This savory tomato galette is layered with creamy goat cheese, fresh summer tomatoes, and a quick basil garlic oil for a slice of summertime. Vegetarian.
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When those perfect heirloom tomatoes start rolling in every summer, this savory galette recipe is the first recipe I run to. And I mean RUN.
It’s quick! It’s simple! It’s also VERY forgiving, so if you haven’t tried a homemade galette recipe before, never fear: we’ve got you.
To make this galette, you need four main components:
- Garlic Basil Oil. Mix a clove of minced garlic with some sliced basil and good olive oil and let it sit while you prep the galette!
- Pie crust. Homemade or premade pie crusts are both great here! Use our recipe below for a DIY galette crust or grab a store-bought crust to save time.
- Goat cheese, at room temperature for easy spreading.
- Tomatoes. We used multi-colored cherry tomatoes in these photos, but we also love using larger heirloom tomatoes. It’s great with just about any tomato, though – use whatever you have on hand!
How to make galette dough
We’ve included a basic dough recipe below that makes enough for one galette (or one pie crust – galette dough is basically just pie dough!)
We’re using a food processor to make quick work of our dough, but you can make this crust without a food processor if you like! If you make the dough by hand, use your hands or a pastry cutter to cut the butter into the dough just like you would with a biscuit recipe.
You can also swap our dough for your own favorite pie crust recipe or a pre-made dough from the store.
Not all pie doughs contain sugar (especially when they’re using a sweet fruit filling like apples, peaches, or berries). Because tomatoes can vary in acidity (off-season or store-bought tomatoes can sometimes be very acidic compared to late-summer tomatoes) I personally prefer using some sugar in this dough: it balances out any particularly acidic tomatoes and also helps the crust brown.
The crust recipe below works with or without sugar (we’ve tested it both ways!) so feel free to omit it if you’d like (just make sure you’re using peak season tomatoes that are on the sweeter side!)
How to prevent a soggy crust
The water content of tomatoes can vary. An especially watery tomato can release quite a bit of liquid as it cooks, which can result in a soggy bottom crust. Fortunately, it’s an easy fix!
Place a small colander over a bowl and transfer your sliced tomatoes to the strainer basket. Add a generous pinch of kosher salt, give the tomatoes a stir, and let them sit while you prep the rest of your ingredients.
The salt will help draw excess water out of the tomatoes so that they aren’t releasing that liquid onto the galette as it cooks. When it’s time to assemble, give the tomatoes one last stir to knock out any extra water, then build and bake your galette!
If you notice your crust is soggy even after draining your tomatoes, you can also try preheating your sheet pan before baking or placing your room temperature sheet pan directly on top of a preheated pizza stone or baking steel.
Tomato galette FAQ
Can I make additions or substitutions?
Yes! You can adjust the filling to use whatever savory ingredients you like. We like adding caramelized onions, thinly sliced zucchini, mushrooms, or extra cheese (parmesan, white cheddar, or feta are our go-tos!) to the filling. This galette is made without eggs, but you can use an egg wash if you’d like a shinier, more browned crust. If you don’t have (or don’t like) goat cheese, use ricotta or whipped feta.
Can I make mini galettes for two or four people?
Turn this easy recipe into a fancy dinner by making individual galettes! Portion your pie dough into two or four portions, then roll each portion and fill and shape as directed. You’ll have to adjust the cook time for mini galettes – we recommend you start checking them for doneness after 15 minutes.
Can I freeze my galette dough?
Yes! This dough is easy to make ahead of time. Just make the dough as directed, pat it into shape, and freeze. We prefer freezing our pie dough in a reusable Stasher Bag (just be sure to squeeze all the air out!) but you can also wrap it tightly in plastic wrap and then freeze. Check out this tutorial on freezing pie crust for more ideas!
VIDEO: HOW TO MAKE OUR TOMATO GALETTE
An easy, savory galette with goat cheese and summer tomatoes.
FOR THE CRUST:
- 1 1/2 cups flour (measured by scooping and leveling)
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 stick cold butter, cut into half-inch cubes
- 1/4 cup ice water (you may not need it all)
FOR THE BASIL GARLIC OIL:
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 Tablespoon fresh chopped basil, plus extra for garnish
FOR THE FILLING:
- 4 ounces goat cheese, room temperature
- 12 ounces cherry tomatoes (about 2 heaping cups), sliced
- kosher salt to taste
MAKE THE CRUST (10 MINUTES)
- Place the cold cubed butter, flour, sugar, and salt in the bowl of a food processor with the regular blade attachment. Pulse four to five times until butter is in pea-sized pieces and mixture looks coarse.
- Add ice water one teaspoon at a time, pulsing in between each addition. Continue adding water 1 teaspoon at a time until dough just begins to come together. Dough should look somewhat crumbly, but should hold together when you press one piece into another.
- Turn dough out onto a floured surface and use your hands to shape it into a ball. Wrap dough tightly with reusable beeswax wrap or place it in a silicone Stasher Bag (you could also use plastic wrap) and store in the fridge until ready to use.
MAKE THE BASIL GARLIC OIL (2 MINUTES)
- Stir olive oil, minced garlic, and chopped basil together in a small bowl. Set aside while you prep the rest of your ingredients.
PREHEAT THE OVEN (1 MINUTE)
- Heat the oven to 400 degrees Fahrenheit.
PREPARE THE FILLING (5 MINUTES)
- Place your sliced tomatoes in the bowl of a colander or strainer. Set the strainer over the sink or a large bowl to catch any liquid.
- Add a generous pinch of kosher salt to tomatoes and give them a quick stir to combine. Let sit, stirring occasionally, for 5-7 minutes while you prepare the goat cheese and crust, until tomatoes have released some of their liquid (this prevents a soggy galette crust!)
- While the tomatoes sit, place your goat cheese in a small bowl. Add a pinch of salt and stir to combine. You want your goat cheese to be creamy and easy to spread: if it’s still a bit stiff, pop it in the microwave for 5-10 seconds until it’s soft and spreadable.
ASSEMBLE AND BAKE (30 MINUTES)
- Place chilled pie dough on a lightly floured surface and roll it into a rough circle, about 12″ in diameter 1/8-inch thick. Transfer rolled-out pie dough to a baking sheet lined with a nonstick baking mat or a piece of parchment paper.
- Spread goat cheese evenly over the dough, leaving a 1-inch border around the edges.
- Give tomatoes a final stir to release any extra water, then spread them in an even layer over the goat cheese on your galette.
- Fold the edges of your galette up and over the outer edge of your filling. Pinch the crust together where necessary to help holds its shape – it doesn’t have to be pretty! We’re going for “rustic” here.
- Use a pastry brush to brush the entire galette with a light layer of your basil garlic oil. Spread any remaining basil and garlic over the tomatoes.
- Sprinkle a pinch of kosher salt over the surface of the galette.
- Bake at 400 degrees F for 25-30 minutes or until crust has lightly browned.
- Transfer galette to a wire rack to cool for 5-10 minutes, then slice and serve. Top with extra fresh basil or a drizzle of balsamic vinegar if you like.
Additions and Substitutions. This is a very forgiving recipe – use whatever tomatoes you have on hand! You and also add caramelized onions, extra herbs, or extra cheese (parmesan, feta, ricotta, white cheddar) to the filling if you like. If you prefer a shiner, glossier, browner crust, use an egg wash instead of just brushing the crust with oil. We like to use a bit of sugar in this crust to cut the acidity of the tomatoes, but you can omit the sugar if you prefer – just make sure you’re using sweet, peak-season tomatoes if you skip the sugar in the dough! Read through the post above for additional notes on substitutions and adjustments. Use a premade or store-bought pie crust instead of making it from scratch if you like. Use whipped feta or ricotta in place of the goat cheese.
If you’re short on time, use a store-bought pie crust and skip the garlic basil oil (you can brush the crust with plain olive oil or an egg wash instead). The garlic and basil do lend an extra boost of flavor, but this galette is great with just tomatoes and goat cheese as well! If you skip the basil garlic oil, be sure to season the tomatoes with plenty of salt to bring out their natural flavor.
Keywords: heirloom tomatoes, summer, tart