This homemade Tomato Galette is the ultimate celebration of summer tomatoes, made with a buttery, flaky crust, a thin layer of cheese, and a bed of colorful heirloom tomatoes. It is stunning enough to serve as an appetizer or at brunch, but it's just as good served as a light summer dinner on the patio with a simple Arugula Salad and chilled drink.
Galettes are rustic, open-faced tarts often known for their sweet fillings, but I'm a fan of savory galettes as well. A little flaky pie crust makes everything better! This summer tomato galette is the best way to use those gorgeous heirloom tomatoes from the farmer's market, too. As the tomatoes bake down in the oven, their sweet, acidic flavor mellows out into something surprisingly rich and nuanced. I find myself thinking of it long after tomato season is over!
Why You'll Love This Tomato Galette Recipe
- Completely homemade. Every component is made by hand, including the buttery galette crust. Although it looks complicated, it's way easier than you'd think and so much better than grabbing a box of pie crust at the store!
- Made with simple ingredients. This recipe uses everyday ingredients like flour, butter, and olive oil but transforms them into an elegant option fit for any occasion. It's a great lesson in letting the ingredients speak for themselves.
- Great any time of the day. This fresh tomato galette can easily be served for breakfast, lunch, or dinner. Serve it with quiche and fruit salad for brunch, as a colorful appetizer, or or turn it into a light summer meal with a simple green salad. Make it your go-to for summer entertaining!
Ingredient Notes
To make this delicious Tomato Galette, you will need the following ingredients (full measurements in recipe card below):
- pie dough - we made the pie dough from scratch using all purpose flour, salt, butter and ice water. Make sure the butter is very cold to give the galette dough the perfect amount of flakiness. You can also use store-bought pie dough for convenience.
- heirloom tomatoes - choose perfectly ripe tomatoes and look for varieties with a strong flavor. Thinly slice and dry the slices before adding them to the galette.
- garlic - either crush or grate the fresh garlic to release its flavor.
- olive oil - to bring the cheese layer together.
- cheese - you'll need freshly grated cheddar and parmesan cheese.
- seasonings - Italian seasoning, sea salt, ground black pepper
- egg - beat in a small bowl for the egg wash glaze on top.
- fresh basil - optional, for garnish and added flavor.
You will also need measuring cups and spoons, several mixing bowls, pastry cutter, plastic wrap, rolling pin, baking sheet, parchment paper, and a paper towel.
How to Make the Best Tomato Galette
First, prepare the pie dough.
- Combine ingredients. Combine flour and salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain.
- Make dough. Add ice water and mix until most of the flour is incorporated and the dough is smooth.
- Chill. Wrap the dough tightly in plastic cling wrap and place in the refrigerator to rest and firm up for 30 minutes.
- Roll. Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (the edges will be folded over, so the shape doesn’t have to be perfect). Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.
Next, prepare the heirloom tomato filling.
- Prep tomatoes. Line a baking sheet with a paper towel and add tomato slices. Sprinkle some salt over tomatoes and set aside for 10-20 minutes to draw excess moisture out of the tomatoes. Gently pat with a paper towel to remove excess liquid.
- Make cheese mixture. In a mixing bowl, combine garlic, olive oil, cheddar cheese, parmesan cheese, and Italian seasoning. Mix well until smooth.
Finally, assemble the galette and bake.
- Add cheese mixture. Take the dough out of the fridge and spread the cheese mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Add tomatoes. Add the tomato slices over the cheese mixture and season with salt and pepper.
- Fold in edges. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake. Bake in a 375F preheated oven for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Serve. Garnish with fresh basil. Slice and serve warm.
Recipe Variations
- Adjust the cheese. I use cheddar and Parmesan for the cheese layer, both of which have a potent, savory flavor that really balances the tomatoes well. If you'd like to try something different, consider replacing the cheddar with cream cheese or even creamy goat cheese. The cheese mixture will be softer and looser, but it will still taste great.
- Use store-bought pie crust. I promise that making your own homemade pie crust is easier than you'd expect, but if you're in a rush, you can use frozen pie crust or even puff pastry sheets instead.
- Drizzle with pesto. A little basil pesto always makes summer tomatoes taste magical. Add a drizzle of homemade or store-bought pesto over top for an aromatic pop of freshness.
How to Serve
This Tomato Galette is delicious served on its own as an appetizer or light meal, or paired with some of my favorite mains and sides for a full summer dinner spread including:
- Balsamic Chicken Kabobs
- Tortellini Salad
- Classic Juicy Hamburgers
- Garlic Butter Lobster Tails
- Kale Chickpea Salad
- Easy Grilled Shrimp Boil
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Use the best tomatoes. Not all tomatoes are created equally. For the best flavor, select an heirloom tomato variety known for being really bold and flavorful, like brandywines.
- Rest the dough. After you prepare the dough, give it at least 30 minutes to rest and relax before you roll it out. For easier prep, make the dough the night before and store it in the fridge until you need it.
- Use the food processor. If hand mixing the homemade crust is not your thing, you can pulse the dough together in a food processor instead. Be careful not to overmix; you still want pea-sized pieces of butter.
Storing and Freezing Instructions
How to Store
Store any leftover tomato pie in an airtight container in the fridge for 3-4 days.
How to Reheat
Although you can pop the leftovers in the microwave in a pinch, this can cause the galette crust to become soggy. I prefer to bake the leftover galette for about 10-12 minutes in a 325 F oven or half the time in an air fryer.
How to Freeze
Wrap the chilled leftovers in several layers of plastic wrap and freeze for 2-3 months.
FAQ
Although we don't regularly recommend refrigerating tomatoes, let alone freezing them, that doesn't apply in this situation. Since the tomatoes have already been baked, freezing won't really affect their texture. To avoid becoming freezer-burned, wrap the galette in both foil and plastic wrap.
To keep your flaky pie crust from becoming watery and soggy, you need to add a barrier - melted cheese. The cheese layer will prevent the moisture from the tomatoes reaching the crust, preserving the flaky, buttery texture. For extra measure, dry the tomato slices on a kitchen towel or paper towel to remove any excess moisture before baking.
Opt for pure summer sunshine in tomato form, AKA heirloom slicing tomatoes. These large, colorful, and flavorful tomatoes are the perfect size to trim into thin slices and layer on the galette, and they add the most incredible color and flavor. I highly recommend either grabbing some from the farmers' market or your own garden instead of buying the pale options from the grocery store. It's worth it.
More Tomato Recipes
- Stuffed Tomatoes
- Tomato Burrata Salad
- Tomato Basil Soup
- Creamy Tomato Pasta
- Tomato Cucumber Avocado Salad
- Creamy Tomato Potato Soup
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Recipe
Tomato Galette
- Total Time: 1 hour 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This homemade Tomato Galette is the ultimate celebration of summer tomatoes, made with a buttery, flaky crust, a thin layer of cheese, and a bed of colorful heirloom tomatoes. It is stunning enough to serve as an appetizer or at brunch, but it's just as good served as a light summer dinner on the patio with a simple Arugula Salad and chilled drink.
Ingredients
For the pie dough:
- 1 ¼ cups all-purpose flour
- ½ teaspoons salt
- ½ cup unsalted butter, cubed, cold
- ¼ cup ice water
For the filling:
- 2 large heirloom tomatoes, thinly sliced
- 2 cloves garlic, grated
- 1 tablespoon extra virgin olive oil
- ½ cup cheddar cheese, shredded
- ¼ cup parmesan cheese, freshly grated
- ¼ teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Other ingredients:
- 1 egg, beaten (for egg wash)
- fresh basil (for garnish)
Instructions
Prepare the dough:
- Combine flour and salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain. Add ice water and mix until most of the flour is incorporated and the dough is smooth.
- Wrap the dough tightly in plastic cling wrap and place in the refrigerator to rest and firm up for 30 minutes.
- Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (the edges will be folded over, so the shape doesn’t have to be perfect).
- Transfer the dough to a large parchment lined baking sheet. Cover in plastic cling wrap and refrigerate until the filling is ready.
Prepare the filling:
- Line a baking sheet with a paper towel and add tomato slices. Sprinkle some salt over tomatoes and set aside for 10-20 minutes to draw excess moisture out of the tomatoes. Gently pat with a paper towel to remove excess liquid.
- In a mixing bowl, combine garlic, olive oil, cheddar cheese, parmesan cheese, and Italian seasoning. Mix well until smooth.
Assemble and bake:
- Preheat the oven to 375F.
- Take the dough out of the fridge and spread the cheese mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Add the tomato slices over the cheese mixture and season with salt and pepper.
- Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Garnish with fresh basil. Slice and serve warm.
Notes
How to store: Store any leftover tomato pie in an airtight container in the fridge for 3-4 days.
How to reheat: Although you can pop the leftovers in the microwave in a pinch, this can cause the galette crust to become soggy. I prefer to bake the leftover galette for about 10-12 minutes in a 325 F oven or half the time in an air fryer.
How to freeze: Wrap the chilled leftovers in several layers of plastic wrap and freeze for 2-3 months.
- Prep Time: 20 minutes
- Rest Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
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