and the galette will stay fresh for 2-3 days.
Reheating: When you are ready to enjoy your leftover galette, preheat your oven to a low temperature, between 150°C– 180°C. Warm the slice for 8-10 minutes to achieve a nice, warm texture. This gentle reheating helps retain the original flavour and texture.
Freezing: For longer storage, freeze the bakes galette. Place the slices in an airtight container and they will keep for 1-2 months in the freezer. To reheat, use a toaster or conventional oven at 180°C. If refrigerated, warm the galette for 10-15 minutes. If frozen, extend the heating time to 15-20 minutes.
Ingredients
400 gm Pate Brisee Dough
10-15 no. Medium Heirloom Tomato
Salt
1 no. Shallot (thinly sliced)
1 no. Garlic cloves, chopped
1 tsp Dried Thyme
1 tbsp Extra Virgin Olive oil
2 tbsp Kasundi
1 cup Cheddar cheese
1/2 cup Parmesan cheese
1 Egg
Preparation
- Step 1: Thinly slice the tomatoes and transfer them in a colander, coat them properly with salt. Then leave them for 30 minutes, the tomatoes will start releasing some liquid.
- Step 2: Drain the tomatoes and transfer them in a bowl. Then add sliced shallots, chopped garlic, dried thyme, salt and extra virgin olive oil and gently toss everything properly. Keep aside.
- Step 3: Remove the dough from the fridge. Roll out the prepared dough in between two parchment paper into a 13 inch circle with an even 1/8-inch thickness, it doesn’t have to be perfect.
- Step 4:Then remove the parchment paper from the top of the dough and transfer to a baking tray.
- Step 5: Spread the kasundi on top of the dough circle, leaving 1 1/2 inches bare on the edges. Sprinkle the grated cheddar cheese on top of the kasundi.
- Step 6: Arrange the sliced tomatoes neatly in circles on top of the grated cheese. Fold the edges of the pastry up, pleating as you go to seal the edges, leaving the center of the filling exposed. Check to make sure there are no tears or spaces where the filling can steep out.
- Step 7: Brush the crust with the egg wash and sprinkle with grated parmesan cheese. Chill in the freezer for 15-20 minutes.
- Step 8: Pre-heat the oven @190°C. Bake the galette for 30 minutes or until the crust is golden brown and the filling is bubbling.
- Step 9: Let cool slightly on baking sheet. Slice & serve. Enjoy!!
Pro tips:
For efficiency, prepare the galette dough a day in advance. Store it in the fridge, ready to use when needed. Alternatively, make multiple batches and freeze them for up to a month. This pre-preparation saves time and ensures you always have dough on hand.
While heirloom tomatoes are a popular choice for their vibrant colors and flavours, you can experiment with other types. Roma tomatoes and cherry tomatoes are excellent alternatives that will still yield a delicious galette.
To achieve caramelized tomatoes and a flaky crust, salt the tomato slices ahead of time and let them drain some of their liquid. This step helps to prevent a soggy crust by reducing excess moisture from the tomatoes.
For an extra flaky crust, freeze the assembled galettes for at least 30 minutes before baking. This helps the butter in the dough to firm up, creating air pockets as it melts during baking. The result is beautifully layered, flaky crust.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2