Name: Tomato Galette Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup grated parmesan cheese; 1 tsp dried Italian seasoning; 1/2 tsp freshly ground black pepper; 1 Tbsp sugar; 1 tsp kosher salt; 5 oz very cold unsalted butter, diced; 1/4 cup ice water; 1 Tbsp olive oil; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 6 oz white cheddar cheese, shredded; 1/3 cup grated parmesan cheese; 2 tsp fresh thyme, minced; 1 Tbsp fresh parsley, minced; 1 Tbsp fresh chives, minced; 2 large tomatoes, thinly sliced; Kosher salt and pepper; 2 Tbsp heavy cream

Jump to Recipe

A Tomato Galette is pure magic—a rustic pastry that cradles jammy summer tomatoes, savory cheese, and fragrant herbs inside a golden, flaky crust. This recipe bundles all the irresistible flavors of late summer into a stunning, free-form pie, perfect for lazy lunches or impressing dinner guests. With a melt-in-your-mouth, herby dough and a colorful filling that’s as vibrant as it is delicious, every bite of this Tomato Galette is a celebration of simplicity and good taste.

Ingredients You’ll Need

Let’s talk about the essentials that make this Tomato Galette shine! Each ingredient is thoughtfully chosen to bring out the best in color, depth, and texture—the buttery crust, rich cheeses, and fresh herbs all contribute layers of flavor that work in harmony to showcase those luscious tomatoes.

All-purpose flour: The backbone of a tender, flaky galette crust—don’t substitute here!
Parmesan cheese: Salty, nutty, and savory, it amps up both the dough and topping; use fresh-grated for the best melt and flavor.
Italian seasoning: Dried herbs infuse the crust, making every bite aromatic and delicious.
Black pepper: Freshly ground for a subtle spicy depth that lingers with the cheeses.
Sugar: A touch of sweetness in the dough to balance out the savory richness.
Kosher salt: Essential for enhancing all flavors throughout the recipe—be sure to use kosher for gentler salting.
Unsalted butter: Super cold and diced, this is critical for achieving a flaky pastry; quality matters here!
Ice water: Keeps the dough chilled as it comes together, ensuring that perfect lift in the crust.
Olive oil: Adds depth to the sautéed onions, bringing out their natural sweetness.
Onion: Sautéed until golden, it creates a mellow, caramelized base for the other flavors.
Garlic: Minced and gently cooked, it adds a fragrant punch that pairs perfectly with tomatoes and cheese.
White cheddar cheese: Creamy and sharp, it melts right into the filling, complementing the brightness of the tomatoes.
More parmesan cheese: Because there’s no such thing as too much cheese—reserve some for the topping!
Fresh thyme: Bright, woodsy, and grassy, it’s the perfect herbal note with tomatoes.
Fresh parsley: Adds color and a fresh, peppery finish.
Fresh chives: Delicate onion flavor and a beautiful green pop, both in the filling and as a final sprinkle.
Tomatoes: The star of the show! Choose large, ripe ones and slice them thinly for beautiful layering.
Extra kosher salt and pepper: For seasoning the tomato slices and balancing flavors.
Heavy cream: Brushed on the crust for that irresistible golden sheen.

How to Make Tomato Galette

Step 1: Prepare the Galette Dough

Start by making the base for your Tomato Galette: the dough! In a food processor, combine the flour, a portion of parmesan, Italian seasoning, black pepper, sugar, and salt. Add the ice-cold butter, pulsing until the mixture forms pea-sized bits. Drizzle in ice water and pulse a few more times—don’t overmix! The dough should just start to come together. Tip it onto your counter, gently form into a disc, wrap securely in plastic, and pop it in the fridge for at least an hour (overnight is even better for deeper flavor).

Step 2: Sauté the Onion and Garlic

While the dough chills, heat olive oil in a sauté pan over medium. Add the sliced onion and cook for a few minutes, until starting to soften. Toss in the garlic and a sprinkle of salt, stirring often, and cook until both are just golden and fragrant. Allow this mixture to cool—these sweet, savory onions are what make the Tomato Galette filling deeply flavorful.

Step 3: Roll Out the Dough

When the dough is ready, let it sit out for a few minutes until it’s soft enough to roll. Flour your surface generously. Roll the dough into a 15-inch round—don’t stress about perfect circles! Trim the edges for a more even look, but keep the rustic charm.

Step 4: Assemble the Tomato Galette

Preheat your oven to 400 degrees. Transfer your dough round to a parchment-lined baking sheet. Spread the cooled onion and garlic mixture over the pastry, leaving an inch and a half border all around. Scatter on the white cheddar and some parmesan, followed by your medley of fresh herbs. Shingle the tomato slices on top, overlapping them just slightly for a gorgeous visual effect.

Step 5: Season, Fold, and Chill

Sprinkle the tomato layer with the final bit of parmesan, a dash of chives, and salt and pepper. Now, fold the edges of the dough up and over the filling, pleating as you go. There’s no need for perfection—this Tomato Galette is all about relaxed elegance. For the flakiest result, chill the assembled galette in the fridge for 15–20 minutes before baking.

Step 6: Bake to Golden Perfection

Remove your chilled galette, brush the crust with heavy cream for that glossy, burnished finish, and bake in the center of the oven for about 40 minutes. The crust should be golden brown and the filling bubbling with irresistible aroma. Let it cool slightly, then slice and serve warm or at room temperature.

How to Serve Tomato Galette

Garnishes

To make your Tomato Galette even more inviting, sprinkle with a flourish of fresh herbs—extra parsley, thyme, or chives brighten each slice and give a pop of color. A touch of flaky sea salt over the top can also bring out the sweetness of the tomatoes and the richness of the cheese. For a bit of tang, a drizzle of basil oil or a dollop of crème fraîche adds a lovely final touch.

Side Dishes

Pair your Tomato Galette with a crisp, simple salad tossed with vinaigrette to cut through the richness. Lightly dressed arugula or a peppery mixed green salad is an ideal match. When serving for brunch or a more substantial meal, a bowl of chilled gazpacho or roasted asparagus on the side completes the menu beautifully while keeping the spotlight on the galette.

Creative Ways to Present

For parties or picnics, consider cutting your Tomato Galette into small wedges or squares, serving them as finger food on an elegant platter. For a dramatic dinner course, place a slice atop a smear of pesto sauce or nestle it beside a swirl of whipped ricotta. Stack the slices in a cascade for a buffet-style presentation with herb sprigs scattered on top—a showstopper every time.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Galette can be wrapped tightly in foil or stored in an airtight container in the refrigerator for up to three days. Be sure to let the galette cool completely before storing, to maintain the texture of the crust.

Freezing

You can freeze the unbaked or baked Tomato Galette. If freezing before baking, assemble and chill the galette as directed, then wrap well in plastic and foil. Freeze for up to one month, thawing in the fridge before baking as usual. If freezing leftovers, wrap slices well and freeze for up to two months. The crust won’t be quite as crisp but will still taste wonderful after reheating.

Reheating

Reheat slices of Tomato Galette in a 350-degree oven for 10–15 minutes, directly on a baking sheet or pizza stone. This helps restore that beautiful crispness in the crust and perks up the flavors. Avoid microwaving, which tends to make the crust soft and soggy.

FAQs

Can I use store-bought pie crust for Tomato Galette?

Absolutely! If you’re short on time, a quality store-bought pie crust will work nicely. You’ll miss the herbs and cheese baked into the homemade dough, but it’ll still make for a delicious Tomato Galette.

Which types of tomatoes are best for galette?

Large, ripe, but firm tomatoes like heirlooms or beefsteak are wonderful for their flavor and beauty. If you’re using super juicy tomatoes, you may want to lightly salt and drain them first so your galette doesn’t get soggy.

Can the Tomato Galette be made gluten-free?

Yes! Use your favorite gluten-free all-purpose flour blend and check that your cheeses are gluten-free. The crust may be a touch more delicate, but it’ll still have tons of flavor and great texture.

Is Tomato Galette served warm or cold?

Tomato Galette tastes fantastic both warm and at room temperature. Right after baking, the crust is at its flakiest, but leftovers can be enjoyed cold out of the fridge or quickly reheated for the full experience.

Can I add other vegetables or switch up the cheeses?

Definitely! Thin slices of zucchini, summer squash, or roasted peppers are all great additions. Feel free to experiment with cheese too—goat cheese, feta, or gruyere would all work well in place of cheddar or parmesan.

Final Thoughts

There’s something so satisfying about pulling a Tomato Galette from the oven—the colors, the smell, and the beauty of its golden folds. I truly hope you’ll give it a try, get creative, and make it your own. Few dishes are as rewarding or as crowd-pleasing, and I can’t wait for you to fall in love with this summery star!

Tomato Galette Recipe

★★★★★

5.1 from 26 reviews

Author: Sophie
Total Time: 1 hour 10 minutes
Yield: 1 Tomato Galette 1x
Diet: Vegetarian

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Description

This Tomato Galette is a savory delight with a flaky parmesan crust, topped with caramelized onions, flavorful herbs, gooey cheddar cheese, and fresh tomato slices.

Instructions

Galette Dough: Combine dry ingredients in a food processor, add butter, pulse, add water, pulse, form into a disc, refrigerate.
Make the Galette: Saute onions and garlic, roll out dough, spread onion mixture, cheese, herbs, tomato slices, fold edges, chill, brush with cream, bake until golden.