Summer Fest: Easy Tomato Galette

I grew up picking tomatoes straight from the garden and eating them like apples, warm from the sun. Since then, I've had a hard-and-fast two-tomato-a-day rule every summer. Sure, I love tomato salads, BLTs, and simple, garlicky sauce, but this summer, my favorite way to reach my daily quota is a slice of tomato galette.
By: Liz Gray

Related To:

Fresh Tomato and Mozzarella Galette
Summer Fest 2010

We're teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we'll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you're harvesting your own goodies or buying them fresh from the market. To join in, check out

It really doesn't get much better than a summer tomato.  I may be a little biased: I grew up eating tomatoes straight from the garden, warm from the sun.  Since then, I've had a hard-and-fast two-tomato-a-day rule every tomato season.  Sure, I love tomato salads, BLTs and simple, garlicky sauce, but this summer, my favorite way to reach my daily quota is a slice of tomato galette.

Galette is French for "free-form rustic tart," and English for "the lazy baker's pie."  There's even a French children's song about the baked good that translates something like this: "I like galette, do you know how? When it is made well, with butter inside.”

I like galette, too!  Just roll out half of your favorite pie crust recipe (not a federal offense if you want to buy yours), layer in some fruit, veggies, herbs and maybe cheese, and fold over the edges. No latticing or fluting required.

A tomato galette is like the love child of a margherita pizza and a cheesy, savory tomato pie (like the one James Beard made famous). The crisp, buttery crust tastes like a pie, but the bubbly mozzarella cheese and roasted tomatoes on top are all pizza.

To make the galette, I layered tomatoes (I used a red and a green one from my CSA), and fresh mozzarella slices in a circle, then topped with fresh basil, red pepper flakes and some olive oil. Bake for 35 minutes, or until the crust is brown and cheese is bubbly. I used this recipe from Food Network's Pat and Gina Neely as inspiration.

The Finished Galette

Another galette bonus: You can use the other half of the dough to make a another rustic tart filled with jam, fresh fruit or, of course, more tomatoes.

What's your go-to summer tomato recipe? Join the discussion on twitter with the hashtag #summerfood.

More Summer Tomato Ideas With Friends and Family:

Next Up

Summer Fest: Five Fresh Tomato Salsa Recipes

With summer in full swing what better way to spend an evening than with a few cocktails and chips and dip? Skip the store-bought brand of salsa and use in season tomatoes to make these fresh versions and you'll never go back to jarred.

Summer Fest: Tasty Takes on 6 Types of Summer Tomatoes

A sweet and savory combination of heirloom tomatoes, watermelon and feta cheese makes for a Refreshing Watermelon and Heirloom Tomato Salad.

Fast Fix: Problem-Solvers

Even the best cooks have off moments. Here are a few common (and not-so-common) predicaments and how to solve them.

Food People Picks: Top 10 Pantry Items

Minimize weeknight, last-minute fuss with a well-stocked pantry. Here's what to have on-hand.

Meatless Monday: Grilled Squash Quesadillas with Tomato Salsa

Make grilled squash and manchego cheese quesadillas with charred tomato salsa tonight for Meatless Monday.

Fall Fest: Easy Pumpkin Cream Sauce

Keep your carving pumpkins for Halloween while you turn sugar pumpkins, a petite and sweet variety, into a creamy pasta sauce.


Carnival Eats

7:30am | 6:30c

Yum and Yummer

8:30am | 7:30c

Yum and Yummer

9:30am | 8:30c

Carnival Eats

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Bizarre Foods America

12:30pm | 11:30c

Bizarre Foods America

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c


3pm | 2c
On Tonight
On Tonight
10pm | 9c
11pm | 10c
2am | 1c
3am | 2c
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here