A galette is a free form pie that can be filled with fruit of vegetables. Our tomatoes are coming on in the garden and I wanted to try my hand at making my first savory galette.
A galette is made with a pie crust, the all butter pie crust for the galette has grated Parmesan cheese and pepper in it. I’ve never made a crust with cheese in it, it wasn’t any harder than making a regular all butter crust.
Think about the flavor that’s in the crust alone! Butter, grated Parmesan, pepper…Pair that with vine ripen tomatoes, feta cheese, onions and herbs and you have one magnificent Tomato Galette!
The wiggle room you have as far as adding different toppings is only limited to your imagination. Run with it Kids, your going to love it!! Enjoy!
- 1/2 cup cold butter
- 1 1/2 cups flour
- 1/3 cup grated parmesan Cheese
- 1/ Teaspoon ground pepper
- 4 - 6 Tablespoons cold water
- 4 large tomatoes
- 1 Teaspoon salt
- 1 1/2 Tablespoons bread crumbs plain
- 1 1/2 Tablespoons Italian Bread crumbs
- 1/2 cup thinly sliced onion
- 4 ounces feta cheese
- 1 egg slightly beaten
- 1 Tablespoon water
- chopped basil leaves for garnish if desired
Preheat oven to 375 degrees.
Start the recipe by slices and salting your tomatoes to drain on a wire rack. Do this about an hour before you plan on baking the galette. When your ready to add the tomatoes, pat them dry with a paper towel and place on the galette.
For the crust
Place the flour and butter in a large bowl. Cut the butter into the flour using a pastry blender until you have pieces that are pea size. Add the parmesan cheese and pepper, stir to combine.
Add the cold water a Tablespoon at a time to a small portion of the flour, tossing to combine. Push the flour to the side and repeat with the rest of the flour and water.
When all the dough is moistened , form it into a flat disk, wrap it in plastic wrap and refrigerate to chill the dough for at least 1 hour. The longer you can let the dough chill in the fridge, the easier it will be to handle.
Roll the dough out on a lightly floured surface to a 13 inch circle. Fold the pie crust in half. Place the pie crust on a parchment paper lined cookie sheet. Unfold the dough and place in the refrigerator for an hour. Refrigerating the rolled out pie crust will help to lessen the shrinkage when baking.
Remove the dough from the fridge. Combine the bread crumbs, stir to mix together. Spread the bread crumbs over the crust leaving a 2 inch border from the edges of the crust with no crumbs.
Layer the tomatoes, onion and cheese over the bread crumbs. Fold the crust over the filling so part of the filling is showing. Pleat the dough edges as needed as you go along.
Combine the egg and water, whisk to incorporate. Brush the mixture over the edges of the pie crust.
Bake at 375 degrees for 30 - 40 minutes until the crust is browned and crisp. Cool 10 minutes before cutting and serving.