Vermillion

Charred tomato galette

The step everyone skips is salting the tomatoes. Do it and the pastry stays crisp.

September 6, 202620 min + 35 min6 servings 4.7 (3)

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The step everyone skips is salting the tomatoes. Do it and the pastry stays crisp.

Charred tomato galette

4.7 (3)
Prep
20 min
Cook
35 min
Serves
6 servings

Ingredients

Method

  1. Heat the oven to 200C fan and line a baking sheet.
  2. Salt the tomato slices and rest on kitchen paper 15 minutes.
  3. Roll the pastry, leaving a 4 cm border, and spread mustard inside it.
  4. Shingle the tomatoes over the mustard, then fold and pleat the border.
  5. Bake 35 minutes until golden underneath, not just on top.
  6. Finish with basil, flaky salt and olive oil. Serve warm.

Notes

Make ahead: assemble and chill unbaked for up to a day, then bake straight from the fridge with five minutes more.

Leftovers reheat well in a dry pan. Never the microwave, which ruins the pastry.

Swap: any firm cheese works if you have no Gruyere.

Marta, the author

Written by

Marta Oliveira

Cooking out of a small kitchen in Lisbon and writing it all down so it does not get lost. Four rounds of testing before anything gets published.

3 responses to “Charred tomato galette”

  1. Els Avatar
    Els

    Took this to a potluck and got asked for the recipe three times.

    Reply
  2. Marianne Avatar
    Marianne

    Straightforward and genuinely good. The notes section answered my make-ahead question.

    Reply
  3. Rachel M. Avatar
    Rachel M.

    Made this on a weeknight and it worked exactly as written. The resting step really does matter.

    Reply

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