This tomato galette is a must-try summer dinner! Flaky, buttery pastry surrounds the savory goat cheese, herb, and heirloom tomato filling.
There are so many reasons to love this summer tomato galette, but one of the biggest is that it will make your kitchen smell amazing. I mean, it’s not surprising. Roasted tomatoes create a pretty tempting aroma on their own. Add buttery pastry to the mix, and OF COURSE you’re going to be glued to the oven door, anxiously waiting for the minute you can take this tomato galette out of the oven and taste your first slice.
Speaking of the oven… I know it might seem crazy to crank it up to 400°F and bake a galette – of all things! – in the middle of August. But trust me: this recipe is worth it. The flaky, buttery pastry surrounds a jammy tomato and herbed goat cheese filling. The combination is rich, savory, and still somehow fresh, a celebration of late summer flavors. I hope you enjoy it as much as we do.
Tomato Galette Recipe Ingredients
Here’s what you’ll need to make this tomato galette recipe:
- Tomatoes, of course! I love to use a medley of colorful heirlooms, which fill the center of the galette with different colors, patterns, and shapes.
- Galette dough – Adapted from my easy pie crust, this dough is made with basic ingredients like flour, butter, cold water, vinegar, and salt. It’s easy to make in the food processor, and it yields a gorgeous flaky, buttery crust for this free-form galette.
- Goat cheese – Mixed with a little olive oil, it creates a rich, creamy layer between the crust and the juicy tomatoes.
- Fresh thyme and lemon zest – They add bright, fresh flavor to the creamy goat cheese spread.
- Garlic and chives – They give the goat cheese mixture a savory, oniony kick.
- An egg – For brushing on the crust.
- Fresh basil – A perfect partner for the juicy tomatoes! Sprinkle it over the galette with a pinch of flaky sea salt just before serving.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make a Tomato Galette
This tomato galette recipe looks impressive, but it’s surprisingly simple to make. Here’s how it goes:
First, make the galette dough. It needs to chill for at least 2 hours before you assemble the galette.
30 minutes before the dough is done chilling, prep the tomatoes. Here’s the tricky part of making a tomato galette: you want the tomatoes to be juicy, but not so juicy that the crust is soggy. To help manage the tomatoes’ moisture level, I salt them before I add them to the pastry.
Place the tomato slices in a large bowl and toss with 1/2 teaspoon sea salt. Set them aside for 30 minutes to give the salt a chance to draw some of the moisture out of the tomatoes. Then, arrange the tomato slices on a clean kitchen towel to soak up additional moisture while you assemble the galette.
Next, make the creamy goat cheese filling. It’s super easy – just mix all the ingredients together in a bowl!
Then, roll out the crust. Aim for a 12-inch circle about 1/8-inch thick.
You’re ready to fill the galette! Spread the herbed goat cheese in the center of the dough, leaving a 1-inch border all around.
Pile the tomato slices on top.
Fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with egg wash to help it brown in the oven.
Finally, bake at 400°F until the crust is golden brown, 40 to 45 minutes.
The hardest part: you need to let the galette cool for 10 minutes before digging in. It’s HOT when it comes out of the oven!
Garnish with fresh basil and flaky sea salt, and enjoy.
Tomato Galette Serving Suggestions
This tomato galette is a stunning main dish for a summer dinner. We often enjoy it alongside a salad filled with more peak-season produce. It goes especially well with this zucchini salad, this arugula salad, or this golden beet salad. You can’t go wrong with a simple green salad either.
This recipe is also a great addition to a weekend brunch. Pair it with dressed greens, a fruit salad, and something sweet like zucchini muffins, blueberry muffins, or scones.
Store leftover galette slices in the fridge. They keep well for up to 2 days, though in our house, they never last that long.
More Favorite Tomato Recipes
If you love this tomato galette recipe, try one of these summer tomato recipes next:
Tomato Galette
Serves 4
When you have an abundance of summer tomatoes, this tomato galette recipe is the perfect way to show them off. It’s flaky, buttery, savory, and fresh – a delicious main course for dinner or brunch.
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon sea salt
- 10 tablespoons cold unsalted butter, cut into ¼-inch pats
- 3 tablespoons ice water
- 1 teaspoon cold apple cider vinegar
For the Galette
- 1 pound colorful heirloom tomatoes, thinly sliced
- ½ teaspoon sea salt
- 4 ounces goat cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped chives
- 1 tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ½ teaspoon lemon zest
- 1 large egg
- 1 tablespoon water
- Fresh basil, for garnish
- Flaky sea salt, for sprinkling
- Freshly ground black pepper
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Make the crust: In a food processor, place 1 cup of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
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Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining ½ cup flour on top. Briefly pulse until the dough becomes crumbly.
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Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
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Make the filling: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
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In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
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Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
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In a small bowl, whisk together the egg and water.
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Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
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To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
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Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.
