Tomato Pie Galette.
This tomato galette is a delicious summer meal. Flaky and buttery parmesan herb crust filled with a cheesy layer, sliced ripe tomatoes and baked until golden. Top with lots of fresh basil to serve!
Tomato galette is the name of the game today!
This rustic pie crust is filled with juicy, ripe tomatoes, a tomato pie filled with parmesan and herbs and a sprinkling of fresh basil to top everything off.
It’s everything your summer night needs!
If you’ve been around here for a while, there’s a chance you’ve made my tomato pie in the summer. It’s SO delicious, super summery and for major tomato lovers.
And while I think it’s fabulous and I make it at least once a summer, every July or August when we start to finally get GOOD tomatoes, sometimes it can be… too much tomato.
I know. I can’t believe I’m saying that.
The tomato layer can be a bit thick for me. My favorite part of the pie is the filling that is super cheesy (shocking, right?), combined with a little bit of tomato.
So instead, this time I made a tomato pie galette.
A tomato galette with the butteriest, flakiest herbaceous crust, a filling made with some mayo and cheese and even a touch of pesto, then the perfect flavor bomb sliced tomatoes.
It is a dream! This way, the filling and tomato layer is perfectly combined with a lot of super crunchy crust to hold it in.
Like the tomato pie, this holds up well – warm or cold. You can serve it/enjoy it both ways. If I make this tomato galette for dinner, I’ll often have it for lunch the next day. It reheats nicely and also is great served with some arugula, spritzed with lemon and olive oil.
In the best way possible, it tastes like pizza. And that means no one complains!
Plus, when you make a galette, there is no need to worry about the perfect pie crust. Yes, 15 years later I am still going on and on about this. Making a perfect pie crust gives me anx-piety, so I am much happier to throw the crust on the counter, add the fillings and fold up the sides. It’s easier AND you get more flaky crust bites as you eat.
Here’s how we do it!
First, I make mother lovett’s pie crust using parmesan cheese and dried herbs. This takes everything up a notch because it brings so.much.flavor to the entire thing. I highly suggest making your own crust so you can add in more flavor!
Next, I salt the tomatoes. This is important because it’s how they release some of the juices. Don’t skip this part, otherwise the galette can be watery.
The filling is a mixture of mayonnaise, cheddar, and parmesan cheese. Oh this is so freaking fantastic that I can hardly stand it. I also stir in pesto, because I always have it in my fridge.
Then it’s time to layer! I roll out the dough, spread on the filling, layer on the tomatoes and fold the sides of the dough up. Nothing fancy. It looks rustic and messy. Once baked, it will be beautiful! I brush the crust with an egg wash for some golden shine.
I bake this for close to an hour. At least 45 minutes or so, for the crust to become golden and flaky and the tomatoes to get extra roasty and delicious.
To finish things off, I sprinkle the baked galette with fresh basil and parmesan cheese. Slice it, serve and ENJOY.
Flaky, buttery, cheesy, herby, tomato-y… I live for this!
Also, it’s super pretty!
Really is a summer dream come true.
Tomato Pie Galette
- Add the flour, salt, basil and oregano to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and parmesan cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough and wrap it in plastic wrap. Refrigerate one dough for 30 minutes.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with a paper towel or kitchen towels. Place the sliced tomatoes on the towel in a single layer. Sprinkle all over with salt and let sit for 10 minutes. After 10 minutes, gently pat with a paper towel to remove the excess liquid.
- In a bowl, stir together the mayo, garlic, cheddar, parmesan and pesto. Add a pinch of salt and pepper. Stir until combined.
- Remove the crust from the fridge. Roll the crust into a… “rustic” shape – no shape necessary really – until it is about ¼ inch thick. Place the dough on a parchment-lined baking sheet. Spread the cheese filling on the dough, leaving a 2 to 3 inch border at the edges.
- Once the filling is spread on the dough, top it with the sliced tomatoes. Add a few twists of black pepper (they already have salt!) and fold up the edges of the dough. Brush the dough with the egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove and top with fresh basil and parmesan. Let sit for 10 to 15 minutes before slicing. Slice and serve!