Cheese and Tomato Galette

Lynnda Cloutier


This is similar to a quiche but low and flat, so make it in a flan mold or shallow fluted ceramic quiche pan. If you use a standard pie pan, you may need to increase the baking time. You can use any blanched vegetable. Asparagus is a good choice. This is best served the day you make it because the crust gets a little soggy on day two. But it will keep in refrigerator covered for up to 3 days.Source unknown


★★★★★ 1 vote



  • CRUST:

  • ·
    2 1/2 cups cake flour, plus more for rolling
  • ·
    1 tsp. sugar
  • ·
    1/2 tsp. salt
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    1/2 cup cold unsalted butter, cut into pieces, 1 stick
  • ·
    2 large egg yolks
  • ·
    3 tbsp. sour cream

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    3 large eggs
  • ·
    1/2 cup heavy cream
  • ·
    1 1/2 cups milk
  • ·
    1 1/2 cups shredded swiss cheese
  • ·
    1 1/2 cups shredded extra sharp cheddar cheese
  • ·
    1/4 cup grated parmesan cheese
  • ·
    4 slices bacon, cooked and chopped, optional
  • ·
    1 tbsp. chopped fresh parsley
  • ·
    1 tbsp. chopped fresh chives or 1/4 cup chopped scallions, white and green parts
  • ·
    3 grating whole nutmeg or 3 pinches ground nutmeg
  • ·
    6 drops tabasco or other hot sauce
  • ·
    2 medium tomatoes, sliced 1/4 inch thick

How to Make Cheese and Tomato Galette


  1. To make crust, in bowl of mixer fitted with paddle attachment, mix the flour, sugar and salt on low speed. Ad cold butter and mix on low speed til it looks pebbly In small bowl, mix yolks and sour cream. Pour this into mixer bowl and mix on low speed til dough almost comes together and no flour remains at the bottom of the bowl. Turn dough out onto a work surface and form it into a disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour. On floured work surface, roll dough out 1/8 inch thick. Line a 4 cup capacity ceramic flan pan or quiche dish with dough, trimming off any excess. Chill dough in pan while you make the filling. Heat oven to 375. To make filling, whisk together eggs, cream and milk in a bowl til smooth. Stir in three types of cheese, the bacon if using and the parsley, chives, nutmeg and Tabasco. Pour filling into tart shell and then lay the tomato slices on top of the filling. Distribute them evenly. Bake for 60 to 70 minutes, checking for doneness by sticking a knife into the custard; the knife should come out clean. Serve hot or at room temperature, cut into wedges. Serves 6 to 8

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About Cheese and Tomato Galette

Course/Dish: Other Main Dishes

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