I’m here with a little late-summer recipe for you guys today! This is a super easy to make Tomato Galette, and I really love it.
I decided to grow some cherry tomatoes this year and things have gone a little overboard, so I’m happy to find any recipe to put them into. Plus this one involves a flakey pie crust, caramelized onions, and cream cheese- yum! Let’s get to it!
How to Make A Tomato Galette
We’re starting with a pie crust. This is a simple recipe for a flakey pie crust that I actually developed for my upcoming cookbook! You can make the whole thing by hand, but it does need to chill a little bit in the fridge before you can roll it out.
Once that’s finished, it’s time to caramelize your onions. I like to slice my onions into half-moon slivers, but you can dice the onion as well if you prefer. This process can take some time, but it can’t be rushed, so just give those onions the low and slow treatment until they are super caramelized and tender!
I like to roll out the pie crust, and cut it into a circle to get rid of some of the rough edges. This crust recipe makes a generous amount, so it’s also nice to trim it slightly to fit into the pan. Then, we’re mixing the cooled onions with some softened cream cheese, and spreading the mixture onto the crust round.
Top the cream cheese mixture with a huge pile of fresh cherry tomatoes, sliced in half. Then, we’re just going to kind of free-style the crust by folding the edges up around the filling all around it. Brush everything with an egg wash and then pop it in the oven. Once it’s golden brown all over, it’s ready!
Tips & Tricks for Your Tomato Galette
This is a super simple recipe, and it’s really flexible. Here are my tips to help you along the way!
- Don’t skip letting the crust rest in the fridge. It helps the dough gluten relax and become easier to roll out, and it helps keep the butter cold along the way.
- If your butter is getting too warm, pop it in the fridge! It’s summer when I’m making this, so sometimes my crust has to take a couple of trips to the fridge to prevent the butter from melting in the hot weather- it’s totally fine!
- You can cut the onions any way you like and they will still caramelize with the same process! If you decide to dice the onions, it may just take a little less time to reach that perfect color.
- Don’t like onions? Skip em! This tart is all about the tomatoes, so if you aren’t a fan of onions, leave them out! Instead just season the cream cheese with a pinch of salt, pepper, and garlic powder (or anything else you love).
- Can I use any kind of tomato? Yes, you don’t have to use cherry tomatoes, but I like how easy it is to slice and eat this tart with little bite-sized tomatoes. Still, you can use slices of larger tomatoes if you’ve got em!
- Do I have to do the egg wash? The egg wash creates better browning on the crust while you bake. Technically you can skip it, but the results will be a bit lack-luster.
- What do I do with pie crust scraps? I like to roll them out again, and sprinkle cinnamon and sugar over the top. You can bake the whole disk at 375 for 15-20 minutes, or until golden brown, and just snack on the crispy-cookie-like treat!
- I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000 ft and 7,000 ft above sea level do not need to make any adjustments to my recipes.
Hope you guys enjoy this one!
For the crust:
- 1 3/4 cups flour
- 2 tbs sugar
- 1 tsp. salt
- 3/4 cup very cold butter
- 1 egg
- 1/4 cup cold water
For the filling:
- 3 tbs. butter
- 1 large yellow onion
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp worcestershire sauce
- 4-5 tbs water
- 5 cloves garlic minced
- 4 oz cream cheese softened
- 1 1/2 cups cherry tomatoes sliced in half
- 1 egg
For the crust:
In a large bowl, stir together the flour, sugar, and salt until combined. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it’s worked in, and the mixture has small chunks of butter running throughout. In a small bowl, stir together the egg, cold water, and vanilla extract until combined. Pour the wet mixture into the flour mixture, and use a fork to stir it together until a dough forms. Once you have a shaggy dough, turn it out onto your work surface. Gently knead the dough until it comes together in a large mass. It will still be a big shaggy.
Lightly flour your work surface, and roll the dough out into a long rectangle, about 15-18 inches long. Fold the dough into thirds, turn 90 degrees, and repeat the process two more times. By the time you reach the third fold, your dough should be much more cohesive. Wrap the dough tightly in plastic wrap, and chill for at least 30 minutes before rolling it out to bake.
For the filling:
Heat a large skillet over medium heat. Slice your onion into half-moon slivers or into a small dice, whichever you prefer. Melt your butter in the pan, and add in the onions. Stirring frequently, cook the onions for about 3 minutes, or until they start to become translucent. Reduce the heat to low, and add in the salt and pepper. Let the onions cook on low heat, stirring occasionally, until they become a deep golden caramel color. For me this takes about 20 minutes.
While they cook, if the pan becomes dry, add in a splash of water as needed to keep the onions hydrated as they caramelize- this helps them cook more evenly. Once the onions are almost done, with just a few minutes left of cook time, add in the worcestershire sauce and minced garlic and cook for another 1-2 minutes. Set the onion mixture aside to cool completely. Once cooled, stir the onions with your softened cream cheese until well combined.
Preheat your oven to 375 degrees, and line a large baking sheet with parchment paper. On a lightly floured surface, roll out the pie crust until it’s about 1/4 inch thick. Optionally, trim the edges to make a less-shaggy circle. Transfer the dough to the prepared baking sheet. Spread the cream cheese mixture on the crust in the middle, leaving about 1 inch of space all around it. Pile the sliced tomatoes on top. Then, fold the edges of the dough up around the filling- this doesn’t have to look perfect!
Beat the egg in a small bowl, and brush the egg all over the edges of the crust generously. Optionally, sprinkle a little more salt and black pepper on the edges and top of the pie. Bake for 35-40 minutes, or until the crust is a deep golden brown. Cool for 15 minutes, and slice to serve!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!