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Perfect Heirloom Tomato Galette Recipe with Gruyère and Fresh Thyme

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A rustic and flaky galette featuring juicy heirloom tomatoes, nutty Gruyère cheese, and fragrant fresh thyme, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (113g) unsalted butter, cold and cubed
  • 4 to 6 tablespoons (60–90 ml) ice water, kept very cold
  • ½ teaspoon salt
  • About 3 medium-sized heirloom tomatoes (roughly 1 pound/450g), sliced about ¼ inch thick
  • 1 cup (100g) Gruyère cheese, shredded
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil, for brushing
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. In a large mixing bowl, combine 1 ½ cups sifted all-purpose flour with ½ teaspoon salt. Add the cold cubed butter and use a pastry cutter or fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits (about 5 minutes). If using a food processor, pulse a few times until the right texture is achieved.
  2. Slowly drizzle 4 tablespoons of ice-cold water into the flour mixture while stirring gently with a fork. Add additional water, one tablespoon at a time, if the dough feels crumbly but avoid making it too wet. The dough should just come together when pressed. Form into a flat disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. While the dough chills, slice heirloom tomatoes into about ¼ inch thick rounds. Lay them on paper towels, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture. Shred Gruyère cheese and finely chop fresh thyme leaves.
  4. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer carefully onto a parchment-lined baking sheet or pizza stone.
  5. Spread Dijon mustard evenly over the dough, leaving a 2-inch border. Sprinkle shredded Gruyère over the mustard in an even layer. Arrange tomato slices in concentric circles on top of the cheese, slightly overlapping. Scatter minced garlic and fresh thyme evenly, then season with freshly cracked black pepper and a pinch of salt. Fold dough edges over the filling, pleating to create a rustic crust.
  6. Brush the exposed dough with olive oil. Bake at 400°F (200°C) for 35-40 minutes, or until crust is golden and tomatoes are bubbling and slightly caramelized. If crust edges brown too fast, loosely cover with foil halfway through baking.
  7. Let the galette cool for 10 minutes before slicing to allow the filling to set.

Notes

Chilling the dough is essential for a flaky crust. Salting the tomatoes ahead draws out moisture to prevent sogginess. Layering cheese beneath tomatoes helps keep the crust crisp. Watch oven temperature to avoid burning crust. If tomatoes release too much juice during baking, blot excess with paper towel before serving. Mustard layer adds tang and complexity but is optional. Variations include swapping cheeses, herbs, or making gluten-free or vegan adaptations.

Nutrition

Keywords: heirloom tomato galette, tomato galette recipe, Gruyère galette, fresh thyme galette, rustic pie, savory galette, easy tomato pie, summer tomato recipe

Find it online: https://ovenmila.com/perfect-heirloom-tomato-galette-recipe-with-gruy-e-re-and-fresh-thyme-easy-homemade-pie/