This easy tomato galette comes together in about 1 hour, with a flaky everything bagel crust, juicy cherry tomatoes, creamy pimento cheese, and tangy cheddar. It's perfect for brunch, as an appetizer, or a light summer dinner.
Looking for more great ways to use cherry tomatoes? Try my spicy tomato jam.
Recipe Summary: Tomato Galette with Pimento Cheese and Cheddar
- ✅ Recipe Name: Tomato Galette with Pimento Cheese and Cheddar
- 🕒 Ready In: 1 hour and 15 minutes
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 303 per serving
- 🥣 Main Ingredients: cherry tomatoes, pimento cheese, cheddar, flour, butter, everything bagel seasoning
- 📖 Dietary Info: Make-a-head friendly, kid-friendly
- ⭐ Why You'll Love It: No special baking tools required, easy to assemble, perfect for a summer cookout, BBQ, or family gathering!
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I reach for this tomato galette every year during peak tomato season when I'm craving something a little indulgent. It's one of my favorite recipes to serve for a summer brunch or as a fun alternative to pizza for an easy weeknight dinner paired with a simple salad.
The flaky, buttery crust comes together in just a few minutes using a food processor, with everything bagel seasoning mixed right into the dough. It perfectly complements the sweet, juicy tomatoes, just like it does in my stuffed tomatoes recipe. Top it with creamy, tangy pimento cheese and a generous handful of sharp cheddar before baking into a golden, jammy, cheesy galette.
Every time I make this, it's gone within an hour. It's that good.
Why you'll love this recipe
- Great for using up garden tomatoes: Got a ton of cherry or grape tomatoes in the garden? This is a great way to use them up!
- Rustic and simple assembly: A galette is a free-form pie- so all you'll need to do is roll out out and fold the edges around the filling.
- Bold flavors: With tangy pimento cheese spread and an everything bagel seasoning infused flakey crust, this isn't your typical tomato galette.
Ingredients
- Pimento cheese: I use my Horseradish Pimento cheese spread, which adds a creamy, tangy layer of flavor. Make it ahead of time, and use any leftovers in my Jiffy jalapeno cornbread recipe.
- Cherry or grape tomatoes: Sweet cherry or grape tomatoes both work well. Slice them in half and press them gently into the pimento cheese.
- Cheddar cheese: Sharp cheddar adds the most flavor, but mild cheddar works just as well.
- Everything bagel seasoning: Sprinkled over the crust for extra crunch and savory flavor to complement the tomatoes, and blended into the galette dough for extra savoriness.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Swap the cheese | Try a different cheese spread in place of pimento cheese, such as Boursin, or top with white cheddar or gruyere. |
| Make it gluten free | Replace the flour with gluten free flour. |
How to make a Tomato Galette
- Step 1: Add the flour, 1 tablespoon everything bagel seasoning, and salt to the food processor. Cut butter into small cubes and get ice water ready.
- Step 2: Add the butter to the food processor and close the lid.
- Step 3: Pulse gently until fine crumbs form. Do not over-mix.
- Step 4: Add water a tablespoon at a time while pulsing, until the dough just comes together.
- Step 5: Shape dough into a disc on parchment paper, cover, and refrigerate for at least 1 hour, and up to overnight.
- Step 6: Once chilled, lay the dough on a sheet of parchment paper, and cover with another sheet of parchment or plastic wrap. Roll out the dough to ¼” thickness, turning clockwise as you roll it out to retain the round shape. (it's ok if it's not perfect).
- Step 7: Spread a layer of pimento cheese over the center, leaving a 2" gap around the edges.
- Step 8: Top with cherry tomato halves, pressing them gently into the pimento cheese to hold them in place.
- Step 9: Top with shredded cheddar.
- Step 10: Carefully pull the crust edges up and over to form an edge, working clockwise and overlapping to seal.
- Step 11: Brush with egg wash, and sprinkle everything bagel seasoning around the edges.
- Step 12: Bake in preheated oven for 50-55 minutes, rotating halfway through, until golden brown and bubbly.
Expert Tips
- Don't overwork the dough. Pulse the dough together in the food processor until it just resembles wet sand, and avoid over-mixing for crisp and light crust.
- Allow the dough to rest. To make for a flakier crust, chill your dough for at least 1 hour, or up to overnight in the refrigerator to allow the butter to firm back up.
- Rotate during baking. For evenly browned crust, rotate your pan halfway through baking.
- Check on it. If the crust starts to look a little too dark, tent it with foil.
- Let it rest. Once the galette is baked, allow it to cool at least 15-20 minutes prior to slicing serving to allow it to set up and make it easier to slice.
Tomato Galette FAQs
A tomato galette is a free-form, savory tart. For this version, adding rich pimento cheese and tangy cheddar gives it a super-savory flavor profile.
Galette dough and pie dough are very similar, but galette dough is slightly more pliable, and is often flavored (such as in sweet applications, like a pear galette), where pie dough is more neutral.
A soggy galette is usually due to excess moisture in the filling. To avoid this, be sure to place your tomatoes cut-side up so they dry out a bit in the oven, and don't release liquid into the crust.
For a different take on this tomato galette, you can use packaged puff pastry. Be sure to adjust the oven temp to 400 degrees, and bake for less time, about 20-30 minutes.
Serving Suggestions
This tomato galette is great warm from the oven, or cooled to room temperature, Here are some great ways to serve it:
- Make it part of a brunch buffet. Serve it with complimentary sides like spinach scrambled eggs or Turkish poached eggs.
- Have it for lunch or dinner. Add a side of chickpea feta salad or lemon orzo salad and make it a complete meal.
If you tried this Tomato Galette with Pimento Cheese and Cheddar or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Tomato Galette Recipe
Equipment
- Food Processor
- sheet pan
- parchment paper
Ingredients
Galette Filling
- 1 cup homemade horseradish pimento cheese spread*, (or store bought pimento cheese)
- 1 cup cherry tomatoes or grape tomatoes, halved lengthwise
- ¼ cup cheddar cheese, shredded
Everything Bagel Galette Dough:
- 1 ½ cup unbleached all-purpose flour
- 1 tablespoon everything bagel seasoning , plus 1 tsp, for sprinkling on finished galette crust
- ½ teaspoon salt
- 8 tablespoon (1 stick) cold unsalted butter, cut into small cubes*
- 5-8 tablespoon ice water
- 1 egg, beaten, for brushing outer edges of galette dough
Optional
- fresh herbs, such as chopped rosemary or basil, for sprinkling over after it bakes
Instructions
- Make the galette dough. Add the flour, everything bagel seasoning, salt and butter to a food processor and pulse (do not run, pulse quickly and in short bursts) until fine crumbs form.
- Slowly add in ice water, 1 tablespoon at a time, and pulse each time until the dough just comes together. Should be somewhat moist, but not wet.
- Remove the dough from the processor, shape into a round flat disc and refrigerate at least one hour or up to overnight.
- When ready to bake, preheat the oven t0 375 degrees.
- Lay the dough on a sheet of parchment paper, and cover with another sheet of parchment, or plastic wrap. Roll out the dough between 2 sheets of parchment to ¼” thickness, turning clockwise as you roll it out to retain the round shape.
- Remove the plastic wrap or top later of parchment, and transfer the dough (on the parchment) to a large baking sheet.
- Spread the pimento cheese over the center of the dough, leaving about a 2 inch edge,
- Layer the tomatoes on top of the pimento cheese, cut side up- pressing lightly into the cheese spread to keep them secure.
- Carefully pull the crust up and over to form an edge, working clockwise and overlapping to seal.
- Brush the outer edges of the dough that you have folder up with beaten egg, and sprinkle 1 teaspoon of everything bagel seasoning liberally over the egg washed edge.
- Top the tomatoes and pimento cheese with grated cheddar and bake for 50-55 mins at 375 degrees until crust is golden brown and cheese is well browned, rotating the pan halfway through to promote even browning.
- Check on the galette periodically. If crust becomes too dark, tent with foil.
- Allow to cool 15-20 minutes prior to serving. Serve warm, room temp or cold.
Rita F. says
I made this for dinner with a salad on the side and everyone loved it! Know what I will be doing the rest of the summer with that bumper crop of tomatoes.
Sharon says
This tomato galette is my go-to for fresh cherry tomatoes in summer, with creamy and tangy pimento cheese- it's a hit at all my summer parties!