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Heirloom tomato galette made with puff pastry is an easy, savory dessert recipe for non-bakers or just anyone looking for convenience.
Charming, effortless and screaming Summer dessert, this galette is a winner!
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During my last farmer's market visit, the selection of fresh, vibrant heirloom tomatoes got me pretty damn excited. Admittedly, I lose all cool when I see a sexy tomato. It's my drug of choice. You ever have one of those moments where you get caught up while shopping and end up buying dang near everything in the store? Well that was me at the farmer's market where I ended up with 5+ pounds easy of heirloom tomatoes. I estimated that I needed three recipes to go through all the tomatoes before leaving for vacation.
What is galette?
Galette is a French pastry dessert similar to tart but in more free form without a pan. It's mainly sweet, but can be savory like this tomato galette recipe. It's a very rustic dessert featuring a piece of dough piled with fruit or veggies in the center with a nice crust created by folding the edges and brushing with an egg wash.
Tomato Galette Ingredients
- Tomatoes
- Puff Pastry Sheet
- Grated Parmesan Cheese
- Panko Bread Crumbs
- Fresh Thyme
- Crumbled Feta Cheese
- Fresh Basil
- Eggs
- Kosher Salt
- Black Pepper
How To Make Tomato Galette
Cooking Considerations and Tips
Folding the edges up around the filling to hold everything together makes for an uneven crust. I took the term rustic to heart and didn't even attempt to strike a uniform shape. The crust was actually secondary to me as I just wanted a cool way to eat my fancy tomatoes. Plus, I find that unpolished, I don't give a damn look is more true to the simplicity of the recipe.
Why did you use puff pastry for the Tomato galette?
Admittedly I'm not a baker, so I'm always looking for convenient baking work arounds. Puff pastry fit the bill - it's flaky, light and PRE-MADE. Hallelujah! Lastly puff pastry is a natural fit for galette since its the thickness is ideal and is uniform.
How to keep the dough/puff pastry from getting soggy?
Typical galette instructions come with a warning to avoid using excessively juicy fruit when baking a galette, because the dough can get soggy. The same thinking applies to ripe tomatoes. The trick to avoiding this is layering grated parmesan cheese on top of the dough first. The cheese basically protects the dough from the juices.
How to make tomato galette fully from scratch?
If you're a baking purist and can't stomach using puff pastry keep these points in mind when using your own dough:
- Avoid dough that's too moist/wet. Wet dough makes it difficult to get edges that hold
- Keep your dough a uniform ⅛in thickness for best results. If dough is too thick, the crust will be gummy and chewy, rather than flaky. You also don't want it too thin as the dough will burn before the filling cooks.
- This isn't a pie in a pan with deep edges, so don't pile the filling too high. Galettes are free form and baked on a flat sheet so the crust can easily be compromised if you're not careful.
Are there alternatives to tomatoes?
Tomatoes are great in galettes for their flavor and color, but other vegetables and obviously fruit work just as well. For savory versions vegetables like asparagus or zucchini slices are exceptional. Ideal sweet options would be apples, strawberries, or plums.
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Heirloom Tomato Galette w/ Feta and Fresh Herbs
Ingredients
- ½ cup grated Parmesan cheese or more to taste
- ½ cup panko bread crumbs
- 1 teaspoon fresh thyme
- ½ cup crumbled feta cheese
- 1 pound tomatoes sliced into ¼-inch rounds
- ½ cup crumbled feta cheese
- 1 sheet frozen puff pastry thawed
- 1 teaspoon fresh basil chopped
- 1 medium egg beaten
- 1 tsp kosher salt
- 1 teaspoon black pepper
Method
- Preheat your oven to 400°F.
- In a bowl, combine grated Parmesan, bread crumbs, salt, pepper, and thyme.
- Line a baking sheet with parchment paper and layer on the puff pastry.
- Sprinkle the cheese mixture evenly on top leaving about an inch and a half of the edge uncovered.
- Layer on the feta cheese
- Starting at the center, place the tomato slices in circles overlapping each other.
- Fold the leftover dough over the tomatoes. Brush the folded dough with the beaten egg and bake for about 30-40 minutes or until the dough is cooked through and golden brown.
- Allow the galette to cool (5 minutes) and top with fresh basil. Serve.
Thanks Sanura. I'm lucky to live in close proximity to one. I love your blog btw.
Thank u!
yes indeed!
Thank u!
I feel ya on the “dessert†status. Blogging one wrong...