Cheese and Tomato Galette


Wondering what to do with all those plump, juicy field tomatoes you hauled home from the market? Had enough toasted tomato sandwiches and made enough tomato sauce? Want a change from eating them sliced, drizzled with olive oil, and sprinkled with feta?

Well, another way to savour this year’s crop of garden tomatoes is this cheese and tomato galette tweaked ever so slightly from Julia Child’s Baking with Julia. Cornmeal-crunchy dough is rolled out thin, then folded up and pleated around a filling of grated cheeses, shredded fresh basil, and thinly sliced tomatoes. The galette is baked in a hot oven until the crust is golden and the cheese is bubbling, and it looks like a flat, rustic pizza.


My friend Leslie and I have been making this galette for years and we’re happy to report that it travels well. Take it with you to potlucks or picnics; it can be eaten warm or at room temperature as an appetizer or a light meal with a salad on the side, and tastes delicious with a glass of cold rosé wine.

5.0 from 3 reviews
Galette Dough
  • 3 tablespoons sour cream (or yogurt or buttermilk)
  • ⅓ cup (approximately) ice water
  • 1 cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
To make the dough by hand:
  1. Stir the sour cream and ⅓ cup ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
  2. Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. Add enough of the sour cream mixture to make the dough moist enough to stick together when pressed; add additional cold water, if necessary, 1 teaspoon at a time. With your hands, gather the curds of dough together. (You'll have a soft, malleable dough, the kind you might want to overwork.)
  3. Chilling the dough: Turn the dough out of the bowl and divide it in half. Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
To make the dough in a food processor:
  1. Stir the sour cream and ⅓ cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add enough of the sour cream mixture until the dough forms soft, moist curds.
  2. Chilling the dough: Remove the dough from the processor, divided it in half, and press each half into a disk. Wrap in plastic and chill for at least 2 hours.
  3. The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator.
Makes enough for two 8-inch galettes

5.0 from 3 reviews
Cheese and Tomato Galette
  • ½ recipe Galette Dough, chilled
  • 2 ounces Monterey Jack cheese, shredded
  • 2 ounces mozzarella, preferably fresh, shredded
  • ¼ cup fresh basil leaves, cut into chiffonade or torn
  • 2-3 firm but ripe plum tomatoes, cut into ¼-inch-thick slices
  • Fresh basil leaves, for garnish
  1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Put the dough on a lightly floured work surface and roll it into an 11-inch circle that's about ⅛ inch thick. Since the dough is soft, you'll need to lift it now and then and toss some flour under it and over the top. Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.
Making the Filling:
  1. Toss the cheeses and basil together in a small bowl, then scatter them over the rolled-out dough, leaving a 2- to 3-inch border. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the cheese. Sprinkle with enough salt to bring out the flavour of the tomatoes. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you're folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally - just go with it.
Baking the galette:
  1. Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or a small rimless baking sheet under the galette and slide it onto the cooling rack. Serve warm or at room temperature, garnished with fresh basil leaves.
  1. The galette can be kept at room temperature for several hours, but it is best served the day it is made.
  • Serves: 2 to 4

9 thoughts on “Cheese and Tomato Galette

  1. Adrien Duey

    Perfect timing on this wonderful recipe (& photos!). Tons of fresh tomatoes in our garden just looking for a great place to be! As always, great stories and fabulous images – thanks! Adrien

  2. Sweet and Savoury Pursuits

    Hi Louise, I love this galette and I wanted to let you know I made a version of it today for a brunch I was hosting. I didn’t have time to make my own dough, so I used some naan bread for the base. It was delicious! Thanks for posting another great recipe!

  3. Primavera

    This looks so delicious! The photo has me wanting one now. I wish I could just order a galette from you. Good dough making/baking is really an art.


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