I used to toss them into salads and call it a day.
Then I made this galette once, almost by accident, and now it’s the thing I make every single time tomatoes are actually in season.
It’s a free-form tart. Buttery, flaky crust. Juicy roasted tomatoes on top. A layer of cheese underneath that gets slightly caramelized at the edges.
It looks like something from a French bakery window. It’s actually shockingly simple to make.
Let’s get into it. 🍅
What You’ll Need
For the crust:
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tbsp ice water
For the filling:
- 1½ lbs fresh tomatoes (mix of colors if you can get them)
- 1 tsp salt (for drawing out moisture)
- ¾ cup shredded gruyere or mozzarella
- ¼ cup ricotta or goat cheese
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp olive oil
- 1 egg, beaten (for the crust wash)
- Fresh cracked pepper
Tools You’ll Need
- Rolling pin
- Large baking sheet
- Parchment paper
- Mixing bowls
- Sharp knife
- Pastry brush
Pro Tips
Salt your tomatoes first, no exceptions. This is the step people skip and instantly regret. Sliced tomatoes hold a surprising amount of water. Salt them and let them sit for 15-20 minutes before baking or your crust turns soggy.
Keep your butter cold. Like, really cold. Cold butter is what creates those flaky layers. If your kitchen is warm, pop the cubed butter in the freezer for 5 minutes before mixing.
Don’t overwork the dough. Mix it just until it comes together. Overworking it makes the crust tough instead of flaky.
Use a mix of tomato sizes and colors. It’s not just for looks. Different tomato varieties have different sugar and acid levels, so mixing them gives you way more depth of flavor than using just one kind.
Let it rest before slicing. I know it’s tempting to cut in immediately. Give it 10 minutes. The filling firms up and you won’t lose all your juices onto the cutting board.
How to Make It
Step 1: Make the dough
Mix the flour and salt in a bowl.
Add the cold butter cubes and work it in with your fingers or a pastry cutter until it looks like coarse crumbs.
Add ice water one tablespoon at a time until the dough just comes together.
Wrap it in plastic and chill for at least 30 minutes.
Step 2: Prep your tomatoes
Slice tomatoes about ¼ inch thick.
Lay them on paper towels, sprinkle with salt, and let them sit for 15-20 minutes.
Pat them dry with more paper towels. This step matters more than it looks like it should.
Step 3: Roll out the dough
Preheat your oven to 400°F.
On a floured surface, roll the chilled dough into a rough circle, about 12 inches across. It doesn’t need to be perfect. Rustic is the whole point.
Transfer it to a parchment-lined baking sheet.
Step 4: Build the galette
Mix the ricotta, minced garlic, and half the basil together.
Spread this mixture over the dough, leaving a 2-inch border.
Sprinkle the shredded cheese over that layer.
Arrange your tomato slices on top, slightly overlapping.
Drizzle with olive oil and add cracked pepper.
Step 5: Fold and bake
Fold the border of dough up and over the edge of the filling, pleating as you go.
Brush the folded crust with the beaten egg.
Bake for 35-40 minutes, until the crust is deep golden brown.
Step 6: Finish and serve
Let it cool for 10 minutes.
Top with the remaining fresh basil right before serving.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Gruyere | Sharp cheddar or fontina | Slightly different flavor, still melts well |
| Ricotta | Cream cheese | Makes it richer and tangier |
| All-purpose flour | Gluten-free 1:1 blend | Chill dough longer, it’s more delicate |
| Butter | Vegan butter | Works for a dairy-free version |
| Basil | Thyme or oregano | Both hold up well against the tomatoes |
Want to make it heartier? Add crumbled cooked bacon or thin slices of prosciutto under the tomatoes.
Make Ahead Tips
The dough can be made up to 3 days ahead. Keep it wrapped tight in the fridge.
You can also freeze the dough for up to a month. Thaw it in the fridge overnight before using.
I don’t recommend assembling the whole galette ahead of time though. The tomatoes release too much liquid if they sit on the crust too long.
A Few Extra Details
Nutrition (per slice, makes 6 slices): Roughly 280 calories, 18g fat, 22g carbs, 8g protein. This will shift depending on which cheese you use.
Fun fact that surprised me: tomatoes are technically a fruit, but they contain glutamate, the same compound responsible for the savory taste in things like parmesan and soy sauce. That’s part of why roasted tomatoes taste so deeply savory instead of just sweet.
Pairing idea: a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. A chilled dry white wine works great here too.
Time-saving tip: make the dough the night before. It cuts your active cooking time down to under 20 minutes on the day you actually bake it.
Leftovers and Storage
Store leftover galette in the fridge, covered, for up to 3 days.
Reheat in the oven at 350°F for about 10 minutes to bring back the crispiness. Microwaving works in a pinch but the crust goes soft.
I don’t recommend freezing it after baking. The tomatoes get watery once thawed.
FAQ
Can I use store-bought pie crust? Yes. It won’t be quite as flaky, but it saves time and still tastes good.
Why did my crust turn out soggy? This almost always comes down to skipping the tomato-salting step. That extra moisture has to go somewhere, and it usually goes straight into your crust.
Can I make this with cherry tomatoes instead? Absolutely. Slice them in half and reduce the salting time to about 10 minutes since they release less liquid than larger tomatoes.
Is this served hot or cold? Both work. I actually prefer it slightly warm, not straight out of the oven.
Can I make individual mini galettes instead of one big one? Yes, and they’re great for entertaining. Just reduce the bake time to around 20-25 minutes.
Wrapping Up
This is one of those recipes that looks a lot fancier than it actually is to make.
Once you’ve made the dough a couple times, it becomes second nature.
Give this one a try this week while tomatoes are actually good, and let me know how it turns out in the comments. I want to hear if you added your own twist to it, and if you have any questions before you start, drop them below too.
