French Galette with Tomatoes
Feel like baking a tarte but don’t have a tarte tin? No worries! To make this French Galette with Tomatoes, you need almost nothing: an oven and a baking tray, a pie crust and some tomatoes. This is a delicious recipe, perfect for a light meal on a summer evening.
Tips for making this French Galette with Tomatoes
This French Galette with Tomatoes is very easy to make. However, I have prepared a list with some tips to make sure you get it right the first time!
- Choose quality tomatoes: tomatoes are essential to this recipe. Select good quality tomatoes and buy them in season. They will be rich in taste and very sweet. In addition, they will tend to reject less water than low-quality tomatoes.
- Remove the excess water from your tomatoes: To do this, place the tomato slices for about 10 minutes (while you prepare the rest) on kitchen paper.
- Check the cooking process: tomatoes are a delicate vegetable and be careful that they do not turn black during baking. To do this, I start the baking on a conventional oven for the first 20 minutes. Then I check the baking every 10 minutes. If the dough is still too white, I change the oven to a convection oven. If the tomatoes start to blacken, I cover them with aluminum foil and continue cooking.
- Choice of olive oil: For the olive oil dough and the olive oil I add before baking, I use a simple olive oil suitable for baking. To bring a flavour of olive oil, I add a dash of olive oil, extra virgin this time, after cooking.
Recipe for French Galette with Tomatoes
For one galette (between 4-6 servings), you need the following ingredients.
Ingredients
For the shortcrust pastry with olive oil
- 250 g of flour
- 1 egg
- 80 ml olive oil
- 60 ml of water
- 1 tablespoon of herbes de Provence
- 3 g of salt
For the filling
- 1 kg of multicoloured tomatoes
- 80 g crème fraîche
- 2 tablespoons of wholegrain mustard
- 1 drizzle of olive oil
- Salt
- Pepper
Preparation
Start by preparing the olive oil shortcrust pastry by mixing the flour, egg, olive oil, water and salt. Form a ball and cover it with cling film. Let it rest while you prepare the next step.
Wash the tomatoes and cut them into thin strips. Then place them on paper towels to remove excess water.
Mix the crème fraîche and the wholegrain mustard. Season with a pinch of salt and pepper.
Roll out the shortcrust pastry with a rolling pin and form a circle. Your circle should be large enough to have enough dough to cover the tomatoes.
Then spread the crème fraîche and mustard in the centre of the pastry. Place the tomatoes on top. Add a drizzle of olive oil and a pinch of herbes de Provence. Then fold the edges of the dough inwards, covering some of the tomatoes.
Bake for 40-45 minutes at 180 °C (conventional heat).
Serve with a drizzle of extra virgin olive oil.
Note
For an extra treat, you can add feta cheese or slices of mozzarella to this French Galette with tomatoes before baking.
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French Galette with Tomatoes
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Ingredients
For the shortcrust pastry with olive oil
- 250 g of flour
- 1 egg
- 80 ml olive oil
- 40 ml of water
- 1 tablespoon of herbes de Provence
- 5 g of salt
For the filling
- 1 kg of multicoloured tomatoes
- 75 g crème fraîche
- 2 tablespoons of wholegrain mustard
- 1 drizzle of olive oil
- Salt
- Pepper
Instructions
- Start by preparing the olive oil shortcrust pastry by mixing the flour, egg, olive oil, water and salt. Form a ball and cover it with cling film. Let it rest while you prepare the next step.
- Wash the tomatoes and cut them into thin strips. Then place them on paper towels to remove excess water.
- Mix the crème fraîche and the wholegrain mustard. Season with a pinch of salt and pepper.
- Roll out the shortcrust pastry with a rolling pin and form a circle. Your circle should be large enough to have enough dough to cover the tomatoes.
- Then spread the crème fraîche and mustard in the centre of the pastry. Place the tomatoes on top. Add a drizzle of olive oil and a pinch of herbes de Provence. Then fold the edges of the dough inwards, covering some of the tomatoes.
- Bake for 40-45 minutes at 180 °C (conventional heat).
- Serve with a drizzle of extra virgin olive oil.
