The Top Cook’s Country Tomato Recipe of All Time Is . . .

I’ve tried other tomato galettes, but I just keep coming back to this one, summer after summer. It’s so easy to make, and it’s an absolutely delicious way to showcase summer tomatoes. The crust is buttery and flaky; the tomatoes are sweet and almost roasted from the heat of the oven; and their flavor is enhanced by pungent Dijon mustard, nutty cheeses, and both fresh thyme and basil. It makes an excellent light summer supper (pair with a salad if you like) and even shines in a brunch spread. But don’t just take my word. Here’s what home cooks had to say.

“We made this to take to a dinner party and it was superb! Really pleased to utilize our fresh tomatoes in such [a] lovely way. We agreed with others—the crust was perfect!” –Glynis W.

“We invited our neighbors over to celebrate the abundance of beautiful tomatoes and basil from our gardens, and this was a big hit. The crust came together flawlessly and baked up tender and flaky. Salting and draining the fruit plus lining the pastry with grated cheese prevented sogginess. A keeper!” –Lorna F.

“OH. MY. GOSH. This is so good. Tangy, cheesy, flaky comes to mind. Made as instructed. My dinner guests inhaled it!” –Anne G.

Our Fresh Tomato Galette recipe starts with a simple dough that comes together in the food processor. While the dough chills, the tomatoes (sliced so that they can be artfully arranged on the galette dough) are salted and left to drain. In addition to preventing a soggy galette, this step seasons the tomatoes and brings out their flavor.

For additional flavor, the drained tomatoes are tossed with sliced shallot, extra-virgin olive oil, and minced fresh thyme and garlic. They’re also seasoned with pepper and a little more salt.

The chilled dough is then rolled out into a circle, and it’s time to build the galette. The first step is to slather a judicious amount of pungent Dijon mustard all over the surface of the dough. Then shredded Gruyère cheese is sprinkled evenly over the mustard. The mustard and the cheese complement the tomatoes, plus they’re another safeguard against a soggy crust.

Finally the drained tomatoes get shingled on top (leaving a small border of dough) and sprinkled with Parmesan for a little nuttiness. The dough is folded over the edge of the tomatoes and then brushed with egg for nice browning. Then the whole galette gets popped into the oven to bake until the crust is golden brown and the tomatoes are softened and bubbling.

After a 30-minute wait for the galette to cool slightly and a sprinkle of chopped fresh basil, it’s time to dig in. You get bites of that crispy, buttery, flaky crust plus soft, juicy summer tomatoes, with background notes of Dijon and salty, nutty cheese. The versatile galette is excellent served warm or at room temperature and even cold or reheated the next day. 

Give it a try, and I’m sure you’ll start making it every summer too!