Tomato galette


30 min + 1 hout for the dough


2 servings



I’t a common knowledge that the best tomatoes are those of season. Walking past the garden bed one can smell the incredible aroma of ripe tomatoes. Each one differs is chape, size, color, taste. One is sweeter, another more sour. Such tomatoes are perfect for salads. All you need is add olive oil, salt, pepper, and onion. And, of course, a slice of black bread to get all the juice from the bottom of the plate.


Tomato season coincides with eggplant time, so I got you a recipe of rich galette, but the most important is that it’s easy to cook.

Ingredients for the dough


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Mix flour with grated butter, rub with your hands into crumbs.

Add cold water, 1 egg yolk and salt. Quickly knead the dough, add flour or water if needed.

Wrap in food film or a plastic bag and leave for 1 hour in the fridge.

Galette. Method

Спосіб приготування

Cut the eggplant into rings, fry on both sides, add salt and pepper. Let it cool. You can also bake or grill it in the same way.

Cut the tomatoes in rings too, add salt, pepper, balsamic vinegar, olive oil and oregano.

Roll out the dough in a circle really thin. Place the tomatoes and eggplant in the middle, leaving space on the edge. Wrap the edges of the galette. Sprinkle with Parmesan cheese, even on the wrapped edges of the dough. It will be very tasty!

Bake on 180°C till cooked, approximately 30-40 min.

Get the galette from the oven while hot, decorate with green onion or parsley, and feta cheese.