Tomato Galette Recipe

This Tomato Galette is a rustic masterpiece that combines flaky, buttery crust with juicy, sun-ripened tomatoes. Each bite offers a perfect balance of savory and sweet, enhanced by a hint of aromatic herbs and a touch of creamy cheese. The golden, crisp edges give way to a tender, melt-in-your-mouth center, making it as visually stunning as it is delicious. With just over an hour of prep and a bit of chilling time, this dish is worth every moment.

Roasting the tomatoes brings out their rich, caramelized flavor, while the crust bakes to a satisfying crunch. Whether served warm or at room temperature, this galette is a crowd-pleaser that feels both elegant and approachable. Perfect for a summer brunch or a cozy dinner, it’s a recipe that celebrates simplicity and flavor in every slice.

Ingredients for Tomato Galette

• For the Crust:
  • 1½ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon sea salt
  • 10 tablespoons cold unsalted butter (cut into ¼-inch pats)
  • 3 tablespoons ice water
  • 1 teaspoon cold apple cider vinegar
• For the Galette:
  • 1 pound colorful heirloom tomatoes (thinly sliced)
  • ½ teaspoon sea salt
  • 4 ounces goat cheese (can substitute with cream cheese or feta)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove (grated)
  • ½ teaspoon lemon zest
  • 1 large egg
  • 1 tablespoon water
  • Fresh basil (for garnish)
  • Flaky sea salt (for sprinkling)
  • Freshly ground black pepper

Step-by-Step Instructions

1. Make the crust:
   1. In a food processor, combine 1 cup of flour and the salt. Pulse to mix.
   2. Add the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined and the dough forms clumps (no dry flour should remain).
   3. Spread the mixture evenly in the food processor and sprinkle the remaining ½ cup flour on top. Pulse briefly until the dough becomes crumbly.
   4. Transfer the dough to a large bowl. Sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball.
   5. Form the dough into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours (or up to 2 days).
2. Prepare the filling:
   1. Place the tomato slices in a large bowl and gently toss with the salt. Let sit for 30 minutes to draw out excess moisture.
   2. Drain the tomatoes and transfer them to paper towels or kitchen towels to soak up additional moisture.
   3. In a medium bowl, mix the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
3. Assemble the galette:
   1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
   2. In a small bowl, whisk together the egg and water to create an egg wash.
   3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle about ⅛-inch thick. Rotate the dough a quarter turn every few rolls to prevent sticking, and dust with flour as needed.
   4. Transfer the rolled-out dough to the prepared baking sheet by rolling it over your rolling pin and unrolling it onto the sheet.
   5. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border. Arrange the tomato slices on top.
   6. Fold the edges of the dough over the edges of the tomatoes, leaving the center exposed. Brush the crust with the egg wash.
4. Bake and serve:
   1. Bake for 40 to 45 minutes, or until the crust is golden brown.
   2. Let cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.

Perfect Pairings: Serving Suggestions

This Tomato Galette shines as a centerpiece for a light lunch or dinner. Serve it with a crisp green salad tossed in a simple vinaigrette for a refreshing contrast. For a heartier meal, pair it with grilled chicken or a bowl of creamy soup. Don’t forget a glass of chilled white wine or sparkling water with lemon to complement the tangy goat cheese and fresh tomatoes.

Make It Ahead: Storage and Reheating Tips

You can prepare the dough up to 2 days in advance and keep it wrapped in the fridge. Once baked, the galette is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat slices in a 350°F oven for 10 minutes to revive the crust’s crispiness. Avoid microwaving, as it can make the crust soggy.

Switch It Up: Recipe Variations

Feel free to get creative with the filling! Swap goat cheese for ricotta or feta for a different flavor profile. Add caramelized onions or roasted red peppers for extra depth. If tomatoes aren’t in season, try using zucchini, eggplant, or even thinly sliced potatoes. The crust and technique remain the same, so the possibilities are endless!

Time-Saving Hacks for Busy Cooks

Short on time? Use store-bought pie dough instead of making your own—just roll it out to a 12-inch circle. To speed up the tomato prep, pat the slices dry with paper towels instead of waiting for them to drain. You can also skip the chilling step for the dough, though the crust may be slightly less flaky.

Essential Tools: Equipment Guidance

A food processor makes the dough quick and easy, but you can also use a pastry cutter or your hands to blend the butter and flour. A rolling pin with adjustable thickness rings ensures an even crust. A parchment-lined baking sheet prevents sticking and makes cleanup a breeze. Don’t forget a sharp knife for slicing those beautiful heirloom tomatoes!

Tomato Galette

Amy

This Tomato Galette is a rustic masterpiece that combines flaky, buttery crust with juicy, sun-ripened tomatoes. Each bite offers a perfect balance of savory and sweet, enhanced by a hint of aromatic herbs and a touch of creamy cheese.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 40 minutes mins

Total Time 3 minutes mins

Servings 4

Ingredients

  

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For the Crust

• 1½ cups all-purpose flour, spooned and leveled
• ½ teaspoon sea salt
• 10 tablespoons cold unsalted butter, cut into ¼-inch pats
• 3 tablespoons ice water
• 1 teaspoon cold apple cider vinegar

For the Galette

• 1 pound colorful heirloom tomatoes, thinly sliced
• ½ teaspoon sea salt
• 4 ounces goat cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped chives
• 1 tablespoon fresh thyme leaves
• 1 clove garlic, grated
• ½ teaspoon lemon zest
• 1 large egg
• 1 tablespoon water
• Fresh basil, for garnish
• Flaky sea salt, for sprinkling
• Freshly ground black pepper

Instructions

 

• Make the crust: In a food processor, place 1 cup of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
• Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining ½ cup flour on top. Briefly pulse until the dough becomes crumbly.
• Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
• Make the filling: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
• In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
• Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• In a small bowl, whisk together the egg and water.
• Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
• To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
• Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.

Keyword galette, pastry, savory, summer, tomato

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