I love galettes. They’re such a great way to practice making dough. If you’re looking for a sweet galette recipe, you can find a Peach & Fig galette recipe here. I love savory galettes because this tomato galette evokes the flavor of pizza, so it’s a pizza galette.
The flaky pastry and the juicy, cheesy tomato mixture is just delicious. If you’re looking to work on your pastry skills, galettes give you a free rein because it doesn’t have to fit in a specific pan. All you need is a flat surface and the will to do it.
Ingredients for the dough:
- 2 cups unbleached all-purpose flour, plus more for dusting
- 2¼ tsp. kosher salt, divided
- ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
- 1/4 cup of iced water
- 1 egg for brushing
Ingredients for the filling:
- 1½ lb. tomatoes, sliced ¼” thick. Use whatever tomatoes you have at hand, the riper, the better!
- 1 tbsp kosher salt
- 1/2 cup grated mozzarella
- 1/2 cup parmesan cheese
- 1 tablespoon dried rosemary
- 1 tablespoon of dried thyme
- 1 large egg, beaten to blend
- Flaky sea salt
- Freshly ground black pepper
Method for the dough:
In a large bowl, (with clean hands) mix together 2 cups of flour + the salt. Add the butter in cube sized, mush it together until everything is crumbly and resembles little pebbles. Make sure the butter is still thick and visible.
Drizzle the ¼ cup ice water. Keep working the dough gently with your hands just until you have a shaggy dough. Do not overwork the dough. If the butter is melting you’ll know you’re overworking it. The butter must remain chunky.
Turn out onto a work surface and lightly knead until no dry spots remain. Fold it into a square and then flat it out and fold it into a square again. Wrap in plastic wrap and chill at least 2 hours.
For the tomato filling
Preheat oven to 400°F/204C. Gently sprinkle the salt onto the sliced tomatoes. Let sit 15 minutes (tomatoes will start releasing liquid). Drain tomato mixture and transfer to paper towels. Dab dry the tomatoes.
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round, about ⅛” thick. Transfer on parchment to a baking sheet.
Scatter cheese over dough, leaving a 1½” border. Arrange tomatoes over cheese. Bring edges of the dough up and over filling, overlapping as needed to create about a 1½” border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in the freezer 10 minutes.
Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes or until golden brown. Let cool slightly on a baking sheet.