• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Disclaimer
  • everyday recipes from simple to sophisticated
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Privacy Policy
  • Recipe Index
  • Recipe Removed
  • Subscribe
  • Web Story Carousel
  • Web Story Explorer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Halloween Treats
  • Holiday Side Dishes
  • Recipe Index
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • Ă—
    Home » Recipes » Savory Pastry and Pies

    Cheesy Tomato Onion Galette

    By Chula King · May 6, 2021 · Updated September 9, 2022 Leave a Comment

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe

    Cheesy Tomato Onion Galette is perfect for a light dinner when paired with a salad. Tasty tomatoes and onions are layered between two cheeses on a tender and flaky all-butter crust. It’s easy to put together and reheats beautifully. Make it earlier in the day for a no-fuss and amazing dinner.

    Cheesy tomato and onion galette

    What is a Galette?

    What is a galette (pronounced guh-let) you ask? Well, it’s a rustic, free-form tart made with a single layer of crust. Once the filling is added, the crust is folded up around the sides of the filling.

    Because the galette is free-form, it’s quite easy to make and very forgiving. The filling can be either sweet or in the case of this Cheesy Tomato Onion Galette, savory.

    Although a galette can be made with bread dough like a pizza, when made with a pâte brisĂ©e crust such as I used, it’s light and amazingly delicious. In fact, the Master Taste tester was expecting something like pizza and was no end impressed that it was nothing at all like a doughy pizza.

    Ingredients for Cheesy Tomato Onion Galette

    For this simple crust, I used all-purpose flour, unsalted butter, salt and water. I used a fresh tomato, sweet onion, Parmesan cheese and Monterey Jack cheese for the filling. As a garnish, I used olive oil, fresh parsley and fresh chives.

    Ingredients for Cheesy Tomato Onion Galette

    Making the Cheesy Tomato Onion Galette

    1 hour and 15 minutes 1 hour and 15 minutes

    Below are the steps I used in making this amazing galette

    1. Making the Pâte BrisĂ©e Dough – Part 1

      You might be tempted to use pre-made pie crust that you can purchase at the grocery store for this amazing galette. However, you really should go the extra step and make this simple crust. Part of the reason is that the food processor does most of the work. The other reason is that the crust is delicately flavored and amazingly flaky.

      For starters, I added the flour and salt to my food processor, fitted with a steel blade, and pulsed it 5 or 6 times to combine everything. Then I added the cold butter which I had cut into small pieces and pulsed the food processor 7 or 8 times until the mixture resembled coarse meal.

      Butter and flour mixed in food processor

    2. Making the Pâte BrisĂ©e Dough – Part 2

      Finally, I added the cold water to the food processor and pulsed it 7 or 8 times, until the dough came together in my hand.

      Finished dough in food processor

    3. Forming Dough into a Disk

      I turned the dough out onto a floured surface and formed it into a 6-inch disk that was about ½-inch thick. Then, I tightly wrapped the dough in plastic wrap and refrigerated it for about 30 minutes.

      Pate Brisee dough disk

    4. Preparing the Tomatoes and Onions – Part 1

      Using my mandoline, I sliced the tomato and onion into very thin slices. For my mandoline, this meant 3.5 mm slices. I could have used a sharp knife, but I wanted the tomato and onion slices to be the same thickness so that they would cook evenly.

      A major key to ensuring the galette was not soggy was removing excess moisture from both the tomato and onion slices. To do this, I placed the tomato and onion slices in a single layer on a doubled piece of paper towels. Then, I sprinkled both with some salt to help draw out the moisture.

      Sprinkling salt on tomato and onion slides

    5. Preparing the Tomatoes and Onions – Part 2

      I let the tomatoes and onions sit for about 30 minutes. After 30 minutes, I blotted both the tomatoes and onions with paper towels to remove the excess moisture.

      Using Paper towels to blot tomatoes

    6. Preheating the Oven

      Before putting the galette together, I preheated the oven to 400°F. I wanted to make sure that the bottom crust of the galette was nicely browned. I could have used a pizza stone, but instead put an inverted rimmed baking sheet in the oven while it was preheating.

      This would produce added heat to the bottom of the galette when I baked it.

    7. Rolling the Pâte Brisée Dough

      The first step in putting the Cheesy Tomato Onion Galette together was rolling out the dough on a floured surface to a 13 to 14-inch circle.

      Rolled out dough into circle

    8. Putting the Galette Together

      Then, I transferred the dough to a pizza pan. I started by sprinkling part of freshly grated Parmesan and Monterey Jack cheeses on the crust, leaving about a 1 ½-inch border (Photo 1).

      The cheese was important for two reasons. First, it produced a barrier between the onions/tomatoes and the crust to prevent the crust from becoming soggy. Second, it added amazing texture and flavor to the galette.

      Next, I added a layer of onion slices and tomato slices on top of the cheeses and sprinkled on some freshly ground black pepper (Photo 2) I added another layer of Parmesan cheese and Monterey Jack cheese on top of the tomatoes (Photo 3).

      Finally, I sprinkled some olive oil over the top of the galette (Photo 4).

      Steps in Building the Galette

    9. Finishing the Galette

      To finish the galette, I brought the uncovered border of the pastry over the filling, pleating it as needed. Then, I lightly brushed the exposed boarder of the pastry with olive oil and sprinkled on some Parmesan cheese.

      Sprinkling Parmesan Cheese on exposed crust

    10. Baking the Galette

      I popped the Cheesy Tomato Onion Galette into the preheated 400°F oven for between 30 and 35 minutes, until the crust was golden brown.

      I removed the galette from the oven and let it cool for about 10 minutes.

    The Cheesy Tomato Onion Galette was amazingly delicious. The crust was tender and flaky, and the filling was perfectly balanced with the tomatoes, onions and cheeses. Yum!

    Cheesy Tomato Onion galette

    If you’re interested in another amazing tomato tart, check out my immensely popular Fresh Tomato Ricotta Tart in Puff Pastry.

    Frequently Asked Questions

    Can you use a knife or food processor to cut the tomato and onion?

    You want both the tomato and online slices to be very thin and of even thickness in this recipe. I used my mandoline to slice the tomato and onion into 3.5 mm slices, but you could also use a very sharp knife. I would not, however use the food processor, especially for the tomato. You would likely end up crushing the tomato too much.

    What other cheeses would work in this recipe?

    I used Monterey Jack cheese in this recipe because that’s what I had on hand. I’ve also made the galette with Mozzarella cheese and Gruyère cheese. In all cases, the galette was amazing.

    What works well for garnishing the finished galette?

    I used fresh parsley and chives as a garnish because that’s what I had. You could also use fresh thyme and or fresh Rosemary.

    Could I use either store-bought pie crust or puff pastry in this recipe?

    While you could use either store-bought pie crust or puff pastry, I would highly recommend that you go the extra step and make the Pâte BrisĂ©e. It’s easy to make, easy to work with and absolutely delicious.

    You can prepare the dough up to 2 days in advance, well wrapped in the refrigerator. It can also be frozen for up to 2 months.

    What about leftovers?

    This Cheesy Tomato Onion Galette is just as good reheated as it is freshly baked. Actually, I sometimes will bake the galette earlier in the day and reheat it later for dinner. 

    I originally posted this amazing recipe on September 15, 2020. Since then, I’ve made the Cheesy Tomato Onion Galette a number of times with consistently awesome results.

    This repost contains the same pictures and recipe with some updated text.

    I hope you liked this recipe forTomato Onion Galette as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Recipe

    Cheesy Tomato Onion Galette

    Cheesy Tomato Onion Galette

    Chula King
    Cheesy Tomato Onion Galette is perfect for a light dinner when paired with a salad. Tasty tomatoes and onions are layered between two cheeses on a tender and flaky all-butter crust. It's easy to put together and reheats beautifully. Make it earlier in the day for a no-fuss and amazing dinner.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Salting and Refrigerator Time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 448 kcal

    Equipment

    • Food Processor

    Ingredients
      

    Pâte Brisée Crust

    • 1 cup (5 ounces) unbleached all-purpose flour
    • ÂĽ teaspoon fine sea salt
    • 6 Tablespoons (3 ounces) unsalted butter, chilled and cut into ½-inch cubes
    • 3 Tablespoons plus 1 teaspoon (1.67 ounces) ice water

    Cheesy Tomato Onion Filling

    • 1 large tomato (8 to 9 ounces) or 2 small tomatoes, thinly sliced (See Tip 2)
    • 1 medium onion (about 6 ounces) thinly sliced (See Tip 1)
    • 1 teaspoon Kosher salt, divided
    • ½ cup plus 2 Tablespoons (2.1 ounces) freshly grated Parmesan cheese, divided
    • Âľ cup (3 ounces) shredded Monterey Jack cheese, divided (See Tip 2)
    • â…› teaspoon freshly ground black pepper
    • 1 Tablespoon olive oil
    • ½ teaspoon freshly minced parsley (See Tip 3)
    • ½ teaspoon freshly minced chives (See Tip 3)

    Instructions
     

    Pâte Brisée Dough

    • Add flour and salt to food processor fitted with steel blade. Pulse process 5 to 6 times to thoroughly combine. Add butter; pulse process 7 to 8 times or until mixture resembles coarse meal. Add water; pulse process 7 to 8 times or until mixture holds together when pressed in hand. (See Tip 4)
    • Transfer dough to floured surface. Form into 6-inch disk that is around ½-inch thick. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes. (See Tip 5)

    Filling

    • Spread tomatoes and onions in a single layer on doubled paper towels. Sprinkle ½ teaspoon of salt on tomatoes; sprinkle remaining ½ teaspoon of salt on the onions. Let stand for 30 minutes. After 30 minutes, blot dry with paper towels.

    Cheesy Tomato Onion Galette

    • Preheat oven to 400°F. Position oven rack in bottom third of the oven. If you have one, place a baking stone on the oven rack. Otherwise, place an inverted rimmed baking sheet on oven rack.
    • On a lightly floured surface, roll dough to a very thin 13 to 14-inch circle. Transfer dough to large pizza pan or baking sheet.
    • Sprinkle ÂĽ cup of Parmesan cheese on pastry, leaving a 1 ½-inch border. Sprinkle half of the Monterey Jack cheese on Parmesan cheese.
    • Scatter onion rings over cheese. Top with tomato slices. Sprinkle pepper on tomato slices.
    • Sprinkle ÂĽ cup of Parmesan cheese and remaining Monterey Jack cheese on tomatoes. Drizzle 1 teaspoon of olive oil on cheeses.
    • Bring uncovered pastry border over the filling pleating as necessary. Brush with olive oil and sprinkle on remaining 2 tablespoons of Parmesan cheese.
    • Bake in preheated 400°F for 30 to 35 minutes, or until golden brown. (See Tip 6)
    • Remove from oven; allow to cool for at least 10 minutes. Serve hot or warm.
    • Yield 4 servings. (See tip 7)

    Notes

    1. I used my mandoline to slice the tomato and onion into 3.5 mm slices. You could also use a knife. However, you want both the tomato and onion slices to be very thin and of even thickness.
    2. Rather than Monterey Jack cheese, you could use Mozzarella cheese or Gruyère cheese.
    3. I used fresh parsley and chives as a garnish because that’s what I had. You could also use fresh thyme and or fresh Rosemary.
    4. If the dough doesn’t hold together, add more water, 1 teaspoon at a time. You don’t want the dough to be too wet.
    5. This dough can be prepared up to 2 days in advance, well wrapped and refrigerated. It can also be frozen for up to 2 months.
    6. Watch the galette carefully while it’s baking. If the top starts to brown too much, cover loosely with aluminum foil.
    7. This Cheesy Tomato Onion Galette is just as good reheated. Therefore, sometimes, I’ll bake it earlier in the day and reheat it later for dinner.

    Nutrition

    Calories: 448kcalCarbohydrates: 29gProtein: 14gFat: 31gSaturated Fat: 18gCholesterol: 75mgSodium: 1038mgPotassium: 214mgFiber: 2gSugar: 3gVitamin A: 1175IUVitamin C: 8mgCalcium: 317mgIron: 2mg
    Keyword Galette, Savory Galette, Tomato Galette
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More Savory Pastry and Pies

    • Easy Impossible Taco Pie
      Easy Impossible Taco Pie
    • Pizza Roses.
      Pizza Roses
    • Spinach Artichoke Tartlets
      Make Ahead Spinach Artichoke Tartlets
    • Ham and cheese quiche recipe.
      Ham and Cheese Quiche – Simple and Delicious

    Filed Under: Savory Pastry and Pies

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Celebrate Halloween with These Treats

    • Spooky 8-Layer Taco Dip
      Spooky 8-Layer Taco Dip
    • Pumpkin-Shaped Dinner Rolls.
      Pumpkin-Shaped Dinner Rolls
    • Creepy Southern Cornbread Skulls.
      Creepy Southern Cornbread Skulls
    • Halloween Spider Cookies
      Easy Halloween Peanut Butter Spider Cookie Recipe
    • Easy Babybel Cheese Monsters
      Easy Babybel Cheese Monsters
    • Bourbon Pecan Praline Popcorn
      Bourbon Pecan Praline Popcorn
    • Pumpkin patch cookie cups
      Pumpkin Patch Cookie Cups
    • Yummy Mummy Lemon Curd Bread
      Yummy Mummy Lemon Curd Bread

    See more Halloween Treats→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Twice Baked Potato Casserole
      Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer