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Fresh Rustic Tomato Galette with Gruyère and Basil

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A rustic, flaky galette featuring a buttery crust, juicy ripe tomatoes, nutty Gruyère cheese, and fresh basil for a perfect balance of savory and fresh flavors.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45–60 ml) ice water
  • 1/2 teaspoon salt
  • 3 medium ripe tomatoes, sliced about 1/4 inch thick
  • 1 cup (100 g) Gruyère cheese, shredded
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Slowly drizzle 3 tablespoons ice water over mixture, stirring gently. Add more water if dough does not come together. Form dough into a disk, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes.
  3. While dough chills, slice tomatoes and lay on paper towels to drain excess moisture for 10 minutes. Mince garlic and shred Gruyère cheese.
  4. Roll dough on a lightly floured surface into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet. Spread Dijon mustard evenly over dough, leaving a 2-inch border.
  5. Sprinkle half the Gruyère over mustard-covered dough. Arrange tomato slices in overlapping concentric circles on top. Drizzle olive oil and sprinkle minced garlic evenly over tomatoes. Season with salt and pepper. Top with remaining Gruyère.
  6. Fold 2-inch edges of dough up around filling, pleating to create rustic border. Brush crust edges with olive oil or beaten egg for golden finish.
  7. Bake in preheated oven at 400°F (200°C) for 35-40 minutes until crust is golden and cheese is bubbly and browned in spots. Tent with foil after 25 minutes if edges brown too fast.
  8. Remove from oven and immediately scatter torn fresh basil leaves over top. Let cool for 10 minutes before slicing.

Notes

Keep butter cold and chill dough to ensure flaky crust. Drain tomato slices well to prevent soggy crust. Do not overfill with tomatoes. Use Dijon mustard on crust as moisture barrier. Brush crust edges with olive oil for rustic finish. Tent with foil if crust edges brown too quickly.

Nutrition

Keywords: tomato galette, rustic galette, Gruyère cheese, basil, tomato tart, flaky crust, savory galette, easy dinner, summer tomatoes

Find it online: https://prismtaste.com/fresh-rustic-tomato-galette-with-gruy-e-re-and-basil-easy-homemade-recipe/