Tomato Galette

Ingredients for Tomato Galette:

Pastry Dough (adapted from Smitten Kitchen)

  • 315 grams (2.5 cups) of all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 stick unsalted, chilled butter- small dice

  • 1 cup ice cold water

Galette filling

  • 3 to 4 assorted heirloom tomatoes ( I used 2 green strip and 1 red), sliced and place on paper towels to absorb excess liquid

  • 1/2 medium yellow onion, thinly sliced

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon tomato paste

  • 1 teaspoon reduced sodium Worcestershire sauce

  • 1 teaspoon balsamic vinegar

  • salt & pepper

  • 1 teaspoon each fresh rosemary and thyme- finely minced

  • Gorgonzola cheese

  • egg wash ( 1 whole egg + 1 teaspoon water, mix with fork)

  • Red Sea Salt, used as a finishing salt on the crust.


  • Pastry Dough- Place 1 cup of water in freezer to chill for 10 to 15 min. In a large metal bowl {metal tends to keep the dough cooler than plastic or glass bowls}, whisk together dry ingredients. Add chilled, diced butter cubes. Use a pastry blender or 2 forks to mix together dry ingredients and butter. The mixture should be lumpy with butter, but well coated in flour. Start to drizzle ice cold water, 1/2 cup to start, over the flour/butter. Ditch the pastry blender and use hands to incorporate. Continue to add small amounts of ice cold water until dough can be held together. Knead dough, only 4-5 turns, should still have very small pieces of visible butter. Shape dough into round disc, then wrap in plastic wrap and chill in fridge for at least one hour or overnight.

  • While the dough is chilling, caramelize onions by adding 2 tablespoon of olive oil into a saute pan over medium heat. Add thinly sliced onions and a pinch of salt and pepper. When onions soften (about 3 minutes), cover pan and reduce heat to low. Cook about 10 to 15 minutes, stir occasionally with spatula until golden in color. Add tomato paste, Worcestershire sauce, and balsamic vinegar to onions, stir until incorporated. Remove from heat and allow to completely cool.

  • Preheat oven = 375 degrees F

  • Take chilled dough out of fridge, roll out into a 14 inch round disc. Pierce dough with knife or fork to prevent large air pockets from forming. Place dough on parchment lined baking pan to prevent the dough from sticking in the baking process. Use 2 pieces of parchment paper for this. Place each piece side by side and center the galette dough over both pieces of parchment.

  • Sprinkle rosemary and thyme evenly over the galette dough. Place cooled caramelized onions onto dough, leaving a 2 inch border around the edge. Scatter crumbles of cheese over the onions, then layer tomatoes over the top. Lightly salt and pepper the tomatoes. Fold edges of galette dough up, pleating the dough every 2 inches. Apply egg wash to dough edge, then lightly sprinkle with Red Sea salt.

  • Bake for 50-55 minutes total. In the last 10-15 minutes of baking, gently remove the two pieces of parchment paper by pulling from each side. This will allow the crust's bottom to become crisp.

  • Cool 5-10 minutes before serving. Cut tomato galette into 6 wedges

Recipe courtesy of