Print

Flaky Cherry Tomato Galette with Gruyère

flaky cherry tomato galette - featured image
Print Recipe

A buttery, flaky galette featuring sweet cherry tomatoes, nutty Gruyère cheese, and fresh thyme, perfect for quick, comforting meals with minimal fuss.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45-60ml) ice water
  • Pinch of salt
  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (100g) Gruyère cheese, shredded
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic, minced (optional)
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • Honey or balsamic glaze (optional)
  • Red pepper flakes (optional)

Instructions

  1. Make the Pastry Dough (15-20 minutes): In a large bowl, combine 1 1/4 cups (150g) all-purpose flour and a pinch of salt. Add 1/2 cup (113g) cold, cubed unsalted butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add 3-4 tablespoons (45-60ml) ice water, one tablespoon at a time, mixing gently until the dough just holds together. Don’t overwork it—it should be slightly crumbly but hold when press…
  2. Prepare the Filling (10 minutes): While the dough chills, halve 2 cups (300g) cherry tomatoes and toss them with 2 tablespoons (30ml) olive oil, minced garlic (if using), salt, pepper, and 1 tablespoon fresh thyme leaves. Set aside to marinate slightly.
  3. Roll Out the Dough (5-7 minutes): On a lightly floured surface, roll the chilled dough into a rough 12-inch (30cm) circle about 1/8 inch (3mm) thick. The shape doesn’t have to be perfect—rustic is the charm here. Transfer it carefully to a parchment-lined baking sheet.
  4. Assemble the Galette (5 minutes): Sprinkle 1 cup (100g) shredded Gruyère evenly over the dough, leaving a 2-inch (5cm) border. Pile the cherry tomato mixture on top, distributing evenly. Fold the dough edges over the filling, pleating as you go to create a loose crust that holds everything in place. Brush the crust with a little olive oil for a golden finish.
  5. Bake (30-35 minutes): Bake in a preheated 400°F (200°C) oven until the crust is deep golden and the tomatoes are bubbling—about 30 to 35 minutes. You’ll know it’s done when the cheese has melted into a gooey layer beneath the tomatoes, and the thyme aroma fills the kitchen. If the crust edges brown too quickly, loosely tent with foil.
  6. Cool Slightly and Serve (5 minutes): Let the galette rest for about 5 minutes before slicing. This helps the filling set a bit (and keeps you from burning your mouth!). Drizzle with honey or balsamic glaze if you want a touch of sweetness contrast.

Notes

Keep butter cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Drain tomatoes if very juicy to avoid soggy crust. Pre-baking the crust for 5 minutes can help create a barrier for a crispier base. The dough can be made a day ahead and chilled. Leftovers store well refrigerated for up to 3 days and reheat best in the oven.

Nutrition

Keywords: galette, cherry tomato, Gruyère, flaky pastry, savory tart, easy recipe, vegetarian, fresh thyme

Find it online: https://zestynora.com/flaky-cherry-tomato-galette-with-gruy-e-re-easy-homemade-recipe/