You know those packs of tomatoes you get that are a gorgeous sunset of reds, yellows and oranges? Those are what we’re looking at today because they look – and taste – amazing when they become a tomato galette.
This is super simple. There’s no hidden trick – it’s all about maximising the beautiful flavours from the fresh, ripe, in-season tomatoes, mixing in some fresh herbs and pastry that is crisp and buttery. Basically it’s an old-school dish that is such an incredibly satisfying way to enjoy a meal.
If you’re not familiar with the world of galettes, they come from rustic and rural French cooking. Think farmhouses in the foothills of the alps, bistros in the back streets of Bordeaux and the rolling hills of Champagne. Galettes are like a pie, but without nearly so much hassle. It’s a pastry base that rolls up the sides and over the edges so you get a crown of golden pasty that is filled with your fruits or vegetables of choice.
At this time of year, tomatoes are in season and the depth and range of flavours is something that’s a total joy. If like me, you’re in the camp of weirdoes who can’t stand eating raw tomatoes but love them cooked (I know, I know), then this is the perfect recipe for you. If you think that last sentence
Making a tomato galette is the perfect way of making the most of peak-season tomatoes. Whether you’re making it for a lazy lunch or serving it up on a terrace alongside a big green salad, a tomato galette will go down a treat. It’s not something you see every day, but once you share it with the people in your life you can be sure that they will be asking for the recipe.
Lazy day or busy day?
If you’re having a long, lazy day – one in which making, chilling and rolloing pastry is something that is possible for you – then this will offer the best results. I like to make a homemade wholemeal pastry for a tomato galette and loads of fresh herbs. The combination of flavours transports you off somewhere incredible.
For a really good day, make the pastry the night before and chill it in the fridge. Serve it with a big green salad and a good few glasses of a crisp white wine.
Or if rolling pastry is not on the cards, but you need a culinary pick me up, you can make this dish in about 30 minutes. If your choice is shop-bought pastry or no galette, then by all means go ahead and get that galette in your life! Sure, it won’t be quite the same, but it’s better that you make it. Haters gonna hate and all that.
Basically this recipe is about healthy, hearty and wholesome summer cooking. Regardless of how you make it, there’s a vibrancy and late-summer vibe that comes into play whenever this dish is in your life.
Similar recipes for summer dinners:Print
Summer is a brilliant time for galettes, and this tomato galette makes the most of all the tomatoes at their best. You can serve this up on its own, as part of a buffet or with a salad for dinner. Serves 2.
For the pastry
- 60g plain flour
- 20g wholemeal flour
- 1/2 tsp salt
- 1 large egg
- 100g unsalted butter
For the filling
- 2 tbsp breadcrumbs
- 200g cherry or plum tomatoes
- 2 tsp chopped oregano
- 2 tsp thyme
- 40g parmesan
- 1/2 a ball of mozzarella
Make your pastry by mixing the flours, salt and butter together in a large bowl with your hands, rubbing the butter through your hands to rub in the flour, until it reaches the consistency of breadcrumbs. Slowly add water (a tablespoon at a time) to the mixture, mixing each spoonful through, until it comes together. Then knead with your hands for a smooth dough (you can also do the kneading on a floured work surface, but this way involves less washing up).
Put in the fridge for 30 minutes to chill.
Preheat your oven to 200ºC.
Slice all your tomatoes in half so that they can roast evenly in the oven.
Roll out your pastry to your desired shape and so it is about the same thickness as a £1 coin. Scatter the breadcrumbs across the pastry, leaving about 5cm around the edges. Grate half your parmesan on top of the breadcrumbs and then pile all your tomatoes on top. Season well and cover with the herbs and remaining parmesan. Tear the mozzarella into pieces and push between the gaps in the tomatoes.
Fold the edges that are unadorned up and over the edge of the tomatoes to create the sides and lid.
Bake in the centre of the oven for 30-40 minutes, or until the top of the pastry is a dark golden brown. Serve immediately.
- Category: Baking
- Cuisine: French
Keywords: tomato galette