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Brie, caramelized shallots and tomato galette

Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...

A beautiful buttery French tart

This beautiful French tart has an elegant feel but it's deceptively easy.

A beautiful buttery French tart

This galette has a gorgeous, easy, flaky, buttery crust that comes together in minutes. With Brie and caramelized shallots, it's rich and filling. Serve it with a garden salad and a pinot grigio for the perfect and easy dinner party dinner.

Brie, caramelized shallots and tomato galette recipe

Serves 4-6


For the crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1-1/2 sticks (3/4 cup) butter
  • 1/3 cup ice cold water
  • 1 tablespoon melted butter (to brush on the galette before baking)

For the filling:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 3 shallots, sliced into 1/4-inch rings
  • 12 ounces double cream Brie
  • 1-1/2 cups grape tomatoes
  • 1/2 cup baby arugula


  1. In a food processor add 1-1/3 cup flour, salt, sugar and butter and process until well combined. Add the remaining flour and process again until combined.
  2. Transfer to a bowl and mix in the water until just combined (don't add the water while the dough is in the food processor or your dough will be brittle and cracker-like).
  3. The dough should be soft. Form dough into a disc, wrap with plastic wrap and chill in the refrigerator for 2 hours. This can be made three days ahead of time.
  4. Preheat oven to 375 degrees F.
  5. Melt the butter in a saucepan over medium heat. Add the oil and shallots and cook over medium/low heat, stirring occasionally, until the shallots caramelize and turn amber, about 15 minutes (if the heat is too high the shallots will burn rather than caramelize).
  6. On a lightly floured surface, roll out the dough into a rustic 16-inch circle and transfer the dough to a baking sheet that has been covered wtih parchment paper. Thinly slice the Brie (leave the rind on) and lay the slices evenly across the dough, leaving about a 2-inch border bare.
  7. Top with shallots and tomatoes. Fold the edges up over the filling, leaving the center open. Brush the edges with melted butter.
  8. Bake until the crust has turn a light golden brown, about 30 minutes. Top with arugula before serving.

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Tomato and goat cheese tart

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