French Cuisine
Rustic Tomato and Mustard Galette
This French tomato galette is a celebratory tribute to rustic country baking, blending foolproof preparation with complex, vibrant flavors. The crisp and flaky shortcrust pastry is rolled out casually with its edges folded organically by hand, giving the tart its signature unpretentious look. A generous layer of sharp Dijon mustard is spread on the pastry base, creating a savory barrier against moisture while delivering a refined tang. Fresh, juicy tomatoes are nestled inside and baked beneath a golden blanket of cheese, condensing their sweetness and releasing the irresistible scent of Herbes de Provence.
Dishday
Recipe overview
- Total time
- 50 min
- Prep
- 20 min
- Cooking
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 320 kcal
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 31 g
- Fiber
- 2.5 g
Step by step
Method
- 01
Make the pastry
Make the pastry: rub cold butter into flour and salt until coarse crumbs form. Pour in ice water, bring together quickly into a dough disc, wrap in plastic, and refrigerate for 30–40 minutes.
- 02
Slice the washed tomatoes into uniform 5 mm rounds
Slice the washed tomatoes into uniform 5 mm rounds. Arrange them on paper towels and salt lightly to remove excess water before baking.
- 03
Coarsely grate the cheese
Coarsely grate the cheese. Preheat the oven to 190°C (375°F) and prepare a large sheet of baking parchment to assemble the galette directly upon.
- 04
Roll the chilled dough on the parchment paper into a rustic c…
Roll the chilled dough on the parchment paper into a rustic circle about 3-4 mm thick. Don't worry about rough or uneven edges, as they add charm.
- 05
Spread the Dijon mustard evenly across the center of the doug…
Spread the Dijon mustard evenly across the center of the dough circle, leaving a clear 3-4 cm border all around. Scatter most of the grated cheese over the mustard.
- 06
Layer the dried tomato slices snugly over the cheese base in…
Layer the dried tomato slices snugly over the cheese base in an overlapping pattern. Season with herbes de Provence, black pepper, and the remaining cheese.
- 07
Fold the empty borders of the dough up and over the outer rin…
Fold the empty borders of the dough up and over the outer ring of tomatoes, pleating as you go, while keeping the center open. Slide the parchment onto a baking tray.
- 08
Bake at 190°C (375°F) for 30 minutes until the pastry crust i…
Bake at 190°C (375°F) for 30 minutes until the pastry crust is thoroughly golden and firm, and the cheese topping is beautifully melted and bubbling.
Dishday
Useful advice
Cooking tip
To prevent the tomatoes from rendering too much juice and creating a soggy bottom, slice them early, lay them out on paper towels, and salt lightly. The towels will wick away the moisture, keeping your crust wonderfully crisp.
How to serve
Serve the galette warm or at room temperature, cut into generous wedges. It pairs beautifully with a chilled glass of dry white or rosé wine and a shower of torn fresh basil.
How to store
Keep any leftover galette in an airtight container in the fridge for up to 24 hours. Reheat in a 170°C (340°F) oven for 5–7 minutes to restore the pastry's shatteringly crisp texture.
Note
A classic homemade rub-in pastry works best, but premium store-bought puff pastry can easily be substituted if you need a quick weekend option.
