These cheddar tomato galettes are irresistibly delicious! Fresh summer tomatoes are layered upon a generous amount of cheddar cheese and a spread of pesto sauce before being enclosed in a flaky pie crust. The combination of these aromatic flavors is so profoundly delish. If you are a lover of sweet, juicy tomatoes baked into a flaky pie crust packed with cheddar cheese and pesto deliciousness, then this recipe is for you!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
How to Make Cheddar Tomato Galettes
These savory galettes are not only incredibly scrumptious but are so easy to make as well. The addition of Cabot Creamery’s Vermont Sharp Cheddar Cheese adds a rich, savory flavor to the galettes that pairs so beautifully with the sweetness of the tomatoes.
For an extra bump of flavor, a thin spread of pesto sauce is added to the base of the galettes before the cheddar cheese and tomatoes are layered on top. Additionally, the galettes are coated in a generous amount of everything bagel seasoning for added flavor and texture.
I often use Cabot Creamery’s amazing selection of cheeses in my bakes because the flavor and quality never disappoint. Furthermore, I love the fact that 100% of the profits that Cabot ( a co-operative owned by farm families in New England and New York) makes goes back to the farmers!
Here is what you will need to make recipe:
Key Ingredients
- Homemade Pie Dough (Recipe Detailed in Recipe Card)
- Fresh Tomatoes
- Pesto Sauce
- Egg
- Everything Bagel Seasoning
- Fresh Parsley
- Olive Oil
Tips For Making Tomato Galettes
- Use Fresh Ripe Tomatoes – for the best, sweet tasting tomatoes, use ripe but slightly firm tomatoes, preferably off the vine. Ripe tomatoes are packed with juicy, sweet flavor that pairs so nicely with the savory components of the galettes.
- Use a Serrated Knife to Cut Tomatoes – the best knife for cutting tomatoes is a serrated knife. A serrated knife will provide more control when cutting tomatoes into even slices.
- Cut Tomatoes in Even Slices – for consistent baking, the tomatoes should be cut into even slices. Cutting tomatoes in even slices will also make it easier to layer in the galettes.
- Freeze Shaped Galettes Before Baking – I find that freezing the shaped galettes for a minimum of 30 minutes before baking provides for an extra flaky, pie crust. You want the butter in the pie dough to firm back up before hitting the hot heat of the oven. As the butter melts, it will release air into the layer of the dough which in turn will result in flaky layers once the pie crust is fully baked.
How to Assemble and Bake Savory Galettes
- Divide pie dough into (6) equal portions
- Working with one piece of dough at the time, roll dough into a 7 inch circle
- Spread a thin layer of the pesto sauce into the center of rolled dough leaving an 1/2 inch border
- Sprinkle cheddar cheese over pesto
- Layer larger slices of tomato over cheese followed by the smaller slices of tomatoes
- Brush pie crust border with egg wash before folding over tomato filling
- Brush some of the egg wash over the outer rim of galettes and coat in everything bagel seasoning
- Freeze galettes for 30 minutes before baking until golden brown
- Cool galettes for 10 minutes before drizzling with olive oil and finishing with finely chopped parsley
How to Store Galettes
- Baked cheddar tomato galettes stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer. When ready to eat, I recommend heating up the chilled/frozen galettes in a toaster/conventional oven at 350F for 10-15 (refrigerated galettes) or 15-20 minutes (frozen galettes). An air-fryer will work as well.
- Galettes may be made in advance. Once shaped and coated in seasonings, freeze galettes until solid. Either individually wrap each galette in plastic/cling wrap or layer between parchment paper before storing in an airtight container. Keep galettes frozen until ready to bake.
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintCheddar Tomato Galettes
These cheddar tomato galettes are irresistibly delicious! Fresh summer tomatoes are layered upon a generous amount of cheddar cheese and a spread of pesto sauce before being enclosed in a flaky pie crust. The combination of these aromatic flavors is so profoundly delish!
- Prep Time: 2 Hours (Including Refrigeration Time)
- Cook Time: 35 Minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 Galettes 1x
Ingredients
Pie Crust Dough
- 2 Cups Unbleached All-Purpose Flour
- 2 Teaspoons Granulated Sugar
- 1 Teaspoon Salt
- 3/4 Cup Unsalted Butter, Cold, Cubed
- 1/2 Cup Ice Cold Water
- 1 Tablespoon Apple Cider Vinegar, Optional
Cheddar Cheese Tomato Filling
- 2 Large Tomatoes, Sliced
- 5–6 Small Cocktail Tomatoes, Sliced
- 3/4 Cup Cabot Creamery’s Vermont Sharp Cheddar Cheese, Shredded
- 3 Tablespoons Pesto Sauce, Homemade or Store-Bought
Assembly
- 1 Large Egg
- 1/2 Tablespoon Filtered Water
- Everything Bagel Seasoning, for Coating on Galettes
- 2 Tablespoons Fresh Parsley, Finely Chopped
- Olive Oil, for Drizzling
Instructions
Pie Crust Dough
- In a large mixing bowl, add the flour, sugar and salt. Mix ingredients to combine.
- In a medium measuring cup/bowl, add the water and vinegar (optional). Whisk together to combine.
- Add cubed butter into the flour mixture. Next, toss butter pieces in dry ingredients to coat.
- Using a pastry cutter, cut the butter into the flour mixture. The goal here is to end up with butter chunks varying in size from medium to small.
- Gradually, add the cold water mixture into the flour mixture 1 tablespoon at a time using a fork to gently work the liquid into the dough.
- You will not need to use all of the water just enough to bring the dough together. When you are able to squeeze some of the dough in your hand without it falling apart, no more water needs to be added. I used a total of 6 tablespoons of water.
- Transfer pie crust dough onto a clean work surface. Working quickly, shape the dough into a flatten disk shape.
- Wrap the disk of dough in plastic wrap and refrigerate for 2-4 hours or overnight. If refrigerating dough overnight, allow the dough to sit at room temperature for 10-15 minutes. This will soften up the pie crust dough making it easier to roll without cracking.
Assembly
- Line a large baking sheet with parchment paper. In a small mixing bowl, add the egg and water. Whisk ingredients together to combine.
- On a generously floured surface, divide chilled pie dough into 6 equal portions.
- Working with one piece of dough at a time, roll the dough into a 7 inch circle.
- Spread 1/2 tablespoon of the pesto sauce into the center of the dough circle leaving a 1/2 inch border.
- Sprinkle 2 tablespoons of the cheese over the pesto.
- Place two large tomato slices over the cheese filling followed by 3-4 slices of the smaller cocktail tomatoes.
- Use a pastry brush to brush the 1/2 inch border with some of the egg wash before folding the pie dough border over the tomato filling to enclose.
- Brush the other rim (border) of the galette dough with some of the egg wash before generously coating in everything bagel seasoning.
- Transfer galette to a parchment lined baking sheet and repeat the process with remaining dough pieces and filling for a total of (6) galettes.
- Place the baking sheet in the freezer for a minimum of 30 minutes to allow the butter in the dough to firm back up before baking.
- About 15 minutes into freeze time, preheat the oven to 375F (190C).
- Bake galettes for 35-40 minutes, rotating the pan halfway through bake time. Tomato galettes are ready when the crust appears golden brown in appearance and the tomato filling does not look overly juicy/wet.
- Allow galettes to cool at room temperature for 10 minutes before lightly drizzling with olive oil and sprinkling with parsley. May serve galettes warm or at room temperature.
Notes
- Cheddar tomato galettes are best eaten the day it is baked. However, leftover galettes stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer.
- When ready to eat chilled or frozen galettes, I recommend heating it in a toaster/conventional oven at 350F for 10-15 (refrigerated galettes) or 15-20 minutes (frozen galettes). An air-fryer will work as well.
- Galettes may be made in advance. Once shaped and coated in seasonings, freeze galettes until solid. Either individually wrap each galette in plastic/cling wrap or layer between parchment paper before storing in an airtight container. Keep galettes frozen until ready to bake.
- I used a mixture of large and small vine tomatoes, but you can use any variety of tomatoes you prefer.
- I used the this pesto recipe but any homemade or store-bought pesto sauce will work as well.
- For a quick summer lunch or dinner, may substitute homemade pie crust with store-bought pie crust dough.
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