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.
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.
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
Nutrition (per serving)
*Nutrition is estimated and may vary based on ingredients and portions.
Ingredients
Instructions
Slice tomatoes about 1/4 inch thick and place on paper towels. Salt generously and set aside to drain while you prepare the other ingredients.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onions and cook, stirring occasionally, until deeply caramelized, 20-25 minutes. Season with salt and pepper. Set aside to cool slightly.
While the onions are caramelizing, prepare your crust. Sprinkle finely chopped rosemary on a pastry mat or clean surface. Place your pie dough directly on top and roll out, pressing the rosemary into the dough. If using store-bought dough, sprinkle rosemary on top and roll it in.
Transfer the rolled crust to a quarter sheet pan or baking sheet lined with parchment. Spread roasted garlic evenly over the crust, leaving a 2-inch border around the edges.
Sprinkle Gruyere cheese over the garlic. Pat tomato slices dry with paper towels, then layer them over the cheese, overlapping slightly.
Top with caramelized onions and sprinkle with Parmesan. Fold the edges of the crust up and over the filling, pleating as you go and leaving the center open.
Beat egg with 1 tablespoon water. Brush the egg wash over the exposed crust edges.
Bake at 400°F until the crust is golden brown and the tomatoes are slightly caramelized, 25-35 minutes. Let sit for 5-10 minutes before slicing.
Chef's Notes
- Salt and drain tomatoes for at least 20 minutes to prevent soggy crust. - Roast garlic ahead: wrap a whole head in foil with a drizzle of olive oil and roast at 400°F for 40 minutes. - Don't crowd the tomatoes; a single layer with slight overlap is ideal. - The galette is done when the crust is deeply golden, not just lightly browned.
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.
