Tomato Galette


I’ve been wanting to make a galette for a while now – it seems like a good summer time dish that is good for lunch and then subsequent snacking.

Galettes are great in that they can be either sweet or savoury.  You can also put in almost anything and it works!  It’s great to use leftovers or anything you have around.

My brother got me some pesto from Italy so I wanted to use that, and I had tomatoes.  Peeked inside the fridge and saw some cheddar cheese and why not!  Galettes are great with all sorts of cheese – ricotta, goat, mozzarella.

Making the nice, light, flaky pastry is incredibly easy as well.  Otherwise, go ahead and use puff pastry from the supermarket!  Even EASIER.

Ingredients for the pastry:

1 1/2 cup of flour
1 1/2 sticks of butter (cubed)
1/4 teaspoon salt
1/3 ice water


Combine the flour and the butter (either with a food processor or your hands – I prefer my hands).  The butter should be cut up into pieces and chilled.  Add that in with the salt and then mix it around until it resembles bread crumbs.

After add in the ice water and combine.   Wrap it up in plastic wrap and stick it in the fridge to chill for at least 30 minutes.  After that, roll it out on a floured surface and add in your fillings.   Make sure to leave a decent sized edge so that the pastry can fold over.

For the filling, I used pesto, shredded cheese and tomatoes drizzled with balsamic and truffle oil.  Easy and simple 🙂

After you fold the edge over (no such delicate order to this, just a easy fold), brush the top with a beaten edge.

Stick it in the oven at 200 Celsius for 30-35 minutes until the pastry is golden brown.



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