How do I roast a head of garlic?

Cut the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F for 35-40 minutes until soft and golden. Squeeze the soft cloves out of their skins.

My crust always gets soggy. What am I doing wrong?

Two things help: salt and drain the tomatoes for a full 20 minutes, and pat them dry before layering. Also, bake the galette on the lower third of your oven so the bottom crust crisps properly.

Can I make this ahead for a party?

You can prep components ahead (caramelize onions, roast garlic, make dough), but assemble and bake the day of. The galette is best within a few hours of baking. It holds well at room temperature for 2-3 hours.

What if I don't have fresh rosemary?

Fresh rosemary is best here since it bakes into the crust, but you can substitute 1 teaspoon dried rosemary in a pinch. Crush it between your fingers before adding to release the oils.

Can I use puff pastry instead of pie dough?

Absolutely! Puff pastry makes a flakier, more dramatic crust. Thaw according to package directions and skip rolling the rosemary in; just sprinkle it over the filling instead.

How do I know when it's done?

The crust should be deeply golden brown, not just light gold. The tomatoes will look slightly caramelized and the cheese should be bubbly. If the crust is browning too fast, tent loosely with foil.

Rosemary Tomato Galette Recipe

Name: Rosemary Tomato Galette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 3-4 large heirloom tomatoes (about 8 oz each); 3 large yellow onions, chopped; 2 tablespoons olive oil; 1 head roasted garlic; 1 disc pie dough, rolled to 12 inches; 3 sprigs fresh rosemary, finely chopped; 1 cup shredded Gruyere cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 tablespoon water; Salt and pepper to taste

There's something deeply satisfying about a galette: all the flavor of a fancy tart with none of the fussy perfectionism. This one layers sweet caramelized onions, mellow roasted garlic, and thick slices of peak-season heirloom tomatoes over a bed of melted Gruyere, all wrapped in a buttery crust infused with fresh rosemary.

The trick to avoiding a soggy bottom? Salt your tomato slices and let them drain while you caramelize the onions. That 20 minutes of patience pays off with concentrated tomato flavor and a crust that stays crisp. The rosemary gets rolled directly into the dough, releasing its piney fragrance as the galette bakes.

three stages of galette — Easy to make tomato galette

Tips & Variations

Tomato selection: Heirloom tomatoes shine here with their varied colors and rich flavor. Use large, ripe tomatoes and slice them about 1/4 inch thick. If heirlooms aren't available, beefsteak or large vine-ripened tomatoes work well.

Don't skip the salting: Tomatoes release a lot of liquid. Salting and draining them prevents a soggy crust and concentrates their flavor.

Caramelizing onions: Low and slow is the key. Cook them for a full 20-25 minutes until deeply golden and sweet. Rushing this step means missing out on that rich, jammy flavor.

BREADS-AND-PASTRIES

Cheese Pie Crust

A buttery, savory crust with sharp cheese baked right in. Perfect for quiches, vegetable pies, and savory galettes.

View Recipe→

Cheese swaps:

Fontina or Comte instead of Gruyere
Pecorino instead of Parmesan
Add crumbled goat cheese on top after baking

Serving Suggestions

This galette works as:

A light summer dinner with a simple green salad
An impressive appetizer, cut into wedges
Brunch centerpiece alongside eggs
Picnic fare (travels well at room temperature)

Best served warm or at room temperature. The flavors actually improve after sitting for 10-15 minutes.

Storage & Make-Ahead

Ahead of time: Caramelize onions and roast garlic up to 3 days ahead. Refrigerate separately.

Same day: Assemble and bake within 2 hours for best results. The salted tomatoes should be used promptly.

Leftovers: Store covered at room temperature for up to 1 day, or refrigerate for 3 days. Reheat in a 350°F oven for 10 minutes to re-crisp the crust.

Freezing: Not recommended. The tomatoes become watery when thawed.

Rosemary tomato galette fresh from the oven — Rustic, golden, and bursting with summer flavor

Frequently Asked Questions

Yes! Beefsteak or large vine-ripened tomatoes work well. The key is using ripe, flavorful tomatoes and salting them to remove excess moisture. Avoid watery hothouse tomatoes.