This savory tomato galette uses creamy goat cheese and a sprinkling of fresh basil on a fresh homemade pie crust. Vegetarian.
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I should totally write a Shakespeare-style love poem to tomatoes. I could call it The Tomato Sonnet: Why Summer is Awesome and Tomatoes are Better than Candy and Winter Should Just Stay Far, Far Away.
I’m sure it would be a huge hit.
I’m just not ready to say goodbye to summer, you guys. I start class again next Tuesday (WHAT NO WHEN DID THAT HAPPEN) and I’m down to my last piece of sockeye salmon and I have been listening to the summer-y-est summertime country music all day long and living in denial about school and impending cold weather and PLAY IT AGAIN, SUMMER, PLAY IT AGAIN.
So let me stop whining about the end of summer for a hot minute to tell you about this goat cheese tomato galette. It’s kiiiiiind of a game changer.
I could eat goat cheese with a spoon, and cherry tomatoes are better than candy. So putting them together and wrapping them in pastry is obviously something I’m going to want to be a part of.
Plus, it’s a galette, which is rustic, which is code for really hard to mess up and therefore one of my very favorite things.
This tomato galette was just all kinds of perfect. I realized after we ate it all that it also would have been aaaahhhh-mazing with some balsamic reduction drizzled all over it (because what ISN’T amazing with balsamic vinegar).
But seriously, a slice of this galette is like a slice of summertime. The crust is just a tad sweet, and it complements the sweetness of the tomatoes without overpowering them. The tang of the goat cheese balances all the sweetness out and adds a wonderful pop of flavor when you’re least expecting. Add some garlic- and basil-infused olive oil and BAM.
A face full of summer.Print
A savory tomato galette perfect for summertime.
For the Crust:
- 1.5 cups flour
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 stick cold butter, cubed
- 4–6 Tbsp. ice water
For the filling:
- 4 oz. goat cheese, room temperature
- 1 clove garlic, minced
- 1 Tablespoon fresh basil, chopped, plus extra for garnish
- 1/4 cup extra virgin olive oil
- 12 oz. cherry tomatoes (I used multicolored heirloom ones, because yum), sliced
- salt and pepper to taste
- 1 egg
For the Crust:
- Place the cold cubed butter in the freezer to keep it nice and chilly while you assemble the other ingredients.
- Place flour, sugar, and salt into the bowl of a food processor (you can also do this by hand, but I love using the food processor because it goes much more quickly).
- Remove cubed butter from the freezer and place it in the food processor with the flour mixture. Pulse a few times until butter has been incorporated into the flour and forms a coarse mixture.
- Add ice water one tablespoon at a time, pulsing in between each addition. Continue adding water 1 Tbsp. at a time until dough begins to come together but is not sticky. You may not need all of the water.
- Turn dough out onto a floured surface and lightly knead to bring it all together. Wrap in plastic and place in the fridge to chill while you prep the rest of the ingredients.
For the filling:
- In a small bowl, season goat cheese with a pinch of salt and pepper and stir to combine. Set aside.
- In another small bowl, combine garlic, basil, and olive oil and season with salt and pepper. Give the oil mixture a stir and set aside.
- Heat oven to 375 degrees F.
- Remove crust from fridge and roll it out in a circular shape to about 1/4 inch thick on a floured surface. Transfer dough to a baking sheet lined with a nonstick baking mat (you could also use parchment paper or a plain, greased sheet pan).
- Spread goat cheese over dough, leaving about 1 inch of dough uncovered on all sides.
- Top goat cheese with sliced cherry tomatoes. Lay or spread them out in an even layer to cover all of the cheese.
- Brush tomatoes with the garlic, basil, and olive oil mixture. You may not need it all – just be sure to brush a generous layer over all of the tomatoes.
- Fold the edge of the crust up and over the tomatoes. It’s doesn’t have to be pretty – just pull the crust up over the edge of the filling and press it down so it holds its shape.
- In a small bowl, beat egg with a splash of water (1 teaspoon should do it) to make an egg wash. Brush egg wash over the crust only – you don’t need it on the tomatoes.
- Sprinkle a generous pinch of salt over the entire galette.
- Bake at 375 F for 20-25 minutes, until crust is a light golden brown.
- Let galette cool for 5-10 minutes before slicing, then slice, top with extra fresh basil, and serve immediately.
I love the little bit of sugar in the crust – it adds just a hint of sweetness that I love with the tomatoes. If you don’t want a sweet crust, though, replace the sugar in the dough recipe with an equal amount of flour.
This is also great as a wheat crust – just substitute 1 cup of wheat flour for all-purpose flour in the dough recipe.
Save time by using your favorite pre-made pie crust instead of making it from scratch.
No goat cheese? This would also be great with some garlic whipped feta cheese.