For an extra layer of flavor, consider adding a drizzle of balsamic glaze after baking. Feel free to experiment with different herbs and cheeses to create your own signature galette. If you don't have a food processor, you can cut the butter into the flour using a pastry blender or your fingertips. The galette dough can be made ahead of time and stored in the refrigerator for up to 2 days.
Cherry Tomato Galette
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING12 People
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VIEWS132
Embrace the simplicity of rustic baking with this stunning cherry tomato galette. A buttery, flaky crust cradles a vibrant medley of sweet, juicy tomatoes and creamy goat cheese, creating a symphony of flavors that's both elegant and approachable. Perfect for a light lunch, a delightful appetizer, or a show-stopping addition to any brunch spread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol67 mg
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Fiber1 g
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Protein7 g
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Saturated Fat9 g
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Sodium335 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a food processor, combine flour, cornmeal, salt, and frozen butter. Pulse until the mixture resembles coarse crumbs. Add vinegar and ice water, then pulse again until the dough comes together in clumps, scraping down the sides of the bowl as needed. (5 minutes)
02
StepWrap the dough in plastic wrap and shape it into a disc. Refrigerate until thoroughly chilled. (1 hour)
03
StepIn a bowl, combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil. Mix using a spatula until smooth and soft. (5 minutes)
04
StepPlace the dough on a lightly floured work surface and sprinkle the top with flour. Roll out into a 1/8-inch-thick circle, about 13 inches in diameter. Roll the dough over the rolling pin and transfer it onto a 12-inch pizza pan; refrigerate until ready to use. (15 minutes)
05
StepPreheat the oven to 425 degrees F (220 degrees C). (10 minutes)
06
StepIn a bowl, mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together. (5 minutes)
07
StepDrop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place the tomato mixture on top of the cheese using a slotted spoon. Fold excess dough up and over the tomatoes, creating a pleat every 3 inches or so by gently pressing and folding. (15 minutes)
08
StepIn a small bowl, combine the beaten egg and water; brush over the crust. Sprinkle Parmigiano-Reggiano cheese over the galette. (5 minutes)
09
StepPlace a foil-lined pan on the rack under the galette to catch any possible drips. Bake in the preheated oven until well browned on the bottom and top. (30-35 minutes)
10
StepRemove from the oven and let cool completely. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled. (30 minutes)
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Briana Donnelly
Jun 21, 2025I added a little garlic to the tomato mixture, and it was a game-changer!
Alena Huel
Oct 6, 2024My family devoured this in minutes! The goat cheese added a lovely tanginess.
Patricia Jerde
Sep 14, 2024Easy to make and impressive to serve. This will definitely be a regular in my kitchen.
Mario Kuhn
Apr 24, 2024The instructions were clear and easy to follow, even for a beginner baker like me.
Bert Oreilly
Apr 11, 2024Absolutely delicious! The crust was perfectly flaky, and the tomatoes were so flavorful.
Nasir Hessel
Mar 31, 2024I used a gluten-free flour blend, and it worked perfectly. Great recipe!