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Savory Tomato Galette 

Prop Styling By Chavi Feldman Photography By Hudi Greenberger 

Savory Tomato Galette 

A galette is basically a free-form, rich, round pastry that is often filled with fruit and sometimes with a complementary cream or custard. Here, I opted for a savory version, filling it with tomatoes and other veggies to create a perfectly balanced dish. The best thing is that there’s no exact way to fold the edges, so there’s no pressure. Whichever way you do it is perfect!

Serves 8 


  • 1¼–1½ cups flour (I used whole wheat pastry)
  • 1 medium egg
  • 1 tsp kosher salt
  • 1 flat Tbsp sugar
  • ½ cup (1 stick/115 g) butter, cubed + 1 Tbsp more if necessary


  •  ½ cup onion cream cheese (see note)
  • 2 medium–large
  •  ripe tomatoes, thinly sliced
  • 1 green or yellow zucchini (or ½ of each for color), scrubbed and thinly sliced
  • 3 cherry tomatoes, sliced
  • 2 cloves garlic, crushed
  • a few basil leaves, cut into ribbons
  • olive oil, for drizzling
  • egg wash (optional)
  • Parmesan cheese, for sprinkling

Place all dough ingredients into the bowl of a food processor fitted with the S-blade attachment. Process for a minute or so, or until a dough forms. If necessary, add the additional tablespoon butter. Place dough into a bag, seal, and put in the refrigerator for about an hour, to chill. Preheat oven to 350°F (175°C). Sprinkle a sheet of parchment paper with flour. Place dough in the center.

Cover with another sheet of parchment paper, and roll out dough into a large circle. Remove the upper layer of parchment paper, and carefully spread the cream cheese in the center of the dough (in a circle), leaving at least 2 inches (5 cm) for the edges. Lay a slice of tomato, then a slice or two of zucchini, and continue alternating, in a continuous circle, until the cream cheese area is covered. Place the cherry tomato slices in the very center. Sprinkle top with crushed garlic and basil ribbons. Drizzle vegetables with olive oil. Carefully fold over edges, “pleating” it as you go along. Brush edges with egg wash, if desired, for a shiny look. Place parchment paper with galette on a baking sheet, and bake for 20 minutes. Sprinkle with Parmesan cheese, and bake an additional 10 minutes.

Let cool 5–10 minutes before slicing and serving.

NOTE: If onion cream cheese is not available, add a small amount of dehydrated onion or sauteed onion to regular cream cheese and mix together well.

(Originally featured in FamilyTable, Issue 652)

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