Sun-Dried Tomato Galette with Rosemary

Cheesy Tomato Galette with Onion

This is part 3 of my galette trifecta featuring my fail proof galette dough recipe! Make sure to check out the two sweet galettes in the round up… The tomato galette is my first savory galette on the blog, and I hope you all love it as much as I do. It has brought joy to many a brunch table!

I mentioned in another post that I hadn’t had a galette prior to 2020 and am making up for lost time. Pie has always been high on my list of favorite desserts, but galettes are inching up there. Not only are they delicious desserts, but galettes can also be amazing savory bakes. This tomato galette is perfect at brunch, and I’ve been experimenting with a breakfast galette that I hope to share in the future.

What’s your favorite galette filling? Do you tend to go for sweet or do you prefer savory?? Let me know in the comments!

I’ll Take a Tomato Galette Any Day!

Materials Needed:

1. Knife
2. Cutting Board
3. Measuring cups
4. Measuring spoons
5. Pastry Brush

Ingredients for filling:

• 1 small white onion
• 2 medium vine ripened tomatoes – halved and sliced
• 1/2 cup sun-dried tomato in oil
• 2 tablespoons plain bread crumbs (Italian bread crumbs work too)
• 3-4 sprigs fresh rosemary
• 1/2 cup mozzarella cheese

Finishing Touches:

• 1 tablespoon heavy cream
• 1 tablespoon grated parmesan cheese

Process:

Prepare the savory galette dough per my fail proof recipe. Put the rolled out dough back in the fridge to stay chilled while prepping the filling. Preheat the oven to 400F and place rack in middle of oven. Peel and half white onion. Thinly slice and scoot to side of cutting board. Half tomatoes and slice. Roughly chop sun-dried tomatoes if large pieces.

Bring out chilled dough. Evenly distribute bread crumbs all over dough with more focus on the center. Top with onion slices, sun-dried tomato, and then fresh tomato slices. Add mozzarella cheese over tomatoes. Leave roughly a 2 inch border of dough around the filling.

Fold dough border up around the sides of the filling. Use pastry brush to gently brush cream on dough and then sprinkle with grated parmesan cheese. Place 2 sprigs of fresh rosemary over cheese.

Bake for 40-42 minutes until golden brown. If cheese begins to look too brown, place foil over filling. Place on wire rack to cool for at least 30 minutes before CAREFULLY transferring to serving dish. Add the remaining fresh rosemary.

Sun-Dried Tomato Galette with Rosemary

Author: Rachelbakesathome Cooking Method:Baking Cuisine:American Courses:Reduced-Guilt Eats Recipe Keys:Brunch, Galette, Savory, Savory Galette, Savory Pastry

Difficulty:BeginnerPrep time: 15 minutesChill Time:3 hours Bake Time: 40 minutesTotal time:3 hours 55 minutesServings:8 servings Best Season:Available

Description

The sun-dried tomato galette features buttery pastry, fresh rosemary, fresh tomatoes AND sun-dried tomato, onion, and cheese. Perfect for brunch!

Ingredients

• 1 small white onion – peeled, halved, and sliced
• 2 medium vine ripened tomatoes – halved and sliced
• 1/2 cup sun-dried tomato in oil – roughly chopped
• 2 tablespoons plain bread crumbs (Italian works too)
• 3-4 sprigs fresh rosemary
• 1/2 cup mozzarella cheese

Finishing Touches

• 1 tablespoon heavy cream
• 1 tablespoon grated parmesan cheese

Instructions

1. Prepare galette dough

Filling

2. Put the rolled out dough back in the fridge to stay chilled while prepping the filling. Preheat the oven to 400F and place rack in middle of oven. Peel and half white onion. Thinly slice and scoot to side of cutting board. Half tomatoes and slice. Roughly chop sun-dried tomatoes if large pieces.
3. Bring out chilled dough. Evenly distribute bread crumbs all over dough with more focus on the center. Top with onion slices, sun-dried tomato, and then fresh tomato slices. Add mozzarella cheese over tomatoes. Leave roughly a 2 inch border of dough around the filling.
4. Fold dough border up around the sides of the filling. Use pastry brush to gently brush cream on dough and then sprinkle with grated parmesan cheese. Place 2 sprigs of fresh rosemary over cheese.
5. Bake for 40-42 minutes until golden brown. If cheese begins to look too brown, place foil over filling. Place on wire rack to cool for at least 30 minutes before CAREFULLY transferring to serving dish. Add the remaining fresh rosemary.

Notes

• Wrap tightly in foil and refrigerate up to 3 days

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