Can you freeze tomato galette?

Although we don't regularly recommend refrigerating tomatoes, let alone freezing them, that doesn't apply in this situation. Since the tomatoes have already been baked, freezing won't really affect their texture. To avoid becoming freezer-burned, wrap the galette in both foil and plastic wrap.

How do you keep tomato galette from becoming soggy?

To keep your flaky pie crust from becoming watery and soggy, you need to add a barrier - melted cheese. The cheese layer will prevent the moisture from the tomatoes reaching the crust, preserving the flaky, buttery texture. For extra measure, dry the tomato slices on a kitchen towel or paper towel to remove any excess moisture before baking.

What types of tomatoes are best for galettes?

Opt for pure summer sunshine in tomato form, AKA heirloom slicing tomatoes. These large, colorful, and flavorful tomatoes are the perfect size to trim into thin slices and layer on the galette, and they add the most incredible color and flavor. I highly recommend either grabbing some from the farmers' market or your own garden instead of buying the pale options from the grocery store. It's worth it.

Tomato Galette

Description

This homemade Tomato Galette is the ultimate celebration of summer tomatoes, made with a buttery, flaky crust, a thin layer of cheese, and a bed of colorful heirloom tomatoes. It is stunning enough to serve as an appetizer or at brunch, but it's just as good served as a light summer dinner on the patio with a simple Arugula Salad and chilled drink.

Ingredients

For the pie dough:

1 ¼ cups all-purpose flour
1/2 teaspoons salt
½ cup unsalted butter, cubed, cold
¼ cup ice water

For the filling:

2 large heirloom tomatoes, thinly sliced
2 cloves garlic, grated
1 tablespoon extra virgin olive oil
½ cup cheddar cheese, shredded
¼ cup parmesan cheese, freshly grated
1/4 teaspoon Italian seasoning
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Other ingredients:

1 egg, beaten (for egg wash)
fresh basil (for garnish)

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Instructions

Prepare the dough:

Combine flour and salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix until most of the flour is incorporated and the dough is smooth.
Wrap the dough tightly in plastic cling wrap and place in the refrigerator to rest and firm up for 30 minutes.
Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (the edges will be folded over, so the shape doesn’t have to be perfect).
Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.

Prepare the filling:

Line a baking sheet with a paper towel and add tomato slices. Sprinkle some salt over tomatoes and set aside for 10-20 minutes to draw excess moisture out of the tomatoes. Gently pat with a paper towel to remove excess liquid.
In a mixing bowl, combine garlic, olive oil, cheddar cheese, parmesan cheese, and Italian seasoning. Mix well until smooth.

Assemble and bake:

Preheat the oven to 375F.
Take the dough out of the fridge and spread the cheese mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
Add the tomato slices over the cheese mixture and season with salt and pepper.
Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
Bake for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
Garnish with fresh basil. Slice and serve warm.

Notes

How to store: Store any leftover tomato pie in an airtight container in the fridge for 3-4 days.

How to reheat: Although you can pop the leftovers in the microwave in a pinch, this can cause the galette crust to become soggy. I prefer to bake the leftover galette for about 10-12 minutes in a 325 F oven or half the time in an air fryer.

How to freeze: Wrap the chilled leftovers in several layers of plastic wrap and freeze for 2-3 months.

Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Bake
Cuisine: American