This tomato galette is a perfect summer meal: a flaky, buttery parmesan-herb crust layered with a cheesy filling, ripe tomato slices, baked until golden and finished with plenty of fresh basil.
Tomato galette is the name of the game today!
This rustic tart combines juicy, ripe tomatoes with a savory parmesan-and-herb crust and a creamy, cheesy layer, then is baked until the crust is flaky and the tomatoes are concentrated and caramelized.
It’s everything your summer evening needs.
If you’ve been here before, you may know my tomato pie recipe. It’s a summer staple: bright, cheesy and excellent for tomato lovers. But sometimes a full tomato layer can be a little much. I wanted the filling to shine while still enjoying those incredible tomato flavors.
My favorite part of any tomato pie is the cheesy filling, with a hint of tomato. So I made a tomato pie galette instead: the best of both worlds.
A butteriest, flakiest herb crust holds a creamy filling made with mayonnaise, cheddar and parmesan, plus a touch of pesto for extra depth. Sliced tomatoes on top become the perfect flavor bomb as the galette bakes.
The filling and tomato layer meld together while the edges fold up to create lots of crunchy, flaky crust to enjoy with each bite.
Like the tomato pie, this galette holds up well warm or cold. It’s excellent the day after, reheats nicely, and is lovely with a simple arugula salad dressed with lemon and olive oil. In many ways it tastes like pizza — in the best possible way.
One of the joys of a galette is that you don’t need a perfect pie crust. Roll the dough roughly, pile on the fillings and fold the edges up — rustic and forgiving, and it yields extra flaky bites around the edge.
How I make it
I start with a savory pie crust — my never-fail crust with grated parmesan and dried herbs folded into the dough. Those additions boost flavor and make the crust irresistible. Homemade crust is optional but highly recommended for maximum flavor.
Next, the tomatoes are salted and left to sit so they release excess moisture; this step prevents a soggy galette. The filling is a mix of mayonnaise, garlic, shredded cheddar, grated parmesan and a spoonful of pesto for brightness and depth. Season with salt and pepper.
Roll the chilled dough into a rustic circle about 1/4 inch thick, place it on parchment, spread the cheese filling leaving a 2–3 inch border, then layer the tomato slices on top. Fold the edges up, brush with egg wash, and bake until the crust is golden and the tomatoes are roasted — about 40–45 minutes.
Finish the galette with freshly torn basil and a sprinkle of parmesan. Let it rest 10–15 minutes before slicing so the filling sets.
Flaky, buttery, cheesy, herby and tomato-forward — summer on a plate.
It’s also very pretty.
Truly a summer dream come true.
Tomato Galette
Tomato Pie Galette
2 to 4 people
45 mins
45 mins
1 hr 30 mins
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Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 large egg, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup ice cold water
- ¾ cup cold unsalted butter, cut into pieces
- ½ cup finely grated parmesan cheese
- 1 large egg + 1 teaspoon water, beaten for egg wash
Filling
- 2 to 3 large homegrown tomatoes, sliced
- 1 cup mayonnaise
- 2 garlic cloves, minced
- ½ cup freshly grated sharp cheddar cheese
- ¼ cup freshly grated parmesan cheese, plus more for topping
- 3 tablespoons pesto
- Kosher salt and black pepper
- Fresh basil for topping
Instructions
- Add the flour, salt, dried basil and oregano to a food processor and pulse to combine. In a small bowl, whisk together the egg, vinegar and cold water. Add the cold butter pieces and parmesan to the processor and pulse until coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with towels. Place the tomato slices in a single layer, sprinkle with salt and let sit 10 minutes to draw out excess moisture. Gently pat dry with paper towels.
- In a bowl, stir together the mayonnaise, garlic, cheddar, parmesan and pesto. Season with a pinch of salt and pepper.
- Roll the chilled dough into a rough round about ¼ inch thick and transfer to parchment. Spread the cheese filling on the dough, leaving a 2–3 inch border.
- Arrange the sliced tomatoes over the filling, add a few grinds of black pepper, then fold the dough edges up over the filling. Brush the crust with egg wash.
- Bake until the crust is golden and the tomatoes are slightly roasted, about 40–45 minutes. Remove from the oven, top with fresh basil and extra parmesan. Let rest 10–15 minutes before slicing and serving.
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