This cherry tomato galette is a savory galette that features garlic and balsamic vinegar. It's surprisingly easy to make and is perfect for summer dinners!
This cherry tomato galette encompasses the feeling of summer's end: the last of the ripe summer cherry tomatoes combined with a flaky, buttery crust that reminds you that soon it'll be cool enough to comfortably run the oven without cranking up the air conditioning.
Just like my cherry tomato pasta sauce, this recipe celebrates the combination of cherry tomatoes (or grape tomatoes), garlic, and olive oil. Each bite is bursting with fresh summer flavor and a balsamic drizzle.
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Why this recipe works
- Simple but looks impressive: You'll love making this cherry tomato galette because it looks impressive, but it's a pretty straightforward baking process. Simply make the galette dough, and while that chills prepare the cherry tomato filling.
- Fuss-free: Galettes are very forgiving because they intentionally look "rustic". If you're intimidated by pie crust or other pastry recipes, this is a great place to start.
- Perfect for summer: Made with ripe cherry tomatoes or grape tomatoes, this recipe is great for summer. It's perfect as an appetizer or as a side at a dinner party.
What's a galette?
Galettes are like a rustic, freestyle version of a tart or a pie. They just use flour, butter, and a bit of ice-cold water to make a single layer of pastry crust that's partially folded over a sweet (like this berry galette) or savory filling.
I think of galettes as an easy version of a pie crust or like a fancy pizza, but with butter and flaky crust. You can put all kinds of fillings in a galette: corn, chickpeas, peppers, you name it.
I love making galettes so much that I wrote a guide on how to make the perfect galette dough. It's the same recipe that's used for this cherry tomato galette.
Steps to make
- Combine the flour, salt and cubed butter in a medium mixing bowl. Use a pastry cutter or a fork (or your fingers!) to break up the dough into smaller pea-sized pieces, as you would with vegan biscuits.
- Slowly stir in the ice-cold water one tablespoon at a time. I combine ice cubes and water in a liquid measuring cup, then measure directly from that.
- Stir until a cohesive ball of dough forms. The dough should still be a little bit crumbly. Wrap tightly with plastic wrap and let rest in the fridge for 30 minutes.
- Roll out the dough into a 12-inch rough circle. Place the cooked cherry tomatoes in the center, leaving a 2-inch perimeter uncovered. Fold the dough in over just the edge of the cherry tomatoes, pinching the edges to seal the dough.
Cassidy's tips and variations
- Vegan option: Just use an equal amount of vegan butter to make this galette dairy-free.
- Keep ingredients cold: Just like with biscuits, I recommend cubing and freezing butter for at least 10 minutes before adding it to the dough. This keeps the butter from melting prematurely.
- Tomatoes: You can use any variety of cherry tomatoes or grape tomatoes.
- Garlic is a key flavor component in this galette. If you prefer less-garlicky food, I recommend cutting the amount of garlic down to 3 to 4 cloves instead of 7 to 8.
- Leftovers: Leftover galette keeps for 3 to 4 days. The easiest way to reheat leftover galette is by heating it in a skillet over medium heat.
More summer favorites
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Recipe
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Balsamic Cherry Tomato Galette
Ingredients
Cherry Tomato Filling
- 16 ounces cherry tomatoes grape tomatoes also work
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 7-8 cloves garlic adjust to taste
- 1 tablespoon fresh chopped thyme
- ¼ teaspoon salt
For the Galette Pastry
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter
- 5-6 tablespoons ice cold water
Instructions
- To make the galette dough: Mix together the flour and salt in a large mixing bowl. Using a pastry cutter or your fingers, cut in the cubes of butter until they are crumbly and pea-sized.
- Mix in the ice-cold water one tablespoon at a time, stirring with a wooden spoon until a cohesive ball of dough forms. The dough will still be slightly crumbly, that's okay. Wrap tightly in plastic wrap and let rest in the fridge for 30 minutes.
- Preheat the oven to 425°F.
- Meanwhile, prep the filling. Roughly chop the garlic. Heat the olive oil over medium heat in a large skillet. Add the garlic, cherry tomatoes, balsamic vinegar, thyme, and salt. Saute just until the cherry tomatoes burst, about 8-10 minutes, stirring frequently. Set aside.
- On a lightly floured surface, roll out the pastry dough into a 12-inch circle. Place on a parchment paper lined sheet pan or on a preheated pizza stone.
- Pour the cherry tomato filling into the center of the galette, leaving about 2 inches of a border. Fold the border in over just the edges of the cherry tomatoes (see pictures for how it should look).
- Bake for 25-30 minutes at 425F on the middle oven rack, until the galette is golden brown. Remove the galette from the oven and allow to cool for 10 to 15 minutes before cutting.
Notes
- Vegan option: Just use an equal amount of vegan butter to make this galette dairy-free.
- Keep ingredients cold: Just like with biscuits, I recommend cubing and freezing butter for at least 10 minutes before adding it to the dough. This keeps the butter from melting prematurely.
- You can use any variety of cherry tomatoes or grape tomatoes.
- Leftovers: Leftover galette keeps for 3 to 4 days. The easiest way to reheat the leftover galette is by heating it in a skillet over medium heat.
Janine says
Place on a pre-heated pizza stone? You're kidding. The pastry melts before you can even roll up the sides. And there is nothing said about cooling the tomatoes. So, since they would be hot, also, the pastry also melts. Best to use a cool cookie sheet and let the tomato mixture cool down before putting it on the pastry. Otherwise, the taste is great!
Mary Ann says
Soooo good with our homegrown tomatoes, and very good quality vinegar and oil. Added buffalo mozzarella which was so good as well. Thanks for this great recipe. My first galette but not the last.
Cassidy Reeser says
Oh I bet that mozzarella was amazing! Thanks for the review!
Loretta says
Made this several times and love it
Cassidy Reeser says
Thanks for the review! 🙂
Nicole says
Omg this is sooo good. It looks so fancy, tastes yummy, and is super easy to make.
Cassidy Reeser says
I'm so glad you liked it, thanks for the review! 🙂
Sandra says
Hello Cassidy,
this Galette sounds and looks delicious, can't wait to try it out!
Do you think it would work with oil instead of butter (as in your pie recipe?)
Thank you so much, your recipes are so inspiring!
Sandra
Cassidy says
Thank you, Sandra! I like that idea. Since oil crusts are more delicate it may be harder to work with, and it likely wouldn't be as flaky as a butter crust, but I think it should work. Let me know if you try!