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!
I first developed this cherry tomato galette way back in 2019, and it's still one of my favorite ways to use summer cherry tomatoes from my garden.
I've tested this recipe with store-bought tomatoes, sungolds, black cherry tomatoes, and those garden varieties that don't seem to have a name but taste amazing anyway.
All varieties of cherry tomatoes have proven delicious, especially when paired with roasted garlic, fresh herbs, and a buttery galette crust.
Reader review
★★★★★ "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." -Mary Ann
Ingredients
- Galette dough: I wrote an entire post about how to make galette dough. It's just a more rustic pie crust and made with flour, salt, ice water, and butter.
- 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.
- Balsamic and olive oil: Because these are such important ingredients in a relatively simpler recipe, I recommend grabbing the high quality stuff if you keep it on hand.
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, but will hold together when pressed. 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
- Vegan option: Just use an equal amount of vegan butter to make this galette dairy-free.
- Grate the butter: I recently switched from cubing butter to grating it on the largest holes of a cheese grater. This is a really easy trick to get fine shreds of butter.
- Use a slotted spoon: I've made this galette with supermarket tomatoes (cherry and grape) and homegrown cherry tomatoes, and some varieties are just really juicy. The black cherry tomatoes I used for the pictures released a lot more liquid than I've seen with standard cherry tomatoes or store-bought tomatoes. Because of this, I've switched the instructions to recommend using a slotted spoon to transfer the tomatoes to the galette pastry.
- I highly recommend grating fresh Parmesan over the galette after it's done baking. It's optional, but really takes it to the next level!
- 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
A rustic tart made with fresh summer cherry tomatoes, garlic, and balsamic vinegar.
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
- ½ cup unsalted butter
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 5-8 tablespoons ice cold water more as needed
- 1 large egg yolk
- cornmeal as needed (usually just 2-3 tablespoons)
Instructions
- To make the galette dough: Grate the butter on the largest holes on a box grater, or dice it into cubes. Mix together the flour and salt in a large mixing bowl. Using a pastry cutter or your fingers, cut in the grated butter until it is crumbly and pea-sized.
- Mix in the ice-cold water one tablespoon at a time, stirring until a cohesive ball of dough forms. The dough will still be slightly crumbly, that's okay. When pressed together it should hold. If not, add another tablespoon of water. Wrap tightly in plastic wrap and let rest in the fridge for 30 minutes.
- Meanwhile, prep the tomatoes. Roughly chop each garlic clove into a few pieces. Heat the olive oil over medium heat in a large skillet. Add the garlic, cherry tomatoes, balsamic vinegar, thyme, and salt. Sauté until the cherry tomatoes burst, about 8-10 minutes, stirring frequently. Set aside.
- Preheat the oven to 425°F.
- On a lightly floured surface, roll out the pastry dough into a roughly 12-inch circle. Place on a parchment paper lined sheet pan or baking tray.
- If any tomatoes remain whole, gently press down on them to pop. Careful, they will splatter! Using a slotted spoon to drain extra tomato juice, transfer the cherry tomatoes to the galette, leaving about 2 inches of a border. Fold the border in over just the edges of the cherry tomatoes, pinching edges as needed to seal (see pictures for how it should look).
- Optionally, make an egg wash by whisking one egg yolk with 1 tablespoon of water or milk. Brush this on the edges of the galette, then sprinkle with cornmeal.
- Bake for 25-30 minutes at 425F on the middle oven rack, until the galette crust is golden brown. Remove the galette from the oven and allow to cool completely before slicing. Don't worry if it appears juicy, it will thicken up as it cools.
Notes
- Vegan option: Just use an equal amount of vegan butter to make this galette dairy-free.
- You can use any variety of cherry tomatoes or grape tomatoes.
- A note on juicy tomatoes: I've made this galette with supermarket tomatoes (cherry and grape) and homegrown cherry tomatoes, and some varieties are just really juicy. The black cherry tomatoes I used for the pictures released a lot more liquid than I've seen with standard cherry tomatoes or store-bought tomatoes. Because of this, I've switched the instructions to recommend using a slotted spoon to transfer the tomatoes to the galette pastry.
- On that note, if you have a lot of cherry tomato juicy left: save it! I put it through a fine mesh strainer then mix it with olive oil to make a really delicious tomato vinaigrette.
- 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.
Nutrition
Serving: 1sliceCalories: 324kcalCarbohydrates: 29gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 71mgSodium: 305mgPotassium: 233mgFiber: 2gSugar: 3gVitamin A: 939IUVitamin C: 20mgCalcium: 34mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
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!