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!
- Cutting Board
- Measuring cups
- Measuring spoons
- 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
- 1 tablespoon heavy cream
- 1 tablespoon grated parmesan cheese
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.Print