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Cherry Tomato Cheese Galette

You'd be hard-pressed to find a better way to enjoy summer's bounty of tomatoes than in this savory galette. It may sound fancy, but all it takes is creating a basic pastry crust to act as a platform for the filling. Like any pie crust, you'll cut butter into a flour mixture to create a dough, then let it chill for an hour. This is great time to prep the filling, which has two simple parts: goat cheese, seasoned and whipped with egg yolk, and the star of the show: cherry tomatoes tossed with olive oil and Dijon. Once your dough is chilled and ready, you can shape it into the base of the galette before giving it a final firm-up in the fridge. From there you'll dollop on the cheese and tomatoes, fold over the crust to seal in the edges, and bake until as browned as can it be. Get Chef John's recipe for Cherry Tomato and Cheese Galette.

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