A Tomato Galette is a free form savory tomato tart that brings the best ripe tomatoes to rest on a crispy crust, blanketed by herby, melty cheese. Whether you want a kid-friendly dinner, a date-night entree or are trying to impress at a dinner party, this delicious tart fits the bill.
I’m clinging desperately to the last little bit of summer, trying to eke out the last days (weeks?) of summer warmth, summer mindset and summer produce. In other words, it’s all berries and basil and tomatoes here, all the time now.
I’m currently savoring a Tomato Galette (a fancy French word that has come to be used for a more free-form tart or pie) that I got from a new cookbook, “Simply Vegetarian Cookbook ,” by my friend Susan Pridmore. Susan pens the blog “The Wimpy Vegetarian,” where she is on a constant hunt for healthy, delicious recipes that she, a mostly vegetarian, and her husband, who she calls Carnivorous Maximus, will both adore.
Great quote from him: “I need meat. If I wasn’t supposed to eat it, I wouldn’t have incisors.”
In the forward, Amanda Hesser and Merrill Stubbs, co-founders of the site Food52, say it best: “As omnivores, we love that this book doesn’t make us feel judged or less than. Perhaps this is because Susan is upfront about the challenge of navigating dinner with her husband Myles (who is mostly carnivore) and advocates for compromise over standoff (her vegetarian main dishes often become his sides. … What we love about this book is it’s just as much a book for us as it is for the committed vegetarian cook. We think of it as a dear friend whose first language is home cook, but who also happens to be fluent in vegetarian.”
I also like that the book is organized by cooking method, which helps you choose a recipe at the outset by taking into consideration time, seasonality and your own equipment. Although all recipes in the book are vegetarian, everything can be adjusted to different diets, and she gives frequent variation tips to add fish, poultry or red meat if your eaters want those.
Susan asked me to test one of the recipes — Swiss Chard and Orzo Gratin (pictured above) — before she turned in her manuscript, and let me tell you, it was scrumptious! I ate it for breakfast, lunch and dinner for several days in a row, and was quite happy. Orzo, white beans, wilted chard, roasted red peppers, topped with crispy lemony breadcrumbs…let me tell you, it would make a wonderful addition to a holiday table, and will offer your vegetarian guests something out of the ordinary.
Her cooking is straightforward, inventive, health-conscious and relies on a panoply of herbs and easy-to-make flavor enhancers to add punchy flavor and texture.
The Tomato Galette is a great example of her cooking. Here’s what she says about it:
“Galettes are a crowd-pleaser, and easy to make. Just thaw and roll out store-bought dough, layer vegetables in the middle, and fold and pleat the crust up around them. A galette crust can’t be pre-baked, and sometimes results in a slightly soggy bottom. For that reason, I use Roma tomatoes because they aren’t as wet. Occasionally I’ll divide slices of one firm yellow tomato between the tarts for contrasting colors and flavors, which adds an ingredient, so that’s why I note it as optional. If you’ll be serving galettes to others, it can be pretty to dress up the crust with seeds, not to mention the seeds add a nice crunch. I include an optional step to do this, but feel free to skip it.”
It’s easy to make Tomato Galette. Let’s do it!
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I think this cookbook  would make a wonderful gift for a friend or family member! It’s never too early to think about your holiday gift list.
Want another galette?
Fruit Galette with a Chocolate Crust .
Perfect during the stone-fruit-rich summer days, as well.
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