Rustic Savory Tomato Galette

Herby goat cheese tomato galette topped with basil and parmesan cheese.

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A rustic savory tomato galette with juicy heirloom tomatoes, herbed cheese, and a flaky golden crust. An easy summer tart perfect for brunch, picnics, or light dinners.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Shweta Garg

Equipment

Chef's Knife
Half Sheet Pan

Ingredients

1 sheet puff pastry thawed
3-4 heirloom tomatoes sliced
8 ounces goat cheese
1-2 garlic cloves minced
¼ cup chopped herbs basil, sage, rosemary
1 egg yolk for egg wash
1 teaspoon everything but the bagel seasoning (optional)
grated Parmesan, honey drizzle, or balsamic glaze for serving
flaky salt and freshly ground black pepper
1 tablespoon olive oil

Instructions

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.

Notes

Store: Leftovers keep in the fridge for up to 2 days. Reheat in a 350°F oven to revive the crust.

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