Rustic Heirloom Tomato Galette

⏱ 70 min · 🍽 4 Servings · 🧂 12 Ingredients

Ingredients

  • 250 g plain flour
  • 125 g cold butter
  • 60 ml ice-cold water
  • 1 pinch salt (for the pastry)
  • 150 g crème fraîche
  • 20 g Dijon mustard
  • 500 g mixed heirloom tomatoes
  • 50 g grated Gruyère
  • 1 piece egg (for brushing)
  • 0.5 bunch thyme
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Combine the flour and salt, add the cold cubed butter and rub it in until pebbly. Add the ice-cold water and quickly bring everything together into a smooth dough. Flatten into a disc, wrap and chill.
  2. Slice the tomatoes about 5 mm thick, salt them lightly and let them drain on paper towels so the galette does not turn soggy.
  3. Preheat the oven to 200 °C conventional heat. Roll the dough out on baking paper into a circle of about 32 cm. Stir the crème fraîche with the mustard, salt and pepper, spread it over the dough leaving a 4 cm border, and sprinkle with the Gruyère.
  4. Arrange the tomato slices overlapping on the cream and scatter with thyme leaves. Fold the border roughly over the filling and brush the pastry with beaten egg.
  5. Bake the galette until the rim is deeply golden and the base is cooked through.
  6. Let it rest briefly before slicing so the juices settle — it tastes best just warm.
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Rustic Heirloom Tomato Galette
📖 Culinse
vegetariansummereasymediterranean

Rustic Heirloom Tomato Galette

Free-form buttery pastry with a shatteringly crisp rim, filled with colorful summer tomatoes over a tangy mustard crème fraîche base. Bakery looks, zero special equipment..

⏱

Cook time

70 min

🍽

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

580 kcal

Calories

11 g

Protein

38 g

Fat

48 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Combine the flour and salt, add the cold cubed butter and rub it in until pebbly. Add the ice-cold water and quickly bring everything together into a smooth dough. Flatten into a disc, wrap and chill.

  2. 2

    Slice the tomatoes about 5 mm thick, salt them lightly and let them drain on paper towels so the galette does not turn soggy.

  3. 3

    Preheat the oven to 200 °C conventional heat. Roll the dough out on baking paper into a circle of about 32 cm. Stir the crème fraîche with the mustard, salt and pepper, spread it over the dough leaving a 4 cm border, and sprinkle with the Gruyère.

  4. 4

    Arrange the tomato slices overlapping on the cream and scatter with thyme leaves. Fold the border roughly over the filling and brush the pastry with beaten egg.

  5. 5

    Bake the galette until the rim is deeply golden and the base is cooked through.

  6. 6

    Let it rest briefly before slicing so the juices settle — it tastes best just warm.