Heirloom tomato galette is hands-down my favorite way to use up fresh summer tomatoes. With a flaky, buttery crust, herby goat cheese, and juicy tomato slices layered on top, it’s a savory spin on a classic fruit galette you didn’t know you needed.
A rustic tomato galette isn’t just a beautiful way to show off peak-season tomatoes, it’s also incredibly versatile. This recipe makes eight individual galettes, perfect for serving at a summer brunch, backyard cookout, or even as a light lunch. Want to take it up a notch? Try topping each one with an over-easy egg for the ultimate savory breakfast treat. Simple, elegant, and totally irresistible!
Ingredients You Need & Why
- Vine-Ripened Tomatoes - Choose firm, fragrant heirloom tomatoes for the best flavor. Pat them dry and lightly scoop out excess seeds to keep the crust from getting soggy.
- Fresh Basil and Dill - Compliment fresh tomatoes with summer herbs like basil and dill for a garden fresh galette.
- Goat Cheese - Use herb-infused goat cheese at room temperature so it spreads easily and melds with the tomatoes as it bakes.
- Gruyere Cheese - Shredded gruyere adds a little nuttiness and balances the goat cheese.
- Egg Yolks - These bind the filling and give the goat cheese a rich, velvety texture. Lightly beat before adding.
- Chives - Fold some into the filling for a mild bite and sprinkle extra on top for a fresh pop of color.
- Topping - A mix of chia seeds, sesame seeds, garlic powder and coarse sea salt adds a nutty crunch and savory finish.
Heirloom Tomatoes
I find that Heirloom tomatoes have a less acidic and almost wine like taste to them than regular red tomatoes. They are a perfect flavor pairing with goat cheese and my 'go to' summer baking tomato!
Step by Step
Step 1. Make your homemade pie crust. Wrap it in plastic wrap and place it in fridge for 30 minutes.
Step 2. Make the filling by combining goat cheese, grated gruyere, herbs, egg yolks, and chives in a small bowl. Stir with a fork.
Step 3. Slice the tomatoes and place on paper towels to dry. Sprinkle with fine sea salt.
Step 4. Take the chilled dough out of the fridge, divide it into 6 equal pieces, and gently shape each one into a ball without kneading.
Step 5. On a lightly floured surface, roll out one ball into a 6-7 in circle.
Step 6. Spoon 1 tablespoon filling into center of circle. Gently spread filling into an even layer, leaving a one inch border of crust.
Step 7. Lay three tomato slices in a triangle shape over filling. Fold over the dough into the center, adding pleats with each turn.
Step 8. Brush outer crust with a nice coating of egg wash. Sprinkle seeds and salt topping onto coated crust.
Step 9. Bake for 30 min, or until golden brown at 375ºF. Let cool for 10 minutes before serving. Sprinkle additional chives on top!
Helpful Tips
- To make your own dill goat cheese, mix plain goat cheese with 1 tablespoon chopped fresh dill in a small bowl. Or you can purchase goat cheese with herbs already mixed in.
- For basil tomato galettes, just replace the dill with more basil.
- Use your fingers or a small rubber spatula to spread the goat cheese onto each pie crust to prevent tearing.
- Fold the crust over the tomatoes and dab a little water with your fingers between the creases to help the dough stick to itself.
- Place tray of tomato pies into the fridge for crust to firm up before baking. A cold butter crust will hold its shape better while baking.
recipe faqs
Yes! Simply roll the dough into one large round, spread the cheese mixture in the center, layer the tomatoes, and fold the edges up to form a rustic tart. You may need to increase the bake time slightly.
I like to use Heirloom tomatoes best because they have a less acidic and almost wine-like taste to them. They are a perfect flavor pairing with goat cheese and my 'go to' summer baking tomato! However, regular red tomatoes will work just fine.
Definitely. Cream cheese, ricotta, or an herbed cheese spread can be used instead of goat cheese for a milder flavor.
Yes, make the all butter pie dough for the crust a head of time and place in the fridge to chill. You can even make it the day before.
Storing and Reheating Leftovers
Tomato galettes are best enjoyed fresh the day they’re made, but leftovers will still be delicious! Store them in an airtight container or wrap in plastic wrap and refrigerate for up to 2–3 days. When ready to serve, just pop one in the microwave for about 30 seconds to warm it back up.
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Heirloom Tomato Galette
Ingredients
Method
- Make homemade pie crust, wrap in plastic wrap and place in fridge for at least 30 minutes.1 double Homemade Pie Crust Recipe
- **during this time make your filling and toppings, then set aside**
- Slice tomatoes into ¼ inch slices with a sharp knife. Place the slices onto paper towels and sprinkle with fine sea salt to help them release their juices.4 medium heirloom tomatoesfine sea salt
- Let them sit for about 10 minutes before adding to the pie dough. This will help your galettes from getting soggy with excess tomato juice.
- Combine goat cheese, gruyere, dill, basil, egg yolks, and onions in small bowl. Stir with a fork.8 oz soft goat cheese2 large egg yolks2 tablespoons fresh dill2 tablespoons fresh basil¼ cup fresh chives⅓ cup gruyere cheese
- Prepare egg wash by whisking one egg with a fork in a small bowl. (use pastry or small paint brush when applying)1 large egg
- Combine seeds, garlic, and sea salt in a separate bowl. Stir with a spoon.1 tablespoon chia seeds1 tablespoon sesame seeds½ teaspoon garlic powder1 teaspoon coarse sea salt
- Preheat oven to 375℉/190℃/170℃ Fan (convection). Line a large baking sheet with parchment paper.
- Remove pie dough from the fridge, weigh and cut into 6 even portions using a sharp knife or a bench scraper. Form each section into a ball (do not knead dough).
- Work in batches, starting with 4 galettes. Keep the remaining dough in the fridge until ready to roll out.
- On a lightly floured surface, using a rolling pin and roll out one ball into a 6 to 7-inch circle.
- Spoon 1-tablespoons of the filling into the center of the dough. Gently spread into an even layer, leaving a 1-inch border of bare crust.
- Lay 2-3 tomato slices in a triangle shape over the filling. How many tomato slices you use, depends on how big they are. Try to just cover up the filling and cut slices in half if needed.
- Fold the dough towards the center to slightly overlap the tomatoes, adding pleats with each turn.
- Brush the outer crust with a nice coating of egg wash. Sprinkle seeds and salt topping across the egg wash.
- Place the tray of tomato pies into the fridge for 15 minutes before baking, to firm up the crust. A cold butter crust will hold its shape better while in the oven.
- Place the pan on the middle oven rack and bake for 30-35 min, or until the crust is a nice golden brown.
- Transfer the pan to a wire cooling rack for 10 minutes, before removing the galettes and serving with an extra sprinkle of chives.
Jan Davis
Not only are they gorgeous, but they are delicious!! Perfect for brunch, a quick lunch, a grab and go, or a dinner side. I know you will love them too!
Jenn
Thank you so much! They are so easy to make 🙂
Mary Rowe
This looks fab
Brittany Nicolle
These came out amazing! I got lazy and used everything bagel seasoning instead of the mixed seeds. And I don't care with the Blogger says they heat up even better the next day. Definitely worth making.
Jenn
Hi Brittany!! So glad you like them, and great to hear they're so tasty the second day!