Tarte à la Tomate (Tomato Galette) – A classic recipe from the South-West of France when tomatoes are in season.
Recipe 3 from THE FRENCH BISTRO BRUNCHING RECIPE FILES
Recipe 3 from THE FRENCH BISTRO BRUNCHING RECIPE FILES, is Tarte à la Tomate (Tomato Galette) A galette is a simple rustic tart or pie, that requires minimum effort, and yet yields fabulous results.
This Tarte à la Tomate (Tomato Galette) is such an easy recipe to make and is a classic in the South-West of France, especially when tomatoes are in season.
I used to make this regularly for brunch and for lunch outdoors during the summer, when I lived in SW France.
Sevre this rustic tomato tart with freshly dressed salad leaves, and chilled glass of something fizzy for a special occasion.
You can make it vegan by omitting the cheese and egg, and check that the pastry is vegan too, as in made with vegetable oil.
And, different colour heirloom tomatoes look fabulous when used in this recipe, and when they are in season.
I hope you are enjoying my recipes from THE FRENCH BISTRO BRUNCHING RECIPE FILES. They are all super easy to make, and even easier to eat!
I’ve shared some more tomato and galette tart recipes below, so if today’s’ recipe isn’t quite what you are looking for, then I hope the list below will provide extra inspiration.
And, PLEASE do let me know by leaving a comment below if you make this recipe, or any other recipes on Lavender & Lovage – it’s always lovely to hear from you! Karen
More Tomato and Galette Recipes
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Recipe for Tarte à la Tomate (Tomato Galette)
- 320g ready rolled puff pastry sheet
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh breadcrumbs, or panko crumbs
- 200g grated cheese, such as Emmental, Comte, or Gruyere
- 6 large ripe tomatoes, sliced
- 1 teaspoon Herbes de Provence
- Salt and pepper, to taste
- 1 egg, beaten
- 1 tablespoon Parmesan cheese (Optional)
1. Preheat the oven to 220C/200C Fan/400F/Gas 7. Line a large pizza or baking tray with baking paper.
2. Place the pastry on the lined baking tray. Spread the mustard evenly over the pastry to within 1”/2.5cms of the edge of the pastry.
3. Sprinkle the breadcrumbs over the mustard, this helps soak up any excess tomato juices.
4. Sprinkle the cheese over and then arrange the sliced tomatoes in concentric circles to cover all of the cheese.
5. Scatter the Herbes de Provence, salt and pepper over the tomatoes, and the Parmesan cheese if using.
6. Then bring the pastry up and around to form a round open top tart. Tuck any excess pastry in and around to form a raised crust around the edge.
7. Brush the beaten egg over the pastry and bake for 30 to 35 minutes, until the pastry is puffed up and golden brown.
8. Allow to cool for 10 to 15 minutes before serving warm. Also wonderful when served cold too.
Use shortcrust pastry in place of puff pastry.
Use homemade pastry if you have time.
Use basil when basil is in season.
Different colour heirloom tomatoes look fabulous when used, and when they are in season.
Make it vegan by omitting the cheese and egg, and check that the pastry is vegan.
The next TWO French Bistro Brunching Recipes:
- Croque Monsieur and Croque Madame
- Classic French Madeleines