Rustic Cheese and Tomato Galette with Fresh Herbs

By Rebecca St.Clair

This rustic cheese and tomato galette with fresh herbs is the perfect blend of buttery, flaky crust, soft cheese, and fragrant herbs all under a layer of sweet baked garden fresh tomatoes. Simple, elegant, and perfect for using up any extra tomatoes from the garden.

Bring the flavours of sweet fresh tomatoes to your table with this easy recipe. An elegant appetizer for entertaining or an easy meat-free meal. The golden, flaky pastry is the ultimate way to showcase this seasonal produce.

This cheese and tomato galette is bursting with fresh flavours. The rustic crust is so easy to make while still looking gourmet. Use heirloom tomatoes, cherry tomatoes or a mix of whatever you have on hand. The soft cheese, and a sprinkle of fragrant herbs are baked into a tender, flaky crust. This rustic savoury galette is a crowd-pleasing seasonal recipe you’ll crave year-round.

How to store cheesy tomato galette

Fridge

• Allow the galette cool to room temperature.
• Wrap it completely in plastic wrap or place it in an airtight container.
• Store in the fridge for up to 3 days.
• To reheat, bake at 350°F (175°C) for 10–15 minutes or until warmed and the crust is flaky.

Freezer

Unbaked

• Assemble the galette and freeze on a tray until solid.
• Wrap completely in plastic wrap + foil.
• Store in the freezer for up to 3 months.

Baked

• Allow the galette to cool to room temperature.
• Wrap completely in plastic wrap or store leftovers in an airtight container.
• Store in the freezer for up to 1 month.
• Unwrap and reheat from frozen at 375°F (190°C) until warmed through and the crust is crispy (about 20–25 minutes).

How to make a cheese and tomato galette with fresh herbs

Crust

1. In a large bowl, mix together 4 cups all-purpose flour and 1 teaspoon salt.
2. Cut 3/4 cup of cold butter in to very small cubes. Add them into the dry mixture.
3. Using you fingertips or a pastry blender, rub the butter into the dry ingredients until it just about disappears into the mix.
4. Add in 1 teaspoon of vinegar and 4 to 5 Tablespoons of cold water.
5. Mix with your hands until you can squeeze the dough together into a clump.

6. Tip the dough out onto a lightly floured counter and squeeze the dough together into a disc.

7. Using a rolling pin, roll the dough out into a large circle, about 1/8 – 1/4 inch thick.

8. Place the galette crust onto a tray and place it in the fridge to chill, while you prepare the filling.

Filling

1. Preheat the oven to 400 °F (200 °C).
2. In a medium bowl add a 474 g container of ricotta cheese. Mix in 1/2 teaspoon of garlic powder, 3 teaspoon fresh oregano, 3 teaspoon fresh thyme, and 3 teaspoon fresh diced rosemary. (You can replace this with 1 teaspoon of dried herbs).
3. Add in 3/4 teaspoon salt and 1/2 teaspoon of pepper or to taste.
4. Mix until smooth and spreadable.
5. Prepare 2 pounds of fresh tomatoes. Thickly slice larger tomatoes and cut cherry tomatoes in half.

6. Spread the cheese onto the crust leaving about 1-inch space around the edges.

7. Layer the tomatoes evenly on top of the cheese.

8. Gently fold the edges of the crust to seal in the outside edges of the galette.

9. In a small bowl, beat 1 egg. Brush the egg wash onto the crust of the galette.

10. Drizzle 2 Tablespoons of balsamic vinegar onto the top of the tomatoes just before going into the oven.

11. On a cookie sheet bake the galette 20 to 25 minutes or until deeply golden and the underside of the crust is cooked and lightly browned.

12. Remove from the oven and season the top of the galette with a little salt and pepper to taste.

13. Allow the galette to cool until warm or room temperature. It will set and solidify as it cools.

Hungry for some more garden-fresh recipes? Hop over here!