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4.72 from 7 votes

Best Tomato Galette

This is an easy recipe for a rustic Tomato Galette made with sweet summer tomatoes, tangy goat cheese and fresh herbs. I use a store-bought pie crust - buttery, flaky - or make your own - bake up to golden with soft, caramelized tomatoes.
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: French
Servings: 4
Calories:

Equipment

  • large baking sheet
  • parchment paper

Ingredients

  • 1 pound tomatoes use a variety - sliced - see photos
  • sea salt and fresh cracked black pepper
  • 4 ounces garlic and herb goat cheese
  • 1/2 cup grated parmesan cheese
  • 3-4 sprigs fresh thyme
  • small handful fresh basil torn or sliced into ribbos
  • 1 pie crust store bought or use your favorite crust recipe
  • 1 egg + 1 tablespoon water for egg wash

Instructions

  • Bring the goat cheese to room temperature on the counter so it’s easier to spread.
  • Wash and 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.
  • Unroll the 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 lightly with salt and pepper along with the rest of the parmesan cheese.
  • Fold the dough over the tomatoes, pleating it, leaving the center exposed.
    Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.
  • 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.
  • Remove from the oven and let the galette rest 15 minutes before cutting to let the juices settle. 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.
    Remove thyme sprigs, garnish with fresh basil, slice and serve.

Notes

TIPS for making this Tomato Galette:
What kind of tomatoes are best? Use the freshest tomatoes available. Firm, easy to slice and for best appearance, I like a variety of kinds and color.
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.