Roasted Tomato Galette

September 14, 2022
7 Ratings
Photo by MJ Kroeger
  • Prep time 2 hours 20 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

In the recipe, I’m calling for mixed tomatoes, and you can use whatever looks the best. This galette is really good just barely warm, but it’s also good room temperature. Serve it for a party and make a couple of them—it’s super easy. —Rick Martinez

What You'll Need
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Roasted Tomato Galette
  • 2 1/2 pounds mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes
  • 5 sprigs fresh thyme
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour, plus more for fusting
  • 1/2 cup whole wheat flour
  • 3/4 cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar
  • 1/3 cup ice water
  • 4 ounces firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups)
  • 2 ounces grated Parmesan
  • 3 garlic cloves, thinly sliced
  • 1 large egg, beaten to blend
  • 2 teaspoons thyme leaves
  1. Place a rack in the center of the oven and heat to 300°F. Line a sheet tray with parchment paper. Arrange tomatoes and thyme sprigs on prepared sheet tray skin-side down; season with salt and pepper and drizzle with olive oil. Bake until deep red, juices have concentrated and the tomatoes have reduced in size and are dry on the surface, about 2 hours. Discard thyme and set aside until cool.
  2. Pulse 1 1/2 cups all-purpose flour, whole wheat flour, and 1 1/2 tsp. sea salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  3. Transfer mixture to a large bowl; drizzle with vinegar and 1/3 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  4. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter both cheeses over dough, leaving a 1 1/2" border. Arrange roasted tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
  5. Bake at 400°F, rotating once, until crust is golden brown and cooked through, 55 to 65 minutes. Let cool slightly on baking sheet.

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Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

3 Reviews

Mary H. October 9, 2022
Thank you so much for sharing this recipe/technique. Double roasting the tomatoes made this the best. This is the method I will use forever! Thanks again.
meme S. September 25, 2022
***** My family & friends Love, Loved, Love this great recipe that I have prepared many time. Thank you for bringing it again.
penni_perkins_orlandini September 22, 2022
Made exactly as written and it was the most mouth watering savory thing I’ve made all summer. The pastry was flaky and tender. The roasted tomatoes perfectly caramelized. Will be my go to tomato tart recipe