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Embrace the essence of summer with a Rustic Tomato Galette, a delightful dish that celebrates the juicy, vibrant flavors of ripe tomatoes. This easy-to-make savory pastry combines a flaky, buttery crust with a filling of fresh tomatoes, aromatic herbs, and gooey cheese. Perfect for a light lunch, a picnic treat, or a stunning appetizer at your next gathering, this galette is sure to impress both family and friends. In this article, we will guide you through every step of the recipe, from crafting the perfect crust to assembling and baking the galette.

Tomato Galette

Celebrate summer with a Rustic Tomato Galette, the perfect dish highlighting the vibrant flavors of fresh tomatoes. This easy savory pastry features a flaky crust filled with juicy tomatoes, aromatic herbs, and gooey cheese. Ideal for a light lunch, picnic treat, or a stunning appetizer, this galette will impress everyone. Follow our step-by-step guide from crust creation to baking, and enjoy a delicious meal that showcases summer's bounty.
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon sea salt

½ cup unsalted butter, chilled and diced

6-8 tablespoons ice water

3-4 medium ripe tomatoes (romeo, heirloom, or beefsteak), sliced

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon balsamic vinegar

1 cup shredded mozzarella cheese (or goat cheese for a tangy flavor)

Fresh basil leaves, for garnish

Salt and pepper, to taste

Instructions
 

Make the Dough: In a large mixing bowl, combine the flour and sea salt. Add the chilled butter pieces and mix until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    Prepare the Tomato Filling: While the dough is chilling, preheat your oven to 400°F (200°C). In a medium bowl, combine the sliced tomatoes, olive oil, minced garlic, thyme, balsamic vinegar, and season with salt and pepper. Let the mixture sit for about 10-15 minutes to allow the flavors to meld.

      Roll Out the Dough: After chilling, place the dough on a lightly floured surface. Roll it out into a rough 12-inch circle, about ⅛-inch thick. Transfer the rolled-out dough to a parchment-lined baking sheet.

        Assemble the Galette: Sprinkle the shredded mozzarella evenly over the surface of the dough, leaving about a 2-inch border. Layer the tomato mixture on top of the cheese, arranging it artfully in the center.

          Fold the Edges: Gently fold the edges of the dough over the filling, pleating it as you go to create a rustic look. Ensure that part of the tomato filling is still exposed at the center.

            Bake: Brush the crust with a little olive oil and sprinkle with additional salt if desired. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the tomatoes are slightly caramelized.

              Serve: Once baked, remove from the oven and let the galette cool for about 10 minutes. Garnish with fresh basil leaves before slicing. Serve warm or at room temperature.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings