![Southern Living Tomato Galette on a plate ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/fbWwKQ9FveBvp3WTTSVjN5ZFdQM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tomato_Gallette_009-73ce153b4e4a402d9e7b7989bd069670.jpg)
Caitlin Bensel; Food Stylist: Torie Cox
Our tomato galette is similar to the time-honored tomato pie but skips the baking dish in favor of a folded-over crust that is cooked on a sheet pan.
The stars of the tomato galette recipe are gorgeous heirloom tomatoes (just make sure they're not too ripe or else they'll make the crust soggy) and sweet cherry tomatoes. Refrigerated pie crusts and a container of garlic-and-herb spreadable cheese pack the flavor, saving you both time and money by eliminating the need for additional ingredients.
While you might think a tomato galette recipe requires a hefty amount of skill, our heirloom tomato version truly couldn't be easier. It takes just 20 minutes active time, with most of it spent slicing tomatoes—how hard can that be?
Learn how to make tomato galette, and serve it warm or at room temperature alongside a simple green salad.
What Is a Galette?
A galette (also sometimes referred to as a crostata) is of French origin. Similar to a pie in makeup, galettes are assembled and baked directly on a baking sheet, with no pie plate needed. They're typically filled with seasonal ingredients, including fruits or vegetables, and encased by folding the crust around the edges to seal in the juices of the filling as it bakes. Served warm or at room temperature, they're just as flaky and delicious as a traditional pie, but less fussy to put together.
Ingredients for Tomato Galette
To make this tomato galette, you'll need:
- Heirloom tomatoes: Prized for their flavor, these tomatoes are grown from seeds handed down through generations of farmers. They're typically large and meaty, the perfect combination for this meal.
- Cherry tomatoes: Multicolored cherry tomatoes add a pop of color and contrasting size for visual appeal.
- Kosher salt and black pepper: To enhance the tart.
- Garlic-and-herb spreadable cheese: Adds a creamy complexity to the galette and is easier than stirring together several ingredients for another filling.
- Cheddar cheese: Adds a sharp cheesy flavor.
- Fresh basil: Complements the tomatoes and adds freshness. You could use parsley instead.
- Crushed red pepper: For a touch of heat (you can leave out if keeping it family-friendly).
- Refrigerated piecrusts: Grab store-bought or make your own.
- Egg: For an egg wash that will help brown the crust.
![Southern Living Tomato Galette ingredients](https://www.southernliving.com/thmb/IQtNcHb4pLOyWku7SmqCqVWsZCE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tomato_Gallette_001-21fbc6bda4fa43489f98f94bb2b7d737.jpg)
Caitlin Bensel; Food Stylist: Torie Cox
How To Make Tomato Galette
Full instructions are below, but here's a brief recap before you get started:
- Step 1. Prepare a sheet pan: Warm a baking sheet in the preheating oven. You'll use it later to cook the bottom of the galette once it's on the pan so no raw dough remains.
- Step 2. Season tomatoes: Lay tomatoes onto a double layer of paper towels (cut side up for cherry tomatoes), and sprinkle with salt. Flip slices and sprinkle with salt. Let stand 10 minutes.
- Step 3. Make creamy filling: Stir to combine spreadable cheese, Cheddar, basil, red pepper, and black pepper. Roll out piecrust on a sheet of parchment into a 12-inch round. Spread cheese mixture evenly over dough, leaving a 1 1/2-inch border.
- Step 4. Assemble galette: Blot tops of tomatoes to remove excess moisture. Lay over cheese mixture. Fold dough up and over tomatoes, pleating as needed. Brush edges lightly with egg.
- Step 5. Bake: Carefully place parchment paper with galette on preheated baking sheet. Bake until filling is bubbly and crust is golden brown, 25 to 30 minutes. Cool 10 minutes; garnish with basil and black pepper.
What To Serve With Tomato Galette
This galette is an impressive dish to pull out at brunch. A slice pairs perfectly with eggs, bacon, roasted potatoes, or even something sweet.
Serve warm or at room temperature for lunch with a green salad, grab a slice for a hearty afternoon snack, or serve for a light summer dinner with grilled chicken, fish, a Cobb salad, or a variety of vegetarian side dishes.
How To Store Leftover Tomato Galette
Store leftover slices well-wrapped in the refrigerator for up to three days. Serve at room temperature, or reheat in the oven until warm throughout.
Editorial contributions by Katie Rosenhouse.
![tomato galette with a slice out](https://www.southernliving.com/thmb/vjJ14R9h7IsTA6kHSsjknVgcnik=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tomato-Galette219-d2b2bb74ebc44989a28839a876d0a769.jpg)
Jennifer Causey; Prop Stylist: Jennifer Causey; Food Stylist: Emily Nabors Hall
Ingredients
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12 oz. firm-ripe heirloom tomatoes (about 2 small tomatoes), cored and cut into 1/4-in.-thick slices
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4 oz. multicolored cherry tomatoes, halved
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1 tsp. kosher salt, divided
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1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin Garlic and Fine Herbs), at room temperature
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2 oz. sharp Cheddar cheese, shredded (about 1/2 cup)
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2 Tbsp. finely chopped fresh basil, plus basil leaves for garnish
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1/2 tsp. crushed red pepper
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1/4 tsp. black pepper, plus more for garnish
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1/2 (14.1-oz. pkg.) refrigerated piecrusts, at room temperature
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1 large egg, beaten
Directions
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Prepare pan:
Place a large rimmed baking sheet in oven, and preheat oven to 425°F; let baking sheet heat in oven 20 minutes.
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Salt tomatoes:
Meanwhile, arrange heirloom tomato slices and halved cherry tomatoes (cut side up), on a double layer of paper towels; sprinkle evenly with 1/2 teaspoon of the salt. Flip heirloom tomato slices over, and sprinkle other sides of heirlooms evenly with remaining 1/2 teaspoon salt. Let stand at room temperature 10 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Make cheese mixture:
While tomatoes stand, stir together spreadable cheese, Cheddar, basil, crushed red pepper, and black pepper in a small bowl.
Caitlin Bensel; Food Stylist: Torie Cox
Roll out piecrust on a sheet of parchment paper into a 12-inch round. Spread cheese mixture evenly over dough round, leaving a 1 1/2-inch border.
Caitlin Bensel; Food Stylist: Torie Cox
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Place tomatoes on dough:
Gently blot tops of tomatoes with clean paper towels to remove excess moisture. Arrange tomatoes on cheese mixture on dough round.
Caitlin Bensel; Food Stylist: Torie Cox
Fold dough edge up and over tomatoes, folding in at the border and pleating dough as needed.
Caitlin Bensel; Food Stylist: Torie Cox
Brush edges lightly with egg.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake galette:
Carefully place parchment paper with galette on preheated baking sheet. Bake in preheated oven until filling is bubbly and crust is golden brown, 25 to 30 minutes. Let cool on baking sheet 10 minutes. Garnish with basil leaves and additional black pepper.
Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
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Placing the galette onto a preheated baking sheet helps give it a head start in the baking process. This creates a browned, crisp crust by the time the edges of the galette turn golden brown. A similar effect can happen by using a baking stone.
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If you don't have access to heirloom tomatoes, this tomato galette can be made with any type of tomatoes you have on hand.
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Tomato galettes are also delicious with goat cheese, ricotta, mozzarella, and more.