This Herbed Cheese Tomato Galette is summer simplicity at its best—juicy heirloom tomatoes layered over garden fresh herbed goat cheese and wrapped in a golden, flaky puff pastry crust. It’s a free-form tart that feels both elegant and effortless, perfect for lazy garden lunches, picnics, or a light dinner with a glass of wine.
This tomato galette is what summer cooking is all about—simple ingredients, quick and a little messy, and bursting with garden-to-table freshness. When the tomatoes are coming in faster than you can eat or preserve them, this is the kind of meal you can throw together without much thought.
It’s unfussy but impressive, the kind of quick meal that has you thanking yourself for growing tomatoes after all. And to be real, I grew these gorgeous heirloom tomatoes from seeds I saved from a package of heirloom tomatoes from Trader Joe's! But whether you grew the tomatoes yourself or picked them up from the farmers market, this recipe lets them shine.
And if you love a good galette, try this Stone Fruit Galette!
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Why You'll Love this Recipe
- It's a great way to use summer's abundant heirloom tomatoes, fresh from the garden, along with summery herbs.
- A galette is rustic yet elegant with a golden, flaky crust. No tart pan or perfect crust required and yet no soggy bottom thanks to the way we prepare our tomatoes.
- Customizable with herbs and the cheese you use
- Make-ahead friendly and a stunner for entertaining guests
Ingredients
- Tomatoes - What's better than using a bunch of colorful heirlooms to make a pretty galette?! Beefsteak tomatoes also work great.
- Galette dough - Make your own homemade galette crust or store-bought pie crust / puff pastry! A sprinkle of everything but the bagel seasoning on the folded crust makes it garlicky and crunchy.
- Goat Cheese - For a rich and creamy base. Substitute with cream cheese, ricotta, whipped feta, or Boursin cheese.
- Herbs - Summer herbs like sage, basil, and rosemary are absolutely delicious in this! Substitute with 1-2 tablespoons of Carrot Top Pesto.
This would also be delicious with thinly sliced zucchini and caramelized onions! Add prosciutto for a savory punch.
How to Make
Preheat the oven to 400°F (200°C).
- Step 1: Slice the tomatoes and lay them on a paper towel-lined plate. Sprinkle generously with kosher salt and let them drain for 20-30 minutes.
- Step 2: Mix together the goat cheese with the chopped herbs and garlic.
- Step 3: Roll the galette dough out to a 10-12 inch circle. Generously spread the herbed goat cheese, leaving about an inch of space on the edges.
- Step 4: Layer the tomatoes over the cheese. Pleat the edges over the tomatoes. Brush the edges with egg wash. Drizzle the tomatoes with olive oil. (Optional) Sprinkle the edges with everything but the bagel seasoning.
Bake the galette for 35-40 minutes, or until the edges are a golden brown and the tomatoes are lightly bubbling. Pull it from the oven and transfer to a serving platter.
Serving Suggestions
Garnish the galette with parmesan cheese, a sprinkle of flaky salt, freshly cracked black pepper, and fresh basil. A drizzle of balsamic glaze or even layering on prosciutto would also be sooo yummy.
Serve warm or at room temperature with a green salad for a light lunch or dinner. It's also a fabulous appetizer to share amongst friends that makes it perfect for brunch, a picnic, or a small dinner party.
Pair with chilled rosé, white wine, or an herby lemonade.
Top Tip
- Salt and drain the tomatoes. This is key! Removing excess moisture helps avoid a soggy crust and concentrates the tomato flavor.
- Keep your dough cold which results in a flakier crust.
- Use parchment paper. Roll and bake the galette on the same sheet for easier transfer and cleanup.
- Don’t overfill. Less is more—too many tomatoes or too much cheese can cause leaks or a limp crust.
- Finish with flaky salt. A sprinkle of flaky sea salt at the end brings out the tomato sweetness and adds texture.
Storage
Make ahead: The Dough and cheese mixture can be made 1–2 days in advance and kept in the refrigerator.
Store: Leftovers keep in the fridge for up to 1 day. Reheat in a 350°F oven to revive the crust. Otherwise, it's quite soggy and the cheese crumbles.
Freeze: Wrap the baked galette tightly in foil and place inside of a freezer bag. Freeze for up to 1 month. Reheat from frozen in the oven for 15 minutes.
More Tomato Recipes to try
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Rustic Savory Tomato Galette
Equipment
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Slice tomatoes into ¼-inch rounds and place them on a paper towel-lined plate. Sprinkle with kosher salt and let them sit for 20–30 minutes to draw out moisture. Pat dry gently to prevent a soggy crust.
- In a bowl, mix together the goat cheese, garlic, and chopped herbs.
- On a lightly floured surface, roll out puff pastry dough into a rough 10–12” circle. Transfer to a parchment-lined baking sheet.
- Spread the herbed cheese mixture in the center, leaving a 1” border. Layer on the tomatoes in overlapping circles.
- Fold edges of dough over the filling, creating a pleat with each fold. Brush the crust with beaten egg and drizzle the tomatoes with olive oil.(Optional) Sprinkle everything but the bagel seasoning over the crust.
- Bake for 35–45 minutes until the crust is golden and the tomatoes are bubbly. Let cool slightly before slicing. Sprinkle with flaky salt, freshly cracked black pepper, fresh basil, and parmesan cheese.
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