Imagine a rustic, golden-crusted masterpiece that combines the rich, buttery flavor of Parmesan with vibrant, sun-kissed tomatoes and fragrant fresh herbs. This Herbed Tomato Galette isn't just a recipe—it's a culinary journey that transforms simple ingredients into an extraordinary dish that will transport you straight to the charming countryside of France. Whether you're a seasoned home chef or a curious food lover, this galette promises to elevate your cooking game and impress everyone at your table with its stunning presentation and irresistible flavors.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 3 cups sliced tomatoes
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the all-purpose flour and grated Parmesan cheese. Add cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the tomatoes. Slice tomatoes into 1/4-inch thick rounds and arrange them on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with additional paper towels.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.
- Arrange the sliced tomatoes in overlapping circles, leaving a 2-inch border around the edge of the dough. Sprinkle chopped fresh basil and thyme over the tomatoes.
- Fold the edges of the dough up and over the tomatoes, creating a rustic, pleated border. The center should remain open, showing the colorful tomatoes.
- Brush the exposed dough edges with a beaten egg wash (optional) for a golden finish. Sprinkle additional Parmesan cheese over the tomatoes if desired.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp, and the tomatoes are softened and slightly caramelized.
- Remove from the oven and let cool for 10 minutes before slicing. Garnish with additional fresh herbs if desired.
- Serve warm or at room temperature as an appetizer, light lunch, or side dish. The galette is best enjoyed the same day it's made.
Tips
- Choose ripe, firm tomatoes for the best texture and flavor. Roma or heirloom varieties work wonderfully.
- Salt and drain your tomato slices to prevent a soggy crust—this crucial step ensures a crisp, flaky base.
- Keep your butter and water ice-cold when making the pastry to achieve that perfect, tender crust.
- Don't be afraid of a rustic look—imperfections are part of the galette's charm!
- Use fresh herbs if possible; they make a significant difference in the overall taste.
- Allow the galette to cool slightly before serving to let the flavors meld and the crust set.
- Serve with a light salad or as a stunning appetizer at your next gathering.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 8g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 50mg
