Summer Tomato Galette

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Dinner, Main Course, Brunch, Appetizer American
By America's Test Kitchen Serves: 4-8
Prep Time: 45 Minutes + 1 Hour chilling time and 20 Minutes cooling time Cooking Time: 45-50 Minutes Total Time: 2.75 Hours

Buttery, flaky crust envelopes a layer of Gruyere cheese, topped with ripe summer tomatoes dressed with shallot and thyme. Finish with fresh basil.


  • 1.5 cups (7½ ounces) All-purpose Flour
  • 4 tsp. Kosher Salt, divided
  • 10 tbsp. Unsalted Butter, cut into ½-inch pieces and chilled
  • 6 - 7 tbsp. Ice Water
  • 1.5 lbs. Mixed Tomatoes, cored and sliced ¼ inch thick
  • 1 Shallot, sliced thin
  • 2 tbsp. Extra-Virgin Olive Oil
  • 1 tsp. minced Fresh Thyme
  • 3 Garlic Cloves, minced
  • ¼ tsp. Black Pepper
  • 2 tsp. Dijon Mustard
  • 3 oz. Gruyère Cheese, shredded (¾ cup)
  • 2 tbsp. grated Parmesan Cheese
  • 1 Large Egg, lightly beaten
  • 1 tbsp. chopped Fresh Basil, or several small basil leaves


Galette Dough


Process flour and 1 teaspoon Kosher salt in food processor until combined, about 3 seconds.


Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses.


Transfer to large bowl. Sprinkle 6 tablespoons ice water over flour mixture. Using rubber spatula, stir and press dough until it sticks together, adding up to 1 tablespoon more ice water if dough doesn't come together.


Turn out dough onto lightly floured counter, form into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)



Toss tomatoes and 2 tsp. Kosher salt together in second large bowl. Transfer tomatoes to colander and set colander in sink. Let tomatoes drain for 30 minutes.


Meanwhile: Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.


Shake colander well (or spin in salad spinner) to rid tomatoes of excess juice. Combine tomatoes, shallot, oil, thyme, garlic, pepper, and remaining 1 teaspoon Kosher salt in a bowl and set aside.

Build Galette


Roll dough into 12-inch circle on lightly floured surface, then transfer to prepared sheet (dough may run up lip of sheet slightly; this is OK).


Spread mustard over dough, leaving 1.5-inch border. Sprinkle Gruyère in even layer over mustard.


Shingle tomatoes and shallot on top of Gruyère in concentric circles, keeping within 1.5-inch border. Sprinkle Parmesan over tomato mixture.


Carefully grasp 1 edge of dough and fold up about 1 inch over filling. Repeat around circumference of tart, overlapping dough every 2 inches, gently pinching pleated dough to secure. Brush folded dough with egg (you won't need it all).


Bake until crust is golden brown and tomatoes are bubbling, 45 to 50 minutes.


Transfer sheet to wire rack and let galette cool for 10 minutes.


Using metal spatula, loosen galette from parchment and carefully slide onto wire rack; let cool until just warm, about 20 minutes.


Sprinkle with basil. Cut into wedges and serve.