Tomato Galette

Tomato Galette -A galette is a free form pie that can be filled with fruit or vegetables. This delicious savory galette is made with fresh tomatoes, Feta, and Parmesan Cheese and topped with chopped fresh Basil.

Tomato Galette

A galette is made with a pie crust, the all-butter pie crust for this galette has grated Parmesan cheese and pepper in it.  I’ve never made a crust with cheese in it, but 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!  Let’s gather the ingredients for Tomato Galette and make it together.

Tomato Galette Ingredients:

• 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
• 1/2 cup thinly sliced onion
• 1 1/2 Tablespoons bread crumbs
• 1 1/2 Tablespoons Italian bread crumbs
• 4 ounces feta cheese
• 1 egg, slightly beaten
• chopped basil leaves for garnish

Starting the Tomato Galette and Preparing the Dough

First, we start our galette by slicing and salting our tomatoes and then letting them drain on a wire rack. Do this about an hour before you plan on baking the galette. Then, when you’re ready to add the tomatoes to the dough, pat them dry with a paper towel. Next, it’s time to make the galette dough.

Preparing the Tomato Galette

To begin, place the flour and butter in a large bowl. Then, cut the butter into the flour with a pastry blender until you have pieces that are pea size. After that, add the grated Parmesan Cheese and stir it into the mixture. Then, add the cold water one Tablespoon at a time to a small portion of the flour tossing it with a fork to combine it. Push the flour to the side and repeat with the rest of the flour and water.

Add the cold water one Tablespoon at a time to a small portion of the flour tossing it with a fork to combine it. 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 it to chill the dough for at least an hour. The longer you can let the dough chill in the fridge, the easier it will be to handle.

After the dough is prepared:

After the chill time is up, roll the dough out onto a lightly floured surface to a 13-inch circle. Fold the galette dough in half. Place the dough on a parchment paper lined cookie sheet. Unfold the dough and place the cookie sheet in the refrigerator for at least an hour. Refrigerating the rolled out dough will help to lessen the shrinkage when it is baking. Remove the dough from the refrigerator. Combine the regular and Italian bread crumbs together, stir to combine them. Sprinkle the bread crumbs over the crust leaving a 2-inch border from the edges of the crust without bread crumbs.

Layer the tomatoes, onion, and crumbled Feta Cheese on the galette. Fold the dough over the filling so part of the filling is showing. Pleat the dough edges as needed as you go.

Combine the egg and water in a medium bowl and whisk to combine them. Brush the egg mixture over the edges of the dough. Bake your Tomato Galette in a 375-degree oven for 30 -40 minutes until you brown and crisp the crust. Remove it from the oven and let it cool 10 minutes before cutting and serving it.

To top this magnificent Tomato Galette:

Use fresh basil to top it off! To do this, layer your fresh Basil leaves on top of each other and roll them up. Using a knife, cut small slices from the roll and sprinkle over Tomato Galette before serving. This savory galette is amazing- mostly because you will pack it with flavor from top to bottom. From the buttery, Parmesan and pepper flavored dough to the fresh tomatoes, onions, seasoned Italian bread crumbs, and Feta cheese filling, this is a show stopper and it’s ” What’s for Dinner”, ENJOY!

PIN IT FOR LATER

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Cheesy Broccoli Casserole...Beet Salad...Fresh Green Bean Salad…Parmesan Risotto…Broccoli Salad

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5 from 9 votes

Tomato Galette

Tomato Galette - A delicious savory galette made with a parmesan flavored butter pie crust, tomatoes, onions, cheese and herbs. It's magnificent!

Prep Time35 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: dinner

Cuisine: Italian

Keyword: feta cheese, fresh tomatoes, Parmesan Cheese, Tomato Galette

Servings: 8

Author: Mary Malone

Ingredients

Crust

• 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

Instructions

• 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.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

Looking for more recipes to use tomatoes, try these from other bloggers…Baked Parmesan Tomatoes…Baked Tomatoes with Mozzarella and Parmesan

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