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Tomato Galette Recipe
Ben Carraoli

Tomato Galette Recipe

I recently made this Tomato Galette, and honestly, I couldn’t stop admiring how beautiful it looked fresh out of the oven. The buttery crust, juicy tomatoes, and creamy filling create such a comforting combination.
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Total Time 3 hours 40 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ½ teaspoon sea salt
  • 10 tablespoons cold unsalted butter cut into small cubes
  • 3 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • 1 pound heirloom tomatoes thinly sliced
  • ½ teaspoon sea salt
  • 4 ounces goat cheese
  • 1 tablespoon olive oil
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove grated
  • ½ teaspoon lemon zest
  • 1 egg + 1 tablespoon water
  • Fresh basil leaves
  • Flaky sea salt & black pepper

Method
 

  1. Start by mixing flour and salt, then pulse with cold butter until crumbly. Add ice water and vinegar, and gently bring the dough together. Shape into a disk and refrigerate for at least 2 hours to keep it firm and flaky.
  2. Slice the tomatoes and sprinkle them with salt. Let them sit for about 30 minutes so excess moisture releases. This step prevents a soggy crust and keeps the galette crisp.
  3. In a bowl, mix goat cheese with olive oil, garlic, chives, thyme, lemon zest, and pepper. Stir until smooth and creamy. This layer adds richness and prevents the crust from getting wet.
  4. Take chilled dough and roll it into a 12-inch circle on a floured surface. Keep it about ⅛-inch thick for even baking. Transfer carefully onto a lined baking sheet.
  5. Spread the cheese mixture in the center, leaving a border around the edges. Arrange tomato slices on top in layers. Fold the edges over the filling to create a rustic shape.
  6. Brush the edges with egg wash and bake at 400°F (200°C) for 40–45 minutes until golden brown. Let it cool for 10 minutes before slicing, then garnish with fresh basil and serve.

Notes

  • I always pat tomatoes dry after salting to avoid soggy pastry.
  • I prefer chilling the dough longer—it makes it extra flaky.
  • I sometimes add a little parmesan for a richer taste.
  • I avoid overfilling, as it can make folding difficult.
  • I let it cool slightly before slicing so it holds shape nicely.