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Savory Tomato Galette
A rustic free-form tart of ripe tomatoes and melted cheese over a mustard-brushed flaky crust.
Ingredients
| Volume | Grams |
|---|---|
| Flaky single crust | |
| 1 1/4 cups all-purpose flour | 150 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, very cold, cubed | 113 g |
| 1/4 cup ice water, add gradually | 57 g |
| Filling | |
| 1 lb ripe tomatoes, thinly sliced | 454 g |
| 1/2 tsp table salt, for the tomatoes | 3 g |
| 2 tbsp Dijon mustard | — |
| 3/4 cup Gruyère or mozzarella cheese, shredded | — |
| 1 tbsp olive oil | 12.5 g |
| 1 large egg, beaten, for brushing | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- For the crust, whisk the flour and salt, then cut in the cold butter until the largest pieces are pea-sized. Sprinkle in ice water a tablespoon at a time, tossing with a fork, just until the dough holds together when squeezed. Shape into a disk, wrap, and chill at least 1 hour.
- Lay the tomato slices on paper towels, sprinkle with the salt, and let them drain 20 minutes; blot dry. Heat the oven to 400 °F.
- Roll the dough into a 12-inch circle and move it to a parchment-lined baking sheet.
- Spread the mustard over the center, leaving a 2-inch border. Scatter on the cheese and overlap the tomatoes on top.
- Fold the border up over the filling, pleating as you go. Brush the crust with egg and drizzle the tomatoes with oil.
- Bake 35–40 minutes, until the crust is deep golden. Top with fresh basil and cool 10 minutes before slicing.
Tips
- Salting and draining the tomatoes keeps the crust crisp.
- Swap in thinly sliced zucchini or caramelized onions.
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