Herbed Tomato Galette with Parmesan Crust
This Herbed Tomato Galette with Parmesan Crust is a delicious use of summer tomatoes and herbs.
A buttery, flaky crust is flavored with fresh Parmesan cheese then filled with sweet tomatoes, gruyere cheese, basil and rosemary for a free-form, rustic and delicious galette.
What is a galette?
A galette is the French name for a freeform tart. The crust is rolled out and instead of being molded into a tart shell like a tomato tart or a tomato pie, the sides are slightly folded over the filling the make a crust, looking a little like a pizza.
This easy tomato galette is the perfect meatless meal that can be eaten warm at home or taken with you for a quick work lunch. This dish is both cooked and served in a cast iron skillet to give it an authentic look and the colors are perfect for the changing seasons where summer gives way to fall.
I used a selection of different tomatoes from small heirlooms to dark Kumato and medium vine tomatoes. I love the mix of colors and sizes, which gives the galette a lovely, rustic look. You can really use any tomatoes that look good to at the farmers market or store.
This Herbed Tomato Galette with Parmesan Crust gets a lot of flavor from fresh herbs and you know I love to cook with herbs. They are the best way to get a lot of flavor into any dish.
Gruyère cheese, which has so much flavor and happens to be my favorite, makes for a great melted cheesy, nutty, salty bed for the tomatoes. The crust is light and buttery with a hint of lemon zest and fresh Parmesan cheese which gives the crust great flavor dimension.
If you can’t find gruyére, a sharp cheddar is just as delicious but please make sure you use Parmesan cheese is the crust. It is so good!
Makes great leftovers
I made this Herbed Tomato Galette with Parmesan Crust Friday afternoon and makes luscious leftovers for a light Saturday lunch served with a side salad. To re-heat the slices, I put them into the cast iron skillet over medium heat and tented loosely with foil, which melts the cheese perfectly.
You don’t even have to re-heat the leftovers if you don’t have access to a stove or microwave as this fabulous galette is also perfect eaten at room temperature!
- For the pastry
- 1 1/2 cups (192 grams) all-purpose flour, plus more for rolling out pastry
- 1/2 cup (113 grams) unsalted butter, cold and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup (50 grams) freshly grated Parmesan cheese
- Zest of 1/2 lemon
- 1/2 cup (118 ml) ice water
- For the filling
- 4 ounces (113 grams) gruyere cheese, grated
- 12 ounces ripe (340 grams) tomatoes, sliced
- 1 teaspoon fresh basil, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large egg, beaten with 1 teaspoon water
- To a food processor fitted with a metal blade add the flour, butter, salt and Parmesan cheese. Pulse until the mixture resembles breadcrumbs, about 5 to 10 seconds. Add the lemon zest. With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
- To make the pastry without a food processor, add the flour, butter, salt and Parmesan cheese to a large mixing bowl. Use your fingers to rub the butter into the flour, until it resembles breadcrumbs. Mix in the lemon zest. Use a fork while drizzling in the water. When the dough starts to come together, use your hands to form into a ball. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
- Dust a clean work surface with flour.
- Preheat oven to 400° F/200°C.
- Roll the pastry onto a floured surface into a 12 inch circle. Transfer the pastry to a 10 inch round baking pan or low sided cast iron skillet.
- Cover the pastry evenly with the gruyere cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese, also leaving a 1 inch border.
- Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle the herb mixture over the tomatoes.
- Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash. Bake for 20-25 minutes until the dough is golden.
- Remove from the oven and allow to cool in the pan for 10 minutes, slice and serve.
Amount Per Serving Calories 401Saturated Fat 15gCholesterol 94mgSodium 407mgCarbohydrates 26gProtein 13g