Few things are more summery than this cherry tomato galette. A piece of this tomato galette with a fresh salad (and maybe a glass of wine) is the perfect summer plan for me. The dough is delicious and the filling so so yummy. You can’t miss it :).
I love galettes and how versatile they are. You can even make individual galettes that look really really pretty. The other savoury galette that I love making is my mushroom and leek galette, which is SO YUM. In that one, I used ricotta cheese for the base but in this case, I use cream cheese. You can really use either on both recipes. You can even use a goat cheese spread if you like! I don’t like goat cheese very much, that’s why I don’t use it often, LOL.
In the dough of this cherry tomato galette, I included a beautiful ingredient: parmesan cheese. The smell that comes out of the oven as this galette bakes is amazing. For the mushroom galette, I added chopped rosemary for the dough, and you can also do that for this recipe. For this recipe I did add dried oregano to the cream cheese which I have to say was a great move! I also garnished with fresh oregano on top. If you like using fresh herbs like me, you can also use rosemary, basil or thyme.
Right here in Chile, it’s summer and so these cherry tomatoes are the best and sweetest. In the oven, cherry tomatoes go extra sweet and soft. It’s really a pleasure to eat and you can serve it hot or warm. I could even say that its taste reminds me of pizza! If you like galettes, you can also check out these sweet versions: raspberry and peach galette, mixed berry galette, cinnamon apple galette, pomegranate and raspberry galette.
For the dough
- 200 g all-purpose flour
- 100 g unsalted butter cold and cut in cubes
- 1 tsp salt
- 30 g parmesan cheese freshly grated, fine
- 1 egg
- 1 tbsp water
- 100 g cream cheese
- 2 tbsp dried oregano
- Salt and pepper to taste
For the cherry tomato layer
- 550 g cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp milk
- Parmesan cheese to serve
- Fresh oregano to serve
For the dough
- Mix the butter with the flour and salt. Pinch the cubes with your fingers to coat the flour with the fat from the butter. The end result should look like wet sand. If you have a food processor, do this on the food processor.
- Add the rest of the ingredients and mix them using a spatula. Once this is not helping anymore, knead with your fingers but only a bit since over-kneading will make it tough. If you have a food processor, add the ingredients and blitz until even.
- Cover and let rest in the fridge for at least 30min. If you keep it longer than that and it has hardened too much, let it come to room temperature before rolling out.
For the filling
- Preheat a pan to medium heat and add a bit of butter and olive oil. Add the leeks and cook until soft, sweet in smell and slightly golden. Reserve.
- Increase the heat to high and let the pan come to temperature. Add a bit of butter and oil and enough mushrooms to fill the base of the pan. Keep them still for two minutes and then flip them. Cook for another couple of minutes or until golden and reserve. Repeat this process with all the mushrooms.
- Let the mushrooms and leeks cool down and mix them together along with the parmesan cheese.
- Taste the filling and correct the level of salt and pepper.
- Roll out the dough, trying to have it as round as possible on a flour-dusted surface. Take it to 2mm thick. Any thinner than that at it will break apart on handling, and if it's thicker, it would be too doughy.
- Transfer the dough onto the baking tray you'll use to cook it on. This is important! You won't be able to move it once the filling is in place.
- Break apart the ricotta and sprinkle it on the dough. Keep 4cm / 1.5in around the edge without covering.
- Lay the leek and mushrooms on top of the ricotta and move them around so they're flat. Remember to keep that edge clear of filling.
- Fold the edges towards the inside and paint them with the beaten egg and water.
- Cook in a preheated oven at 180°C / 350°F for 40min or until golden.