Normally I wouldn’t encourage anybody to use store-bought puff pastry. If you’re looking for efficiency, I’m not the right person to ask for advice because I’ll always be the person who will tell you to make everything from scratch. If I have to blame anyone, I’ll blame my mother for raising us in an ingredient household. The consequences of growing up in that environment is that the sight of flour, butter, and eggs don’t cause me panic, but a wonderful sense of possibilities. Having said that, I made this three cheese tomato galette using store-bought puff pastry. I know, I’m a hypocrite. Can I blame my mother for that, too?
So, in the spirit of do as I say but not as I do, Claire Saffitz has a fantastic puff pastry recipe that I highly recommend. If you’re a free spirit with slightly hypocritical tendencies like me, the grocery store offers pretty decent ones. If you’re going that route, I recommend picking a brand that uses real butter as oppose to an endless list of ingredients one can’t pronounce. I usually keep a sheet of homemade puff pastry in the freezer for times like these, but occasionally I like running to the store and grabbing one and guess what, no matter what you do you’ll end up with a wonderful galette.
I eat tomatoes year round, but summer tomatoes are really unbeatable. This galette celebrates the season and the effortlessness of summer. All you have to do is assemble and pop it in the oven for about 40 minutes.
With a cheddar and parmesan base and topped with creamy burrata, all wrapped in a crispy buttery crust, this galette is a delight. A few tips: tomatoes are about 95% water, so in order to produce a crispy galette, it’s helpful to draw out some of that moisture. So start by slicing and lightly salting the tomatoes – the salt removes water from food by a process of osmosis.
When baking the galette, bake until the crust is golden brown and don’t forget to check the bottom! You want it to be golden and crispy, removing the galette before the bottom is fully cooked will result in a soggy galette.
Other than that, all you have to do is put the layers together. It doesn’t get any easier that that. If you make this three cheese tomato galette, please let me know in the comments!
Three Cheese Tomato Galette
1 8"
galette15
minutes40
minutesIngredients
3 medium tomatoes
1 sheet puff pastry
100g cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 small egg, beaten (egg wash)
1 burrata
extra virgin olive oil, for drizziling
red pepper flakes
salt and black pepper
fresh basil
flaky sea salt
Directions
Slice the tomatoes and place in a colander. Season with salt and set aside to draw excess moisture out of the tomatoes as you prepare the rest of the ingredients. Using paper towels, gently pat them dry.
- Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Place the chilled dough on prepared baking sheet. Add the grated cheddar cheese in the center of the dough, leaving a 1-inch border all around. Top with grated parmesan.
Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed.
Brush the crust with the egg wash.
- Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with burrata and fresh basil. Drizzle with olive oil and sprinkle with red pepper flakes, black pepper and flaky sea salt. Serve.
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