Rustic, savory, and comforting, this Tomato Galette will warm your heart and soul, and quickly become a favorite. Fresh tomatoes are the true winner here.
Transforming a predictable pizza night into something elevated and new to appease taste buds and creativity all in one fell swoop, is this dish with melted mozzarella and aromatic garlic layered with the fresh burst of sliced tomatoes and oregano.
And though it may look intimidating, part of its beauty is in its simplicity. You have the option to use store-bought refrigerated pie crust in place of the homemade one, though I encourage you to try my homemade pie crust, as it’s simple, fun, and has a great flavor and texture.
Popular in French cuisine, a Galette describes various types of flat, round or freeform crusty cakes. It can be served with savory fillings but is excellent as a dessert option like this Blueberry Galette. And whether savory or sweet, nothing tastes better for breakfast than leftover Galette! And if you’re a savory person, this makes an excellent breakfast.
To begin this dish, slice your tomatoes and place them onto some sturdy paper towels. Lightly salt them and allow them to sit for about 5 minutes. Do not skip this step! It is crucial to draw out excess moisture, otherwise, your tomatoes will swim instead of bake.
After they’ve sat, blot tomatoes with another paper towel to absorb the moisture.
At this point, you’ll want to get the oven ready for deliciousness – Preheat oven to 400°
To prepare pie crust, roll out chilled crust to about 14″ round. Keep even pressure on your rolling pin and roll in a clockwise direction, this keeps your shape consistent. If you buy pie crust just roll it a little to smooth and soften it.
Place the pie crust on a parchment-lined baking sheet.
Top the pie crust with garlic paste or garlic powder mixed with a little oil to spread easily over the bottom of the pie crust, about 10″ round. You can use the back of a spoon to evenly spread the garlic paste, or in the case of oil, use a basting brush.
Layer the mozzarella cheese, followed by the sliced tomato, leaving about 2 inches of room around the edges.
Sprinkle the oregano, salt, and pepper along with Romano or Parmesan cheese.
Next, we are going to shape our Galette! You do not have to be perfect; the beauty of this pastry is the rustic shape. Fold the 2-inch outer edge of the pie over the filling.
Brush the edge of the pie crust with heavy cream, this will produce a bronze color as it bakes. (eggwash will work too)
Bake in the 400° oven for 25-28 minutes or until the pie crust is fully cooked and golden on the bottom, lift the crust up with a spatula to be sure it’s firm and cooked. Your kitchen will smell amazing!
Once you remove it from the oven, allow it to cool for 10 minutes.
Finally, slice and serve.
If I use a pre-made crust, should I let it come to room temp first?
It doesn’t need to be at complete room temperature, just roll it a little bit with a rolling pin, you don’t need to stretch it for inches may just 1″ larger will do.
Can I add other toppings?
You can, but be careful, you don’t want to make this Galette too heavy, your edges need to be able to fold over. Great topping options are mushrooms, peppers, and onions.
I don’t have parchment paper, what can I use instead?
Silpat paper can be used in place of parchment, it’s a reusable baking mat and thus more costly than parchment paper. However, if you make cookies, biscuits, or galettes often, it pays off in the long run. You can also use aluminum foil but be sure you spray it with cooking spray as it is likely to stick.
I’ve baked my galettes two ways with great results, I use parchment paper on top of this baking screen, I use baking screens often for pizza, reheating any bread type item so it does NOT STEAM and get soggy on a bottom.
If you don’t have a screen, bake the galette on a baking sheet lined with parchment, and check to be sure the bottom is crisp and lightly brown, you can remove the parchment and galette in one swoop and put it right on the rack of the oven to get it a little crisp for a minute or two if necessary.
- 1 pie crust homemade or store-bought (homemade pie crust recipe here)
- 1 lb ripe tomatoes, sliced
- 3 oz mozzarella cheese, grated
- ½ oz grated Romano it Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon dry oregano
- salt and pepper
- 1-2 tablespoons heavy cream for browning crust
- Place sliced tomatoes onto a paper towel, lightly salt them with kosher salt.
- Allow tomatoes to sit for 5 minutes.
- Top with another layer of paper towel to absorb some of the moisture and blot them.
- Preheat oven to 400°
- Prepare pie crust, roll out crust to about 14" round. If you buy pie crust just roll it a little to smooth and soften it.
- Place the pie crust on a parchment-lined baking sheet or baking screen.
- Top the pie crust with garlic paste or garlic powder mixed with a little oil to spread easily over the bottom of the pie crust, about 10" round.
- Place the mozzarella cheese, then the sliced tomato.
- Add the oregano, salt, and pepper along with Romano or Parmesan cheese.
- Fold the outer edge of the pie over the filling about 2 inches of overlap.
- Brush the edge of the pie crust with heavy cream.
- Bake in the 400° oven for 25-28 minutes or until the pie crust is fully cooked and golden on the bottom, lift the crust up with a spatula to be sure it's firm and cooked.
- Remove from the oven and allow it to cool for 10 minutes.
- Slice and serve.