This Tomato Galette recipe uses colorful cherry tomatoes (red, yellow, orange, green), dill Havarti cheese, a simple (fifteen minute) homemade tomato jam all atop a buttermilk flaky pastry. Perfect for breakfast, lunch, brunch, dinner or even a party appetizer, this gorgeous tomato pie will wow. And since it’s so easy, you’ll make it again and again.
I found a two-pound box of the most gorgeous multi-colored cherry tomatoes recently at the market; I knew instantly what I wanted to make with them. I had been looking at an Heirloom Tomato Galette recipe from the Tasting Table and wanted to make my own version. This is it.
First, with the crust, instead of using water I used buttermilk. The reason being, buttermilk makes for a really tender, flaky crust. So, while you can use water, I’d really recommend the buttermilk.
For the tomato jam, I cut down on the oil and used balsamic vinegar for my acid (rather than lemon juice). The jam is really a concentrated tomato puree that is slightly sweet from the honey. I thought the natural sweetness of the balsamic vinegar would add a lot of depth of flavor. It did.
Then, for their galette, they used three different cheeses. I used just the Dill Havarti. Since I wanted to use fresh dill as a garnish, this was a natural. And I love the fresh flavor of dill with tomatoes. Not only does dill enliven the flavor of the tomatoes, it is a step away from the prevalent tomato/basil combination. The dill in the cheese amplifies that flavor element.
I loved their tip for sprinkling the cheese directly onto the crust. This creates a barrier to keep the tomato jam and tomatoes from making the crust soggy. What a great tip!
I hope you’ll give this a try!
- FOR THE DOUGH:
- 3 cups all-purpose flour
- 1¼ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1½ sticks unsalted butter, cold and cubed (12 tablespoons)
- ¾ cup buttermilk
- FOR THE TOMATO JAM::
- 1 tablespoons olive oil
- ¼ cup tomato paste
- 10 ounces diced cherry tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon Kosher salt
- Freshly ground black pepper, to taste
- FOR THE GALETTE:
- 2 cups grated Dill Havarti (about 2 ounces)
- Tomato jam
- 1 pound multicolored cherry tomatoes, halved and/or sliced (depending on size)
- Kosher salt and freshly ground black pepper, to taste
- 1 egg, beaten
- FOR THE DOUGH:
- In bowl of a food processor, add the flour, salt and sugar and pulse to combine.
- With the processor running, add the butter a tablespoon at a time.
- Continue to pulse until the mixture is grainy in texture.
- With the processor running, slowly pour in the buttermilk just until the dough pulls away from the sides of the processor. You may not use all of the ¾ cup. That's okay. Stop when the dough pulls away from the sides of the bowl.
- Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.
- FOR THE TOMATO JAM:
- In a small saucepan, heat the olive oil over medium-high heat.
- Add the tomato paste and cook until caramelized, 2 to 3 minutes.
- Add the remaining tomato jam ingredients and cook until the tomatoes have broken down and reduced to ½ cup, 13 to 15 minutes.
- Remove from heat and allow to cool completely.
- FOR THE GALETTE:
- Preheat the oven to 375º.
- On a lightly floured surface, roll out the dough into your desired shape, ⅙-inch thick.
- Transfer the dough to a parchment paper lined baking sheet.
- Sprinkle the Dill Havarti over the center of the crust (reserving ⅓ cup).
- Spread the tomato jam to form a thin layer on top of the cheese, leaving a two-inch outer border clear.
- Arrange the tomatoes over the tomato jam and season with salt and pepper.
- Sprinkle with the reserved Havarti cheese.
- Fold the outer ½-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes. For a rectangular galette, like mine, fold the long sides first, then fold pleats on the corners. If you are making a round galette, begin folding the dough in a series of pleats around the outer edge.
- Brush the outside crust with the beaten egg.
- Place the baking sheet into the preheated oven and bake for 45 to 55 minutes, or until the crust is golden brown.
- Allow to cool completely, then garnish with fresh dill leaves.
- Slice and serve.