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overhead view of whole tomato galette garnished with sliced basil
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5 from 3 votes

Tomato Galette

Free form galette filled with fresh sliced summer tomatoes, garlic-herb goat cheese and baked in a golden flaky crust. 
Course: Main Course
Cuisine: French
Servings: 4
Calories: 493kcal


  • 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.


Calories: 493kcal | Carbohydrates: 45.8g | Protein: 18.1g | Fat: 28.3g | Cholesterol: 86mg | Sodium: 747mg | Potassium: 354mg | Fiber: 2.4g | Sugar: 27g | Calcium: 314mg | Iron: 2mg