Tomato galette

Ingredients

• 120 g (1 cup)spelt flour
• 1/8 tspsalt
• 71 g (5 tbsp), coldunsalted butter
• 60 ml (1/4 cup), approximatelywater
• 340 g (12 oz)tomatoes
• 1/4 tspsalt
• 25 g (1/4 cup), gratedParmesan
• 28 g (1 oz), softgoat cheese
• 1/4 tspdried marjoram

Instructions

1. 1

   Mix the flour

   Stir 1/8 tsp salt into the spelt flour. Cut the cold butter into small pieces and rub it into the flour until the mixture resembles breadcrumbs.

2. 2

   Bring dough together

   Add the water a little at a time, mixing and then pressing the mixture with your hands until it forms a ball. Flatten it, wrap it in cling film or a freezer bag with the air pressed out, and chill for at least 30 minutes before rolling.

3. 3

   Salt the tomatoes

   Slice the tomatoes through the middle and remove any tough core. Lay the slices on a board or tray, sprinkle with 1/4 tsp salt and leave for around 10–20 minutes while you prepare the pastry.

4. 4

   Heat the oven

   Preheat the oven to 190°C (375°F). Line a large baking sheet with parchment.

5. 5

   Roll the pastry

   On a lightly floured surface, roll the pastry into a roughly 3 mm (1/8 in) thick circle, about 25–28 cm (10–11 in) across. Transfer it to the lined baking sheet.

6. 6

   Add the cheese

   Scatter the Parmesan over the pastry, leaving a 2.5 cm (1 in) border uncovered. Break up about half the goat cheese and dot it over the Parmesan.

7. 7

   Arrange tomatoes

   Pat the tomato slices dry and arrange them over the cheese; a couple of layers are fine, with the centre slightly higher if you like. You can hold back the top and bottom slices to cut up and use for filling gaps.

8. 8

   Finish the filling

   Break the remaining goat cheese into small pieces and scatter them over the tomatoes. Sprinkle over the dried marjoram.

9. 9

   Fold the edges

   Fold the pastry edges in over the tomatoes, making small folds as you go. Seal any cracks, and if the filling looks sparse near the edges, tuck pieces cut from the reserved tomato slices underneath the pastry.

10. 10

    Bake until golden

    Bake for approximately 20–25 minutes, until the pastry is golden brown and gently crisp. Leave it to cool for a minute before serving warm or at room temperature.

What is a tomato galette?

A galette is a rustic, free-form tart: instead of fitting pastry into a tin, you fold the edges over the filling. This version brings together tomatoes and cheese in a simple savoury bake.

The spelt pastry gives the crust a distinctive, gently nutty character, while the open centre lets the tomatoes remain the focus. Its relaxed shape makes it well suited to an informal lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 11g protein, 39g carbs, 24g fat.

The pastry flour and tomatoes provide most of the carbohydrates, while the butter, Parmesan and goat cheese contribute much of the fat. The cheeses and spelt flour also provide protein. Pair a slice with a generous green salad or extra vegetables to round out the plate.

Why spelt pastry works

Cold butter rubbed into the flour creates the crumbly base for a tender, crisp pastry. Add the water gradually and stop once the dough holds together; it should not feel wet.

Chilling for at least 30 minutes firms the butter and makes the dough easier to roll. A roughly round shape is all you need, since the folded edges are meant to look rustic.

Give the tomatoes a head start

Salting the slices and leaving them for 10–20 minutes draws out some moisture before baking. Pat them dry before adding them so the pastry is less likely to become soggy.

Core any tough centres, and use the reserved end pieces to fill gaps near the edges. A slightly fuller centre is fine, but avoid leaving large piles of wet tomato juice on the pastry.

Layer the cheese and filling

Parmesan goes directly on the pastry, with a narrow border left clear so the crust can fold over. Half of the goat cheese is scattered over it before the tomatoes go on.

The remaining goat cheese and marjoram finish the topping. Breaking the cheese into small pieces helps distribute its creamy, tangy flavour across the tart.

Fold and bake

Make small folds as you bring the pastry over the edge of the filling, and press together any cracks. The border does not need to be even, but closing gaps helps keep the filling in place.

Bake at 190°C for approximately 20–25 minutes. Look for golden-brown pastry that feels gently crisp, rather than relying on the clock alone.

Serving ideas

This galette can be served warm after a brief rest or left to reach room temperature. A green salad makes a fresh accompaniment for a light lunch.

For a more substantial meal, serve it with soup or extra vegetables. Cut it into three portions while keeping the folds intact.

Recipe notes & tips

• Keep the butter cold so it rubs into the flour without melting.
• Add the water gradually, as the dough may come together before you use the full amount.
• Let the salted tomato slices drain for the full 10–20 minutes, then pat them dry.
• Leave the pastry border clear of cheese so it can fold neatly over the filling.
• Use parchment on the baking sheet to make transferring and serving the galette easier.
• Let the galette rest for a minute after baking so the filling settles slightly.

Variations

• Add fresh herbs: Scatter a little fresh thyme or basil over the filling before baking.
• Use another cheese: Replace the goat cheese with crumbled feta for a saltier tang.
• Try different tomatoes: Use a mix of ripe tomato varieties, slicing larger ones evenly.
• Add onion: Scatter thinly sliced onion over the cheese for a sweeter, savoury layer.
• Change the herbs: Swap the marjoram for dried thyme or oregano.

Common mistakes to avoid

• Adding too much water: Mix it in gradually and stop once the dough holds together.
• Skipping the chill: Rest the wrapped dough for at least 30 minutes so it is easier to roll.
• Leaving tomatoes wet: Pat the slices dry after salting to help prevent a soggy base.
• Covering the whole pastry: Leave a 2.5 cm border clear so there is pastry to fold in.
• Leaving cracks open: Press gaps together during folding to help contain the filling.
• Baking by time alone: Check that the pastry is golden brown and gently crisp before taking it out.

How to store

Store leftover galette in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp again, or serve at room temperature.

Frequently asked questions