Easy Cheese Galette with Puff Pastry, Bacon, and Sun-Dried Tomatoes
A cheese galette is a delicious French pastry that is quite easy to make at home. These ingredients come together to create a savoury and visually appealing cheese and tomato galette. This savoury take on the classic galette is sure to make your lunches much more interesting.
In this post, you will learn how to make a Cheese Galette.
How to Make a Cheese Galette
Start by preheating your oven to 400°F (200°C/Gas Mark 6) and lining a baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry until it’s smooth and even. Using a sharp knife or pizza cutter, cut the pastry into eight 4-inch by 4-inch squares. These individual galettes are quick to assemble and make the perfect size for lunch, dinner, or entertaining.
Spoon a small amount of tomato paste into the center of each pastry square and spread it into an even layer, leaving about a half-inch border around the edges. This border will be folded over later to create the rustic galette shape. Arrange the sun-dried tomatoes over the tomato paste, then generously sprinkle the shredded red cheddar on top. Finish each galette with a slice of mozzarella, which melts beautifully in the oven and creates a deliciously gooey center.
Carefully fold each side of the puff pastry inward, slightly overlapping the corners to help hold the filling in place. Don’t worry if they aren’t perfectly shaped, the rustic appearance is part of the charm of a galette. Sprinkle the cooked bacon bits evenly over the tops of each pastry for an extra layer of smoky, savory flavor.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the mixture generously over the folded pastry edges to help them bake up beautifully golden and flaky. Transfer the galettes to the prepared baking sheet and bake for 25–30 minutes, or until the pastry is puffed and lightly browned and the cheese is melted and bubbling.
Remove the galettes from the oven and allow them to cool for a few minutes before serving. Finish with a sprinkle of freshly sliced spring onions for a burst of fresh flavor and color. These cheese galettes are wonderfully crisp, buttery, and packed with cheesy goodness, making them perfect for lunch, a light dinner, or served alongside a fresh green salad.
What is a Galette?
A galette is a term used in French cuisine to describe a variety of flat, round, or free-form crusty cakes or tarts. The term “galette” encompasses different types of pastries and cakes, ranging from savoury to sweet, but they all share a rustic, unfussy appearance. This recipe will be focusing on making a cheese galette with a tomato base.
If you want to try making a dessert galette, try these recipes below!
What is a Puff Pastry?
Puff pastry is a light, flaky pastry made by layering dough with butter and folding it multiple times before rolling it out. The multiple folds makes it puff up during baking due to the steam created from the butter layers.
This recipe calls for a store bought puff pastry to make this recipe a bit easier to make, but you can also make your own at home! If you want to try making your own puff pastry, try making my own Puff Pastry Recipe. It yields amazing results!
What is the Purpose of the Egg Wash?
This pastry recipe used a whole egg wash which includes a beaten whole egg with a bit of milk. This provides a shiny, golden-brown finish with good browning and a slight crispness on to the puff pastry. The best way to apply an egg wash is to use a pastry brush.
Storage
Allow the cheese galettes to cool completely before storing. Place them in an airtight container or wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 4 days.
Cheese galettes freeze very well. Once completely cooled, wrap each galette individually in plastic wrap and then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
For the crispiest pastry, reheat the galettes in a 350°F (175°C) oven or air fryer for 8–10 minutes, or until heated through. Avoid microwaving if possible, as it can make the puff pastry soft instead of flaky.
You can assemble the galettes up to 24 hours in advance and store them covered in the refrigerator before baking. When you’re ready to serve, brush the pastry with the egg wash and bake as directed for freshly baked, flaky galettes.
Ingredients
Puff Pastry: puff pastry is the crust of the galette. It holds all of the ingredients in and also adds a crispy and extra buttery texture to the filling.
Tomato Paste: tomato paste adds a concentrated tomato taste to the filling. It forms the base layer of the filling and gives a lovely, sharp tomato taste.
Sundried Tomatoes: sundried tomatoes provide a burst of intense, tangy tomato flavour and a slightly chewy texture. They also complement the richness of the cheeses and the smokiness of the bacon.
Mature Cheddar: mature cheddar is a strong cheese that melts well. The texture pairs with the tomato and bacon well to enhance the savoury profile.
Mozzarella Ball: the mozzarella ball has a milder flavour than other cheeses but tends to melt very well and has a gooey texture to it. It pairs nicely with the mature cheddar cheese because of the flavour profile.
Bacon Bits: the bacon bits give a smoky flavour and a crunch to the galette. And face it, who doesn’t love bacon?! I find the easiest way to make bacon bits is to fry them in my air fryer. That way I do not have to watch them and can focus on making my galette or other dishes.
Spring Onion: spring onion adds a fresh and milk onion flavour and a pop of colour. It has a slight sharpness to it which helps balance out the cheese and bacon.
Egg: the egg is used for the egg wash and provides a shiny, golden-brown finish to the puff pastry. This adds a slight sheen and crispness to the pastry.
Milk: milk is whisked with the egg to form an egg wash for the puff pastry.
Tips
- Add some ham between the sundried tomatoes and cheese for an extra hearty, cheesy galette.
- Make sure to egg wash your galettes as the egg wash creates a shiny, golden-brown finish, contributes to a crisp crust, helps toppings adhere, and can help seal pastry edges.
- Pre-fry your bacon so that it is nice and crispy on top of your cheese galette.
- After the galettes have baked garnish the tops of them with the finely sliced spring onion for a fresh taste and colourful appearance.
- To mix it up, try leaving the pastry whole and making one large galette. Use a knife to cut it up into slices.
Try these other easy lunch recipes.
- Creamy Chicken Gnocchi Soup
- Air Fryer Grilled Cheese Sandwich
- Egg Salad Sandwiches
- Broccoli Cheddar Soup
- Fresh Tomato Sandwiches
Cheese Galette
Ingredients
- 1 puff pastry 13”x8”
Tomato and Cheese Filling
- 1 can of tomato paste
- 6 oz. sundried tomatoes
- 1 c. red mature cheddar, shredded
- 1 mozzarella ball thinly sliced
- 1/4 c. bacon bits ,pre-cooked
- 1/4 c. spring onion sliced thinly
Egg Wash
- 1 egg
- 1 tbsp. milk
Instructions
- Preheat oven to 400℉/200℃/Gas Mark 6.
- Roll out the puff pastry on a floured surface. Once rolled out cut the pastry into 8 4”x4” squares.
- Spoon the tomato paste onto each individual puff pastry and spread around leaving about half an inch from the edge of the pastry.
- Place the sundried tomatoes onto each pastry.
- Sprinkle the shredded red cheddar onto each pastry then top with a slice of mozzarella.
- Fold up the sides of the puff pastry until all the sides are turned over and sticking.
- Sprinkle with pre-fried bacon bits.
- In a small bowl, whisk the egg and then pour in milk and whisk together. Brush egg mixture on the sides of each individual pastry.
- Bake in the oven for 25-30 minutes until the edges are lightly browned.
- Remove from the oven and let cool. Sprinkle with freshly sliced spring onion.
Notes
Author: Sarah Young
Frequently Asked Questions
What is a cheese galette?
A cheese galette is a rustic, free-form savory tart made with flaky pastry and a flavorful cheese filling. Unlike a traditional pie, the edges of the pastry are folded over the filling before baking, creating a beautifully rustic appearance.
What type of cheese works best for a cheese galette?
Firm cheeses such as Gruyère, cheddar, mozzarella, Parmesan, Swiss, or a combination of cheeses work wonderfully. Mixing cheeses adds extra depth of flavor and creates a deliciously gooey filling.
Can I add vegetables?
Absolutely. Caramelized onions, spinach, mushrooms, tomatoes, zucchini, asparagus, or roasted peppers all pair beautifully with the cheese filling.
How do I keep the crust from becoming soggy?
Avoid using overly wet fillings, and if you’re adding vegetables, cook them first to remove excess moisture. You can also sprinkle a thin layer of grated Parmesan or breadcrumbs onto the pastry before adding the filling to help absorb any extra liquid.
Can I make the galette ahead of time?
Yes. You can assemble the galette a few hours ahead of baking and keep it refrigerated until you’re ready to bake.
How do I know when the galette is finished baking?
The galette is ready when the crust is golden brown and crisp, and the cheese is melted, bubbly, and lightly browned.
Can I serve a cheese galette hot or cold?
A cheese galette is delicious served warm, at room temperature, or even cold, making it a great option for brunches, picnics, or light lunches.
What can I serve with a cheese galette?
Pair it with a fresh Cucumber Salad, roasted vegetables, Tomato Soup, or also a bowl of seasonal fruit for a complete meal.
Can I customize the filling?
Yes! One of the best things about a cheese galette is how versatile it is. Add fresh herbs, garlic, cooked bacon, ham, caramelized onions, sun-dried tomatoes, or also your favorite vegetables to make it your own.