• sanskritibist

Tomato Galette

When I went to visit my brother in Rennes two years ago- I found my new favourite food.  These galettes were made with buckwheat flour filled with generous amount of ham, cheese and a perfect egg cracked right in its crisp centre.

When I came back to my small apartment in Bangalore, I was excited to remake these delicious perfect snacks. I was still studying in college back then and I spending 90 rupees on 250 grams of buckwheat flour seemed too much to me. So I searched up the internet and found generous amounts of recipes that were using normal flour instead. I made a variety in the beginning, using fruits like mangoes, plums, putting vegetables like brinjal and potatoes, adding different sauces like pesto and mariana to the base to give it an extra punch of flavour. This is my favourite part of a galette- I can add any form of topping and I’m so sure that it is going to turn out delicious.

Tomato Galette Recipe

Ingredients For the dough:

200 grams flour

100 gram butter, cold and cubed

1/4th tsp salt

1/4th tsp dried oregano

1/4th tsp dried thyme

1/4th tsp dried pepper grinded

50grams cold water

Ingredients For the filling:

25g yogurt

4 cloves garlic minced

1/4th tsp salt

1/4th tsp dried oregano

1/4th tsp dried pepper

1/4th tsp dried pepper grinded

Cherry tomatoes

1 Egg white for egg wash

30 gram grated cheese


  1. Make the dough: Add in the flour, salt, oregano, thyme, pepper and combine it with cold butter with your hand. Keep mixing it till the mixture resembles coarse crumbs, and the flour is mixed in with the butter. Drizzle in 2 tbsp of ice water, keep cold water by the tablespoon till the dough is assembled into a ball.

  2. Chill the dough into a plastic wrap from 30 minutes to one hour in the fridge.

  3. Heat the oven to 180 degrees Celsius

  4. Roll the dough till it is 1/4 inch thick into a circle. Transfer the dough on top of parchment paper or silver foil. *Tip: You can add a tsp of semolina on top of the dough, this ensures the the water of the tomatoes doesn’t seep through and makes it soggy.

  5. Add thick layer of the yogurt mixture with garlic and salt, oregano, thyme, pepper on top of the dough,

  6. Chop some tomatoes and add a layer of salt and let it sit for 10 minutes. This way the tomatoes release some water.

  7. Add the tomatoes on top and leave a 2 inch border around the edge and brush a layer of egg wash around the edges.

  8. Fold the rim of the dough and and overlap the dough a you go around and pleat it gently.

  9. Brush in a layer of egg wash around the top. Sprinkle in some cheese on top and some crushed pepper.

  10. Bake the galette until the crust is a deep golden-brown and the tomatoes look dried for 30 minutes. Transfer the parchment paper with the galette into a rack and cool.

#galette #tomato

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