Tomato Galette with Gruyère and Caramelized Onions

This is our go-to appetizer when serving guests, especially when tomatoes are in season.

If there was ever a combination of flavors that worked better than the ones in this galette, we’ve yet to discover it. The homemade crust is simple to prepare but really puts it over the top! Serve with a nice chilled dry white wine for the perfect midday, summer treat. Truly spectacular!

A straight-on view of a baked tomato galette with gruyere cheese and caramelized onions sitting next to a sprig of thyme and two tomatoes on a vine.

How To Make Tomato Galette with Gruyère and Caramelized Onions

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The Ingredients You Will Need

There are just a handful of ingredients needed for this pastry. We can’t emphasize enough how much of a difference the homemade dough makes! Here’s what you’ll need to have on hand:

Pie dough – If you have a food processor, our perfect pie crust is a snap to make and takes the galette to another level. However, quality store-bought dough is good, too.
Oil – Olive oil or extra virgin olive oil is best. However, canola or melted butter can work, too. It’s for caramelizing the onions.
Onion – One large yellow or white onion. Thinly sliced.
Gruyère cheese – Preferably purchased as a block and then shredded. Fontina or gouda are both perfectly acceptable substitutions. Shredded mozzarella will work, too.
Tomatoes – Ripe, juicy tomatoes are best. Preferably farm-fresh. Heirlooms are wonderful. If you can’t find any of these, go with sliced Roma tomatoes. They are juicy and will produce a wonderful taste and texture.
Seasonings – Salt, pepper, and freshly chopped thyme. Rosemary, oregano, or tarragon are all great substitutions for the thyme.
Egg – One beaten egg combined with water to create an egg wash. This helps to make the crust nice and golden as it bakes.

EXPERT TIP: If possible, use a heavy rolling pin to roll the dough out. The dough should be 10 to 12 inches in diameter. Don’t worry if the edges are a little scraggly.

Two images with the first being a person sprinkling shredded Gruyere over caramelized onions in the middle of pid dough and then a person placing sliced tomatoes over the cheese.

Tips for Making a Perfect Tomato Galette

Chill the Dough Before Assembling – After making the homemade crust, chill it in the refrigerator for at least 30 minutes before rolling it out and assembling the galette. This helps the dough relax and makes it easier to work with, resulting in a flakier and more tender crust.

Caramelize the Onions Slowly – Take your time when caramelizing the onions to bring out their natural sweetness and depth of flavor. Cook them low and slow in butter or olive oil until they turn a deep golden brown, stirring occasionally to prevent burning.

Use Ripe, Flavorful Tomatoes – Choose ripe, juicy tomatoes for the best flavor in your galette. Look for heirloom or vine-ripened tomatoes, as they will have the best flavor and texture for this dish.

Grate the Gruyere Cheese – Grate the Gruyere cheese just before assembling the galette to ensure it’s at its freshest. Using freshly grated cheese will give the galette a rich and creamy texture when it melts during baking.

Allow the Galette to Rest – Resist cutting into the galette soon after you remove it from the heat. The juices from the tomatoes need a little time to settle into the cheese and onions. 15 minutes is ideal.

EXPERT TIP: Be sure to give enough space to fold the edges of the dough of the dough back towards the center. You don’t want to completely cover the tomatoes, leave an opening so most of the tomatoes are visible.

A person folding over homemade pie dough over a pile of caramelized onions, shredded Gruyere cheese, and sliced tomatoes.

How To Serve

This is ideal to serve as an appetizer before a wonderful feast. But, it’s also great to serve as a treat mid-afternoon.

You can also serve it warm or at room temperature. We prefer it warm, but, as you will find, it’s wonderful room temperature, too.

We like to slice it up like a pizza or a freshly baked pie and then let guests grab their own serving.

It pairs wonderfully with dry white wine, such as Pinot Grigio or Sauvignon Blanc. But, it’s also wonderful with a robust red wine such as Zinfandel or Pinot Noir.

An overhead view of a baked galette that is filled with roasted sliced tomatoes sitting on top of melted cheese and is sitting on crumpled butcher paper.

Other Amazing Recipes Featuring Tomatoes To Try

If you love juicy, flavorful tomatoes as much as we do, you are going to flip for this collection of incredible recipes featuring that glorious red fruit:

These are all amazing, without a doubt. But, in the meantime, isn’t the galette calling your name?

A sliced of a tomato galette being raised up on a large stainless steel knife.

If we had to pick one appetizer that consistently gets the most raves when we serve it to guests, it would be this tomato galette.

Most folks comment about the comforting combination of flavors. But, everyone comments on the homemade crust.

It all comes together to make an incredibly delicious savory pastry that is not difficult to prepare!

A straight-on view of a half eaten slice of a tomato galette that is layer with roasted tomatoes, gruyere cheese, and caramelized onions.

Ready to make the best savory pastry in town? Go for it!

When you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a baked tomato galette with gruyere cheese and caramelized onions sitting next to a glass of white wine and two tomatoes.

Make the Galette

In a large skillet, heat the oil over medium-high heat. Add the onions and cook until browned all over, stirring frequently. About 30 to 40 minutes. Set aside.
2 tbsp olive oil, 1 large onion
Preheat oven to 400°F.
On a lightly floured surface roll out the dough to a circular shape about 10 to 12 inches in diameter. Add more flour to the surface as needed to prevent sticking.
Gently transfer the dough to a pizza stone or baking sheet. (Before doing this, you can sprinkle the stone or baking sheet with semolina flour or fine cornmeal. This isn't completely necessary, but helps to ensure the dough won't stick to the stone).
1 tbsp semolina flour
Add the caramelized onions in the center of the dough, leaving about 1 to 2 inches of dough around the edges. Place the cheese over the onions, and then arrange the tomato slices over the cheese (you may not use all of the tomato slices).
6 oz Gruyere cheese, 3 ripe tomatoes
Liberally sprinkle salt and pepper over all of the tomatoes and then sprinkle on the chopped thyme.
Salt and pepper, 1 tbsp thyme
Use your hands to gently pull the edges of the dough toward the center of the galette. Bring the sides of the dough so about ⅔ of the tomatoes are visible.
In a small bowl, mix the lightly beaten egg with 1 tbsp of water. Brush the egg wash all over the top portion of the dough.
1 large egg
Bake for 35 to 40 minutes, or until the dough is lightly browned and the interior is bubbly. Use a couple of flat spatulas to gently transfer the galette from the stone (or baking sheet) to a cutting board. Allow to rest for 15 minutes before slicing. Serve warm or at room temperature.

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel. The pie dough can be made up to 24 hours in advance. It can be frozen for 2 to 3 months. Allow to completely thaw before rolling out. After the galette has been baked and has rested for 10 to 15 minutes, use a flat spatula (preferably metal) to gently loosen the galette from the stone (or baking sheet). If possible, use two large spatulas to lift and transfer the galette to a cutting board. Leftovers will keep wrapped for several days. Reheat in a low-temp oven (300°F) until warmed, or heat in the microwave.

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