TwD Baking with Julia: Cheese & Tomato Galette

June 18, 2013

This week’s recipe for the Tuesdays with Dorie group is Cheese and Tomato Galette, a free-form savory pie.


The crust ingredients include butter, flour, cornmeal, and yogurt (or you can use sour cream or buttermilk). I adapted the filling a bit to the ingredients I had: I used mozzarella and parmesan (instead of mozzarella and monterey jack) and I spread a bit of pesto on the bottom because I didn’t have fresh basil.

Served with a green salad, this was a delicious dinner, and I bet would be even better later in the summer when the basil and tomatoes are going in my garden.

This recipe, from Flo Braker, is on page 429 of Baking with Julia. I also found the recipe online here.


  1. I’ve neer made a galette, but the ease of the crust appeals to me. Yes, it would be perfect made with fresh tomatoes from the garden!

  2. The pesto sounds like a great addition. I think I’m going to wait to make this one until my tomatoes and basil are ready from the garden.

  3. Good idea to use pesto! I have an opened jar in the fridge that needs using up and half of the dough in the freezer. I see another quick dinner in the making.

    • Pesto! That would be brilliant with this galette! Your galette looks wonderful.

  4. Love the pesto idea sounds delicious!

  5. I like the pesto addition – pesto is such a great flavor booster

  6. Yum, pesto on the bottom. I wonder if hummus would work baked too.

  7. Great idea and beautiful galette!

  8. Pesto is a great sub in for the basil. Your galette looks great!

  9. My husband would LOVE this!!!!

  10. Your galette looks delicious. I’m glad that you enjoyed it so much!

  11. Your galette looks terrific. I can’t wait until I have fresh tomatoes from the garden.

  12. Looks yummy, just like everything else you post! Since you’re such a culinary inspiration, I’ve nominated you for the Very Inspiring Blog award! Thanks for the inspiration and sharing your love of food with the world.

  13. Hi Jill, how’s things? Hope you are well.

Comments are closed.

%d bloggers like this: