Tomato Galette

My mom’s garden inspired this galette. When I lived in Washington, I loved picking the bright-red ripened tomatoes from her garden and using them for canning, sauces, or just snacking. Now that my family lives in Tennessee, I have my own garden — and ofcourse, there’s a section dedicated to tomatoes.

There are so many reasons I love this tomato galette… where do I begin? It’s insanely flavorful and reminiscent of a margherita pizza, but with a flakier crust and creamy goat cheese base. I can make this galette year-round because roasting the tomatoes brings out allll the flavor (even if they’re not in season). Galettes are also one of my favorite dishes to serve when I’m hosting because they look so impressive and are easy to make ahead.

How To Make a Tomato Galette

I’ll tell you right off the bat — you’ll need to set aside 30 minutes to chill the crust, and there’s a bit of prep work for this galette. But it’ll be SO worth it once you smell the roasted tomatoes!

• Make the pastry crust: In a medium bowl, combine the flour and salt. Grate the butter directly in and toss it with the flour. Whisk together the egg, water, and vinegar, then add the mixture to the dry ingredients. Mix until a dough forms, gradually adding water if needed.
• Chill the pastry crust: Wrap the dough disk in plastic wrap and refrigerate it for at least 30 minutes.
• Prepare the tomatoes: Cut the tomatoes into 1/4 inch thick slices and place them on a cutting board or baking sheet. Sprinkle the tomatoes with salt and allow them to sit for 15-20 minutes, then pat them dry with paper towels.
• Roll out the crust: Place the chilled dough on a sheet of parchment paper and roll it out into a large circle. Transfer the parchment and dough to a baking sheet.
• Assemble the galette: Preheat the oven to 425°F. Spread the goat cheese over the crust, leaving a 2-inch border around the outside. Evenly layer on the tomatoes, then fold the border over.
• Bake the galette: Brush the crust with the egg wash and sprinkle coarse salt on top. Bake the galette for 20 minutes or until the crust is golden brown.

Tips for the Best Tomato Galette

I’ve tested this tomato galette recipe quite a few times, and honestly, it’s always turned out delicious. Here are my six tips to guarantee mouthwatering success!

• Use a variety of tomatoes. Heirloom tomatoes are the typical choice for a tomato galette, but I’ve found that using a variety of colorful tomatoes produces the prettiest results. Any large, ripe tomato will do!
• Salt the tomatoes. Sprinkling salt over the sliced tomatoes draws out their juices, which helps to reduce the chances of a soggy galette. Don’t skip this part!
• Minimally handle the dough. For the flakiest pie crust, the butter in the dough must be kept cold. My trick is to grate the butter directly into the flour with a box grater, but feel free to pulse the dough together in a food processor instead.
• Swap out the cheese. Not everyone’s a fan of goat cheese, and that’s okay! Use your favorite Boursin cheese as a creamy alternative to goat cheese. Ricotta, mozzarella, feta, and Gruyère are tasty alternatives for the base as well. Sprinkle Parmesan cheese on the crust before baking for a cheesy crunch.
• Experiment with seasonings. If you’re using a plain cheese (like ricotta), I recommend mixing in more flavor with dried basil, thyme, oregano, rosemary, and/or garlic powder or minced garlic.
• Add toppings! This is what takes the galette from rustic to magazine-worthy. I personally love adding fresh basil, fresh tomatoes, burrata cheese, black pepper, and a drizzle of balsamic glaze. If you’re looking for protein, top the galette with prosciutto, cooked bacon, or chicken. For even more basil flavor, dollop homemade pesto on top.

Make Ahead

If you have guests coming over in a few hours and are looking for an appetizer or side dish, you’re in the right place! Skip the last-minute stress by assembling this tomato galette and refrigerating it for up to three hours. When you’re ready to serve, simply pop the galette in the oven and bake as directed.

Storage & Reheating

There’s nothing like a tomato galette fresh out of the oven, but if you have leftovers, they’re sure to be gobbled up the next day!

• Storage: Store leftover tomato galette in an airtight container in the refrigerator for up to three days.
• Reheating: For the crispiest crust, reheat the galette in the oven at 350°F for 6-8 minutes. If you’re in a hurry, use the microwave.

More Recipes with Tomatoes

• Quick Marinated Tomatoes — The secret ingredient is a game-changer!
• Tomato Confit — Elevate cherry tomatoes with this tasty recipe
• Tomato Salad — The way my Grandma used to make it
• Braised Tomatoes with Burrata — Blistered garlicy tomatoes served with burrata, basil, and crostini
• Tomato Basil Soup — Ultra-creamy and satisfying
• Canned Green Tomato Salad — Perfect way to use up green tomatoes
• 5-Minute Marinara Sauce — Who knew homemade marinara was so easy to make??

Recipe

Tomato Galette

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Servings

6 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Recipe contributed by: Natalya Drozhzhin

This tomato galette features gorgeous ripe tomatoes, garlic and herb goat cheese, and a buttery homemade crust. Think of it as a "fancy" pizza!

Ingredients

Pastry Crust

• 1 1/2 cups all purpose flour
• 8 tbsp unsalted butter very cold
• 1/4 tsp salt
• 1 large egg
• 1 tsp white vinegar
• 1 tbsp water very cold

Tomato Filling

• 4 oz goat cheese garlic & herb
• 3 large tomatoes heirloom
• 1 tsp salt

Egg Wash

• 1 large egg whisked
• 1 tbsp coarse salt

US Units – Metric

Instructions

• To make the pastry crust, combine the flour and salt in a medium bowl. Grate the cold butter directly into the flour and toss to combine.
  
• In a separate bowl, whisk together the egg, water, and vinegar.
  
• Add the wet ingredients to the flour mixture and stir to combine. If the dough is too dry, add a little water just until it sticks together. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
  
• Meanwhile, wash and cut the tomatoes into 1/4 inch thick slices. Place the slices on a cutting board or a baking sheet. Sprinkle them with salt.
  
• Allow the tomatoes to sit for 15-30 minutes to release excess moisture. Pat them dry with paper towels prior to using.
  
• Preheat the oven to 425°F. Place the dough on a sheet of parchment paper and roll it out into a 12-13 inch circle. Transfer the parchment paper and dough onto a baking sheet.
  
• Spread the garlic and herb goat cheese evenly in the center of the dough, leaving a two-inch border around the outside.
  
• Arrange the tomatoes in a spiral on top of the goat cheese. Fold the border of the dough over to form a crust.
  
• Whisk the egg in a small bowl. Brush the crust with the egg wash and sprinkle on coarse salt or flaky sea salt.
  
• Bake the galette for 20 minutes, or until the crust is golden brown. Top with your favorite freshly chopped herbs like basil, and add freshly cracked black pepper. Allow the galette to cool for at least 10 minutes, then serve and enjoy!
  

Nutrition Facts

Tomato Galette

Amount Per Serving

Calories 330 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g65%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 103mg34%

Sodium 1743mg73%

Potassium 209mg6%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 2g2%

Protein 9g18%

Vitamin A 1253IU25%

Vitamin C 8mg10%

Calcium 51mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.