Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp fine salt
- 1 tsp granulated sugar
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/4 cup (60 ml) ice water (plus 1–2 tbsp if needed)
- 1 1/4 lb (565 g) ripe tomatoes, sliced 1/4-inch thick
- 1 tsp kosher salt (for draining tomatoes)
- 1 tbsp cornstarch
- 2 cloves garlic, finely grated or minced
- 1 tbsp extra-virgin olive oil
- 3/4 cup (85 g) shredded mozzarella or fontina
- 1/4 cup (25 g) grated Parmesan
- 1/2 cup (20 g) fresh basil leaves, torn
- 1 egg + 1 tbsp water (egg wash)
- Freshly ground black pepper
Do This
- 1) Make dough: pulse flour, salt, sugar, and butter; add ice water until it holds together. Chill 30 minutes.
- 2) Salt tomatoes on paper towels 20 minutes; blot dry.
- 3) Heat oven to 400°F (204°C). Line a sheet pan with parchment.
- 4) Roll dough to a 12-inch circle; move to parchment.
- 5) Sprinkle cheese and cornstarch in the center, add garlic, then layer tomatoes; season with pepper and drizzle olive oil.
- 6) Fold edges up, brush with egg wash, bake 40–45 minutes until deep golden and jammy.
- 7) Cool 10–15 minutes; top with basil and slice.
Why You’ll Love This Recipe
- Peak tomato flavor: salting concentrates the tomatoes so the filling turns rich and jammy instead of watery.
- Crisp, flaky edges: a simple all-butter crust bakes up shatteringly crisp at the rim.
- Low-stress and rustic: no pie dish, no perfect crimping, no fuss.
- Versatile: delicious warm, room temp, or reheated for an easy lunch.
Grocery List
- Produce: ripe tomatoes (heirloom and/or vine-ripened), fresh basil, garlic
- Dairy: unsalted butter, mozzarella or fontina, Parmesan, eggs
- Pantry: all-purpose flour, granulated sugar, fine salt, kosher salt, cornstarch, extra-virgin olive oil, black pepper
Full Ingredients
All-Butter Galette Crust
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 tsp fine salt
- 1 tsp granulated sugar
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup (60 ml) ice water, plus 1–2 tbsp (15–30 ml) as needed
Tomato-Basil Filling
- 1 1/4 lb (565 g) ripe tomatoes (a mix of heirloom and vine-ripened works well)
- 1 tsp kosher salt (for draining tomatoes)
- 1 tbsp cornstarch
- 3/4 cup (85 g) shredded mozzarella or fontina
- 1/4 cup (25 g) finely grated Parmesan
- 2 cloves garlic, finely grated or minced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/4 tsp freshly ground black pepper (plus more to taste)
- 1/2 cup (20 g) fresh basil leaves, torn (add after baking for brightest flavor)
To Finish
- 1 large egg
- 1 tbsp (15 ml) water
- Optional: 1 tbsp (12 g) flaky salt or a pinch of kosher salt for the crust edge
Step-by-Step Instructions
Step 1: Make the galette dough
Add the flour, fine salt, and sugar to a food processor and pulse 2–3 times to combine. Scatter the cold butter over the flour and pulse 10–14 times, until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
Drizzle in 1/4 cup (60 ml) ice water and pulse 6–10 times, just until the dough begins to clump. Pinch a bit between your fingers: it should hold together. If it feels dry and sandy, add 1 tablespoon (15 ml) more ice water and pulse a couple more times (add the final tablespoon only if needed).
Turn the dough onto a clean counter and press it together into a disk (do not knead). Wrap tightly and refrigerate for 30 minutes.
Step 2: Slice and drain the tomatoes
While the dough chills, slice the tomatoes into 1/4-inch-thick rounds. Lay them in a single layer on a paper towel-lined sheet pan (or cutting board). Sprinkle evenly with 1 teaspoon kosher salt.
Let the tomatoes drain for 20 minutes. Then gently blot the tops with more paper towels to remove excess moisture. This is the key step for a filling that turns jammy, not soupy.
Step 3: Preheat the oven and prep your pan
Arrange an oven rack in the lower-middle position. Preheat the oven to 400°F (204°C).
Line a rimmed baking sheet with parchment paper (this prevents sticking and makes cleanup easy).
Step 4: Roll out the crust
Lightly flour your counter. Roll the chilled dough into a rough 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick. If the edges crack, just pinch and patch them together; rustic is the goal.
Transfer the dough to the parchment-lined baking sheet. (An easy way: roll the dough loosely around your rolling pin, then unroll it onto the sheet.)
Step 5: Build a moisture-proof base, then layer the tomatoes
Leave a 2-inch (5 cm) border around the edge. In the center area, sprinkle the cornstarch evenly (this helps thicken juices as the galette bakes).
Scatter the shredded mozzarella (or fontina) and Parmesan over the cornstarch, then evenly distribute the garlic. Layer the blotted tomato slices on top, slightly overlapping in concentric circles. Sprinkle with black pepper and drizzle with the olive oil.
Step 6: Fold, egg-wash, and bake until deeply golden
Fold the dough border up and over the tomatoes, pleating as you go. The center should remain exposed.
Whisk together the egg and 1 tablespoon water. Brush the folded crust with egg wash. If you like, add a pinch of flaky salt over the crust edge.
Bake at 400°F (204°C) for 40–45 minutes, rotating the pan at the 25-minute mark, until the crust is a deep golden brown and the tomato filling looks softened and slightly caramelized at the edges.
Step 7: Cool briefly, add basil, and slice
Let the galette cool on the pan for 10–15 minutes. This resting time helps the juices set so you get neat slices.
Scatter the torn basil over the top right before serving. Slice into 6 wedges and serve warm or at room temperature.
Pro Tips
- Do not skip draining the tomatoes: 20 minutes of salting plus blotting makes the difference between crisp crust and a soggy bottom.
- Keep the dough cold: if the dough starts feeling soft or sticky while rolling, slide it onto a tray and chill 10 minutes before continuing.
- Use a cheese “barrier”: sprinkling the cheese (and cornstarch) under the tomatoes helps protect the crust from moisture.
- Bake until truly golden: pale crust means underbaked dough. Look for a deep golden edge for best crunch.
- Best slicing window: slice after 10–15 minutes cooling; too hot and it can run, too cool and the crust can be extra crumbly.
Variations
- Tomato-pesto galette: spread 2 tablespoons basil pesto over the cheese layer before adding tomatoes.
- Caramelized onion addition: add 1/2 cup caramelized onions under the tomatoes for extra sweetness and depth.
- Goat cheese twist: replace half the mozzarella with 3 oz (85 g) goat cheese, crumbled, for tangier flavor.
Storage & Make-Ahead
To store: Cool completely, then refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Warm on a sheet pan at 350°F (177°C) for 10–15 minutes until the crust re-crisps. (A microwave will soften the crust.)
Make-ahead: The dough can be made and refrigerated for up to 3 days. Let it sit at room temperature for 10 minutes before rolling if it’s very firm. You can also freeze the wrapped dough for up to 2 months; thaw overnight in the refrigerator.
Nutrition (per serving)
Approximate, per 1 of 6 slices: 360 calories, 22 g fat, 33 g carbohydrates, 9 g protein, 2 g fiber, 520 mg sodium.
