{"id":"17144046-8557-4075-94d6-0dab8c1ccad2","url":"https://recipestripper.com/recipes/17144046-8557-4075-94d6-0dab8c1ccad2","source_url":"https://www.bonappetit.com/recipe/tomato-galette","title":"Tomato Galette With a Flaky, Buttery Crust","description":"This easy tomato galette layers juicy tomatoes, garlic, and cheese on a flaky crust. Salt and drain the tomatoes to keep the crust crisp.","servings":4,"servings_text":"4 servings","total_time":"3 hours (including chilling and draining)","image_url":"https://assets.bonappetit.com/photos/5d237d98053ba800089af79a/16:9/w_1579,h_888,c_limit/Aug-Tomato-Galette-2.jpg","ingredients":[{"text":"2 cups all-purpose flour, plus more for dusting","item":"all-purpose flour","quantity":2,"unit":"cup","preparation":"plus more for dusting"},{"text":"1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt","item":"Diamond Crystal or 0.75 tsp. Morton kosher salt","quantity":1.25,"unit":"tsp"},{"text":"¾ cup (1½ sticks) chilled unsalted butter, cut into pieces","item":"chilled unsalted butter, cut into pieces","quantity":0.75,"unit":"cup","metric_alternate":{"quantity":1.5,"unit":"stick"}},{"text":"1 Tbsp. apple cider vinegar","item":"apple cider vinegar","quantity":1,"unit":"tbsp"},{"text":"1½ lb. heirloom tomatoes, sliced ¼\" thick","item":"heirloom tomatoes","quantity":1.5,"unit":"lb","preparation":"sliced 0.25\" thick"},{"text":"2 garlic cloves, thinly sliced","item":"garlic cloves","quantity":2,"preparation":"thinly sliced"},{"text":"1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt","item":"Diamond Crystal or 0.5 tsp. Morton kosher salt","quantity":1,"unit":"tsp"},{"text":"4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)","item":"firm cheese (such as Asiago, cheddar, or Gouda), finely grated","quantity":4,"unit":"oz","preparation":"about 1.5 cups"},{"text":"1 large egg, beaten to blend","item":"large egg","quantity":1,"preparation":"beaten to blend"},{"text":"Flaky sea salt","item":"Flaky sea salt"},{"text":"Freshly ground black pepper","item":"Freshly ground black pepper"},{"text":"½ lemon","item":"lemon","quantity":0.5},{"text":"1 Tbsp. finely chopped chives","item":"finely chopped chives","quantity":1,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Pulse 2 cups all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.","section":"Crust"},{"number":2,"text":"Transfer mixture to a large bowl; drizzle 1 Tbsp. apple cider vinegar and ¼ cup ice water over. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.\nDo Ahead: Dough can be made 2 days ahead. Keep chilled.","section":"Crust"},{"number":3,"text":"Preheat oven to 400°. Gently toss 1½ lb. heirloom tomatoes, sliced ¼\" thick, 2 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.","section":"Tomatoes and assembly"},{"number":4,"text":"Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14\" round about ⅛\" thick. Transfer on parchment paper to a baking sheet. Scatter 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups), over dough, leaving a 1½\" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed; brush dough with 1 large egg, beaten to blend. Sprinkle tomatoes and garlic with flaky sea salt and freshly ground pepper. Chill galette in freezer 10 minutes.","section":"Tomatoes and assembly"},{"number":5,"text":"Bake galette, rotating halfway through, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from ½ lemon over galette; scatter 1 Tbsp. finely chopped chives on top.\nDo Ahead: Galette can be baked 1 day ahead. Store, covered, at room temperature. Enjoy at room temperature or reheat it in a low oven (around 275°) until warmed through, about 10 minutes.\nEditor’s note: This tomato galette recipe was first printed in our August 2019 issue; it has been edited for style. Head this way for more of our favorite recipes for summer tomatoes →","section":"Tomatoes and assembly"}],"date_published":"2026-10-29T23:42:13.442897+00:00","date_modified":"2026-10-29T23:42:13.442897+00:00"}