This is what happens when peak season tomatoes meet a seriously good crust. An easy way to turn a few ingredient into something truly special.
Delicious summer tomatoes deserve a crust worthy of them! This cheddar tomato galette is build on my flaky cheddar pie dough.
Minimal ingredients, maximum flavor. It’s the kind of recipe you need when tomatoes are at their peak. This galette is quick to assemble and endlessly impressive. Use this savory galette as an appetizer, snack, or light meal with a simple side salad.
Recipe Highlights
- Cheddar pie dough brings built-in savory flavor before any toppings go on
- A layer of grated cheese under the tomatoes adds richness and helps keep the crust crisp
- Egg wash gives the crust that golden, glossy bakery-style finish
- Just a handful of ingredients, so quality matters. Use ripe tomatoes and good dough.
A Note on the Dough
This features a variation of my classic all-butter pie dough. For savory bakes like this, I dial back the sugar so it doesn’t compete with the tomatoes and cheese.
A Note on Tomatoes
This recipe works best for slicing tomatoes. Think beefsteak, heirloom, or other large, juicy varieties you can cut into rounds. Their size and moisture are exactly what this galette wants.
If cherry or grape tomatoes are what you have on hand, I suggest you try cherry tomato pesto tart, tomato ricotta pull apart bread, or slow roasted tomatoes with homemade ricotta.
Assembly
FAQs
Yes. Swap your choice of melty cheese such as mozzarella, gruyere, or fontina to line the bottom of the dough. Hard aged cheeses like parmesan and pecorino are great for topping the tomatoes.
Not necessary. This recipe works best with slicing tomatoes. However, if your tomatoes are very seedy, it’s a good idea to scoop some out. If the tomatoes are very watery or juicy, lay sliced tomatoes on paper towel lined plate to absorb some extra moisture before assembly.
Yes! Build the galette up until egg wash. Keep on parchment lined baking sheet and cover with plastic wrap. Keep chilled in the fridge up to 24 hours. Brush with egg wash before baking.
Cheddar Tomato Galette
Ingredients
- 1 disc cheddar pie dough
- 70 g shredded cheddar cheese, large shreds, keep chilled
- 450 g ripe slicing tomatoes, *
- kosher salt and freshly grated black pepper , to season
Egg Wash
- 1 large egg, room temp
- 1 teaspoon water
- pinch kosher salt
Instructions
- Prepare cheddar pie dough.
- Shred cheese using large grater holes. Keep chilled until ready to assembly.
- Place sliced tomatoes on paper towel lined plate to absorb any excess moisture for about 10 minutes.
- Egg Wash: Whisk together egg, water, and salt until smooth and well combined. Set aside.
Assembly:
- Roll the dough on a lightly floured work surface. Roll dough to about 14 inches in diameter and about ¼-inch thick
- Sprinkle about 2/3 of shredded cheese in center of dough, leaving about a 2-inch exposed border. Arrange tomato slices in an even layer over cheese.
- Brush egg was along the exposed perimeter around the cheese-tomato filling. Season tomatoes with salt and pepper. Sprinkle remaining cheese over. Fold the edges of the dough up and over about 1 inch into the filling. Press the folds together to seal.
- Refrigerate assembled galette for at least 30 minutes, until dough is cold and firm.
Bake
- Preheat oven to 400℉.
- Once oven is the correct temperature, remove galette from the fridge. Brush crust with egg wash. Place galette in lower ⅔ rack of oven. Bake for 20 minutes.
- Reduce temperature to 350℉. Rotate baking sheet and bake for another 20-30 minutes until crust is golden brown and filling mixture is bubbling and boiling.
- Leave on sheet tray for 5 minutes. Transfer galette to wire rack to continue cooling (allow air flow under crust). Cool for at least 15 minutes before slicing and serving. Serve warm or at room temperature.
Notes
- For best results, shred your own cheese. Pre-shredded cheese is often coasted with anti-caking powders.
- Any melty cheese works such as mozzarella or fontina.
- Works best with slicing tomatoes. Slice tomatoes as thick or thin as you’d like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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