Cheesy Tomato Onion Galette

5 from 3 votes

Cheesy Tomato Onion Galette

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.

Prep Time10

Cook Time35

Salting and Refrigerator Time30

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 448kcal

Equipment

Food Processor

Ingredients

Pâte Brisée Crust

1 cup (5 ounces) unbleached all-purpose flour
¼ 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
¾ cup (3 ounces) shredded Monterey Jack cheese, divided (See Tip 2)
⅛ 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 ¼ 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 ¼ 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

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.
Rather than Monterey Jack cheese, you could use Mozzarella cheese or Gruyère cheese.
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.
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.
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.
Watch the galette carefully while it's baking. If the top starts to brown too much, cover loosely with aluminum foil.
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.

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