Serve this Cheese Tomato Galette as a snack or as a light meal and delight your guests with the appetizing combination of tomato and cheese enclosed in a crisp and flaky pastry.
I love a good, flaky pastry and while I will not say no to an egg pie or milk tart any day, pastries do not always have to be a sweet entree. Case in point, this savory Cheese Tomato Galette which was a hit for us last week.
As my nanay’s garden was abounding with tomatoes, making cheese tomato galette was such a timely move. The freshly picked tomatoes get cooked with bubbling cheese and is nestled on a buttery and crisp pastry. It was a light, appetizing savory treat!
I also fell in love with the Galette dough recipe here. It produces a light, crisp and flaky pastry that is not too rich or buttery. It goes very well with the mild richness of the cheese and the freshness of tomatoes.
This dough is versatile, as you can use it for both savory and sweet recipe. I definitely see myself making this over and over again.
Making Cheese Tomato Galette:
To make the galette dough (or any pie pastry for that matter), toss and mix together the dry ingredients, and then cut in the butter. You will know that you have cut in the butter appropriately when the appearance of your mixture looks like a coarse meal. The butter has varying sizes: from small as breadcrumbs up to thin, little slivers.
After that, add the yogurt-milk mixture gradually and gather the mixture together to form a soft dough. Divide mixture into two portions, wrap each in plastic and chill for at least 2 hours.
You are only going to need half the dough to make one cheese tomato galette.
Roll the dough into an 11 inch circle. Or aim for a circle at least. I am a hit and miss. Most of the times, miss. As long as you aim for a circular dough, you should be fine. See? This is not even a circle, but I know I can get 11 inch of dough from there, so that is fine.
Gently wrap the dough onto your rolling pin and transfer it to a baking sheet that is lined with parchment paper. Scatter your cheese and cilantro over top, but leave about an inch border on the sides. Top with the slices of tomatoes, overlapping.
Fold the borders over to the center, enclosing the filling that sits on the edges.
This is ready for baking! Next up you will have the beautiful, golden pastry right before your eyes. It is amazing while warm but it is still good even at room temperature.
I would like to add that this is best consumed the same day, but then this cheese Tomato Galette will be gone in a flash, so I guess I will skip that part.
- If you do not have yogurt, use sour cream or buttermilk.
- If you are not a cilantro person, use basil.
Cheese Tomato Galette
For the Galette Dough
- 1/3 cup ice water
- 3 tbsp plain yogurt or buttermilk
- 1 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 7 tbsp cold butter cut into 6-8 pieces
For the Cheese Tomato Filling
- 4 oz shredded mozzarella and Monterrey jack blend
- 1/4 cup cilantro leaves chopped plus more for garnish
- 2-3 medium sized firm but ripe tomatoes
Make the Galette Dough
- Stir together the yogurt and water in a small bowl and set aside. In a large bowl, add the dry ingredients and toss them around to combine. Add the pieces of butter to the bowl and using a pastry cutter or your hands, cut the butter into the dry ingredients until the mixture looks like a coarse meal.
- Gradually pour the milk-yogurt mixture to the bowl. Gather the mixture to form a shaggy dough. Divide dough into two portions, Shape each portion into a disc, wrap in plastic and chill in the fridge for at least 2 hours. We are only going to need half of the galette dough (one of the discs) to make the cheese tomato galette.
Assemble and Bake
- Position a rack in the lower third of the oven. Pre heat oven to 400 F. Line a baking sheet with parchment paper.
- Unwrap one of the dough discs. On a lightly floured surface, roll the dough into an 11 inch circle that is about 1/8 inch thick. You need to lift up the dough from time to time to prevent it from sticking to your work surface. Wrap the dough gently around your rolling pin, lift it up and place on the parchment paper lined baking sheet.
- Combine cheeses and cilantro. Scatter them on the surface of the dough but leave about an inch of border on the sides. Place tomato slices on top of the cheeses with the slices overlapping. Fold the edges of the dough over to the center, allowing the dough to pleat naturally as you fold. Bake at 400 F for 35-40 minutes. The crust should be crisp and golden and the cheese is bubbly.
- Let the galette cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.