Tomato and Cheese Galettes

Tomato and Cheese Galettes


1 person made this

About this recipe: These rustic pies are simple to make and taste fab. Shortcrust pastry circles are spread with mustard, then topped with Comte cheese and tomatoes.


Serves: 6 

  • 1kg tomatoes, thinly sliced
  • 2 large onions, chopped
  • 2 tablespoons olive oil
  • 200g Comte or Gruyere cheese
  • 1 (450g) box ready-rolled shortcrust pastry sheets
  • 6 tablespoons Dijon mustard
  • salt and pepper to taste

Prep:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Preheat the oven to 230 C / Gas 8. Line a baking tray with baking parchment.
  2. Heat the olive oil in a frying pan over medium heat.
  3. Cook onions and tomatoes. Season with salt and pepper.
  4. Remove from heat and transfer to a strainer, let the liquid drip into a bowl.
  5. Cut six small circles out of the shortcrust pastry sheets. Transfer to the prepared baking tray.
  6. Spread 1 tablespoon mustard on each circle.
  7. Using a vegetable peeler, shave the Comte cheese. Add the shaved cheese to the pastry circles and top with tomatoes and onions.
  8. Bake for 25 minutes. Serve warm with a green salad.


You can fold over the edges of the pastry to make rustic looking tarts, if desired.

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