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Tomato Galette

A rustic, delightful tomato galette made with fresh heirloom tomatoes and creamy Boursin cheese, all encased in a flaky crust. Perfect for any summer gathering!
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Appetizer, Main Dish, Side Dish
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup all purpose flour Forms the base for the flaky crust.
  • 1/2 teaspoon kosher salt Enhances the flavor of the dough.
  • 6 tablespoons unsalted butter Provides richness and a tender texture.
  • 3 tablespoons ice water Helps bring the dough together.
  • 1 teaspoon apple cider vinegar Adds tenderness to the crust.
For the Filling
  • 4 cups heirloom tomatoes Offers juicy sweetness and color.
  • 8 ounces Boursin cheese Creamy cheese base that complements tomatoes.
  • 1/4 cup parmesan cheese Adds a sharp, nutty flavor.
  • 1 large egg Used for egg wash.
  • 1 tablespoon water Combined with egg for the wash.
Garnish
  • 2 tablespoons fresh chives Adds mild onion flavor.
  • 1 tablespoon basil or oregano leaves Provides aromatic touch.
  • to taste flaky sea salt Finishing touch for flavors.

Method
 

Preparation
  1. Make the crust. Add flour and salt to a food processor and pulse to combine.
  2. Incorporate cubed butter into the mixture and pulse until it resembles coarse crumbs.
  3. Pour in ice water and apple cider vinegar, pulsing until a thick dough forms.
  4. Flour a clean surface and rolling pin, then roll the dough into a 12-inch circle, about 1/8 of an inch thick.
  5. Transfer the rolled dough to a parchment-lined baking sheet and refrigerate for at least 1 hour.
Assembly
  1. While dough is chilling, slice the heirloom tomatoes and mix with salt. Let sit for 10 to 15 minutes.
  2. Preheat your oven to 400 degrees F.
  3. Remove the dough from the fridge and let sit for 5 minutes.
  4. Spread the Boursin cheese in the center of the dough, leaving space around the edges.
  5. Drain the tomatoes and arrange them on top of the cheese.
  6. Sprinkle parmesan cheese over the tomatoes.
  7. Gently fold the edges of the dough over the tomatoes, creating a rustic look.
  8. Whisk together the egg and water, then brush the mixture over the folded dough.
Baking
  1. Bake for 35 to 40 minutes, until the crust is golden brown.
  2. Let cool for about 10 minutes before transferring to a serving plate.
  3. Garnish with fresh chives, basil, or oregano and sprinkle with flaky sea salt.

Notes

To achieve the best results, ensure your butter is chilled when preparing the crust. Avoid overworking the dough and select ripe heirloom tomatoes for maximum flavor. Pat juicy tomatoes dry before arranging them to prevent a soggy crust. Chilling the assembled galette before baking is recommended.