Skip to main content
RecipesVegetable Oil
By December 9, 2021February 9th, 2022No Comments

Tomato Galette

With Mazola® Vegetable Oil

Serving Size Icon



Total Time Icon



Skill Level Icon





  • 1 ¼ cups of all purpose flour
  • ½ tsp salt
  • ⅓ cup of Mazola vegetable oil
  • 3 tbls of ice cold water


  • 3 heirloom tomatoes, sliced
  • 2 tbls of Mazola vegetable oil
  • 2 garlic cloves, minced
  • 1 cup of grated asiago cheese
  • Fresh basil
  • Salt and pepper to taste


  1. Add the flour and salt in a medium sized mixing bowl and stir to combine.
  2. In a separate bowl, combine oil and 2 tbls of ice water – do not mix the liquids.
  3. Add the liquids to the flour mixture and stir until a ball forms.
  4. If the dough is still very crumbly and not holding together, gradually add in remaining ice water as needed.
  5. Form into a rough ball, cover in plastic wrap and place in the fridge for at least 15 minutes.
  6. Preheat oven to 400°F.
  7. While the dough is chilling, prepare the tomato filling.
  8. Wash the tomatoes and slice into ¼ thick rounds.
  9. Gently toss the tomatoes with 1 tbls of vegetable oil, minced garlic, fresh basil leaves and 1 tsp of salt and pepper.
  10. Let sit for 5 minutes to release some liquid and set aside.
  11. Remove the dough from the fridge, unwrap and place the dough between two pieces of waxed paper.
  12. Using a rolling pin, roll out to approx. a 30cm diameter.
  13. Peel back the waxed paper and place onto a parchment lined baking sheet.
  14. Spread the grated cheese onto the dough, leaving a 5cm border around the edge.
  15. Drain the excess liquid from the tomatoes and arrange on top of the cheese.
  16. Bring the edge of the dough up and over the filling, overlapping as needed to create a 4 cm border.
  17. Brush the dough with remaining vegetable oil.
  18. Sprinkle the top with sea salt and pepper.
  19. Bake for approx. 50 minutes until the edge is golden brown.