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Prep time
1 hour 30 minutes
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Cook time
50 minutes
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makes
1 (12-inch) galette
Author Notes
This galette is super simple to put together, but still features a homemade crust. The resulting bake is a perfect summer baking project—or whenever you find yourself with a few too many tomato jewels. As someone who loves to make pastry crusts, I feel tomato season is one time of the year that is especially worth it to put in that extra homemade effort. Juicy tomatoes and flaky, buttery crust were positively made for each other. I’m often surprised how rarely folks opt to add something flavorful to their homemade crusts and I aim to remedy that! I’ve been known to add everything from herbs and spices, to citrus zest and vanilla bean to my pie crusts, but this salty savory crust is truly one of my very favorites. Spiked with a hefty amount of finely grated parmesan cheese and some freshly ground black pepper, this crust becomes like a tender cacio e pepe blanket that encases the tomatoes.
The tomatoes are tucked into that crust nestled on a bed of soft, fluffy cheese, too. A blend of Boursin, cream cheese, scallions, and garlic is spread onto the base of the crust, and the tomatoes lay on top. The resulting galette is as worthy of a lazy summer supper as it is a festive celebration with friends, and slices are portable enough to transport to the beach or a picnic, too. Reheat leftover slices in a low oven—or even your toaster oven. The slices crisp up perfectly the next day; wrap them in foil if you don’t want to risk the crust over-browning as you reheat! —Erin Jeanne McDowell
Test Kitchen Notes
This recipe is part of our August Tomato-thon, where we’re encouraging our community to try our favorite tomatoey recipes. Tell us what you loved and what you tweaked on Instagram or TikTok—tag us at @food52 and include the hashtag #f52tomatothon. —Food52
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Easy Tomato Galette With Parmesan Crust
Ingredients
- For the Parmesan pastry dough:
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2 1/2 cups
(300 grams) all-purpose flour
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5 ounces
(140 grams) Parmesan cheese, finely grated
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3/4 teaspoon
(2 grams) freshly ground black pepper
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1/4 teaspoon
(1 gram) fine sea salt
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1 cup
(2 sticks / 226 grams) cold unsalted butter, cut into ½ inch/1 cm cubes
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1/2 cup
(115 grams) ice water, plus more as needed
- For the filling & assembly:
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8 ounces
(226 grams) Boursin cheese (or similar, soft/spreadable cheese), at room temperature
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4 ounces
(113 grams) cream cheese, at room temperature
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1 cup
fresh scallions, thinly sliced (about 60 grams)
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2
garlic cloves (about 10 grams), minced
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4 medium or 2 large
(500 grams) heirloom tomatoes, sliced into ¼-inch-thick slices
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1 1/2 tablespoons
(22 grams) extra-virgin olive oil
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1
(56 grams) large egg
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1 tablespoon
(15 grams) heavy cream or milk
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1/2 cup
(50 grams) Parmesan cheese, grated
Directions
- For the Parmesan pastry dough:
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In the bowl of a food processor, pulse the flour, parmesan, salt, and pepper to combine. Add the cubed cold butter, and pulse in short bursts until the butter is almost completely incorporated—you may still see a few small pieces of visible butter in the mixture, but most of the mixture will look a bit more like cornmeal.
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Add the water and pulse until the dough just barely comes together around the food processor blade. Remove from the food processor, and form into a 1 inch-/2.5 centimeter-thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- For the filling & assembly:
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Heat the oven to 400°F/200°C with an oven rack in the center. Line a baking sheet with parchment paper.
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In a small bowl, mix the Boursin, cream cheese, scallions, and garlic to combine. Set aside.
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On a lightly floured surface, roll out the chilled dough to ¼ inch-/6 millimeters-thick (about 15 inches/38 centimeters wide). Transfer to the baking sheet.
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Dollop the cheese and scallion mixture over the center of the dough, then use a small offset spatula to spread into an even layer in the center, leaving the outer 2 inches/5 centimeters of the pastry uncovered.
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Arrange the sliced tomatoes in an even layer over the surface of the cheese. Drizzle olive oil over the tomatoes, and season with salt and pepper. Fold the excess dough around the edge to encase the filling, pleating it as needed while you work.
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In a small bowl, whisk the egg and cream or milk until evenly combined. Brush the mixture all over the exterior of the galette. Sprinkle the parmesan generously over the whole galette—both the filling and the crust.
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Bake the galette until the crust is deeply golden brown and the tomatoes are tender and bubbling, 40 to 50 minutes. If you gently shake the baking sheet back and forth, the galette should move easily—if it doesn’t, the bottom crust may not be fully baked. Serve warm or at room temperature. If serving later, wrap tightly with plastic wrap and store in the refrigerator for up to 3 days.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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