Strawberry Tomato Two-Bite Galettes

By Katherine Hysmith
June 13, 2015
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: If a Southern tomato pie and a dainty French tarte had a baby. Katherine Hysmith

Makes: 2 dozen


  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • pinch salt
  • 10 tablespoons butter, chilled and cut into small pieces
  • 4 ounces buttermilk, chilled
  • 1 teaspoon apple cider vinegar


  • 1 cup strawberries, finely diced
  • 1 cup heirloom cherry tomatoes, halved or quartered
  • 1/4 cup sugar
  • pinch salt
  • 1 egg
  • 1 teaspoon cream
  • sugar for topping
  1. In a large bowl, combine the flour, sugar, and salt. Using two forks (or a food processor) cut in the butter until the mixture resembles coarse cornmeal. Add the buttermilk and vinegar and stir with a wooden spoon until just combined.
  2. Transfer to a lightly floured surface and work into a large flat disc. Wrap tightly in plastic wrap and chill for a half hour or until ready to use.
  3. In a small bowl, combine the strawberries and tomatoes. Sprinkle the sugar and salt over the bowl and gently toss to combine.
  4. Set oven to 350 degrees. Line a baking sheet or two with parchment paper.
  5. Whisk together the egg and cream to create the egg wash. Set aside
  6. Transfer chilled dough to a lightly floured surface. Roll out dough to about 1/4-inch or less thickness. Using a biscuit cutter or the open end of a similarly sized glass, cut the dough into rounds. Roll each round again – once in each direction to create a slightly thinner and larger circle. Spread the rounds onto the lined baking sheets.
  7. Carefully drain any excess liquid that has pooled at the bottom of the strawberry-tomato mixture. Onto each round, spoon a tablespoon or so of filling. Using your fingers, gently fold over and slightly crimp the edges of each dough round to create a little ring around the filling – the middle will be left exposed. Lightly brush with egg wash and sprinkle with sugar. Repeat with remaining dough rounds. Place the baking sheets in the oven and bake – rotating halfway through – till they begin to turn a golden brown and the crust has set, about 20 minutes. Transfer to a wire rack to cool. Best eaten on the porch with iced tea.

More Great Recipes: