Tomato Galette is the definition of rustic perfection golden, flaky pastry filled with juicy, sun-ripened tomatoes, melty cheese, and fresh herbs. It’s elegant yet effortless, like something you’d find at a countryside café in Provence. With every bite, you get that buttery crunch from the crust and the sweet acidity of roasted tomatoes balanced by creamy, savory cheese.
I first made this galette on a late summer weekend when my kitchen was overflowing with ripe tomatoes from the garden. Instead of another salad, I wanted something cozy but light — and this rustic tart was the answer. It’s simple, beautiful, and showcases tomatoes in their best form. You don’t need to be a pastry expert — the charm of a galette is in its imperfect folds and homemade look.
Why You’ll Love This Recipe
- Rustic and easy: No fancy tools or perfect shapes needed.
- Bursting with flavor: Sweet, juicy tomatoes meet buttery crust and cheese.
- Perfect for summer: A delicious way to use up fresh garden tomatoes.
- Versatile: Serve as a light lunch, dinner, or appetizer.
- Beautiful presentation: Looks stunning but takes little effort.
Ingredients You’ll Need
For the Crust
- 1 ¼ cups (155 g) all-purpose flour
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar (optional, for flakiness)
For the Filling
- 3–4 medium ripe tomatoes, sliced (heirloom or cherry tomatoes work well)
- 1 cup (100 g) shredded mozzarella or Gruyère cheese
- ¼ cup (60 g) ricotta or goat cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp Dijon mustard (optional, for depth)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper, to taste
- Fresh basil, for garnish
Optional Egg Wash
- 1 egg, beaten with 1 tbsp water
Step-by-Step Instructions
Step 1: Make the Dough
In a mixing bowl, whisk together flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until you have pea-sized crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together.
Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days). This helps the butter firm up, ensuring a flaky crust.
Step 2: Prepare the Tomatoes
Slice the tomatoes and lay them on a paper towel. Sprinkle lightly with salt and let them sit for 10–15 minutes to draw out excess moisture. Pat dry before assembling to prevent a soggy crust.
Step 3: Preheat and Roll
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet.
Step 4: Assemble the Galette
Spread a thin layer of Dijon mustard over the dough, leaving a 2-inch border around the edges. Then spread the ricotta (or goat cheese) evenly over the mustard base. Sprinkle with mozzarella and Parmesan. Arrange tomato slices in overlapping circles or a rustic pattern over the cheese. Drizzle with olive oil and sprinkle with thyme, salt, and black pepper.
Fold the edges of the dough up and over the filling, pleating as you go. Brush the crust with the egg wash for a golden finish.
Step 5: Bake to Perfection
Bake for 35–40 minutes, until the crust is deeply golden and the tomatoes are bubbling. Let the galette cool for 10 minutes before slicing.
Step 6: Garnish and Serve
Top with fresh basil leaves and a final drizzle of olive oil before serving. Serve warm or at room temperature — it’s delicious either way.
Chef’s Tips for the Perfect Tomato Galette
- Drain your tomatoes: This is the key to preventing a soggy crust.
- Keep ingredients cold: Cold butter and chilled dough make a flaky crust.
- Don’t overwork the dough: Handle it gently for that tender, crisp texture.
- Use parchment paper: Makes transferring and cleaning up so much easier.
- Let it rest: Allow a few minutes before cutting so the filling sets slightly.
Variations & Substitutions
- Cheese swaps: Try feta, blue cheese, or burrata for different flavor profiles.
- Add veggies: Mix in caramelized onions, zucchini, or roasted peppers.
- Make it meaty: Add thin slices of prosciutto, bacon, or anchovies.
- Herb lovers: Add oregano, rosemary, or herbed goat cheese for extra aroma.
- Gluten-free: Use a gluten-free flour blend and cold butter for the crust.
Serving Suggestions
This tomato galette pairs beautifully with fresh sides and drinks:
- As a meal: Serve with arugula salad and balsamic vinaigrette.
- As an appetizer: Cut into wedges and serve at room temperature with wine.
- With drinks: Pair with chilled rosé, white wine, or sparkling lemonade.
- For brunch: Top with a poached egg and extra Parmesan for a fancy twist.
Common Mistakes to Avoid
- Watery tomatoes: Always pat them dry before assembling.
- Warm butter in dough: Causes the crust to lose its flakiness.
- Skipping pre-chill: Warm dough will shrink and crack when baked.
- Overloading with cheese: Less is more — balance is key for crispness.
- Cutting too soon: Let it rest a bit to keep slices neat.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 10 minutes to crisp the crust.
- Make-ahead: Prepare the dough up to 2 days in advance.
- Freezing: Freeze unbaked galette for up to 1 month; bake directly from frozen, adding 5–7 extra minutes.
Nutrition Facts (per serving, approx.)
- Calories: 320
- Protein: 10g
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 3g
- Calcium: 15% DV
A Slice of Summer on a Plate
Tomato Galette is the kind of dish that celebrates simplicity — fresh ingredients, honest flavors, and a rustic charm that makes every slice irresistible. It’s buttery, tangy, and bursting with the taste of ripe summer tomatoes.
Tomato Galette
Equipment
- Mixing bowl
- Pastry cutter or fork
- Plastic wrap
- Rolling Pin
- Baking sheet
- Parchment paper
- Knife
- Pastry brush
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2–3 tbsp ice water
- 1 tsp apple cider vinegar (optional)
- 3–4 medium ripe tomatoes, sliced
- 1 cup shredded mozzarella or Gruyère cheese
- 1/4 cup ricotta or goat cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp Dijon mustard (optional)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- salt and black pepper, to taste
- fresh basil, for garnish
- 1 egg, beaten with 1 tbsp water (for egg wash)
Instructions
- In a mixing bowl, whisk together flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until you have pea-sized crumbs. Add ice water one tablespoon at a time until dough just comes together.Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Slice tomatoes and place them on paper towels. Lightly salt and let sit for 10–15 minutes to release moisture. Pat dry.
- Preheat oven to 400°F (200°C). Roll chilled dough into a 12-inch circle on a floured surface. Transfer to parchment-lined baking sheet.
- Spread mustard on dough, leaving a 2-inch border. Add ricotta, then mozzarella and Parmesan. Top with tomato slices. Drizzle with olive oil, thyme, salt, and pepper. Fold edges over and brush with egg wash.
- Bake for 35–40 minutes, until golden and bubbling. Let cool 10 minutes before slicing.
- Top with fresh basil and drizzle of olive oil. Serve warm or at room temperature.
