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Rustic Tomato Basil Galette Recipe with Gruyère and Caramelized Onions

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A quick and easy rustic galette featuring a flaky buttery crust filled with ripe tomatoes, fresh basil, nutty Gruyère cheese, and sweet caramelized onions. Perfect for casual gatherings or a cozy weekend treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 4 to 6 tablespoons (60-90ml) ice-cold water
  • ½ teaspoon salt
  • 3 medium-sized ripe tomatoes, thinly sliced
  • 1 cup (100g) Gruyère cheese, grated
  • 1 cup caramelized onions (about 2 medium onions)
  • ½ cup fresh basil leaves, roughly chopped
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Sea salt flakes, a pinch
  • Optional: ½ teaspoon garlic powder
  • Optional: 1 teaspoon Dijon mustard

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits, about 3-4 minutes.
  2. Sprinkle ice-cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. While dough chills, slice onions thinly and caramelize in 1 tablespoon olive oil over medium-low heat with a pinch of salt for 25-30 minutes until golden and sweet. Set aside to cool.
  5. Slice tomatoes about ¼-inch thick, lay on paper towels to absorb moisture, and season lightly with salt and pepper.
  6. Roll chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  7. If using, spread Dijon mustard over dough leaving a 2-inch border. Sprinkle grated Gruyère evenly over center, then add caramelized onions. Arrange tomato slices on top, drizzle with olive oil, and scatter fresh basil.
  8. Fold dough edges up around filling, pleating to create a rustic crust. Brush edges with water or beaten egg for a golden finish.
  9. Preheat oven to 400°F (200°C). Bake galette on middle rack for 35-40 minutes until crust is golden and cheese bubbly. Watch closely near end to avoid burning.
  10. Let galette cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky crust. Pat tomatoes dry to prevent soggy crust. Caramelize onions low and slow for best flavor. Use parchment paper to prevent sticking and ease transfer. Watch oven closely near end to avoid burning crust edges. Optional breadcrumbs under tomatoes can absorb excess moisture. Store leftovers refrigerated up to 3 days and reheat in oven for crispness.

Nutrition

Keywords: rustic galette, tomato basil galette, caramelized onions, Gruyère cheese, savory pie, easy pie recipe, vegetarian galette

Find it online: https://novanosh.com/rustic-tomato-basil-galette-recipe-with-gruy-e-re-and-caramelized-onions-easy-homemade-pie/