Best Tomato Galette

Easy Tomato Galette – 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!

I need a good reason to turn on the oven this time of year so trust me when I say this Tomato Galette is it.

It’s peak tomato season and this Tomato Galette is easy, quick to assemble and makes you love fresh tomatoes even more than you believed possible.

No pie pan is needed – the crust is rustic and free-form. I use a store bought crust but feel free to make your own if that suits you. The golden buttery crust is layered with tangy goat cheese, juicy tomatoes and fresh herbs. It’s baked until golden and the tomatoes and soft, sweet and caramelized.

Personally I love this meal as a girls night in, catching up with friends over a glass or two of sauvignon blanc because really … the best recipes aren’t the most complicated ones -they’re simply the ones that bring people together.

Why I love this fresh summer recipe:

• Buttery crust, sweet tomatoes, tangy goat cheese and fresh herbs – it’s a winning summer combo.
• Quick and easy to assemble – makes a great appetizer or meal.
• No pie pan or any fancy equipment needed for this easy Tomato Galette.

Ingredients needed to make this Tomato Galette:

• tomatoes (any variety including cherry tomatoes – see photos)
• sea salt or kosher 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 leaves
• store bought pie crust OR your favorite crust recipe
• egg
• parchment paper

What is a galette?

It sounds fancy – like something Ina or Julia would make, but it’s just a simple free-form pie made on a baking sheet.

A galette can be savory like this one or filled with fresh summer juicy peaches or summer berries. I use a store-bought crust but 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, farm market or a neighbor.

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 paper towels. Give them a light sprinkle of salt and let them sit 10-15 minutes so some of the juices release. Option: give them a light pat with paper towels if they’re extra juicy.

Unroll the disk of dough onto a 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 in the photos.

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 a little soupy when you take it out of the oven. The juices will settle as it rests.

Tips for making a Tomato Galette:

What kind of tomatoes are best? Use the freshest tomatoes available to you. Firm, easy to slice and for best appearance, I like to use a variety of kinds and color, including heirloom tomatoes.

Overlap tomato slices because they’ll shrink when they cook.

Prevent the crust from getting soggy by salting the sliced tomatoes and letting them sit for a few minutes to release their juices. Second, adding the layer of cheese over the crust acts as a barrier to protect it.

Storage:

Leftovers can be stored in the fridge up to 3 days but ideally, this galette is at its best flavor when enjoyed fresh from the oven. Tomatoes don’t do well in the fridge.

Subs and variations:

• Use different cheeses – cheddar, Gruyere, whipped feta, Boursin cheese or a mixture.
• Swap out herbs – like chives or dill.
• Use your favorite homemade pie crust recipe.
• Add caramelized onions or bacon under the tomatoes.
• Dot with fresh homemade or store bought pesto.
• Add lemon zest or a light drizzle of olive oil to the top of the cooked tomatoes.

Looking for more fresh summer recipes?

Corn Tomato Salad

Watermelon Feta Salad

Fresh Green Beans (cook in 6 minutes/no blanching)

Enjoy!