Easy Tomato Galette

Tomato Galette

If you can find get fresh basil leaves for the recipe, use them. Otherwise dried basil will work just as well.
Course brunch
Cuisine Italian
Total Time 1 hour
Servings 6 Servings
Calories 494kcal
Author Healing Tomato


For the Pie Crust

  • 2.5 cups All Purpose Flour (or 2 cups of Pastry flour)
  • 1 stick butter cut into small squares
  • 1 cup whipping cream (if you prefer shortening, use 1 cup of it)
  • 3 tsp apple cider vinegar
  • 1 cup ice water

For the tomato galette filling

  • 1 yellow tomato thin, round slices
  • 1 heirloom tomato thin, round slices
  • 2 plum tomatoes thin, round slices
  • 1 sweet potato
  • 3 mini sweet peppers thin, round slices
  • 1 tsp dried oregano
  • 1 tsp dried basil (or fresh, if you have it)
  • 1 tsp whole peppercorns
  • 1/2 tsp sea salt
  • melted butter to baste


To make the Filling

  • Preheat oven to 200 degrees
  • In a mini oven, bake the sweet potato for about 20 minutes (partial bake  only)
  • Remove from the mini oven and let it cool
  • Melt the butter and add the salt, oregano and basil to it. Stir well and set aside

Making pie crust

  • Add the vinegar to the ice water and stir well
  • Sift the flour in a large bowl
  • Cut the butter pieces into the sifted flour
  • Add the whipping cream or shortening while mixing the flour mixture with the other hand
  • Once all the whipping cream is mixed into the flour mixture, start adding the water mixture slowly
  • Knead with one hand while you pour the water
  • Once all the water has been added, knead the dough well until it has softened
  • Make 2 balls with this dough
  • Roll out the dough into a medium size circular shape

Bringing it all together

  • On the freshly rolled pie crust, brush the garlic butter combination very lightly
  • Add a layer of the sweet potatoes and brush with the butter combination again.
  • Layer the sweet potatoes in the middle of the dough and leave ample open space so that it can be rolled over the filling
  • Use very little butter to brush the sweet potatoes
  • Layer with the tomatoes and peppers
  • Brush with butter mixture
  • Roll the edges of the dough over the tomato and sweet potato filling leaving the middle of the galette open
  • Brush all the butter mixture over the galette. Make sure you get all the edges of the galette and the top of the filling
  • Repeat the same steps for the second tomato galette
  • In a baking sheet, place the 2 tomato galettes
  • Add the whole peppercorns to the top of the tomato galette
  • Put both tomato galettes inside the oven and let them bake for about 15 minutes
  • Open the oven and brush with the butter mixture, if necessary. Rotate the tomato galette
  • Allow to bake for 15 more minutes
  • Remove from the oven and serve immediately


If you have left over dough, wrap it in cellophane paper and store it in the fridge for about 2 weeks. Do not store it in the freezer


Serving: 2g | Calories: 494kcal | Carbohydrates: 48g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 361mg | Potassium: 295mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4910IU | Vitamin C: 24.3mg | Calcium: 57mg | Iron: 3mg