Tomato Galette with Gruyere and Caramelized Onions

A straight-on view of a baked tomato galette with gruyere cheese and caramelized onions sitting next to a glass of white wine and two tomatoes.

Tomato Galette with Gruyere and Caramelized Onions

Course: Appetizer

Cuisine: American / French

Prep Time: 25

Cook Time: 1 10

Resting Time: 15

Total Time: 1 50

Servings:

Calories: 343kcal

Author: Kris Longwell

This savory galette is one of the best savory pastries you will ever make, serve, and eat. The homemade crust is easy (with a food processor) and puts the galette in a category all of its own. Give yourself time to caramelize the onions. It's wonderful served warm or at room temperature.

Print Recipe

Equipment

Food processor if making the dough from scratch (recommended)
Pizza stone or baking sheet

Ingredients

1 9-inch pie dough (click link for recipe)
2 tablespoon olive oil
1 large onion thinly sliced
1 tablespoon semolina flour or fine cornmeal (optional)
6 oz Gruyere cheese shredded
3 ripe tomatoes sliced
Salt and pepper
1 tablespoon thyme fresh, chopped
1 large egg beaten, combined with 1 tablespoon water

Instructions

Do Ahead

Make the pie dough. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 24 hours. If frozen, allow the dough to thaw completely.
1 9-inch pie dough

Make the Galette

In a large skillet, heat the oil over medium-high heat. Add the onions and cook until browned all over, stirring frequently. About 30 to 40 minutes. Set aside.
2 tablespoon olive oil, 1 large onion
Preheat oven to 400°F.
On a lightly floured surface roll out the dough to a circular shape about 10 to 12 inches in diameter. Add more flour to the surface as needed to prevent sticking.
Gently transfer the dough to a pizza stone or baking sheet. (Before doing this, you can sprinkle the stone or baking sheet with semolina flour or fine cornmeal. This isn't completely necessary, but helps to ensure the dough won't stick to the stone).
1 tablespoon semolina flour
Add the caramelized onions in the center of the dough, leaving about 1 to 2 inches of dough around the edges. Place the cheese over the onions, and then arrange the tomato slices over the cheese (you may not use all of the tomato slices).
6 oz Gruyere cheese, 3 ripe tomatoes
Liberally sprinkle salt and pepper over all of the tomatoes and then sprinkle on the chopped thyme.
Salt and pepper, 1 tablespoon thyme
Use your hands to gently pull the edges of the dough toward the center of the galette. Bring the sides of the dough so about ⅔ of the tomatoes are visible.
In a small bowl, mix the lightly beaten egg with 1 tablespoon of water. Brush the egg wash all over the top portion of the dough.
1 large egg
Bake for 35 to 40 minutes, or until the dough is lightly browned and the interior is bubbly. Use a couple of flat spatulas to gently transfer the galette from the stone (or baking sheet) to a cutting board. Allow to rest for 15 minutes before slicing. Serve warm or at room temperature.

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

The pie dough can be made up to 24 hours in advance. It can be frozen for 2 to 3 months. Allow to completely thaw before rolling out.

After the galette has been baked and has rested for 10 to 15 minutes, use a flat spatula (preferably metal) to gently loosen the galette from the stone (or baking sheet). If possible, use two large spatulas to lift and transfer the galette to a cutting board.

Leftovers will keep wrapped for several days. Reheat in a low-temp oven (300°F) until warmed, or heat in the microwave.

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