Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Recipe information
Yield
4 servings
Ingredients
2
2¼
¾
1
1½
2
4
1
½
1
Preparation
Step 1
Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Step 2
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Step 3
Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Step 4
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 and garlic over cheese. Bring edges of 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 freezer 10 minutes.
Step 5
Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
Step 6
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
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Reviews (112)
Back to TopDamn, this is delicious! I let tomatoes drain for about 20 min in colander, then on triple sheets of paper towel. Used mix of 2/3 gruyere and 1/3 cheddar. Used sliced basil and chives. It took a while, but the results were definitely worth the time.
Christine Soto
Denver
11/2/2023
Wow! Made this with the last few tomatoes of the gardening season and it did them justice. Mid way through baking, the center puffed up but I punctured it and it sunk back down... So maybe in the future I'll puncture the bottom a few times before baking. The dough is fantastic, the cheese was great (I used gouda) and it wasn't too watery surprisingly. Making this over and over again in the future!!
Cori
Ohio
10/23/2023
I've been making this exact recipe (and sharing it, as demanded by family and friends) for about three or four years. It's stunning. It's delicious. It feels lux but is not too laborious. Don't skip the cheese or garlic. Enjoy!
Tess
CT
8/27/2023
I can't believe how easy this was to do, considering I never make a good crust. Followed the recipe closely, only change was more garlic (it's in my DNA) and to top with fresh basil instead of chives. I will definitely make this again, but I'm even more excited to just reuse the crust recipe. Would be great as a base for fresh blueberries and some other fruits.
EmilyEye
Yonkers, NY
8/27/2023
This was really good, I made almost exactly as written. The only thing I'd change if I made again would be to add more cheese, which was barely noticeable (I used cheddar, maybe I should have used one of the other kinds?). I sliced the tomatoes and let them drain while I was running errands, so much longer than 5 minutes (maybe an hour or two), but otherwise followed the instructions. The crust was simple to make and rolled out superbly, very easy to handle. It also held up the structure remarkably well after baking. I would make this for company. Nice paired with a Nebbiolo.
CurryFavor
Washington, DC
8/5/2023
This truly may be one of the best things I have ever eaten! Phenomenal!!!!! Made with love for me by my daughter
Anonymous
Cali
12/20/2022
This recipe is flawless and amazing. Crust is extraordinary, flavors are simple and wonderful. Added fresh thyme between the cheese and tomatoes; otherwise made exactly as is and would do so again in a heartbeat.
Oona
New York
8/15/2022