Tomato Galette recipe is dough made with pantry staple ingredients, topped with feta cheese and sweet heirloom tomatoes. It’s then drizzled with extra virgin olive oil and fresh thyme springs and baked in the oven till golden. It’s worth turning the oven on for this delicious Tomato Galette.
The burst of color and aroma from the roasted tomatoes make this rich, savory galette perfect to eat hot or cold. Next time you want to make a galette, give this recipe a try and you won’t be disappointed.
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What Is a Galette?
Galette is a mouth-watering combination of pastry and filling. Its unique form comes from how the dough is shaped and baked.
Unlike a pie or a tart, the galette is rolled out and put in free form on a baking sheet. It’s then filled with seasonal produce. You can have sweet or savory fillings such as tomatoes or jam with the edges gently folded in. Peach galettes are another sweet filling to try.
For this recipe, we’re making them with tomatoes. If you’ve run out of ways to enjoy fresh tomatoes, don’t look any further: this galette is my new favorite and delicious way to prepare the sliced tomatoes into a delicate and tasty summer treat.
A soft and simple galette is easy to make! The first time I made galettes, I found them easier than I expected. After a trip to the local farmer’s market and grocery store, I prepared to make this soft and tasty dish.
Commonly referred to as a flat tomato pie, this easy and light dinner option is a lovely treat. A summer tomato galette may have been missing from your life. It’s now here!
Juicy heirloom tomatoes, creamy goat cheese, and a flaky, crispy crust all come together with thyme leaves to add extra flavor for a true slice of summer.
Galette dough is made with super simple ingredients. You probably have everything on hand already to make the flour mixture.
Dry ingredients: Flour, Salt, Baking soda.
Liquid ingredients: Boiling water, Extra Virgin Olive Oil, and Apple Vinegar.
What is the Filling for a Tomato Galette?
For a savory tomato filling you will need the following:
Tomato slices: Heirloom tomatoes are a great choice for this recipe, especially if you can find different colors, patterns, and shapes.
Cheese: Goat cheese, or feta cheese. It gives a tangy taste.
Seasoning: Italian seasoning, and fresh thyme springs. Salt to taste.
Oil: A good Extra virgin olive oil.
1 large egg: The beaten egg is for brushing the dough to make that golden brown color.
Find the full printable recipe with specific measurements below.
How to Make Tomato Galette
Step 1: Mix dry ingredients
Preheat the oven to 350 F.
To make your own dough, mix the dry ingredients of flour, salt, and baking soda.
Step 2: Mix the wet ingredients
Pour boiling water and oil into a measuring glass, add vinegar, mix, and pour into a large bowl with dry ingredients.
Step 3: Knead the dough
Knead soft dough, cover it in plastic wrap, and leave for 30 minutes.
Step 4: Make the perfect circle
To create a flat work surface, roll dough out on a baking sheet or parchment paper. Use a rolling pin to roll the dough into a 12-inch circle. The rolling pin helps to create a perfect circle.
Step 5: Add the fillings
Spread 1/2 cup of goat cheese in the center and sprinkle with Italian seasoning. Leave about a 2-inch border.
Slice tomatoes into ⅓-inch thick slices and arrange over the cheese. Season with salt and pepper.
Step 6: Add the olive oil and thyme
Drizzle with olive oil. Sprinkle with fresh thyme.
Step 7: Create a border
Fold the edges of the dough over the filling and overlap to create a border. Then use the egg wash to brush dough.
Step 8: Bake and serve
Transfer dough to the hot oven and bake for about 20 minutes until golden brown. Remove from the oven and let it rest for 15 minutes then serve.
- To avoid over-browning the crust and possibly burning the galette, bake it in the middle not the bottom or top of the hot oven.
- Salt the tomatoes ahead of time so they don’t release some of their liquid. You can also pat juicy tomatoes with cornstarch so that they don’t make the crust soggy.
- If you can’t find heirloom tomatoes use any garden tomatoes you have available or any kind from the farmers market.
- To save time, you can use store-bought pie dough for this recipe but using your own dough is definitely more rewarding.
How to Store a Galette
Simply store it in the refrigerator covered with saran wrap for up to 3 days. It gets soggy and hard if it stays for longer. It’s best to eat as soon as possible so you can enjoy the delicious buttery crust.
What to serve with tomato galette?
A tomato galette pairs well with more summer recipes. This 30 Minute Vegetable Soup makes a great one-pot soup recipe. No-Bake Berry Cheesecake in Glasses makes a great dessert option. You can also serve them with summer simple salads like this Zucchini Ribbon Salad
Yes, you can reheat a tomato galette. It will retain its soft texture if done in the microwave. You can also reheat the galette in the oven at a low temperature (170F). Another great option is to add an egg on top and then cook it. That can make it a great quick and fresh breakfast. The buttery pastry dough is great the next day!
You can, but don’t bake it until ready to serve. Just like anything else, it’s better fresh out of the oven. After putting the dough together, keep it in the refrigerator until ready to use. It’s better to keep the chilled dough in the refrigerator for no more than 1 day before adding filling and baking it.
Yes, and I thought about the same thing. It would be great to make some individual heirloom tomato galette sizes for a group of friends coming over for brunch. I also like the idea to add a sunny-side-up egg in the middle for extra protein and to dip the crust in.
Other pastry recipes you may enjoy
More Tasty Tomato Recipes to Try
If you tried this Tomato Galette Recipe with Fresh Thyme and Cheese or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Tomato Galette Recipe with Fresh Thyme and Cheese
1 mixing spoon
- 2 cups flour
- 1 pinch salt
- ½ tsp baking soda
- ½ cup water, boiling
- 2 tsp apple cider vinegar
- 100 ml extra virgin olive oil
- ½ cup goat cheese
- 4-5 Heirloom tomatoes
- 1 tsp Italian seasoning
- 3 springs fresh thyme
- 1 tsp olive oil
- 1 pinch salt and pepper, or to taste
- 1 large egg, for brushing the dough
- Preheat the oven to 350 F
Make the dough
Mix flour, salt and baking soda.2 cups flour, 1 pinch salt, ½ tsp baking soda
Pour boiling water and oil into a measuring glass, add vinegar, mix and pour into a bowl with dry ingredients.½ cup water,, 1 tsp olive oil, 2 tsp apple cider vinegar
Knead a soft dough, cover in plastic wrap and leave for 30 minutes.
Roll the dough out on a sheet of baking paper.
Spread goat cheese in the center and sprinkle with Italian seasoning. Leave about 2 inch border.½ cup goat cheese, 1 tsp Italian seasoning
Slice tomatoes into ⅓ inch thick slices and arrange over the cheese. Season with salt and pepper. Drizzle with olive oil. Sprinkle with fresh thyme.100 ml extra virgin olive oil, 4-5 Heirloom tomatoes, 1 pinch salt and pepper,, 3 springs fresh thyme
Bring the edges of the dough over the filling and overlap to create a border. Brush with the whisked egg.1 large egg,
Bake for about 20 minutes until golden brown.
- This galette is better eaten right away. To reheat it, place it in the oven at 170F for the desired temperature.
- If you can’t find heirloom tomatoes, use other ripe tomatoes.
- Fresh thyme can be replaced with dried.