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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.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. Faith – just discovered your website through Not Quite Nigella and have already decided I am going to make the above Galette. Last week I harvested a whole bed of garlic and this will make an ideal lunch for hubby and I.
    By the way your book looks amazing and here in Sydney we are totally spoiled for Middle Eastern restaurants, shops and the ease of buying all the ingredients we need to recreate Middle Eastern food. Has to be my favorite cusine without a doubt!

    1. Welcome, and thanks so much for stopping by! I love NQN and I’m so happy you discovered my site through her lovely blog. I hope you enjoy the galette – it really is a wonderful lunch.

      Thank you so much for your kind words about my book. You are very lucky indeed to have wonderful Middle Eastern restaurants and ingredients readily available in your area…we are kindred souls, it is my favorite cuisine as well!

  2. This is a wonderful recipe to envelope some of my very favourite ingredients. Now, the crisp bite from the puff pastry is an added bonus;o)
    Thanks for the inspiration and flavourful wishes,

  3. Faith, this looks absolutely fantastic, I can’t wait to give it a try.

  4. The whole idea of the free formed galette is so wonderful. This is a full meal with a side salad. I just love sundried tomatoes and cheese. Great job Faith!! xo

  5. That looks so good!!! I love the ingredients you have chosen for the filling and the crust looks crunchy and delicious.

  6. That galette looks mouthwateringly beautiful! A wonderful dish!



  7. Galette? Never had these…have to try it as yours look so yummie :-) Love the combination of the flavors in it.

  8. Fitness Surfer says:

    Yummy. I saw the title-i drooled, I saw the pitcher-my stomach said “feed me that” =) serious. Then i was worried that it would be too unhealthy. Then you added salad on the top of it and my worries washed away =) So going to attempt this one soon. I’ll share when i do.

  9. This is such a lovely hot-weather meal! I imagine the flavor combo is just delicious. The greens on top are a nice touch.

  10. Just curious–when do you think you’ll do your next all through the year cheer?

    1. Blond Duck, Yay, I’m glad you asked! :) Brandy and I are planning to host July 4th on All Through the Year Cheer — announcement coming soon! ;)

  11. Looks very delicious to me. It’s quite like a pizza. Would be lovely for lunch.

  12. I’m thinking this would make a great appetizer. Love the flavor combos.

  13. This is a gem. You do it so beautifully, to the fold. I am making a fruit galette but the truth is that savory is better.
    The idea that you can use puff pastry makes it all the better. Thanks and also thank you for linking up to My Meatless Mondays.

  14. Brilliant gallette… I love that you topped it with salad … that makes it just perfect… and you cooked it just perfectly.. I can just feel the melting cheese and pastry!

  15. what a beautiful galette….the flavours must be incredible!!
    thanks so much for sharing!

  16. Your galette is so lovely! I love the sun-dried tomato topping…I’ve really been craving them lately. I think my favorite part is that it’s free-form…meaning that when mine comes out looking like a mess I can call it abstract art and be done with it :P

  17. I’ve never heard of galette before! I love that the salad goes on top; it looks like something I would LOVE!

  18. Oh my goodness, HEAVEN!! :-) I love your idea of topping it with the dressed greens, too!

  19. Wow what an appealing galette! Mom brought some sun dried tomatoes for us (she herself dried them) and I was looking for a new recipe for it. Lucky to find it here. Thanks for the recipe.

  20. This would be a delightful addition to a dinner with guests.

  21. Yummm! That looks wonderful! I am a fan of all things puff pastry-containing! :)

  22. This looks delicious! I haven’t seen many savoury galettes before but this is one I can definitely see being made in my kitchen soon :)

  23. This is fantastic. Perfectly cooked top. Very pleasing to the eyes.


  24. this is absolutely fabulous looking Faith! I love the greens on top too…..unfortunately this is what i have to stay away from for a while :)

  25. Marvelous savory galette, Faith. I just finished one with apricots yesterday. And copied a recipe for a savory one to make next week. Now I’ll copy yours…I love everything in it! It’s making me REALLY hungry.

  26. This couldn’t look any better, seriously. The closest I’ve come to a galette was eating a Trader Joe’s version a few years ago. It was good but nothing near this!!

  27. 5 Star Foodie says:

    This is a terrific savory galette! Perfection with roasted garlic and cheese!

  28. Heavenly Housewife says:

    Mmmmmmm so delicious. Carbs, cheese and roasted garlic? This couldn’t be more perfect!
    *kisses* HH

  29. i’m a biiiig fan of the galette–it’s such a rustic and tasty creation, and so quick and easy. to this day, i’ve never had a savory version, but this is massively appealing. sun-dried tomatoes and a buttery, crispy puff pastry crust would tickle my fancy for sure.

  30. Oh man, I am drooling over your bread! This looks so delicious!

  31. Beautiful! I love the greens on top! I really would love to try making this recipe this next week. :)

  32. Veronica M. says:

    Sounds & looks so yummy! I’ve never made a galette–need to!

  33. Faith
    I you decided ever to open a little place and make these galettes, I would become your most loyal patron! Love the ingredients and the pastry itself looks so golden and crispy.

  34. Faith that looks like it would be a great accompaniment to soup or to accompany dips for a dinner party! I love the combination of flavours that you used :D

  35. eating this would make me feel like living the Parisian life. :)

  36. Your galette looks so amazing! I love the garlic, sundried tomato, and cheese combination. The pastry looks so flaky and delicious. I would love this for lunch right now!

  37. That looks FANTASTIC. I hope I get to make it for my friends before I leave. I love the savory version!!

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