Goat Cheese Tomato Galette (Video)

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

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