Tested till perfect Tomato Potato Galette
Tomato Potato Galette
Photography by Matthew Kimura

Tomato Potato Galette

Serve this scrumptious show-off tart as a vegetarian main brunch dish or side dish.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchcayenne pepper
  • 1/3 cup 1/3cupcold butter
  • 1/3 cup 1/3cupcold shortening
  • 1 tsp 1tspwhite vinegar
  • 1/4 cup 1/4cupcold water, (approx)


  • 3 3Yukon Gold potatoYukon Gold potatoes, (1-1/4 lb/625 g total), peeled
  • 6 6plum tomatoplum tomatoes
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2oniononions, sliced
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspcrumbled dried rosemary or aniseed, crushed
  • 1-1/2 cups 1-1/2cupsgrated Asiago cheese
  • 2 2eggeggs, beaten
  • 1 tbsp 1tbspgrated Parmesan cheese
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, stir together flour, salt and cayenne pepper. With pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. Stirring with fork, pour in vinegar and enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.

Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.

Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.

Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with Asiago cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.

On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.

Bake in bottom third of 400°F (200°C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.) 

Nutritional Information per serving:

cal 0544 pro 14g total fat 34g sat. fat 16g
carb 46g fibre 3g


sodium 31mg

% RDI:

calcium 24 iron 16 vit A 25 vit C 27
folate 25
All rights reserved. Transcontinental Media G.P. © 2015