What is a galette?
A galette is the French name for a freeform tart. The crust is rolled out and instead of being molded into a tart shell like a tomato tart or a tomato pie, the sides are slightly folded over the filling the make a crust, looking a little like a pizza.
Best Pan for Galette
Any pan that is wide enough. A cookie/sheet pan (sheet tray) a round, shallow cast iron is what I use. It helps with the round shape, but any shallow pan will work. This easy tomato galette is the perfect meatless meal that can be eaten warm at home or taken with you for a quick work lunch. This dish is both cooked and served in a cast iron skillet to give it an authentic look and the colors are perfect for the changing seasons where summer gives way to fall.
Colorful tomatoes
I used a selection of different tomatoes from small heirlooms to dark Kumato and medium vine tomatoes. I love the mix of colors and sizes, which gives the galette a lovely, rustic look. You can really use any tomatoes that look good to at the farmers market or store. This Herbed Tomato Galette with Parmesan Crust gets a lot of flavor from fresh herbs and you know I love to cook with herbs. They are the best way to get a lot of flavor into any dish.
Best cheese for galette
Gruyère cheese, which has so much flavor and happens to be my favorite, makes for a great melted cheesy, nutty, salty bed for the tomatoes. The crust is light and buttery with a hint of lemon zest and fresh Parmesan cheese which gives the crust great flavor dimension. If you can’t find gruyére, a sharp cheddar is just as delicious but please make sure you use Parmesan cheese is the crust. It is so good! Roasted beet salad
