Tomato Cheddar Galette

By Posie (Harwood) Brien
August 20, 2016
9 Comments


Author Notes: A crisp, buttery pastry crust is folded up around ripe sliced tomatoes. A thin layer of grainy mustard and cheddar cheese adds extra flavor to this simple, beautiful summer dish.Posie (Harwood) Brien

Makes: one 10" tart

Ingredients

For the crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cheddar cheese powder (optional)
  • 1/2 cup cold unsalted butter (1 stick)
  • 5 tablespoons ice cold water

For the filling

  • 2 tablespoons grainy mustard
  • 1 cup grated cheddar cheese (or other flavorful melting cheese, like Gruyere)
  • 4 medium tomatoes, sliced thinly
  • 1 1/2 tablespoons olive oil
  • pinch flaky sea salt
  • 1 tablespoon chopped fresh or dried thyme

Directions

  1. Preheat the oven to 375°F.
  2. Whisk together the flour, salt, and cheese powder (if using). Note: The cheese powder is optional but is a really awesome addition -- use the extra in biscuit dough or over popcorn!
  3. Cut the cold butter into the flour mixture until it is in coarse, uneven pea-sized lumps. Drizzle the ice water over top and stir with a fork until the dough just begins to come together.
  4. Turn the dough out onto a surface and begin to gently knead and press it together, turning it over onto itself and handling it carefully to avoid warming up the butter. If there are too many dry spots, drizzle a tablespoon or two more ice water over top (a spray bottle actually works really well here to evenly disperse the water).
  5. Once the dough comes together, press it gently into a disc. If your kitchen is warm, refrigerate the dough for 30 minutes until warm. Otherwise, go ahead and roll it out right away.
  6. Roll the dough out into roughly a 13" circle. It should be very thin, but if there are any tears, make sure to patch them so the filling doesn't seep out.
  7. Spread the mustard on top of the dough circle, leaving about 1 1/2" inches bare on on the edges. Sprinkle the grated cheese on top of the mustard. Transfer the dough circle to a baking sheet.
  8. Arrange the sliced tomatoes neatly in circles on top of the grated cheese. Fold the edges of the pastry up, pleating as you go to seal the edges. Check to make sure there are no spaces or tears where the filling can seep out.
  9. Drizzle the olive oil over top of the tomatoes, then sprinkle on the flaky salt and herbs.
  10. Bake the galette for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Let cool slightly, and serve warm.

More Great Recipes:
Pie|Vegetable|Summer|Entree

Reviews (9) Questions (0)

9 Comments

Rita G. July 17, 2018
Made half a recipe with great success. Baked the galette on parchment and directly on a baking stone. The delicious crisp crust and flavorful tomato filling made a perfect lunch with a salad. <br />Next time I’m trying pesto instead of mustard and firm mozzarella instead of cheddar. Fingers crossed! <br />Thanks for the recipe.
 
ChefJune August 31, 2016
Super yum! I'm sure it's a good idea to drain or blot the tomatoes to minimize their moisture on the crust.
 
Liz B. August 30, 2016
Made this tonight, so delicious! I baked it at 400F, and used 1 ts of nutritional yeast in the dough (looked at the comments later and saw that someone else thought to do that too!); I don't know that I could taste it in the dough, but it certainly didn't hurt. I might increase the amount of nutritional yeast next time. It blended fine with the flour and salt, no need to get out the food processor. I used Swiss cheese, as it was what I had, whole-grain mustard, and sprinkled fresh dill on the tomatoes before baking. Crust stayed perfectly crisp (I salted and semi-drained the tomato slices on paper towels first, and it was pretty filling with an over-easy egg on my galette slice. Such a great use of summer's last, best tomatoes!
 
Somia August 29, 2016
This was delicious! Next time I will bake at 400-425F because my crust didn't brown enough. Otherwise perfect!<br />I used this recipe for the crust (omitting the sugar): http://www.marthastewart.com/857628/pate-brisee
 
MiriShira August 29, 2016
Do you think you could use nutritional yeast in the crust in place of the cheese powder?
 
Author Comment
Posie (. August 29, 2016
Hmm, interesting idea! It certainly will have a different flavor profile since the cheddar cheese powder is quite potent and sharp, but I'd give it a shot! I think it would work fine in the dough -- the only problem might be getting it to distribute evenly since the flakes of nutritional yeast are large than a powder. Maybe grind it into a finer powder in a food processor first?
 
Michelle T. August 28, 2016
This was great. We overloaded it with tomatoes and used an Immaculate Baking Co refrigerated crust. Absolutely killer!
 
Barbara C. August 28, 2016
I have a recipe for a tomato cheese tart that require the draining of the salted tomatoes on paper towels 30 minutes prior to assembling the tart. I'm wondering if this tart ends up with a soggy crust since the tomatoes are not drained first.
 
Author Comment
Posie (. August 29, 2016
Actually, I had no issues with the crust getting soggy at all. I think the mustard and cheddar base helped a bit, and because it's only one layer of tomatoes, the liquid does cook off (compared to a deeper dish pie where more liquid will collect and sit).