Cherry Tomato and Cheese Galette: A Rustic Summer Delight

Summer’s bounty offers an abundance of fresh, flavorful ingredients, and few combinations are as delightful as sweet cherry tomatoes and creamy cheese. This Cherry Tomato and Cheese Galette is a celebration of these simple pleasures, wrapped in a flaky, buttery crust. It’s a rustic and elegant dish that’s perfect for a light lunch, a casual dinner, or even a potluck gathering. This galette is surprisingly easy to make and adaptable to your own taste preferences. Feel free to experiment with different cheeses, herbs, and even a drizzle of balsamic glaze for an extra touch of sweetness and acidity.

## Why You’ll Love This Cherry Tomato and Cheese Galette

* **Bursting with Flavor:** The combination of sweet, juicy cherry tomatoes and savory cheese is simply irresistible.
* **Easy to Make:** Don’t be intimidated by the fancy name! This galette is much simpler to make than a traditional pie.
* **Versatile:** Customize the ingredients to your liking. Use different cheeses, herbs, or add other vegetables.
* **Impressive Presentation:** The rustic charm of a galette makes it a beautiful and eye-catching dish.
* **Perfect for Summer:** This galette is a wonderful way to showcase the fresh flavors of summer.

## Ingredients You’ll Need

### For the Crust:

* 1 1/4 cups (150g) all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick or 113g) cold unsalted butter, cut into cubes
* 1/4 cup (60ml) ice water

### For the Filling:

* 1 pint (about 500g) cherry tomatoes, halved or quartered if large
* 4 ounces (115g) cheese (such as Gruyère, mozzarella, goat cheese, or a combination), shredded or crumbled
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 tablespoon fresh herbs (such as basil, thyme, or oregano), chopped
* Salt and freshly ground black pepper to taste
* 1 egg, beaten (for egg wash)
* Optional: Balsamic glaze for drizzling

## Equipment You’ll Need

* Large mixing bowl
* Pastry blender or food processor
* Plastic wrap
* Rolling pin
* Baking sheet
* Parchment paper
* Small bowl and pastry brush (for egg wash)

## Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps:

### Part 1: Making the Galette Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.

2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should have some pea-sized pieces of butter remaining – this is crucial for a flaky crust.

* **Tip:** Work quickly to prevent the butter from melting. If your hands are warm, consider using a pastry blender instead of your fingertips. Keeping the butter cold is key to creating layers of flakiness.

3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix – you want to avoid developing the gluten in the flour, which will result in a tough crust.

* **Tip:** The amount of water needed may vary depending on the humidity. Add just enough water to bring the dough together.

4. **Form a Disc and Chill:** Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to chill, resulting in a more tender and flaky crust.

* **Tip:** If you’re short on time, you can chill the dough for as little as 15 minutes, but longer is better.

### Part 2: Preparing the Filling

1. **Prepare the Tomatoes:** While the dough is chilling, prepare the cherry tomatoes. Wash and dry them thoroughly. Halve or quarter the tomatoes, depending on their size. Smaller tomatoes can simply be halved, while larger ones should be quartered to ensure they cook evenly.

2. **Sauté the Garlic:** In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in olive oil infuses the oil with flavor, which will then be imparted to the tomatoes.

3. **Add the Tomatoes:** Add the halved or quartered cherry tomatoes to the skillet. Season with salt and freshly ground black pepper to taste. Cook the tomatoes for about 5-7 minutes, or until they begin to soften and release their juices. Stir occasionally to prevent them from sticking to the pan.

* **Tip:** Cooking the tomatoes before assembling the galette helps to concentrate their flavor and prevent the crust from becoming soggy.

4. **Add Herbs:** Stir in the chopped fresh herbs (basil, thyme, or oregano) into the tomato mixture. Cook for another minute to release their aroma. Remove the skillet from the heat and let the tomato mixture cool slightly.

* **Tip:** Fresh herbs add a bright and aromatic touch to the filling. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.

### Part 3: Assembling and Baking the Galette

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the galette from sticking to the pan and make cleanup easier.

2. **Roll Out the Dough:** Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a 12-inch circle. It doesn’t have to be perfectly round – the rustic imperfections are part of the charm of a galette. Try to maintain a consistent thickness throughout the circle.

* **Tip:** If the dough is sticking to the surface, add a little more flour underneath. If the dough is difficult to roll out, let it sit at room temperature for a few minutes to soften slightly.

3. **Transfer to Baking Sheet:** Carefully transfer the rolled-out dough to the prepared baking sheet. You can gently fold the dough in half or quarters to make it easier to move.

4. **Add Cheese:** Sprinkle the shredded or crumbled cheese evenly over the center of the dough, leaving a 2-inch border around the edge. The cheese creates a barrier that prevents the tomato juices from soaking into the crust and making it soggy. The cheese also adds a delicious layer of flavor and richness.

* **Tip:** Use a combination of cheeses for a more complex flavor profile. Gruyère adds a nutty and slightly sweet flavor, mozzarella adds a creamy and mild flavor, and goat cheese adds a tangy and slightly pungent flavor.

5. **Add Tomato Filling:** Spoon the cooled tomato mixture over the cheese, spreading it evenly and leaving the 2-inch border clear. Be careful not to overfill the galette, as the filling may spill out during baking.

6. **Fold the Edges:** Gently fold the edges of the dough over the filling, pleating them as you go. This creates a rustic and visually appealing border. Press the pleats gently to seal them.

* **Tip:** If the dough is tearing, you can brush it with a little water to help it stick together.

7. **Egg Wash (Optional):** In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the egg wash over the folded edges of the dough. This will give the crust a golden-brown color and a glossy finish. The egg wash also helps to seal the edges and prevent them from drying out.

8. **Bake:** Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the galette while it’s baking and rotate the baking sheet halfway through to ensure even browning.

9. **Cool Slightly:** Remove the galette from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. This allows the filling to set slightly and makes it easier to slice.

10. **Drizzle with Balsamic Glaze (Optional):** Once the galette has cooled slightly, you can drizzle it with balsamic glaze for an extra touch of sweetness and acidity. The balsamic glaze complements the sweet tomatoes and savory cheese beautifully.

## Tips for the Perfect Cherry Tomato and Cheese Galette

* **Use Cold Ingredients:** Keeping the butter and water cold is crucial for creating a flaky crust. Cold butter creates steam during baking, which separates the layers of dough and results in a flaky texture.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to chill, resulting in a more tender and flaky crust.
* **Pre-Cook the Tomatoes:** Cooking the tomatoes before assembling the galette helps to concentrate their flavor and prevent the crust from becoming soggy.
* **Don’t Overfill the Galette:** Overfilling the galette may cause the filling to spill out during baking.
* **Use Parchment Paper:** Lining the baking sheet with parchment paper prevents the galette from sticking and makes cleanup easier.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep an eye on the galette and adjust the baking time as needed.

## Variations and Substitutions

* **Cheese:** Experiment with different cheeses, such as feta, provolone, or even a vegan cheese alternative.
* **Herbs:** Use different herbs, such as rosemary, sage, or chives.
* **Vegetables:** Add other vegetables, such as zucchini, eggplant, or bell peppers. Roast the vegetables before adding them to the galette for a richer flavor.
* **Crust:** Use a store-bought pie crust or puff pastry for a quicker and easier option.
* **Spice:** Add a pinch of red pepper flakes to the tomato mixture for a little heat.
* **Sweetness:** Drizzle honey or maple syrup over the galette before baking for a sweeter flavor.

## Serving Suggestions

This Cherry Tomato and Cheese Galette is delicious served warm or at room temperature. It’s perfect for:

* **Lunch:** Serve a slice of galette with a side salad for a light and satisfying lunch.
* **Dinner:** Serve the galette as a main course with a side of roasted vegetables or a simple salad.
* **Appetizer:** Cut the galette into small squares and serve it as an appetizer at a party or gathering.
* **Potluck:** Bring the galette to a potluck and impress your friends with your culinary skills.

## Storage Instructions

* **Store:** Leftover galette can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container.
* **Reheat:** Reheat the galette in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
* **Freeze:** You can freeze the galette before or after baking. To freeze before baking, assemble the galette and freeze it on the baking sheet until solid. Then, wrap it tightly in plastic wrap and foil. To bake, thaw the galette in the refrigerator overnight and bake as directed. To freeze after baking, let the galette cool completely, then wrap it tightly in plastic wrap and foil. To reheat, bake the frozen galette in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

## Nutritional Information (Approximate)

* Calories: Approximately 300-400 per serving (depending on ingredients and serving size)
* Fat: 20-30g
* Carbohydrates: 20-30g
* Protein: 10-15g

## Conclusion

This Cherry Tomato and Cheese Galette is a simple yet elegant dish that’s perfect for showcasing the fresh flavors of summer. With its flaky crust, sweet and juicy tomatoes, and savory cheese, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow these easy steps, and enjoy a taste of summer in every bite! This recipe offers flexibility to experiment with different cheese and herbs. Enjoy making this galette!