With homemade pie crust, garden tomatoes, and fresh herbs, this Tomato Galette is summer in every bite! An easy recipe that uses a modified version of the pie crust I use for my Blueberry Peach Galette. Make this free-form tomato pie as your main dish, then make the peach galette for dessert!
I grow a ton of tomatoes every year. Like, a crazy amount. I can’t help it. There are so many colors and flavors and sizes, then just as many ways to enjoy them. Here are a few of the tomato varieties I’m growing this year, as well as what I’m doing with them so far:
- Sungold Cherry Tomatoes – Bright, tangerine colored tomatoes. Perfect for salads or snacking in the garden.
- Green Zebra Pole Tomatoes – Larger green tomatoes with zebra like stripes. Great in salsa or for making fried green tomatoes.
- Red and Yellow Pear Cherry Tomatoes – These look like teardrops and are such a pretty addition to salads or a quick pasta sauce.
There are many other varieties, but I’ll stop there. Once I start talking gardening – or chickens – it can be hard to stop. 🙂 I just think it’s such fun to produce food in your backyard.
For this galette, I used Brandywine red and yellow tomatoes. This is a kind of heirloom tomato, but you don’t have to use this variety in order to make this freeform pie. Any flavorful full-sized tomato will do just fine.
Notes on the Ingredients
As I mentioned earlier, this galette is a savory version of my blueberry peach galette. The crust recipe is the same minus the sugar, then I swapped tomatoes for the fruit, mayo for the jam, and ritz crackers for graham crackers. It may sound like an odd combo, but this galette is seriously good.
For the Pie Dough
- All-purpose flour
- Kosher salt
- Unsalted butter
- Vegetable shortening
- Cold water
- Egg – This is going to be used for the egg wash that gives the crust its golden color.
For the Filling
- Tomatoes – How many you need will depend on how big your tomatoes are. I recommend using nice sized tomatoes as they’ll hold their structure more easily during baking.
- Cheese – I used cheddar cheese, but you could also use mozzarella. A fresh, spreadable goat cheese would also be delicious!
- Mayo – I spread this on the bottom of the crust. It adds flavor and just downright tasty.
- Ritz crackers – These help absorb extra liquid from the tomatoes and prevent a soggy bottom on your pie.
- Olive oil
- Fresh herbs – Any herb will do, just use your favorite. Some options might be chopped parsley, basil, thyme leaves, rosemary or oregano.
Tips for Success
The process for making this galette is nearly identical to the one used for making the blueberry peach version. But there are a couple of tips to keep in mind:
- Lightly salt and dry the tomato slices. As part of the ingredient prep you’ll need to gently toss your tomato slices with olive oil and salt, then drain them on paper towels. It is tempting to skip this step, but because tomatoes have so much liquid in them it’s important to remove some of it before baking the galette.
- Chill the dough. I chill the dough for at least 1 hour in the fridge. Doing so helps it hold together when you’re rolling it out, shaping and baking it.
- Use the ritz crackers. I know this might sound like a strange ingredient to add. But the crushed crackers are going to absorb excess liquid and help you get a perfectly flakey crust on the bottom of your galette.
A simple salad on the side is lovely with the tomato galette. You honestly don’t need to make things too complicated since the freeform pie itself is “fancy” and will be bursting with summer flavors.
If you want to go beyond a salad, corn chowder or minestrone soup would be delicious. (I will come back and add links to my recipes for these ones I have posted them!) Fresh veggies like broccoli florets or green beans, lightly pan-fried in some olive oil with garlic, would also be tasty accompaniments.
How to Store and Reheat Extras
Let the galette cool to room temperature, then store the slices in airtight containers in the fridge. Extras will keep for 2-3 days.
When you’re ready to eat your leftovers, simply warm a slice in the oven at 350F for about 5 minutes, or until warmed through. You can also use the microwave, but your pie crust will get a little soft with this reheating method.Print
Rainbow Tomato Galette
With buttery homemade pie crust, garden tomatoes and fresh herbs, this Tomato Galette is summer in every bite!
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6–8 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
For the pie crust:
- 1 1/2 cups all purpose flour
- 3/4 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, cold
- 1 tablespoon vegetable shortening
- 1/4 cup cold water
- 1 egg
- 1 tablespoon water
For the filling:
- 1 1/2 lbs tomatoes, sliced about 1/4 inch thick
- 2 tablespoons olive oil, divided use
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 1 cup shredded cheddar cheese
- 2 tablespoons mayo
- 10 Ritz crackers
- 2 tablespoons fresh herbs, chopped, such as parsley, basil, oregano leaves, thyme leaves etc.
Make the Pie Dough
Combine the dry ingredients: Add the flour and salt to a food processor fitted with the blade attachment. Pulse one or two times.
Add butter and shortening: Cut the butter into small pieces (about 1-inch), then add to the food processor. Cut the shortening into 2-4 pieces and add to processor. Pulse until everything is combined and the mixture resembles coarse breadcrumbs.
Add cold water: Drizzle the ice water into the food processor, pausing to pulse periodically. After several pulses the dough should start to form into a ball. The dough should stick together if you pinch it.
Chill: Remove the dough from the food processor and wrap it in plastic wrap. Gently smush it together briefly with your hands to make everything finish forming a cohesive dough. Then pat it into a round and chill in the fridge for at least one hour.
Assemble and Bake
Preheat the oven to 400F. Line a baking sheet with parchment paper.
Prep the tomatoes. Slice them about 1/4 inch thick. Place them in a large bowl and gently toss the tomatoes with 1 tablespoon olive oil and 1 teaspoon kosher salt. Set aside.
Roll out the dough. On a well floured countertop, roll the dough out into a 13-14 inch rough circle.
Transfer the dough to your baking sheet. The easiest way to do this is to gently roll the dough over your rolling pin and then lift the dough on the pin. You can also roll out the dough between two sheets of parchment paper and then just transfer the parchment paper to your baking sheet. If you do this, you don’t need to line the sheet before hand. Remove the top layer of parchment paper.
Blot the tomatoes. Drain the excess tomato juice and transfer the slices to a plate lined with paper towels. Gently blot the tomatoes with additional paper towel to soak up the extra liquid. Set aside.
Fill the dough. Spread the mayo over the dough, leaving a 4-inch margin. Top with Ritz cracker crumbs. Sprinkle with cheddar cheese, then add the tomato slices. You can arrange the tomatoes in a pretty pattern if you like. Add your chopped fresh herbs all over the top of the slices, then drizzle the herbs with the remaining tablespoon of olive oil.
Fold up the edges. Gently fold the edges of the dough over the filling.
Add egg wash. Combine 1 egg with 1 tablespoon of water. Whisk well. Brush over the dough.
Bake. Place the galette in the oven and bake at 400F for 50-60 minutes, rotating halfway through. Check the galette periodically. If it is browning too fast, loosely cover with aluminum foil once desired color is reached. This way the filling has extra time to cook without the crust over browning.
Cool and serve. Remove from the oven and let cool 5-10 minutes. Serve.
- Store the slices in airtight containers in the fridge. Extras will keep for 2-3 days.
- Reheat slices in the oven at 350F for 5 minutes, or until warmed through.
Keywords: tomato galette, tomato pie, savory pie crust