Fall Tomato Galette

October 23rd, 2019


The end of summer is bittersweet.  Warm days of sitting on the dock overlooking sparkling waters have been replaced by glowing russet leaves reflected in quieter waters.  The Farmers’ Markets are reflecting the change of seasons with hard squashes, apples and pumpkins.  But at many farm stands you can still find the last of the summer tomatoes, both red and yellow.  I snatched up a few to give summer its due.  I celebrated them in a small pastry galette sprinkled with the last of my basil.


This is such an easy preparation especially if you use a store bought pie crust.  The recipe came from Country Living Magazine.  We are preparing for cooler weather.  Our weekend plans include a trip along the Blue Ridge Parkway to enjoy the fall colors.


1 1/4 lb. heirloom tomatoes, cut into 1/4-inch-thick slices

Kosher salt and freshly ground black pepper

refrigerated rolled piecrust from a (14.1-ounce) package
2 oz. sharp Cheddar, coarsely grated (about 1/2 cup)
1 tbsp. fresh basil or thyme, plus more for serving
large egg
  1. Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange tomatoes on paper towels and lightly sprinkle with salt; let sit 10 minutes. Blot with paper towels.
  2. Roll piecrust to a 12-inch circle on a piece of parchment paper. Slide paper and crust onto a baking sheet. Top with cheese and basil, leaving a 1 1/2-inch border all around. Season with pepper.
  3. Arrange tomatoes on top of cheese. Fold border of crust over tomatoes. Beat egg with 1 tablespoon water in a bowl; brush on top of crust. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving. Serve with additional basil or thyme.


6 responses to “Fall Tomato Galette”

  1. Penny at Enjoying The Simple Things says:

    That looks delicious! Have fun on your drive.

  2. Mimi says:

    This is beautiful. I don’t think we have any beautiful ripe tomatoes left here! But I’m happy to have cooler weather.

  3. Jane says:

    Looks beautiful, Penny, and I love the shortcut with the dough. We still have good tomatoes but not very much locally. I’ll keep this for summer. I’ve saved a few recipes for galettes, and maybe I can improvise the filling with something more in season here up North

    Hope all is well with you, David, and your family. We will be there in the spring. My daughter and daughter in law are expecting babies in the next few weeks! Then the busy holidays. I know you get it.

    Jane ❤️

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