Flaky, buttery, and bursting with flavor this tomato galette recipe is a wonderful brunch or lunch option or light dinner served with a simple garden salad. It’s a delicious savory treat that looks impressive but it’s super easy to make!
Start by adding into a large-mixing bowl all-purpose flour, salt, and dried thyme. Stir until combined.
Cut the cold butter into the flour with a fork, or pastry cutter or work it in with your hands. You are looking for coarse crumbles of butter and the flour has the texture of wet sand.
Add ¼ cup of cold water and stir to combine with a fork. Then press the dough together into a ball. It should be soft but slightly firm and malleable. It shouldn't be crumbly or sticky at all.
Fold the dough over itself once or twice to create the flaky layers in the dough, then press it into a circle and wrap it with plastic wrap. Refrigerate for 30 minutes - 1 hour or until it's completely chilled and firm.
Next, preheat a pizza stone or sheet pan in a 400F degree oven.
Roll out the dough to about a 13-inch circle, ¼ inch thick. It's ok if the circle is not perfect. Transfer the dough to parchment paper to make it easier to transfer to the oven later.
Layer cheese onto the dough, leaving about a 1 - 2 inch border all around.
Layer the tomatoes over the cheese.
Sprinkle dried thyme, flaky salt, and freshly ground black pepper over the tomatoes, ending with a drizzle of olive oil.
Fold the crust over the tomatoes, to create the rustic galette shape.
Transfer the tomato tart to the preheated pizza stone and bake for 30 - 40 minutes, or until the crust and cheese are lightly golden brown and bubbly.
Let it cool for at least 10 - 20 minutes before cutting. Enjoy!
Notes
Add a little bit of water to the dough at a time. We don’t want to add too much water otherwise the dough won’t have flaky layers. The dough won’t form a ball when mixing with a fork, after you added most of the water, use your hands to press the dough into a slightly firm but soft and malleable dough. Make sure you are working with cold butter, otherwise, it can melt too much while we are working with it causing your galette crust to be tough and chewy.Reheat at 400 degrees with a little oil on the bottom until heated through, 10 minutes. Cut the galette into slices then store wrapped in the refrigerator for up to 5 days or several weeks in the freezer inside a freezer baggie.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.