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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.
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Cheese Tomato Galette

This Cheese Tomato Galette will surely delight your guests with the appetizing combination of tomato and cheese enclosed in a crisp and flaky pastry.
Course Appetizer, Snacks
Cuisine Western
Keyword tomato galette
Prep Time 20 minutes
Cook Time 45 minutes
chill time for the dough 2 hours
Total Time 1 hour 5 minutes
Servings 6
Calories 172kcal
Author sanna

Ingredients

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

Instructions

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.

Video

Notes

Recipe adapted from Baking with Julia, by Dorie Greenspan.
You can freeze the other half of the dough or make one more batch of cheese tomato galette.
Nutrition Facts
Cheese Tomato Galette
Amount Per Serving (1 serving)
Calories 172 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 33mg11%
Sodium 279mg12%
Potassium 37mg1%
Carbohydrates 11g4%
Protein 5g10%
Vitamin A 380IU8%
Vitamin C 0.2mg0%
Calcium 102mg10%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 279mg | Potassium: 37mg | Vitamin A: 380IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 0.7mg