*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent! Made for a casual dinner party of 6. The whole galette was devoured. I found the recipe perfect as written. I was slightly intimidated by making the crust however, the instructions are spot on (thank you Chef John). Will definitely be making this many more times! Look forward to playing with different fillings too.
I have made this several times now. The first effort had great taste put suffered in appearance due to my crust manipulating skills. Since then it is bang on with great flavor and practiced presentation. I now have basil from my garden for a boost of freshness!
I was looking for a recipe to use up my abundance of cherry tomatoes and thought I would try this. I had 4 oz of goat cheese on hand so I halved the recipe and it came out great. I've never made a crust like this before and it came out really well. Definitely will make it again next summer!
I loved this! First time making my own pastry. The only thing I found I wanted to add was a bit of balsamic vinegar with the olive oil post-bake for a little extra zing. YUM. Thank you Chef John for the yummy recipe and the easy-to-follow video!
I am not confident with pastry at all and don’t own a food processor, but even with my handheld pastry blender, and my husband accidentally bringing the pastry to room temperature, and eating all the cherry tomatoes, it baked up beautifully...in my toaster oven. I also forgot to add the dijon, so mixed it in on top of the pastry, and it still tasted delicious! Chef John is the bomb.
I made it just the same as Chef John did. It was super yum. He said that he wasn’t sure why he added the corn meal but the next time I make it, I’ll add more. Maybe double. Also, I ended up grabbing a bunch of parsely from the garden and sprinkled is all over the top. Perfecto. When I pulled it from the oven it was pretty soupy but firmed up nicely during the 30 minute wait. No picture because after the 30 min wait time, It was gone.
I have just made and eaten this with my husband. Really good! Had to make a few changes because didn't have some ingredients. Used cream cheese with some mozzerella with spices (garlic powder). Softened slightly in micowave and then stirred together.
Didn't have cherry tomatoes, so used up the last of my summer crop of home grown tomatoes, chopped to about the size of half of a cherry tomatoe. Pastry was easy and tasted really good.
Will make this again. Husband loved it too. Thankyou Chef John.
Fantastic recipe! The crust was delicious. I used my stand mixer instead of the food processor (easier to clean) and it worked out well. I also added some corn sliced off the cob as I had some leftover in the fridge. Will definitely keep this in mind for the future.
I followed the recipe exactly as stated except the only butter I had was salted. When I first pulled it out of the oven it was really soupy looking, but as it cooled it firmed up nicely. The goat cheese it a little tangy for my preference. Next time I’ll try ricotta at least half.
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