This Savory, French-Style Pie Is a Delightful Summertime Dish

This recipe will wow your guests. Diane Rossen Worthington/TNS

Recently I served this to guests as a first course, and it was so well received that I had to share the recipe.

When it comes to the dough, if you aren’t a pastry person, feel free to use a store-bought fresh pie dough and then roll it out into a 13-inch round. I like to use a removable springform disc or removable tart pan bottom to center the galette and help remove it from the baking sheet pan easily. If you are making your own pie dough (which really is seriously simple), look for unbleached pastry flour, which has less gluten than all-purpose flour and will develop a very flaky crust. I added a touch of cornmeal to the dough to give it a bit of texture, but don’t worry if you decide to use store-bought pie dough.

Once the dough is rolled out, it is brushed with Dijon mustard and sprinkled with Parmesan cheese to keep the bottom from getting soggy. The sauteed multicolor cherry tomato mixture is spooned into the center of the dough, then the pastry edges are folded around the filling, making pleats around the galette.

When the pie is golden brown and slightly cooled, I add bits of cheese on top to give an extra layer of flavor. If you want, you can drizzle some balsamic syrup on top. Either way, this is truly a winning dish that is Seriously Simple to put together.

Serve this galette on the side of any grilled meat, chicken, or fish. I have also served it as a main course with an arugula salad alongside for lunch or dinner. A glass of chilled rosé would be a lovely accompaniment.

Provencal Tomato Galette

Serves 6

For the Pastry

• 3 tablespoons cornmeal
• 1 1/4 cups all-purpose or pastry flour
• Good pinch salt
• 1/2 cup (1 stick) frozen unsalted butter, cut into small pieces
• 1/4 cup ice water

For the Filling

• 1 pound yellow and red (heirloom if possible) cherry tomatoes, halved
• 2 teaspoons salt
• 1 garlic clove, peeled and minced
• 3 tablespoons finely shredded fresh basil
• 1 teaspoon fresh thyme leaves, chopped
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon all-purpose flour

To Finish the Galette

• 2 tablespoons Dijon mustard
• 2 tablespoons freshly grated Parmesan cheese
• 1 egg, well beaten, to brush pastry
• Sprigs fresh thyme
• 2 ounces fresh mozzarella, burrata, or goat cheese, cut into small pieces or crumbled

Prepare the pastry. Place the cornmeal, flour, and salt in a food processor and process for about 5 seconds. Add the butter and a few tablespoons of water and process until you have a crumb-like texture, about 5 to 10 seconds. Pat the dough into a round disc form for easy rolling. Refrigerate for 1 hour.

Place a 9- to 10-inch-diameter removable bottom disc of a springform or removable tart pan on a parchment-lined heavy baking sheet with a rim. (You won’t need the sides of the springform or tart pan for this freeform tart.) On a floured surface, roll out the pastry into a 13-inch-diameter round. Roll the pastry back onto the rolling pin and transfer it to the tart bottom round, laying the dough flat to cover the round with a 3-inch border overlap all around on the baking sheet. Refrigerate while making the filling.

Preheat oven to 425 degrees F.

Combine the tomatoes and salt in a medium bowl and mix. Let sit for 15 minutes to release excess tomato juice. Drain tomatoes in a colander and return to bowl. Add the rest of the filling ingredients and mix well so everything is nicely coated.

Remove the rolled pastry. Spread the Dijon mustard evenly on the pastry round and then sprinkle with Parmesan. Spoon the tomato mixture in the center on top of mustard coating.

Fold about 3 inches of the pastry edges up around the tomato mixture, making pleats, to look like a free-form tart. Brush the pastry with egg wash. Bake in the middle rack of the oven for 35 to 40 minutes or until golden brown.

Remove from oven, cool slightly, garnish with thyme sprigs, and then carefully place the cheese pieces on the tomato mixture. Cut into slices and serve.

Advance preparation: This can be made a day ahead and reheated.

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