I have France on my mind;  particularly Gascony.  The first time I had a tomato tart I was in Gascony at Kate’s home.  It was amazing to me to make such a savory tart with juicy red tomatoes.  The warm tomatoes were slightly blistered after baking, and each bite was juicy and savory.  Ever since that time, I make a version of a tomato tart or galette at least once every summer.  This summer, since I first spied heirloom tomatoes in the market, I have been making this tomato galette weekly.  This recipe is not only wonderfully delicious but it is easy to make.


The heirloom tomatoes this year have been exceptionally juicy and flavorful, and I like to think it is because of all the rain we had during the winter.  I recently walked through the farmers market on a bit of our overcast and humid day.  Do you know that aroma you get when you run your fingers along the stem or even a leave of a tomato plant?  The market had a lovely perfume about it, and I came to find a table that had an abundance of ripe vine picked tomatoes.  I could not stop myself, I actually brought home so many, that we not only enjoyed them with this recipe once but twice more during the week.

The seasoning is really simple as you do not need more, instead, let the tomatoes shine.  I use a smear of Dijon mustard and a sprinkle of Malden salt and fresh cracked pepper.

Happy Summer!

ps… here is a video of a sweet galette but it shows how to assemble!

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Tomato Galette


1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
3/4 cup unsalted butter
3 – 5 tablespoons icy cold water
3 heirloom tomatoes
2 tablespoons dijon mustard, creamy
4 ounces, goat cheese
Maldon salt
black pepper, fresh cracked
1 egg
fresh thyme

How To:

In a food processor add the flour, sugar, and pinch of salt. Pulse a couple of times to mix.
With the food processor running add the butter a tablespoon at a time, after adding the last tablespoon, pulse a few times to combine.
Begin adding the ice cold water a tablespoon at a time until the dough comes together.
Using your hands lightly knead the dough into a disk, wrap in waxed paper and place in the refrigerator for at least 30 minutes.
Preheat the oven to 425.
Slice the tomatoes and set aside.
Lightly flour a clean countertop and then roll out the dough into a large circle. Gently move over to a large baking sheet.
Smear the mustard over the dough, then arrange the tomatoes.
Crumble the goat cheese over the top, then gently fold the sizes over the tomatoes.
Beat the egg.
Using a pastry brush lightly brush the sides of the galette dough.
Sprinkle with Maldon salt and black pepper.
Bake for 35 – 45 minutes. Tomatoes will be bubbly and the goat cheese will be golden.
Remove from the oven, and sprinkle some fresh thyme over the top.
Let sit for 15 minutes before serving.


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