Rustic Tomato Galette

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I’ve always preferred rustic food presentations over fancier ones, but that’s probably because I lack artistry and patience to create more formal presentations.

A perfect example is a pie. I’d much rather make a galette, which must actually look like it’s haphazardly put together, instead of a pretty tart with glistening, criss-crossing lattice.

This is a perfect example – a plum galette made by Tasha, from Tasha’s Artisan Food. Stunning, in spite of its rusticity.

I’ve admired every blogger’s beautiful, summer fruit galettes lately on Instagram. But being that I’ll always choose savory over sweet, I’ve been thinking about how to turn a galette into a savory summer version. Tomatoes, of course!

So I created this galette reminiscent of a pizza marguerite. It’s simple, rustic, and flavorful.

And with summer-ripe tomatoes, it’s perfect for summer!

Rustic Tomato Galette

Pie dough to make a 10″ pie crust
1 cup basil-seasoned red sauce, well-reduced
2 pounds fresh tomatoes, sliced, seeded
8 ounces fresh mozzarella pearls
Salt, freshly ground green or black pepper
Grated Parmesan, about 6 ounces
1 egg, well whisked
Garlic pepper
Fresh basil leaves

Preheat the oven to 375 degrees. Spread a piece of parchment paper over a cookie sheet and set aside.

Using a minimal amount of flour, roll out the pie dough until it forms approximate 15″ in diameter. Gently slide it onto the parchment paper.

Have everything ready to go because the galette goes together quickly. The tomatoes must have drained on paper towels so as not to water down the pie.

Begin by placing the red sauce in the middle of the pie crust and spread around to about 8″ in diameter.

Add tomato slices in a round for form one layer. Add some of the mozzarella pearls, and season with salt and pepper.

After you’ve used about half of your tomatoes and mozzarella pearls, season again, then sprinkle with half of the Parmesan.

Continue with the layering until all the tomatoes are used up. Add the remaining pearls, remaining Parmesan, and season.

Brush the inside of the pie crust extension with the egg wash. Gently fold over the dough over the tomatoes, about every 5″ or so, letting the dough tell you where to place it.

Brush the egg wash inside the folds and all over the top of the dough. I seasoned it with a little garlic pepper, but that is optional.

Place the galette in the oven and set the timer for 45-50 minutes. Probably a real baker would have chilled the galette in the refrigerator for 30 minutes first, but I was hungry.

Let the galette sit for at least 25 minutes; this will firm up the cheese before slicing into it.

I sprinkled a few basil leaves over the top, and a few wisteria blossoms as well!

When you’re ready to slice into the galette, use a long sharp knife or a pizza cutter.

I must say, I like my addition of the basil-seasoned red sauce. It not only adds more flavor, but also a different texture to this galette.

And the cheeses are perfect. Grated Parmesan is always perfect, but I think the mozzarella pearls are preferable to slices.

This tomato galette is summer perfection, if I may say so myself!