Tomato Galette

I share a super easy and rustic Tomato Galette made with summer tomatoes, tangy goat cheese, fresh herbs, and a buttery flaky crust—it comes together in minutes and makes a flavorful centerpiece any time of year.

Why I’ll Love This Recipe

I love how simple this galette is yet so elegant. The goat cheese adds just the right amount of tang and helps keep the crust crisp. The tomatoes are the true star—juicy, vibrant, and full of summer flavor. And that golden crust? Flaky and irresistible. Plus, it feels impressive without much fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb tomatoes (any variety), sliced

• Sea salt and freshly cracked black pepper

• 4 oz garlic‑and‑herb goat cheese (room temperature)

• ¼ cup grated Parmesan cheese

• 3 sprigs fresh thyme

• ¼ cup fresh basil, sliced into ribbons

• 1 store‑bought or homemade pie crust

• 1 egg

• Parchment paper

directions

1. I let the goat cheese come to room temperature so it spreads easily. Slice the tomatoes and lay them on a parchment‑lined baking sheet, then lightly salt and let sit 10–15 minutes so juices release.

2. While the tomatoes rest, I unroll the crust on another parchment‑lined sheet and spread the goat cheese over the center, leaving about a 2″ border. Then I sprinkle half the Parmesan cheese evenly over the goat cheese.

3. I arrange the tomatoes on top, overlapping slightly, season with salt and pepper and finish sprinkling the rest of the Parmesan.

4. Fold the dough border over the tomatoes, creating pleats as needed, leaving the center exposed. Whisk together the egg and a tablespoon of water, then brush the crust for a shiny golden bake. I also lay thyme sprigs over the top for flavor.

5. I bake at 400 °F for 35–40 minutes, until the crust is golden and flaky.

6. After baking, I let the galette rest 15–20 minutes so the juices settle. Then I remove the thyme and garnish with fresh basil before slicing and serving.

Servings and timing

This makes about 4 servings, and requires approximately 10‑15 minutes prep time, 35‑40 minutes bake time, plus a 15‑20 minute rest before slicing.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a 350 °F oven for about 10–15 minutes until warmed through. Freezing is not recommended because thawing may make the crust soggy given tomato moisture.

Variations

I like adding my own twist based on what’s on hand:

• Swap goat cheese for cream cheese or feta.

• Add caramelized onions or crumbled bacon for extra depth.

• Use different cheeses like mozzarella, asiago, cheddar, or gouda.

• Try a variety of fresh herbs—rosemary, oregano—or mix basil and thyme.

• Some versions include a drizzle of balsamic reduction after baking for a sweet tangy finish.

FAQs

What if my crust got soggy?

I make sure to salt the tomatoes and let them sit before assembling—that helps draw out excess moisture. Also, resting the galette before slicing lets juices settle so the crust stays crisp.

Can I use store‑bought pie crust?

Yes, I use it all the time for convenience—and it still turns out flaky and delicious. If I have time, I’ll make my own pastry dough for better flavor.

Can this be made ahead?

I prefer serving it fresh, but you can prepare it assembled, chill briefly, then bake when ready. I don’t freeze it before baking because the moisture can make the crust soggy.

Can I use mozzarella instead of goat cheese?

Absolutely. Mozzarella or gouda works well too. Goat cheese adds tang and helps absorb moisture, but other cheeses give great flavor.

How do I get the crust golden and flaky?

Brushing the crust with an egg wash (egg + water) before baking helps achieve that lovely golden sheen and flaky texture.

Conclusion

I love how this Tomato Galette brings together simple ingredients into something that looks so rustic and tastes amazing. The combination of juicy tomatoes, tangy goat cheese, fresh herbs, and buttery crust always feels like summer on a plate. I enjoy making it when tomatoes are at their peak—quick enough for weeknights, elegant enough for guests. Let me know if you add your own twist—I’m always excited to hear how others personalize it!

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