Tomato Pie Galette

If you’re searching for a show-stopping savory pie that captures all the brightness of summer tomatoes and the buttery flakiness of homemade crust, you absolutely need to try the Tomato Pie Galette. This recipe is friendly enough for a weeknight, but elegant and flavorful enough to impress for a special dinner or brunch. With juicy homegrown tomatoes, a cheesy, herby filling, and a crisp, golden crust, every bite bursts with contrast and color. Get ready to bake the ultimate celebration of the season’s best produce in a pastry you’ll make again and again!

Ingredients You’ll Need

The real beauty of a Tomato Pie Galette is how it elevates simple, staple ingredients into something truly irresistible. Each one is thoughtfully chosen to add flavor, texture, or a touch of color to the final galette—so don’t skip a thing!

• All-purpose flour: This forms the sturdy base for your crust, holding up all that juicy tomato magic without sogginess.
• Salt: Essential for flavor and balance in the crust—don’t leave it out!
• Dried basil: Infuses the crust with a subtle herby aroma that echoes the fresh basil on top.
• Dried oregano: Classic pizza-pie flavor in the pastry, bringing depth to every bite.
• Large egg (for crust): Helps bind the dough, making it rich and tender rather than crumbly.
• White vinegar: A tiny secret weapon for tender, flaky dough—don’t worry, you won’t taste it!
• Ice cold water: Keeping things cold is key to a beautifully layered crust.
• Cold unsalted butter: The MVP of flakiness—make sure it’s well-chilled and cut into pieces.
• Finely grated parmesan cheese: Adds salt, umami, and cheesy richness right into the pastry.
• Egg wash (egg + water): Gives your galette that irresistible golden shine and seals the edges.
• Homegrown tomatoes: The heart and soul of your Tomato Pie Galette—choose ripe, flavorful ones for maximum impact.
• Mayonnaise: It sounds surprising, but mayo turns the filling creamy and luscious!
• Garlic cloves: A must for savory depth and an aromatic punch.
• Freshly grated sharp cheddar cheese: Melts into gooey goodness within the filling—freshly grated always melts better!
• Freshly grated parmesan cheese (for filling): Delivers that delightful tang and complexity on top of the cheddar.
• Pesto: Intensifies every bite with herby, garlicky bursts—store-bought works, but homemade sings.
• Kosher salt & pepper: Seasoning is everything—taste and adjust to make the flavors pop.
• Fresh basil (for topping): The final kiss of green, bringing freshness and color to your masterpiece.

How to Make Tomato Pie Galette

Step 1: Make the Flaky Herb Crust

Set up your food processor, then pulse together the flour, salt, dried basil, and dried oregano for a few seconds just to combine. In a separate bowl, whisk your egg, vinegar, and ice-cold water. Add the cold butter pieces and finely grated parmesan to the processor and pulse again until you see small, pea-sized crumbs. Drizzle the egg-water mixture over this and pulse until it starts coming together into a shaggy dough. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes—this resting period is non-negotiable for perfect crust!

Step 2: Prepping the Tomatoes

While your dough is chilling, lay out a clean kitchen towel or paper towels on a baking sheet. Arrange your sliced tomatoes in a single layer, sprinkle them generously with kosher salt, and allow them to sit for about 10 minutes. This draws out excess moisture, keeping your Tomato Pie Galette crisp rather than soggy. After the time’s up, gently pat them dry—don’t skip this, it makes all the difference!

Step 3: Mix the Savory Cheese Filling

In a mixing bowl, combine the mayonnaise, minced garlic, cheddar cheese, more parmesan, and your pesto. Add just a pinch of salt and a generous crack of black pepper. Stir the mixture until fully combined and creamy. This is the secret layer that melds the crust and tomatoes into total harmony.

Step 4: Assemble the Galette

Preheat your oven to 400 degrees F. Retrieve the dough and roll it on a lightly floured surface into a rustic round (it doesn’t have to be perfect—embrace those wobbly edges!) about 1/4 inch thick. Carefully transfer it to a parchment-lined baking sheet. Spread the cheese filling over the center, leaving a border of about 2 to 3 inches all around. Layer those beautiful tomato slices on top, then add a tiny bit more black pepper. Fold the dough edges up towards the center, overlapping them for that classic galette look, and brush the edge with egg wash for a golden finish.

Step 5: Bake to Golden Perfection

Slide the whole pan into your preheated oven and bake for 40 to 45 minutes, or until the crust is beautifully golden and the filling is bubbly. Your kitchen will smell absolutely incredible! After removing from the oven, sprinkle extra parmesan and lots of torn fresh basil over the top. Let the galette rest for 10 to 15 minutes—this makes slicing so much easier. Slice and serve, and watch the happiness spread!

How to Serve Tomato Pie Galette

Garnishes

The finishing touches make your Tomato Pie Galette look as delicious as it tastes. Scatter plenty of fresh basil leaves on top, a little extra parmesan, and maybe some cracked black pepper or a drizzle of good olive oil if you’re feeling fancy. These fresh bits contrast beautifully with the warm, melty filling and flaky crust.

Side Dishes

Think crisp, simple salads loaded with greens and a sharp vinaigrette to balance the buttery crust. Roasted asparagus or a tangy cucumber salad also work wonders—something cool and refreshing is perfect with such a rich, cheesy pie. Or just serve it solo as a knockout main!

Creative Ways to Present

A Tomato Pie Galette is rustic by nature, so don’t worry about uniform slices! For a picnic, cut it into wedges you can eat by hand. Hosting brunch? Plate it with a fluff of arugula and a soft-boiled egg on the side. For something artsy, arrange the tomato slices in a spiral or use a mix of heirloom tomato colors for visual wow-factor.

Make Ahead and Storage

Storing Leftovers

To keep your Tomato Pie Galette fresh, cool leftovers to room temperature, then store slices in an airtight container in the refrigerator. They’ll keep for up to 3 days, though the crust is crispiest on day one!

Freezing

You can freeze individual slices of Tomato Pie Galette by wrapping them tightly in plastic wrap and then foil. Store them in a freezer-safe bag for up to one month. The texture is best with fresh tomatoes, but freezing works in a pinch for a quick lunch later on.

Reheating

For best flavor and texture, reheat slices in a 350 degree F oven or toaster oven until warmed through, about 10 to 15 minutes. This revives the crust’s crispiness, whereas microwaving can make it a bit soft.

FAQs

Can I use store-bought pie crust instead of making my own?

Absolutely! If pressed for time, a quality store-bought pie crust will work just fine. You won’t get those herby notes in the dough, but it’ll still deliver a delicious Tomato Pie Galette.

Which kinds of tomatoes work best for this galette?

Homegrown, vine-ripened tomatoes offer the best flavor, but use any ripe, flavorful tomatoes you can find. Mix and match heirloom varieties for a colorful, pretty presentation!

Can I make this Tomato Pie Galette gluten free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in both the crust and dusting for rolling. Just check that it works 1:1 and keep your butter very cold for best results.

Is there a way to lighten up the filling?

You can use reduced-fat mayonnaise and swap half of the cheese for part-skim mozzarella to cut some richness. Greek yogurt can also be used in place of some mayo for added tang.

Will the crust get soggy from the tomatoes?

If you salt and pat your tomatoes dry as directed, the bottom should stay nicely crisp and tender even after baking. That step is truly key to galette success!

Final Thoughts

If you’ve never baked a Tomato Pie Galette, you’re about to discover one of the most satisfying, flavor-packed pies you’ll ever try. Trust me—once you taste your first slice, this bright, herby, cheese-filled classic will become a happy summer tradition in your kitchen. Gather some ripe tomatoes and give it a go—you won’t regret it!

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