French
Heirloom Tomato and Gruyere Galette
A flaky, rustic free-form tart filled with Dijon, nutty Gruyere and overlapping slices of juicy heirloom tomatoes, finished with fresh basil.
- Flaky cornmeal butter crust
- Showcases summer tomatoes
- Rustic, no-fuss shaping
A galette is a pie without the fuss: roll out the dough, pile on the filling and fold up the edges however they fall. We add a little cornmeal to our all-butter crust for extra crunch and flavor. Salting and draining the tomatoes first is essential, because it concentrates their flavor and keeps the bottom crust crisp. A thin layer of Dijon and Gruyere under the tomatoes adds savory depth and makes this a light summer dinner with a simple green salad.
Instructions
Whisk the flour, cornmeal and 1/2 teaspoon of the salt in a bowl. Add the butter and work it in with a pastry blender or your fingertips until the largest pieces are the size of peas.
Drizzle in 4 tablespoons of the ice water and toss with a fork until the dough holds together when squeezed, adding more water 1 teaspoon at a time if needed. Press into a disk, wrap and refrigerate for at least 1 hour.
Lay the tomato slices on a paper towel-lined sheet pan, sprinkle with the remaining 1 teaspoon salt and let drain for 30 minutes. Pat the tops dry.
Heat the oven to 400 degrees F with a rack in the lower third.
On a lightly floured sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slide the parchment and dough onto a sheet pan.
Spread the Dijon over the dough, leaving a 2-inch border, then sprinkle with the Gruyere and thyme.
Arrange the tomato slices over the cheese in overlapping concentric circles. Drizzle with the olive oil and season with the pepper.
Fold the border up over the edge of the filling, pleating the dough as you go. Refrigerate for 10 minutes, then brush the crust with egg wash and sprinkle the Parmesan over the crust.
Bake for 40 to 45 minutes, until the crust is deep golden brown, the bottom is crisp and the tomato juices are bubbling.
Let the galette cool on the pan for 15 minutes, then scatter with basil and cut into wedges.
Test kitchen tips
- Keep the butter and water very cold; visible bits of butter in the dough are what create flaky layers.
- The dough keeps in the refrigerator for 3 days or in the freezer for 3 months. The baked galette is best the day it is made but can be recrisped in a 350 degrees F oven for 10 minutes.
- A refrigerated store-bought pie crust works in a pinch, and sharp white cheddar or crumbled goat cheese can replace the Gruyere.
Nutrition per serving
- Calories
- 400
- Protein
- 11g
- Carbs
- 30g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 560mg
Nutrition values are estimates calculated per serving. See our disclaimer.
