Tomato Galette Tart

Tomato Galette

A Galette is a free-form rustic pie or tart with the edges folded over all around it. It is made on a flat surface like the Omnipan, instead of in a pie dish or tart pan. This recipe is with a store-bought pie crust, making it much easier than crust made from scratch.

Serves 2

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  • 1 10-inch store-bought, unbaked plain pie crust

  • 1 pound tomatoes

  • ¾ cup goat cheese and/or feta cheese, at room temperature

  • ½ teaspoon minced garlic (optional)

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon freshly ground black pepper, divided

  • ¼ teaspoon salt

  • 3 sprigs of fresh thyme, plus some leaves to garnish

  • 1 small egg

  • 1 tablespoon water

Cooking Instructions

Omnipan – Large

  1. If the store-bought pie crust is frozen, thaw it in the refrigerator for at least 8 hours. Once thawed, place it in the large Omnipan.

  2. Preheat the oven to 375 °F or 191 °C.

  3. Slice the tomatoes into ⅛ inch slices. Put them in a colander and let the excess juices run off.

  4. Spread a thick layer of the goat and/or feta cheese in the crust's center area, leaving a 2-inch border all around. Sprinkle the minced garlic (if using), Parmesan cheese, and ¼ teaspoon black pepper over it.

  5. Arrange the tomato slices on top of the cheese, slightly overlapping. Sprinkle the remaining ¼ teaspoon black pepper and salt over the tomatoes.

  6. Fold the 2-inch crust border over the tomatoes gently by forming pleats, making sure the filling center is still exposed. Place 3 sprigs of fresh thyme over the tomatoes.

  7. In a separate small bowl, whisk the egg and water. Brush the top of the crust with this egg wash. Place the Omnipan without the lid on the middle rack of the preheated oven. Bake for 35 to 40 minutes, or until the crust is golden brown. Remove from the oven and let it rest for 15 minutes. Discard the thyme sprigs. Garnish with fresh thyme and cut into wedges before serving.

Serving Suggestions

You can serve this Galette with toppings like crumbled bacon, red chili flakes, or Dijon mustard. If serving as a meal, pair it with a salad with Italian dressing.

  • Thaw the frozen pie crust in the refrigerator instead of at room temperature, so it still remains cold. A cold crust makes the pastry flakier. The egg wash creates an appetizing gloss over the crust.

  • Use different colored tomatoes to add more color to your Galette.

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