Rustic Tomato Cheddar Galette with Cherry Tomatoes
A rustic French-inspired galette featuring sweet cherry tomatoes and sharp white cheddar cheese nestled in a buttery, flaky pie crust. The free-form tart showcases the natural sweetness of rainbow cherry tomatoes, which are drained to prevent a soggy bottom and arranged cut-side up for maximum flavor concentration. The pleated crust edges create an elegant rustic appearance while the melted cheddar adds rich, tangy notes. Perfect for brunch, light dinners, or as an impressive appetizer for entertaining. Fresh chives provide a bright herbal finish that complements both the tomatoes and cheese beautifully.
Ingredients
- 1 ½ cups rainbow cherry tomatoes, from 10-oz containerregular cherry tomatoes1:1none
same flavor, less visual appeal
- 1 crust refrigerated Pillsbury pie crust, from 14.1 oz box, softenedpuff pastry1:1none
flakier texture, similar prep
- 1 cup sharp white cheddar cheese, shredded (4 oz)gruyere cheese1:1none
nuttier flavor profile
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Heat oven to 400°F and line cookie sheet with parchment paper
- 2
Cut tomatoes in half and place cut-side down on paper towel-lined plate to drain for 15 minutes
- 3
Place pie crust on cookie sheet and roll into 12-inch circle
- 4
Reserve 2 tablespoons cheese for topping and sprinkle remaining cheese over center of crust within 1 1/2 inches of edge
- 5
Top with drained tomatoes cut-side up and sprinkle with salt and pepper
- 6
Fold crust edge over filling, pleating as necessary, then sprinkle tomatoes with reserved cheese
- 7
Bake for 27 to 32 minutes until crust is golden brown
- 8
Let stand 15 minutes, cut into 6 wedges and garnish with chives
Tips
Drain the tomatoes cut-side down for the full 15 minutes to prevent a soggy galette bottom.
Pleat the crust edges evenly for both structure and attractive rustic appearance.
Let the galette rest 15 minutes before cutting to allow filling to set properly.
Good to Know
Refrigerate covered for up to 2 days. Reheat in 350°F oven for 10 minutes.
Assemble up to 4 hours ahead and refrigerate unbaked. Add 5 minutes to baking time.
Serve warm or at room temperature. Cut into wedges with sharp knife.
Common Mistakes
Skip draining tomatoes to avoid soggy crust
Overfill center to prevent proper crust folding
Cut too soon to avoid filling spillage
Substitutions
same flavor, less visual appeal
nuttier flavor profile
FAQ
Can I use different types of tomatoes?
Yes, any small tomatoes work well. Roma or grape tomatoes are good substitutes, but may need longer draining time due to higher moisture content.
How long does this keep?
Store covered in refrigerator for up to 2 days. Best served within 24 hours for optimal crust texture. Reheat gently in oven rather than microwave.
Can I freeze the unbaked galette?
Yes, assemble and freeze on the baking sheet, then wrap well. Bake from frozen, adding 10-15 minutes to the original baking time.