Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

This Crispy Tomato Galette is the perfect summer delight with a flaky crust that’s better than takeout. After making this many times, I’ve discovered the trick to a crispy crust is chilling the dough. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Texas Toast Pizzas and Delicious Fajita Veggies.

What You'll Need for Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 1/2 cup ice-cold water
• 4 medium tomatoes
• 1 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh oregano, chopped
• Optional: Balsamic glaze
• Optional: Fresh basil leaves

How to Make Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

1. Prepare the dough: Combine flour, salt, and cold butter in a food processor. Pulse until crumbly. Add ice-cold water and pulse until the dough comes together.
2. Chill the dough: Wrap the dough in plastic and refrigerate for at least 1 hour.
3. Preheat the oven: Place a pizza stone or inverted baking sheet in the oven and preheat to 425°F (220°C).
4. Assemble the galette: Roll out the dough, slice the tomatoes, and arrange them on the dough. Sprinkle with cheese, garlic, salt, and pepper. Fold the edges over the tomatoes.
5. Bake the galette: Carefully transfer the galette to the preheated pizza stone or baking sheet. Bake for 35-40 minutes or until the crust is golden brown and the tomatoes are bubbly.
6. Serve: Let the galette cool for a few minutes, then slice and serve with fresh basil and balsamic glaze.

Storing & Reheating Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: The dough can be made up to 2 days ahead and refrigerated. The assembled galette can be made up to 1 day ahead and refrigerated.

Freezing Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

Freeze the unbaked galette for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, but the crust may not be as crispy.

Recipe Notes

• Chef tip: For a gluten-free version, use a gluten-free flour blend.
• Best substitution: You can use store-bought pizza dough for a quicker version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the crust is not crispy, try baking the galette on a preheated pizza stone or inverted baking sheet.

Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust

⏱

Prep

30 mins

🍳

Cook

40 mins

⏳

Total

1 hr 10 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 1/2 cup ice-cold water
• 4 medium tomatoes
• 1 cup grated Parmesan cheese

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh oregano, chopped

Optional Toppings

• Balsamic glaze
• Fresh basil leaves

Instructions

1. Prepare the dough: Combine flour, salt, and cold butter in a food processor. Pulse until crumbly. Add ice-cold water and pulse until the dough comes together.
2. Chill the dough: Wrap the dough in plastic and refrigerate for at least 1 hour.
3. Preheat the oven: Place a pizza stone or inverted baking sheet in the oven and preheat to 425°F (220°C).
4. Assemble the galette: Roll out the dough, slice the tomatoes, and arrange them on the dough. Sprinkle with cheese, garlic, salt, and pepper. Fold the edges over the tomatoes.
5. Bake the galette: Carefully transfer the galette to the preheated pizza stone or baking sheet. Bake for 35-40 minutes or until the crust is golden brown and the tomatoes are bubbly.
6. Serve: Let the galette cool for a few minutes, then slice and serve with fresh basil and balsamic glaze.

Notes

• Chef tip: For a gluten-free version, use a gluten-free flour blend.
• Best substitution: You can use store-bought pizza dough for a quicker version.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the crust is not crispy, try baking the galette on a preheated pizza stone or inverted baking sheet.

Storage

• Fridge: Store leftovers in the fridge for up to 3 days.
• Freezer: Freeze the unbaked galette for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, but the crust may not be as crispy.
• Make ahead: The dough can be made up to 2 days ahead and refrigerated. The assembled galette can be made up to 1 day ahead and refrigerated.

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 30g
• Carbs: 35g
• Fiber: 3g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 80mg
• Sat. Fat: 18g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust FAQs

A Warm Final Note

I can’t wait for you to try Crispy Tomato Galette: Perfect Summer Delight with Flaky Crust and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!