The sun-dried tomato galette features buttery pastry, fresh rosemary, fresh tomatoes AND sun-dried tomato, onion, and cheese. Perfect for brunch!
Prepare galette dough per my fail proof recipe
- 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.
- Wrap tightly in foil and refrigerate up to 3 days
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Keywords: Savory, Galette, Savory pastry, Brunch, Breakfast