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Crème Fraîche Galette with Heirloom Tomatoes

Ellen Silverman

Yield: One 12-inch tart

Servings: 4 to 6

Many varieties of summer’s best heirloom tomatoes should be used for this rustic, French country-style tart. It can be served with various soft cheeses mixed with practically any herb that is abundant and in season.


For the galette

  • 1 cup all-purpose flour; plus more for the work surface
  • 1/2 tsp. coarse salt; plus more for the tomatoes
  • 1 tsp. baking powder
  • 1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces
  • 1/2 cup crème fraîche, chilled
  • 1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
    sliced if large
  • 1/3 lb. semi-hard sheep’s milk cheese, such as manchego

For the garnish (optional)

  • 1 bunch microradishes or baby radishes, washed and trimmed
  • 1 cup microgreens
  • Extra-virgin olive oil
  • Red-wine vinegar
  • Coarse salt


Make the dough

  • Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.

Make the filling

  • Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
  • In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.

    Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.

    Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.

    While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.


Rate or Review

Reviews (4 reviews)

  • Singformysupper | 04/21/2014

    I serve this often in the spring as a first course. Followed by a fish entree this is a complete meal. Pastry is very good and easy easy easy.

  • User avater
    MissyU | 09/08/2012

    Absolutely delicious and looks so beautiful when using a variety of heirloom tomatoes. Since it's been a good year for tomatoes, I've made this three times already and plan on making it again soon.

  • User avater
    dineindiva | 07/15/2012

    Outstanding! I made my own creme fraiche so my dough was a softer and stickier than I think it would have been with store-bought, but the flavor was outstanding.

  • AlysonLaurel | 08/04/2011

    This was fantastic! I will use the tart dough for many other savory tarts. Loved it for girls' night.

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