Enjoy the best of summer flavours with this delicious tomato galette, served with a vibrant and peppery watercress pesto drizzle.
Enjoy the best of summer flavours with this delicious tomato galette recipe, served with a vibrant and peppery watercress pesto drizzle. Filled with rustic charm, you can enjoy it as an appetiser or a light lunch or dinner. I like to serve this tomato galette with a side of crunchy salad leaves, dressed in a simple vinaigrette.
Topped with grated cheese and juicy tomatoes, the buttery and flaky shortcut pastry is quick and easy to make. Don’t worry about having a perfectly shaped crust, imperfection is part of the charm of this recipe.
Like with my Heirloom Tomato Salad, I like to mix different colour tomatoes for this galette, but you can of course use regular tomatoes too.
For the drizzle, I am using my watercress pesto. Alternatively, you can swap it for any of your favourite pesto recipes such as my carrot top pesto, kale pesto, or simply some store-bought pesto.
To complement the rustic feel of this tomato galette recipe, I like to blend a mixture of both white and spelt flours. Spelt is an ancient grain that not only has more dietary fibre and protein than conventional wheat flour but also a lighter texture.
You can make this recipe vegetarian or vegan, simply by swapping the cheese and butter for either conventional or plant-based alternatives. If you are using dairy-free spread or butter, you will require less water for the dough.
Looking for an alternative? Try my Mediterranean Tomato Tart.
If you are growing your own tomatoes and, come September, find yourself with an abundance of green tomatoes, make sure to read 14 Recipes For Using Green Tomatoes and turn them into delicious dishes.
In this post
How to make this tomato galette
Ingredients needed and substitutions:
To make this tomato galette recipe, you will need:
- white flour (all purpose or white spelt)
- wholemeal spelt flour (or wholemeal wheat flour)
- dry mixed herbs
- butter (dairy-free or conventional)
- ice cold water
- grated cheddar cheese (dairy-free or conventional)
- medium-size tomatoes (mixture or heirloom tomatoes or just red tomatoes)
- extra-virgin olive oil
- Salt & pepper
- Fresh basil leaves
FOR THE PESTO DRIZZLE:
- watercress pesto (see note 1 for ingredients and instructions or any other pesto of choice).
- extra-virgin olive oil
Step 1: Make the shortcut pastry
In a large bowl, stir together the flours, herbs, and salt in a bowl. Using your fingertips rub the butter into the flour until you have a mixture that resembles sand.
Adding one tablespoon of cold water at a time, work the dough into a bowl. Knead until you have a smooth dough (you might need to add flour or water). If you are using dairy-free spread or butter, you will require less water for the dough.
Wrap the dough into cling film and place in the fridge for 30 minutes.
Step 2: Make the pesto
In the meantime, make the watercress pesto as per these instructions.
Step 3: Roll out the pastry
Cut out 2 large pieces of parchment paper and place the dough in the middle of one of them. Place the second piece of parchment paper on top of the dough and roll out the pastry to a round shape of about 28 to 30 cm (11 to 12 inch) diameter and 6mm (¼-inch) thickness. Peel off the top sheet of parchment paper and slide the pastry with the bottom parchment paper on an oven tray or pizza tray.
Step 4: Build the galette
Scatter the grated cheese all over the pastry.
Slice the tomatoes. Leaving a 5 cm (2-inch) edge, arrange the tomatoes on top of the pastry. Fold the pastry edge inward to create a border.
Trim any excess parchment paper from around the tomato galette. Drizzle 2 tablespoons of olive oil on top of the galette. Bake the galette in the oven for 35 to 40 minutes until the crust is golden brown and the tomatoes are cooked through.
Step 5: Make the pesto drizzle
In the meantime, make the pesto drizzle: Mix 2 to 3 tablespoons of pesto with 2 tablespoons of olive oil to make the pesto pourable.
Step 6: Season and serve
When the galette is cooked, drizzle the pesto on top. Season the top of the galette with salt and pepper. Add a few basil leaves on top of the tomato galette and serve.
Common questions about this tomato galette
Yes, you can use store-bought shortcut pastry or even puff pastry to make this tomato galette recipe.
Instead of cheddar, you can use ricotta, goat cheese, mozzarella, feta, or Gruyère.
You can store any leftover tomato galette in an airtight container in the refrigerator for up to 2 days. To reheat, simply place it in the oven for 10 minutes at 200°C/ 400°F.
I would not recommend that you freeze leftovers as the dough can become soggy once thawed.
Yes you can eat this tomato galette cold, however to bring out the flavour of the cheese, it is best to enjoy it warm or hot.
Watch how to make this tomato galette recipe
I hope you enjoy this tomato galette recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Tomato Galette Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g white flour (all purpose or white spelt)
- 125 g wholemeal spelt flour
- 2 tsp dry mixed herbs
- ½ tsp salt
- 110 g diced butter (dairy-free or conventional)
- 3 to 4 Tbsp ice cold water
- 100 g grated extra-mature cheddar cheese (dairy-free or conventional)
- 7 medium-size tomatoes (red or a mixture of colours)
- 2 Tbsp extra-virgin olive oil
- Salt & pepper
- Fresh basil leaves
FOR THE PESTO DRIZZLE:
- 2 to 3 tablespoons watercress pesto (see note 1)
- 2 Tbsp extra-virgin olive oil
Instructions
- In a large bowl, stir together the flours, herbs, and salt in a bowl. Using your fingertips, rub the butter into the flour until you have a mixture that resembles sand.125 g white flour, 125 g wholemeal spelt flour, 2 tsp dry mixed herbs, ½ tsp salt, 110 g diced butter
- Adding one tablespoon of cold water at a time, work the dough into a bowl. Knead until you have a smooth dough (you might need to add flour or water). If you are using dairy-free spread or butter, you will require less water for the dough.3 to 4 Tbsp ice cold water
- Wrap the dough into cling film and place in the fridge for 30 minutes.
- In the meantime, make the watercress pesto (see note 1 for instructions).
- Preheat the oven to 200°C/ 400°F.
- Cut out 2 large pieces of parchment paper and place the dough in the middle of one of them. Place the second piece of parchment paper on top of the dough and roll out the pastry to a round shape of about 28 to 30 cm (11 to 12 inch) diameter and 6mm (¼-inch) thickness. Peel off the top sheet of parchment paper and slide the pastry with the bottom parchment paper on an oven tray or pizza tray.
- Scatter the grated cheese all over the pastry.100 g grated extra-mature cheddar cheese
- Slice the tomatoes.7 medium-size tomatoes
- Leaving a 5 cm (2-inch) edge, arrange the tomatoes on top of the pastry.
- Fold the pastry edge inward to create a border.
- Trim any excess parchment paper from around the tomato galette.
- Drizzle 2 tablespoons of olive oil on top of the galette.2 Tbsp extra-virgin olive oil
- Bake in the oven for 35 to 40 minutes until the crust is golden brown and the tomatoes are cooked through.
- In the meantime, make the pesto drizzle: Mix 2 to 3 tablespoons of pesto with 2 tablespoons of olive oil to make the pesto pourable2 to 3 tablespoons watercress pesto, 2 Tbsp extra-virgin olive oil
- When the galette is cooked, drizzle the pesto on top.
- Season the top of the galette with salt and pepper.Salt & pepper
- Add a few basil leaves on top of the tomato galette and serve.Fresh basil leaves
Video
Notes
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/tomato-galette/
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