Tomato and Gruyère Galette

Preparation info
  • Serves


    • Difficulty


Appears in
Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A galette is a free-form tart that doesn’t need a tin. Its irregular shape is its rustic charm so don’t aim for perfection here. This works just as well with shop-bought puff pastry; for the best flavour, go for an all-butter version. Eat warm or at room temperature, with a green salad on the side.


  • 300 g all-butter puff pastry
  • 1 egg, beaten with a pinch of salt


Lightly flour your work surface and rolling pin and roll the pastry into a rough circle or square, 2–3 mm thick. Trim the edges and lay it on a baking sheet lined with parchment. Brush all over with a thin layer of beaten egg (retaining the remaining egg for later). Spread a thin layer of mustard o