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Rustic Fresh Tomato Galette Recipe with Gruyère and Herbs de Provence

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A cozy and satisfying rustic galette featuring flaky pastry, fresh ripe tomatoes, nutty Gruyère cheese, and aromatic Herbs de Provence. Perfect for a quick, easy, and flavorful meal.

Ingredients

Scale
  • 1 1/4 cups (155 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45–60 ml) ice-cold water
  • Pinch of salt
  • 3–4 medium ripe tomatoes (about 500 g)
  • 1 cup (100 g) Gruyère cheese, grated
  • 1 teaspoon Herbs de Provence
  • A handful fresh basil leaves, chopped
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tablespoon Dijon mustard
  • Optional: Pinch of red pepper flakes

Instructions

  1. In a mixing bowl, combine 1 1/4 cups (155 g) all-purpose flour with a pinch of salt. Add 1/2 cup (115 g) cold, cubed unsalted butter. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Gradually add 3 to 4 tablespoons (45-60 ml) ice-cold water, stirring gently with a fork until the dough just starts to come together. Do not overmix; the dough should hold when pressed but not be sticky.
  3. Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. Slice 3-4 medium ripe tomatoes into 1/4-inch (6 mm) thick rounds. Lay them on paper towels to absorb excess moisture for about 10 minutes.
  5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick. Transfer the dough to the prepared baking sheet.
  7. If using, spread 1 tablespoon Dijon mustard evenly over the dough, leaving a 2-inch (5 cm) border.
  8. Sprinkle 1 cup (100 g) grated Gruyère over the mustard layer or directly on the dough if skipping mustard. Evenly scatter minced garlic and 1 teaspoon Herbs de Provence over the cheese.
  9. Arrange tomato slices in overlapping concentric circles atop the cheese. Season with salt, pepper, and drizzle 2 tablespoons olive oil over the tomatoes. Sprinkle chopped fresh basil leaves on top.
  10. Carefully fold the edges of the dough over the tomatoes, pleating as you go to create rustic folds. Brush the crust edges with olive oil.
  11. Bake for 35-40 minutes until the crust is golden brown and the cheese is bubbling. Tent with foil if the crust browns too quickly.
  12. Let the galette cool for about 10 minutes before slicing to allow juices to settle and keep the crust crisp.

Notes

Keep butter and water cold to ensure a flaky crust. Pat tomato slices dry to prevent sogginess. Use Gruyère for best melt and flavor. If crust browns too fast, tent with foil. Let galette rest 10 minutes after baking for best texture. Optional Dijon mustard adds a gentle tang. Use parchment paper for easy cleanup.

Nutrition

Keywords: rustic galette, tomato galette, Gruyère, Herbs de Provence, easy galette recipe, savory tart, French pastry, vegetarian, summer recipe

Find it online: https://rowanrecipes.com/rustic-fresh-tomato-galette-recipe-with-gruy-e-re-and-herbs-de-provence-easy-step-by-step-guide/