Balsamic Cherry Tomato Galette

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.

Jump to:

• Why this recipe works
• What's a galette?
• Steps to make
• Notes and variations
• More summer favorites
• 📖 Recipe
• 💬 Comments

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

1. 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 biscuits.
2. 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.
3. 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.
4. 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.

Notes 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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