Tomato Galette with sweet summer tomatoes, tangy goat cheese and fresh herbs baked in a store bought buttery flaky pie crust. Super easy week night meal loaded with flavor. Whips up in minutes!
If I were cooking for the Pioneer Woman I’d make this Tomato Galette. It’s simple, rustic and as down to earth as she is. You could add a salad, but Ree and I would need nothing more than a few slices of this beauty with a glass or two of sangria.
Afterward, we’d catch one of the gorgeous sunsets you see on her Food Network show. A girl can dream, right? But the fact is, if we ever met up on her ranch, we’d be eating something as perfectly imperfect as this galette.
I met the Pioneer Woman at a food blog conference a few years ago. I’m pretty sure she doesn’t remember me or our 45 second conversation but I remember her warmth and that she’s actually as beautiful as she is on TV!
I can actually imagine us being friends, sitting on her wrap around porch sharing recipes, food blogger war stories and of course this Tomato Galette.
What is a galette?
Galette sounds like something fancy that Julia or Ina would make, but it’s actually just a simple free-form pie made on a baking sheet.
They can be sweet, filled with juicy peaches or summer berries or savory like this Tomato Galette. Making one is well . . . as easy as pie. I’m not a baker by nature so I took a helping hand from a store bought crust that came out beautifully. If you have a good pie crust recipe by all means use it. You can’t go wrong either way.
The star of the show is the tomatoes. If you aren’t growing them, I recommend buying from a local roadside stand or scoring some from a neighbor.
I used a variety of different kinds of tomatoes all locally grown.
Do I need to add goat cheese?
I love the flavor combo of tomatoes and tangy goat cheese, but today the cheese is doing double duty. It adds flavor to the galette and also acts as a barrier to keep the crust from getting soggy. If you’re not a fan of goat cheese, cream cheese would be a good substitute.
what’s in a Tomato Galette?
- tomatoes (any variety ~ see photos)
- sea salt and fresh cracked black pepper
- garlic and herb goat cheese (plain goat cheese will work too)
- grated parmesan cheese
- fresh thyme sprigs
- fresh basil
- store bought pie crust OR your favorite crust recipe
- parchment paper
How to make this Tomato Galette:
Bring the goat cheese to room temperature on the counter so it’s easier to spread.
Slice the tomatoes then lay them out on a parchment paper lined baking sheet and give them a very light seasoning of salt. Let them sit 10-15 minutes so some of the juices release.
Unroll the dough onto another parchment paper lined baking sheet, carefully spread the goat cheese over the center area of the dough leaving about a 2” border all the way around then sprinkle with half of the parmesan cheese.
Arrange the tomatoes over the top of the cheese slightly overlapping, then season with salt and pepper along with the rest of the parmesan cheese.
Fold the dough over the tomatoes, pleating it, leaving the center exposed.
Whisk the egg and 1 tablespoon of water together then brush the crust with the egg wash. This gives the crust that pretty golden color you see.
Lay the thyme sprigs over the top of the tomatoes and bake at 400 degrees 35-40 minutes or until the crust is flaky and golden brown.
Let the galette rest 15-20 minutes before cutting to let the juices settle then remove the thyme and garnish with fresh sliced basil.
**Note: don’t worry if the galette is soupy when you take it out of the oven. The juices will settle as it rests.
how can i customize this recipe?
You can easily customize this recipe with different cheeses and herbs you may already have on hand (feta and dill are a good combination).
You could even add some caramelized onions or crispy bacon as well.
If you tried this Tomato Galette recipe or any other on the blog then I’ve some stars or a comment below!
- 1 pound tomatoes any variety ~ see photos sliced
- Sea salt and fresh cracked black pepper
- 4 ounces garlic and herb goat cheese
- ¼ cup parmesan cheese grated
- 3 sprigs fresh thyme
- ¼ cup fresh basil sliced into ribbons chiffonade
- 1 pie crust store bought OR your favorite crust recipe
- 1 egg
- Parchment paper
- Bring the goat cheese to room temperature on the counter.
- Slice the tomatoes then lay them out on a parchment paper lined baking sheet. Let them sit 10-15 minutes so some of the juices release.
- Unroll the dough onto another parchment paper lined baking sheet. Carefully spread the goat cheese over the center area of the dough leaving about a 2” border all the way around. Top with half of the parmesan cheese.
- Arrange the tomatoes over the top of the cheeses slightly overlapping, then season with salt and pepper and add the rest of the parmesan cheese.
- Fold the dough over the tomatoes, pleating it, leaving the center exposed.
- Whisk the egg and 1 tablespoon of water together, brush the crust with the egg wash and lay the thyme sprigs on top.
- Bake at 400 degrees on the center rack 35-40 minutes or until the crust is flaky and golden then remove the thyme.
- Let the tomato galette rest 15-20 minutes before cutting. *NOTE: don't worry if there's excess moisture when you take the galette out of the oven. It will absorb as it rests.