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Cherry Tomato & Cheese Galette – Food Wishes ctm magazine

Learn how to make a Cherry Tomato & Cheese Galette recipe! Don’t worry, a “galette” only sounds fancy, and hard to make! In fact, these are the easiest type of pies to make. While great for sweet, fruit-filled versions, this savory, tomato-based galette may be my favorite. Visit https://foodwishes.blogspot.com/2019/08/cherry-tomato-cheese-galette.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy, and beautiful Cherry Tomato & Cheese Galette!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Matthew Unger on January 16, 2021

    Just made this!! Added garlic and portobello mushrooms. Simply beautiful and delicious!! Thanks chef!

  • beth nolan on February 9, 2021

    Watching this over and over and over; almost informed enough to attempt my first ever piecrust! This looks amazing!

  • Shannon Clark on March 14, 2021

    Pizza no meat!

  • Stephen Smith on April 15, 2021

    So, pizza.

  • The Jeddawi on April 26, 2021

    Oh my God! I've begged you for years for a tomato pie recipe and you finally delivered yet I somehow missed it! Thank you so much Chef John!

  • Styles on May 8, 2021

    Looks great, I look forward to trying this recipe. Penera Bread no longer makes the breakfast Tomato Souffle, which was my favorite. I was wondering if you have a similar tomato soufflé recipe in your arsenal. Thanks.

  • M on June 3, 2021

    protip, crack an egg in the middle for the last six minutes in the oven.

  • Mo on July 2, 2021

    I think the term galette isn't really accurate in the French usage of it. In my experience, French galette are typically sweet, like the galette des rois, or savory if it's a galette from Brittany or Normandy. I feel like this and all its variations are closer to a quiche or Italian torta salata…

  • beauxmimi77 on July 17, 2021

    love it! i would add just a touch of mayo with the mustard and chopped up fresh basil and oregano–just my personal preference! thank you for another great video Chef John!

  • Carolyn Daughton on July 22, 2021

    Chef John, this is one of my favorite recipes that I've learned from you. I've made it several times, and it's amazing! In fact, it's one of those go-to dishes for me. When I know I have company coming over for a visit, I make this so we can enjoy it with a nice beverage. Visitors are always impressed It's such a gratifying snack. Thank you!

  • joe guest on July 22, 2021

    What is better cherry or grape tomatoes?

  • TheKaity1965 on August 8, 2021

    i would omit the olive oil at the end and drizzle balsamic glaze on top

  • Urban VIII on August 8, 2021

    As much as I adore his cooking/recipes, I have never heard the word "spatulated" until today! Does this go into the newest edition of the OED?

  • Charles Halsey on August 9, 2021

    That is pie worthy of savoring…

  • Nils R. Bull Young on August 9, 2021

    Oh gawd am I glad I saw this: Our garden has gone completely nuts this year & we've got a huge bowl of cherry tomatoes to use. Thank you!

  • Amitis Shahbanu on August 17, 2021


  • susu gam on August 18, 2021

    i see a pizza

  • Anthony Hitchings on August 19, 2021

    I will be making this dish 🙂

  • D’Lou on August 23, 2021

    Oh, yum.

  • Laine Colley on August 24, 2021

    Couscous is a good add if you don't have corn meal.

  • VulcanForge on August 25, 2021

    I thought a galette was a buckwheat crepe.

  • Julie on August 26, 2021

    That looks delicious. Must try it.

  • franz009franz on August 29, 2021

    basically pizza

  • Donald Smith on September 2, 2021

    I thought galettes are made from buckwheat?? And it’s more like a crepe?

  • kshofat4 on September 4, 2021

    I love learning new Indian tricks.

  • william haynos on September 6, 2021

    This turned out great. I had trouble getting the dough to clump together in the processor so I added a few extra tablespoons of water. It did the trick. Dough came together and crust was plenty flaky. I also added chives to the goat cheese in addition to the basil. Magical!
    I feel like the Penn Gillette of my cherry tomato galette!

  • Michael Jones on September 15, 2021

    "The Jesus of your cheeses".

  • Dirk Diggler on September 16, 2021

    A little drizzle of balsamic reduction, maybe?

  • Susie on October 1, 2021


  • Janet 8+2Toes on October 2, 2021

    Any1 try this with frozen pie crust?

  • Drwgis Blaidd on October 6, 2021

    This looks like the inspiration for Chicago style Pizza, I'm in.

  • Phillips Mom on November 1, 2021

    A galette is made with buckwheat. So this is not a galette.

  • pkmcburroughs on December 18, 2021

    A True Story:

    Chef John: "…forming this into basically a disc of dough…"
    me: "HA! It sounds like he said disco dough!"
    Chef John: "…not to be confused with disco dough."
    me: goes insane

    The End

  • Central Academic Agency on December 22, 2021

    lol, yea, egg white omelets are gross

  • David Newcomb on December 23, 2021

    So I came upon this recipe early fall, near the end of tomato season, and I made it, and I made it, and I made it, and I made it, and I cried when the tomato plants gave up for the year.

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