Home > Recipes > American > Made from Scratch Tomato Galette Recipe with Olive Oil and Fresh Thyme
  • Nut Free
    nut-free-logo
  • Vegetarian
    icon-vegetarian

Made from Scratch Tomato Galette Recipe with Olive Oil and Fresh Thyme

Tomato Galette is a pastry made with pantry staple ingredients, topped with feta cheese and sweet heirloom tomatoes. Then drizzled with extra virgin olive oil and fresh thyme springs. Baked in the oven till golden.
tomato-galette-on-wooden-board-with-thyme-and-tomatoes
What to serve with tomato galette?

A tomato galette pairs well with more summer recipes. This 30 Minute Vegetable Soup makes a great one-pot soup recipe. No-Bake Berry Cheesecake in Glasses makes a great dessert option.

Can you reheat a Tomato Galette?

Yes, you can reheat a tomato galette. It will retain its soft texture if done in the microwave. You can also reheat the galette in the oven on low temperature (170F). Another great option is to add an egg on top then to cook it. That can make it a great quick and fresh breakfast. The buttery pastry dough is great next day!

Can I make galette ahead of time?

You can, but don’t bake it until ready to serve. Just like anything else, it’s better fresh out of the oven. After putting it together, before the oven, keep it in the refrigerator until ready to bake. It’s better to keep it in the refrigerator no more than 1 day before baking it.

Can I use this galette recipe to make individual sizes?

Yes, and I thought about the same thing. It would be great to make some individual heirloom tomato galette sizes for a group of friends coming over for brunch. I also like the idea to add a sunny-side up egg in the middle for extra protein and to dip the crust in.

How Do You Store a Galette?

Simply store it in the refrigerator covered with saran wrap up to 3 days. It gets soggy and hard if stays for longer. It’s best to eat as soon as possible so you can enjoy the delicious and buttery crust.

tomato-galette-on-wooden-board-with-wooden-spoon-thyme-and-tomatoes
It’s worth turning the oven on for this delicious Tomato Galette.

What Is a Galette?

Galette is a form of how the dough is shaped and baked. Unlike a pie or a tart, the galette is rolled out and put free form on a baking sheet. Then filled with a sweet or savory filling such as tomatoes or jam with the edges gently folded in. If you’ve run out of ways to enjoy fresh tomatoes, don’t look any further: this galette is my new favorite and delicious way to prepare the sliced tomatoes into a delicate and tasty summer treat. It has the most fragrant thyme sprigs and the galette crust is so amazingly perfect! A soft and simple galette is easy to make! I haven’t made a lot of galettes before, but I found that it was easier than I expected. After a trip to the farmers market and grocery store, I prepared to make this soft and tasty dish. Commonly referred to as a flat tomato pie, this easy and light dinner option is a lovely treat. A summer tomato galette may have been missing from your life. It’s now here! Juicy heirloom tomatoes, creamy goat cheese, and a flaky crust all come together with thyme leaves for a true slice of summer. 22 667x1000 [block_content]

How Do I Make the Dough for Galette?

Galette dough is made with super easy, everything you got on hand ingredients. Dry ingredients: Flour, Salt, Baking soda. Liquid ingredients: Boiling water, Extra Virgin Olive Oil and Apple Vinegar.

What is the Filling for a Tomato Galette?

For a savory tomato filling you will need, tomatoes (heirloom tomatoes is a great choice for this recipe, especially if you can find different colors. Cheese: Goat cheese, or feta cheese. It gives a tangy taste. Seasoning: Italian seasoning, and fresh thyme springs. Salt to taste. Oil: A good Extra virgin olive oil. also you will need 1 large egg for brushing the dough for that golden brown color. Made from Scratch Tomato Galette Recipe

How to make this beautiful tomato galette:

tomato-galette-on-wooden-board-with-thyme-and-tomatoes

Made from Scratch Tomato Galette Recipe

Tomato Galette is a pastry made with pantry staple ingredients, topped with feta cheese and sweet heirloom tomatoes. Then drizzled with extra virgin olive oil and fresh thyme springs. Baked in the oven till golden.
Rate Print Save Pin
Course: Appetizer, Breakfast, brunch, Lunch
Cuisine: American
Allergy: Nut Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Dough resting time: 30 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 286kcal
Author: Marina Rizhkov

Equipment

Ingredients

Dough

  • 2 cups flour
  • 1 pinch salt
  • ½ tsp baking soda
  • ½ cup water, boiling
  • 100 ml extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 4-5 Heirloom tomatoes
  • ½ cup goat cheese
  • 1 tsp Italian seasoning
  • 3 springs fresh thyme
  • 1 tsp olive oil
  • 1 pinch salt, or to taste
  • 1 large egg, for brushing the dough

Instructions

  • Preheat the oven to 350 F
  • Mix flour, salt and baking soda. 
    flour-salt-baking-soda-in-clear-bowl
  • Pour boiling water and oil into a measuring glass, add vinegar, mix and pour into a bowl with dry ingredients. 
    clear-bowls-with-ingredients-flour-salt-baking-soda
  • Knead a soft dough, cover in plastic wrap and leave for 30 minutes. 
    galette-dough-in-clear-bowl
  • Roll the dough out on a sheet of baking paper.
    tomato-galette-dough-on-parchment-paper-with-rolling-pin
  • Spread 1/2 cup of goat cheese in the center and sprinkle with Italian seasoning. Leave about 2 inch border. 
    galette-dough-with-goat-cheese-and-italian-seasoning-in-clear-bowl-on-parchment-paper
  • Slice tomatoes into ⅓ inch thick slices and arrange over the cheese. Season with salt and pepper. Drizzle with olive oil. Sprinkle with fresh thyme.
    tomato-galette-unwrapped-unbaked-on-parchment-paper
  • Bring the edges of the dough over the filling and overlap to create a border. Brush with the whisked egg.
    tomato-galette-unbaked-on-parchment-paper
  • Bake for about 20 minutes until golden brown.
    tomato-galette-baked-on-parchment-paper

Nutrition

Serving: 8g | Calories: 286kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating