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Flavorful Roasted Cherry Tomato Galette with Gruyere and Thyme

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A cozy and comforting savory galette featuring roasted cherry tomatoes, nutty Gruyere cheese, and fresh thyme in a flaky crust. Perfect for quick, impressive meals or casual gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, chilled and cubed
  • 3 to 4 tablespoons (45–60 ml) cold water
  • 1/4 teaspoon salt
  • 2 cups (about 300 g) cherry tomatoes, halved
  • 1 cup (100 g) Gruyere cheese, shredded
  • 1 tablespoon fresh thyme leaves, lightly packed
  • 2 tablespoons olive oil
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 egg yolk, beaten (for brushing)

Instructions

  1. In a medium bowl, whisk together flour and salt. Add cold, cubed butter and rub into flour with fingertips until mixture resembles coarse crumbs with some pea-sized pieces, about 5 minutes.
  2. Drizzle 3 tablespoons of ice-cold water over mixture and gently combine with a fork, adding extra tablespoon if needed, until dough starts to come together. Form dough into a disk, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, minced garlic (optional), salt, pepper, and thyme. Spread cut side up on parchment-lined baking sheet and roast for 20 minutes until softened and caramelized.
  4. On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about 1/8-inch (3 mm) thick. Transfer to parchment-lined baking sheet.
  5. Sprinkle shredded Gruyere evenly over dough, leaving a 2-inch (5 cm) border. Spoon roasted tomatoes over cheese in a single layer, gently pressing down. Fold dough edges over filling, pleating to form rustic tart shape.
  6. Brush folded dough edges with beaten egg yolk for a golden crust.
  7. Bake galette in preheated oven for 30-35 minutes until crust is golden and crisp and cheese is bubbly. Tent with foil if crust browns too quickly.
  8. Let galette rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and water cold to ensure a flaky crust. Roast tomatoes to concentrate flavor and avoid soggy crust. If dough is sticky when rolling, chill for 10 minutes. Let galette rest after baking to set filling and ease slicing. Use foil to tent crust if browning too fast. Breadcrumbs can be sprinkled on crust before cheese to absorb moisture.

Nutrition

Keywords: roasted cherry tomato galette, savory tart, Gruyere cheese, thyme, easy galette recipe, flaky crust, vegetarian, quick dinner, brunch recipe

Find it online: https://sizzlesprout.com/flavorful-roasted-cherry-tomato-galette-with-gruyere-and-thyme-perfect-easy-recipe/