Comments on: Tomato Galette

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 05 Jun 2026 15:29:39 +0000

In reply to jrd. Hi, I'd still make it as written, just realizing there will be slightly fewer tomatoes in the filling.

By: jrd

jrd — Tue, 02 Jun 2026 13:57:26 +0000

how would i edit this recipe if i have 3/4 lbs of tomatoes?

By: Mary

Mary — Wed, 24 Sep 2025 19:39:55 +0000

This is simply delicious. I did roll the crust out a little thinner and used an herbed goat cheese but it was amazing. The crust is so flaky and tender. Making it in the food processor is a breeze. After the first galette I made and frozen two more crusts to have one hand.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Sep 2025 16:04:12 +0000

In reply to Lisa. Hi Lisa, it depends on the brand you get! I'd check the package instructions. Some are "pre-rolled" and are large enough to just thaw and fill. If the sheets are smaller and the package recommends rolling, I'd do that.

By: Lisa

Lisa — Sat, 06 Sep 2025 19:44:21 +0000

In reply to Judy. You mention being able to sub frozen puff pastry for the crust. Would you ‘roll it out’ at all? Or simply thaw and fill? Thank u! Looks amazing.

By: Ruth G

Ruth G — Wed, 13 Aug 2025 23:06:20 +0000

Delicious!

By: Scotty

Scotty — Fri, 08 Aug 2025 15:55:39 +0000

My husband and I prepared this last night. We used a Pillsbury pre-made crust, and that worked very well! We are not confident pastry “chefs” so this sub was quite satisfactory. I plan to prepare this again tonight and use feta instead of goat cheese since I used all the goat cheese last night. Anyway, this was a great success. Thank you!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 08 Aug 2025 14:38:41 +0000

In reply to Christine. I'm so glad you loved the recipe, Christine!

By: Christine

Christine — Thu, 07 Aug 2025 01:58:17 +0000

OMG this is SO stinkin delicious!! I could tell from the ingredient list it was going to be tasty, but I wasn’t prepared for all these flavors bursting out of this flaky crust. It’s a little more prep work than I am typically used to, but totally worth it. So good, you could serve it to company.

By: Hannah

Hannah — Sat, 02 Aug 2025 18:45:28 +0000

Hi there!

Is it possible to make this recipe gluten free?