This tomato galette is prepared with balsamic caramelized onions, heirloom tomatoes and fresh goat cheese, all tucked into a flaky pie crust. It makes a great end of summer light dinner, appetizer or brunch item.
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More rustic than a classic pie recipe, galettes are the kind of no-fuss pastry that’s just perfect for a newbie baker, or anyone who’s busy. Just roll, fill with a medley of summer veggies, fold, and bake. It’s that easy and always makes the great impression among your guests. Inspired from a French tomato tart, this recipe is bringing up together some delicious sweet and sour flavors for an improved version.
I really can’t get enough of tomato galettes. Every year by the end of summer, when the tomato season is at its pick with some gorgeous and juicy sun-drenched tomatoes, I’ve got to make a galette. This year however, I made the promise to myself that there were enough here already, and I should move on with other kinds instead… until I stumbled upon a magazine featuring a wonderful tomato galette. By looking at the stunning picture, I got the idea to make a complete new version with balsamic red onions.
A bunch of simple ingredients:
- Delicious caramelized onions with balsamic vinegar
- Heirloom tomatoes + a bunch of cherry tomatoes
- Fresh goat cheese
- And of course a homemade flaky crust for the galette
These are all basic ingredients you can easily find. I also like to add a few cloves of garlic to roast in the oven, and some fresh basil leaves when serving. You get the idea, it’s pretty simple, right?
How to caramelize onions?
What makes this onions and goat cheese tomato galette recipe so special compared to the ones I’ve made before are the caramelized onions in a balsamic reduction. It brings a subtle flavor of sweet and sour to the dish, balancing the salty goat cheese.
The choice of onions matters here. I would go for red onions rather than yellow or white onions, simply because red onions pair so well with balsamic. Alternatively, you could use some shallots, that would do beautiful in this recipe too. In this case, you’ll need probably 4 to 6 of them, depending on their size.
If you never caramelized onions before, it can be intimidating at first. But the good news is that it is not that difficult – at all! Start with slicing the red onions, then allow to melt with some olive oil (or butter) in a sauté pan on medium heat for a couple of minutes.
Once soft and translucent, pour in the balsamic vinegar (you could also go for balsamic glaze if you’d like). Cook up a few additional minutes until caramelized, stirring from time to time to prevent from sticking to the bottom or burning.
How to assemble the tomato galette?
It’s easy-peasy! Just roll out the dough onto a lightly-floured surface, and transfer to a baking sheet. Start layering the ingredients over the dough, leaving a border all around. Typically, I like to start with fresh goat cheese, add caramelized on top and finish up with heirloom tomatoes and a few cloves of garlic. Don’t forget to season with salt and freshly ground pepper.
Then, gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges, and brush with beaten egg. To make this onion and goat cheese tomato galette a little bit fancier, I sprinkled some white and black sesame onto the crust, but this is totally optional.
More tomato recipes you’ll love:
- Roasted Tomato, Spinach and Goat Cheese Polenta (Gluten free)
- Healthy Vegan Chickpea Stuffed Tomatoes
- Heirloom Tomato Ricotta Galette
- Roasted Red Pepper & Tomato Soup (Vegan)
- Fancy Balsamic Tomato Galette with Prosciutto and Fresh Figs
- Shakshuka with Feta Cheese
You can enjoy this rustic onions and goat cheese tomato galette warm or lukewarm, with a side of salad and a glass of wine. Bon appetit!
Balsamic Caramelized Onions and Goat Cheese Tomato Galette
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Savory
- Cuisine: Plant-Based
This tomato galette is prepared with balsamic caramelized onions, heirloom tomatoes and fresh goat cheese, all tucked into a flaky pie crust. It makes a great end of summer light dinner, appetizer or brunch item.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the crust:
- 2 cups (240g) all-purpose flour
- 1 pinch of salt
- 1 cup (2 sticks, 240g) cold unsalted butter, diced
- 1/4 – 1/3 cup (60–80 ml) ice cold water, approx.
- 1 egg, beaten, for brushing
- Black and white sesame, for decoration (optional)
For the filling:
- 2 small-medium heirloom tomatoes, sliced + a few cherry tomatoes
- 1 medium red onion, sliced
- 1 Tablespoon olive oil
- 1.5 Tablespoon balsamic vinegar
- 5 ounces (140g) fresh goat cheese
- 2 small cloves garlic, halved
- Salt and freshly ground pepper
- Fresh basil, for serving
Instructions
- For the crust, combine flour and salt together in a medium bowl. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough in a bowl until it all comes together. Shape into a ball and flatten it into a thick disk. Wrap it in cling film and refrigerate for at least 30 minutes.
- Heat one Tablespoon of olive oil in a sauté pan, and once hot, melt in the red onions on medium heat until soft and translucent. Lower the heat and pour in the balsamic vinegar. Cook until coated and slightly caramelized, stirring often, about 2 minutes.
- In the meantime, place the tomato slices in a large plate covered with paper towel and sprinkle with coarse salt. Set aside.
- On a lightly floured surface, roll the dough into a large circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to a prepared baking sheet.
- Sprinkle the goat cheese over the crust, leaving a 2-3 inch (about 5-7 cm) border all around. Add the caramelized onions, and cover with the tomato slices on top, adding a few cherry tomatoes there and there. Sprinkle the cloves of garlic all over. Season with salt and freshly ground pepper.
- Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the edges with the beaten eggs, sprinkle some sesame seed (optional) and bake at 375°F (190°C) for about 40 minutes, or until the crust is golden and the tomatoes cooked through.
- Remove from the oven and let cool for a few minutes. Add some fresh basil leaves and serve warm or lukewarm.
Did you make this recipe?
Lastly, if you make this Balsamic Caramelized Onions and Goat Cheese Tomato Galette, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
