Tomato Onion Galette (Mia, New York)

This is a great summer dish. Bright, crispy, flakey.


For the pie crust:

  • 2 cups of all-purpose flour
  • 2 ¼ teaspoons of salt
  • ¾ cups of chilled butter, cut into pieces
  • 1 tablespoon of apple cider vinegar
  • ¼ cup of ice water
  • 1 egg

For the filling: 

  • Tomatoes of your choice (heirloom, cherry)
  • 4 onions
  • Garlic 
  • Basil
  • Oregano
  • Olive oil
  • Butter
  • Rosemary
  • Pecorino Romano 

For the bechamel sauce:

  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 1 cup of milk or half and half
  • Rosemary
  • Cinnamon
  • Honey
  • Nutmeg
  • Pepper
  • Garlic 
  • Parmesan 


  1. In a food processor, pulse your flour, salt, and butter. It should resemble a coarse meal. Do not over-pulse as to completely dissolve the cold butter. You still want some pea-sized chunks of butter.
  2. Pour the mixture into a bowl. Add the apple cider vinegar and ice water.
  3. Knead until no dry spots remain. Form a disk and wrap with cling film
  4. Chill the dough in the refrigerator for at least 2 hours. 
  5. Chop your onions and sautée with olive oil, butter, pepper, basil, rosemary, and oregano. Add in your garlic. Sautée until golden. 
  6. Slice your tomatoes thinly. Pat them to draw out as much liquid as you can. Salt and drain them of their liquid. 
  7. Prepare the bechamel sauce: in a saucepan, put the butter and flour together. Whisk. 
  8. Add in the milk or half and half. Whisk until thick. Add the nutmeg, cinnamon, garlic, salt, and rosemary. Add as much parmesan as you like. At least 1/3 cup. Allow it to cool.
  9. Preheat oven to 400F.
  10. When the dough has finished chilling, roll it out thinly: 0.3cm, in the shape of a circle. It doesn’t have to a perfect – the appeal of the galette comes from its rustic imperfection. 
  11. Add a generous coating of your cooled bechamel sauce on the bottom. Do not add too much as to avoid making the crust soggy. 
  12. Lay on your onions, and then your tomatoes. When you are finished, pleat the edges over the filling. 
  13. Egg wash the dough.
  14. Bake for 45 minutes or until golden brown in the oven. About 10 minutes before it’s done, you can add in the rest of your bechamel with Pecorino Romano, or just the cheese.

Posted by: Mia / Content / New York, USA.

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