Sundried Tomato & Roasted Garlic Galette

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A galette is a rustic, free-form French pastry with a flaky crust.  It’s similar to a tart in that there is no top crust; however, unlike a tart, the bottom crust of a galette is partly folded over onto the top.  Galettes can be filled with sweet or savory ingredients, or left unfilled.  In this dish the classic combination of the sweet, nutty roasted garlic pairs nicely with the intense flavor of the sundried tomatoes.  I topped my galette with salad greens for some bright color and fresh flavor, but you can omit the greens if you prefer.

I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays.  Thanks for hosting this event, Chaya!

Sundried Tomato & Roasted Garlic Galette

(Yield:  4 entrée or 12 appetizer-sized servings)

4 large cloves garlic

1 TB oil from the sundried tomatoes

1 sheet (about 1/2 lb) puff pastry

1/4 c sundried tomatoes, thinly sliced

4 oz mozzarella cheese, shredded

1 egg beaten with 1 TB water (for eggwash)

Salad Topping (optional):

2 c field greens

1/2 tsp lemon juice

1/2 TB oil from the sundried tomatoes

Salt and pepper

If frozen, thaw the puff pastry at room temperature for 40 minutes.  Preheat the oven to 450F.  In a small piece of aluminum foil, place the garlic cloves (still in their peels), 1 TB oil from the sundried tomatoes, and a pinch of salt; wrap up the garlic and bake for 30 to 40 minutes, until the garlic is soft.

Turn the oven down to 375F.  Line a large baking sheet with parchment paper.  Roll the puff pastry out on a lightly floured surface to a 15- by 10-inch rectangle (the size doesn’t have to be exact, and it’s ok if the shape is a little free-form instead of being a perfect rectangle).  Transfer the dough to the prepared baking sheet.

Prick the bottom of the dough in several places with a fork.  Mash the roasted garlic with the oil that you roasted it in (a mortar and pestle works well for this).  Spread the garlic over the dough, leaving a 1 to 2-inch border all the way around, and sprinkle with the sundried tomatoes and cheese.  Fold the edges of the pastry up over the filling in a free-form manner.  Lightly brush the edges with eggwash and bake for about 20 minutes, or until the pastry is puffed and golden.

If you want to use the salad topping:  In a small bowl, whisk together the lemon juice and 1/2 TB oil from the sundried tomatoes.  Toss the greens in this dressing, then taste and season the greens with salt and pepper; top the galette with the dressed greens.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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