Rustic Tomato Galette With Garlic, Herbs, and Goat Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 galette, about 12–13 inches)
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours (includes 45 minutes chilling)

Quick Ingredients

• 1 1/4 cups (156 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 cup (113 g) unsalted butter, cold, cubed
• 1/4 cup (60 ml) ice water (plus 1–2 tablespoons as needed)
• 1 teaspoon apple cider vinegar
• 2 lb (907 g) ripe tomatoes, sliced 1/3 inch thick
• 1 teaspoon kosher salt (for draining tomatoes)
• 4 oz (113 g) goat cheese or 1 cup (113 g) shredded low-moisture mozzarella
• 1 small garlic clove, finely grated
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons finely grated Parmesan (optional but recommended)
• 2 tablespoons plain dry breadcrumbs or fine cornmeal/semolina
• 1 tablespoon olive oil (plus more to finish)
• 1 large egg + 1 tablespoon water (egg wash)
• 1/4 teaspoon black pepper
• 1 cup (20 g) fresh basil leaves, torn (to finish)

Do This

• 1. Make dough: rub/cut cold butter into flour, salt, sugar; mix in ice water + vinegar; form disk; chill 45 minutes.
• 2. Slice tomatoes 1/3 inch thick; salt and drain on towels 20 minutes; blot dry.
• 3. Preheat oven to 400°F (204°C). Line a baking sheet with parchment.
• 4. Roll dough to a 13-inch round; transfer to sheet; sprinkle breadcrumbs over the center.
• 5. Spread cheese mixed with garlic and herbs; layer tomatoes; season with pepper and drizzle 1 tablespoon olive oil.
• 6. Fold edges up; brush with egg wash; bake 40–45 minutes until blistered and jammy.
• 7. Rest 10 minutes; top with basil and a final drizzle of olive oil; slice and serve.

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Why You’ll Love This Recipe

• Rustic but impressive: A free-form galette looks bakery-level with minimal fuss.
• Big tomato flavor: Salting and draining concentrates the tomatoes so they bake up jammy, not watery.
• Flaky, buttery crust: A simple homemade dough bakes crisp and golden with tender layers.
• Flexible cheese options: Use tangy goat cheese or melty mozzarella (or a mix) depending on your mood.

Grocery List

• Produce: 2 lb (907 g) ripe tomatoes; 1 small garlic clove; fresh basil; fresh thyme (optional)
• Dairy: Unsalted butter; goat cheese (4 oz/113 g) or low-moisture mozzarella (1 cup/113 g); Parmesan (optional); 1 large egg
• Pantry: All-purpose flour; kosher salt; granulated sugar; apple cider vinegar; dried oregano; black pepper; plain dry breadcrumbs (or cornmeal/semolina); olive oil

Full Ingredients

Flaky Galette Dough

• 1 1/4 cups (156 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1/4 cup (60 ml) ice water, plus 1–2 tablespoons as needed
• 1 teaspoon apple cider vinegar (helps tenderize and adds a little “insurance” against toughness)

Tomato Filling

• 2 lb (907 g) ripe tomatoes (heirloom, beefsteak, or a mix)
• 1 teaspoon kosher salt (for draining the tomatoes)
• 4 oz (113 g) goat cheese, softened or 1 cup (113 g) shredded low-moisture mozzarella
• 2 tablespoons finely grated Parmesan (optional but recommended for savory depth)
• 1 small garlic clove, finely grated (about 1/2 teaspoon)
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons plain dry breadcrumbs or fine cornmeal/semolina (moisture barrier)
• 1 tablespoon olive oil (to drizzle before baking)

To Finish

• 1 large egg
• 1 tablespoon water
• 1 cup (20 g) fresh basil leaves, torn or thinly sliced
• 1–2 teaspoons extra-virgin olive oil (final drizzle)
• Optional: flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Make the flaky galette dough

In a medium bowl, whisk together the flour, kosher salt, and sugar. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter still visible.

In a small cup, stir together 1/4 cup (60 ml) ice water and the vinegar. Drizzle it over the flour mixture and toss with a fork until the dough starts to clump. If the bowl still looks dusty, add 1 tablespoon more ice water at a time (up to 2 tablespoons) just until the dough holds together when squeezed.

Turn the dough onto a clean counter and press it into a disk about 1 inch thick (don’t knead). Wrap tightly and refrigerate for 45 minutes.

Step 2: Slice, salt, and drain the tomatoes

While the dough chills, slice the tomatoes into 1/3-inch-thick rounds. Lay the slices in a single layer on a paper towel-lined baking sheet (or a clean kitchen towel). Sprinkle evenly with 1 teaspoon kosher salt.

Let the tomatoes drain for 20 minutes, then gently blot the tops with more towels. This step is the difference between a crisp crust and a soggy center.

Step 3: Preheat the oven and prep your pan

Arrange an oven rack in the middle position. Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper (this prevents sticking and makes cleanup easy).

Step 4: Mix the cheese layer (the flavor base)

In a small bowl, mix together the goat cheese (or shredded mozzarella), Parmesan (if using), grated garlic, thyme, oregano, and black pepper until combined. If you’re using goat cheese and it feels too firm to spread, let it sit at room temperature for 10 minutes first.

Step 5: Roll the dough and build the galette

On a lightly floured surface, roll the chilled dough into a rough circle about 13 inches wide and about 1/8 inch thick. Transfer it to the parchment-lined baking sheet (a bench scraper helps lift the dough if it sticks).

Sprinkle the breadcrumbs (or cornmeal/semolina) over the center of the dough, leaving a 2-inch border all the way around. Spread the seasoned cheese mixture evenly over the breadcrumbs.

Layer the drained tomato slices over the cheese, slightly overlapping them. Keep the tomatoes within the border. Drizzle with 1 tablespoon olive oil.

Step 6: Fold, glaze, and bake until blistered and jammy

Fold the 2-inch border up and over the filling, pleating the dough as you go. The center will stay open and show off the tomatoes.

Whisk the egg with 1 tablespoon water. Brush the exposed crust generously with egg wash for shine and color.

Bake at 400°F (204°C) for 40–45 minutes, rotating the pan at the 25-minute mark, until the crust is deeply golden and the tomatoes look blistered with some darker roasted spots. If you see excess liquid pooling in the center late in baking, that’s okay—it will thicken as the galette cools.

Step 7: Rest, finish with basil and olive oil, then slice

Let the galette rest on the baking sheet for 10 minutes to set the juices and keep the slices neat.

Top with torn basil and a final drizzle of 1–2 teaspoons extra-virgin olive oil. Taste and add a pinch of flaky sea salt if desired. Slice into 6 wedges and serve warm or at room temperature.

Pro Tips

• Drain well for a crisp bottom: Salting and blotting the tomatoes is key. Watery tomatoes are the #1 cause of a soggy galette.
• Keep the butter cold: If the dough softens while rolling, slide it (on the parchment) into the fridge for 10 minutes before filling.
• Use a “moisture barrier”: Breadcrumbs, semolina, or fine cornmeal absorb juices and help the crust bake through.
• Go for bold browning: A deeply golden crust tastes better and stays crisper. Don’t pull it too early.
• Rest before slicing: The tomato juices thicken as they cool, giving you cleaner wedges and a more jammy texture.

Variations

• Caprese-style: Use mozzarella, add 1 teaspoon balsamic vinegar to the cheese layer, and finish with basil plus a light balsamic glaze drizzle after baking.
• Herby ricotta swap: Replace goat cheese with 1/2 cup (120 g) whole-milk ricotta mixed with 1/4 cup (25 g) Parmesan and an extra pinch of salt.
• Add summer vegetables: Tuck in 1/2 cup (75 g) thinly sliced zucchini or roasted red pepper strips (pat dry) with the tomatoes.

Storage & Make-Ahead

To store: Cool completely, then refrigerate leftovers in an airtight container for up to 3 days.

To reheat (best for crispness): Warm on a baking sheet at 350°F (177°C) for 10–12 minutes, or until the crust re-crisps and the center is warmed through. Avoid the microwave if you want a flaky crust.

Make-ahead: The dough can be made and refrigerated for up to 2 days. You can also slice/salt/drain the tomatoes up to 1 hour ahead; keep them on towels at cool room temperature, then blot again right before assembling.

Nutrition (per serving)

Approximate, based on 6 servings and using goat cheese: 320 calories, 18 g fat, 30 g carbohydrates, 9 g protein, 3 g fiber, 520 mg sodium.