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Tomato and Asiago Galette

Tomato and Asiago Galette

Serve this freeform tart warm or at room temperature—a layer of cheese protects the crust from getting soggy. Crust recipe adapted from Ina Garten.


  • sticks unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • cup cold vegetable shortening
  • ¾ cup ice water
  • 8 ounces asiago cheese grated
  • ½ sweet onion sliced
  • 1 tablespoon dried thyme
  • 6 medium tomatoes about 2 pounds, sliced
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 1 egg beaten
  • 2 tablespoons chopped chives
  • Flaky salt to garnish


  • ►Dice butter, transfer to bowl, and refrigerate. Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add butter and shortening. Pulse 8 to 12 times, until butter is in pea-size chunks. With machine running, pour in ice water and pulse until dough begins ball. Dump out on a floured surface and form into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  • ►Heat oven to 400°F. Remove dough from refrigerator and cut in half. Roll each half into a 12-inch circle. Line 2 baking sheets with parchment paper. Transfer each dough circle to a prepared baking sheet.
  • ►Sprinkle cheese evenly over each dough circle, leaving a 2-inch border. Top with onion slices, thyme, tomato slices, salt, and pepper. Fold edges of dough over filling, covering at least 2 inches of filling, pleating as you go. Brush dough with beaten egg.
  • ►Bake galette 40 to 45 minutes, or until crust is brown and tomatoes are soft. Remove from oven, top with chives and flaky salt, and cool on baking sheet for 5 minutes. Transfer to a wire rack and cool at least 10 minutes before serving.
Photographed by Joe St. Pierre.

Styled by Chantal Lambeth. 

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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