Tomato galette

Serves: 4

Tomato galette
Tomato galette Tomato galette

Throughout late summer and early autumn tomatoes are at their best. However, you can make this galette at any time of the year as the fruits are slow-cooked in the oven to intensify their flavour. This means that a rather sad, wintery tomato will actually taste of something. Cooking the tomatoes also dries them out a bit which means they release less liquid over the pastry. You can prepare the pastry and tomatoes up to a day in advance.


  • For the pastry
  • 160g plain flour, plus extra for rolling
  • ¼ teaspoon fine salt
  • ½ teaspoon dried oregano
  • 150g cold unsalted butter, cut into small cubes
  • 85g sour cream
  • For the galette
  • 950g vine-ripened tomatoes (I like the Pink Temptation variety)
  • 2 tablespoons olive oil
  • 1 tablespoon fine semolina
  • 1 egg yolk
  • To serve shredded basil leaves
Tomato galette


  1. For the pastry, put the flour, salt and oregano in a mixing bowl and stir. Add the butter and rub into the flour to create a crumble-like mixture, i.e. don’t worry about too many lumps of butter. Add the sour cream and bring together to form a smoothish dough. Press out slightly and wrap in cling film. Refrigerate for 1 hour (or overnight-see intro).
  2. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Slice the tomatoes horizontally, across their middles and place in one layer in a roasting tin. Season with a little salt and ground black pepper and drizzle with the oil. Cook in the oven for 1 ½ hours, until shrunken slightly but still juicy.
  3. Remove the pastry from the fridge and leave at room temperature for about 10 minutes. Sprinkle about 2 tablespoons flour and the semolina over a large, non-stick baking sheet. If you don’t have one large enough you can use a large sheet of baking parchment and slide this onto a smaller baking sheet once you have formed the galette.
  4. Put the pastry in the centre and roll out to a circle about 32cm diameter. Arrange the tomatoes in a circle, leaving a margin of about 3-4cm around the edge. Fold in the sides of the pastry. Chill for 30 minutes.
  5. Heat the oven to 200˚c, fan oven 180˚c, mark 6. Brush the edges of the pastry with the egg yolk. Bake in the oven for about 30-35 minutes until golden brown. Scatter the basil over the tart just before serving.
Tomato galette