Tomato galette recipe has a flaky homemade butter crust layered with garlic herb cheese, fresh heirloom tomatoes, and a sprinkle of parmesan and herbs. It’s a rustic, flavorful way to enjoy peak tomato season in a simple, stunning dish.
This Tomato Galette is the perfect way to enjoy summer’s fresh tomatoes! It has a homemade butter crust that bakes up crisp and golden, with a creamy garlic herb cheese base that pairs beautifully with ripe heirloom tomatoes.
The galette is finished with a sprinkle of parmesan and fresh herbs for a rustic tart that looks impressive but is surprisingly easy to make. Serve it warm or at room temperature as a tasty brunch, light lunch, or delicious summer dinner.
Ingredient notes and substitutions
- Butter: You can substitute salted butter for the unsalted butter and omit the salt.
- Salt: If you don’t have kosher salt or sea salt, you can use half the amount of table salt.
- Heirloom tomatoes: Heirloom tomatoes will give you good flavor in this dish. If you don’t want to use heirloom variety tomatoes, use your favorite flavorful, beefy tomatoes.
- Boursin: The cheese is going to give the galette richness and flavor. Plain Boursin cheese won’t give the galette the same flavor.
How to make tomato galette
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: To make the crust, add flour and salt to the bowl of a food processor. Pulse a few times to combine.
Step 2: Add cubed butter. Pulse again until it forms a crumb.
Step 3: Pour in water and apple cider vinegar. Pulse just until it forms a thick dough.
Step 4: Lightly flour a clean surface and a rolling pin. Form the dough into a disc and roll the dough into a circle over the floured surface until it’s about ⅛ of an inch thick and about 12 inches wide. The thinner, the better.
Step 5: Carefully use the rolling pin to help transfer the dough to a parchment-lined baking sheet. Place baking sheet in the fridge and let dough chill for at least 1 hour.
Step 6: Towards the end of the chilling time, slice up the tomatoes and place them in a bowl with ½ teaspoon kosher salt.
Gently mix with your hands to cover in the salt. Let tomatoes sit for about 10-15 minutes so the salt can draw out some of the excess moisture.
Step 7: Preheat your oven to 400 degrees F.
Step 8: Remove dough from the fridge. Let sit at room temperature for about 5 minutes so the dough softens just enough to be able to fold it without cracking.
Step 9: Spread the Boursin cheese in the center of the dough, leaving about an inch of space around the edges.
Drain the tomatoes and set them on paper towels to absorb any remaining moisture. Arrange the tomatoes on top of the cheese.
Step 10: Sprinkle parmesan cheese over top.
Step 11: Carefully fold the edges of the dough on top of the edges of tomatoes, leaving the center filling exposed.
Step 12: In a small bowl, whisk together egg and water. Using a pastry brush, brush the egg wash on top of the folded dough.
Step 13: Bake for 35-40 minutes, or until the crust is light golden brown.
Step 14: Allow to cool for at least 10 minutes on the baking sheet before transferring to a serving plate.
Step 15: Garnish with fresh chives, basil, or oregano. Sprinkle flaky sea salt over top.
Recipe Tips!
- Serving suggestions: I like to serve the galette with a simple green salad or fruit salad. You can pair it with blueberry muffins or blueberry oatmeal muffins for a tasty brunch or light dinner.
- Chilling: It’s tempting to skip the chilling time, but please don’t. Chilling allows the dough to come together, creates the right texture, and will keep it from baking out as the galette bakes.
Storage
Store any leftover tomato galette in an airtight container in the refrigerator. It will keep for up to 3 days when properly stored in the fridge.
Summer recipes that go well with this recipe!
If you’ve tried this tomato galette recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Tomato Galette
Ingredients
Crust
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter cubed
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
Filling
- 2-3 heirloom tomatoes thinly sliced into 16 slices
- 1/2 teaspoon kosher salt
- 5.3 ounce package garlic herb Boursin cheese at room temperature
- 2 tablespoons fresh grated parmesan cheese
- 1 large egg
- 1 tablespoon water
- Fresh chives for garnish
- Fresh basil or oregano leaves for garnish
- Flaky sea salt for garnish
Instructions
- To make the crust, add flour and salt to the bowl of a food processor. Pulse a few times to combine.1 ½ cups all purpose flour, ½ teaspoon kosher salt
- Add cubed butter. Pulse again until it forms a crumb.10 tablespoons unsalted butter
- Pour in water and apple cider vinegar. Pulse just until it forms a thick dough.3 tablespoons ice water, 1 teaspoon apple cider vinegar
- Lightly flour a clean surface and a rolling pin.
- Form the dough into a disc and roll the dough into a circle over the floured surface until it’s about ⅛ of an inch thick and about 12 inches wide. The thinner, the better.
- Carefully use the rolling pin to help transfer the dough to a parchment-lined baking sheet.
- Place baking sheet in the fridge and let dough chill for at least 1 hour.
- Towards the end of the chilling time, slice up the tomatoes and place them in a bowl with ½ teaspoon kosher salt.2-3 heirloom tomatoes
- Gently mix with your hands to cover in the salt.
- Let tomatoes sit for about 10-15 minutes so the salt can draw out some of the excess moisture.
- Preheat your oven to 400 degrees F.
- Remove dough from the fridge. Let sit at room temperature for about 5 minutes so the dough softens just enough to be able to fold it without cracking.
- Spread the Boursin cheese in the center of the dough, leaving about an inch of space around the edges.5.3 ounce package garlic herb Boursin cheese
- Drain the tomatoes and set them on paper towels to absorb any remaining moisture. Arrange the tomatoes on top of the cheese.
- Sprinkle parmesan cheese over top.2 tablespoons fresh grated parmesan cheese
- Carefully fold the edges of the dough on top of the edges of tomatoes, leaving the center filling exposed.
- In a small bowl, whisk together egg and water.1 large egg, 1 tablespoon water
- Using a pastry brush, brush the egg wash on top of the folded dough.
- Bake for 35-40 minutes, or until the crust is light golden brown.
- Allow to cool for at least 10 minutes on the baking sheet before transferring to a serving plate.
- Garnish with fresh chives, basil, or oregano. Sprinkle flaky sea salt over top.
Notes
- Butter: You can substitute salted butter for the unsalted butter and omit the salt.
- Salt: If you don’t have kosher salt or sea salt, you can use half the amount of table salt.
- Heirloom tomatoes: Heirloom tomatoes will give you good flavor in this dish. If you don’t want to use heirloom variety tomatoes, use your favorite flavorful, beefy tomatoes.
- Boursin: The cheese is going to give the galette richness and flavor. Plain Boursin cheese won’t give the galette the same flavor.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!