This French Tomato Galette Recipe Is Easy, Yet Impressive (6 Ingredients) by Donna John
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My tomato plants are producing lots of blossoms already that are going to turn quickly into juicy homegrown tomatoes. That means I will need new tomato recipes for them! If you're looking for new tomato recipes, too, for your summer tomatoes, try this easy tomato galette recipe.
Galette is French term and is any type of flat, round or free-formed pastry crusts with a sweet or savory filling. This tomato galette recipe is easy to make, as is most galette recipes. Here is your short shopping list for this savory galette recipe: fresh tomatoes (regular and cherry tomatoes), Boursin cheese, grated cheese, fresh basil leaves, crushed red pepper flakes, a refrigerated pie curst, an egg and olive oil for drizzling.
Serve this healthy tomato galette (check out the health benefits of tomatoes) for lunch or a light vegetarian dinner. The farm-fresh galette could also be served as an appetizer, snack or side dish with dinner.
Cuisine: American
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 6
Ingredients
- 2 tomatoes, cut into thin slices
- 1 cup cherry tomatoes, cut into thin slices
- 5.2 ounces (1 box) Boursin cheese, at room temperature
- 1/2 cup grated cheese (cheddar, provolone, Swiss, mozzarella, feta, etc.)
- 1 refrigerated pie crust (from a 14-ounce package), at room temperature
- 1 egg, beaten
Optional Ingredients
- olive oil, for drizzling
- fresh chopped basil leaves
- crushed red pepper flakes, to taste
Here's how to make it:
- Put the cut tomato slices on paper towels. Sprinkle with a little salt and allow them to sit for about 30 minutes. This helps remove moisture from the tomatoes so you don't end up with a soggy galette. Flip them occasionally. (Use whatever fresh tomatoes you have on hand. Use a variety of colors for a beautiful presentation. If you don't grow your own tomatoes, visit a farmers market or buy the freshest that you can find at your local grocery store or vegetable stand.)
- In a bowl, combine the Boursin cheese, shredded cheese, some chopped fresh basil and crushed red pepper flakes, if using, to taste. Season with salt and pepper.
- Put the pie crust onto a baking sheet and roll out to make a 12-inch circle. Spread the cheese mixture over the dough, leaving a border around the edges.
- Pat the tomatoes one more time with new paper towels, then place them over the cheese mixture, leaving a border. Fold up the edges to create the galette.
- Brush the edges with the beaten egg. Bake in a preheated 425-degree oven until crust is golden, about 30 minutes. Drizzle with a little olive oil, if desired. (I recommend the olive oil drizzle!) Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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