The Best Tomato Galette

Rustic. Juicy. Irresistibly flaky. This savory tomato galette is the ultimate way to celebrate summer produce.

Introduction: Why Tomato Galettes Are Summer’s Best Dish

As the sun shines brighter and gardens burst with vine-ripened tomatoes, there’s no better way to honor the season than with a rustic tomato galette. This simple, yet elegant dish captures everything we love about summer cooking: fresh ingredients, vibrant flavors, and minimal fuss.

A galette, or crostata in Italian, is a free-form pie. No need for a pie dish, no crimped edges, no perfection. The charm lies in its imperfection — a flaky pie crust folded casually around a filling that bubbles and caramelizes in the oven. And when the filling is made of ripe tomatoes, creamy cheese, and aromatic herbs, magic happens.

Whether you’re seeking new galette filling ideas, a creative use for pie crust recipes, or even a breakfast idea with pie crust leftovers, this summer galette recipe is the answer. It’s perfect for entertaining, as a centerpiece at brunch, or served warm for a light dinner with a crisp salad.

What Is a Galette?

A galette is a term borrowed from French cuisine, referring to a flat, round, free-form crusty cake. It can be sweet or savory. Think of it as a pie’s laid-back cousin — no pan required, just a simple circle of dough with toppings folded inward.

A tomato galette, also called a tomato crostata, features juicy tomatoes baked with cheeses and herbs, all cradled in a golden, flaky crust. It brings together the best of rustic cooking and seasonal freshness.

Why You’ll Love This Tomato Galette

Effortless Beauty: No fussy presentation. The more rustic, the better.
Crowd-Pleasing: It looks gourmet but is so easy, making it perfect for potlucks or picnics.
Flexible and Forgiving: Works with store-bought or homemade crust, multiple cheeses, and various fillings.
Celebrates Seasonal Produce: Tomatoes never tasted better than in this galette.
Perfect for Any Meal: Serve warm or cold — it’s delicious either way.

Ingredients Breakdown

Let’s take a closer look at the simple but flavorful ingredients you’ll need.

For the Galette Dough (Galette Crust Recipe)

1¼ cups all-purpose flour – The base of a classic galette crust.
½ tsp salt – Enhances flavor.
½ cup (1 stick) cold unsalted butter, cubed – Gives the crust that irresistible flake.
¼ cup ice water (plus 1–2 tbsp more if needed) – Keeps the dough tender and manageable.

Tip: Chill your butter and flour for 10 minutes before starting to make the crust even flakier.

Tomato Filling Ingredients (Galette Filling Ideas)

3–4 medium ripe tomatoes (heirloom, beefsteak, or Roma) – Look for firm but juicy.
½ tsp salt – To draw out moisture and enhance flavor.
Freshly cracked black pepper – Adds a bit of spice.
1 garlic clove, minced – Optional but adds deep flavor.
¼ cup grated Parmesan cheese – Salty and savory.
½ cup shredded mozzarella, Gruyère, or fontina – Melty and creamy.
2 tbsp chopped fresh basil or thyme – Herbs brighten the whole dish.
1 c. à thé de moutarde de Dijon – (Optional) For a subtle tang and richness.
1 c. à soupe d'huile d'olive – Helps the tomatoes roast nicely.
1 egg – For egg wash on the crust, gives it a golden sheen.

Étape par Étape les Instructions

Step 1: Make the Galette Dough

Cette galette crust recipe is buttery, flaky, and surprisingly easy.

In a bowl, mix flour and salt.
Add butter and cut into the flour using a pastry cutter or your hands until it resembles pea-sized crumbles.
Gradually stir in ice water until the dough begins to clump.
Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Shortcut: You can use store-bought pie crust — it works just as well if you’re short on time.

Step 2: Prep the Tomatoes

Tomatoes are juicy — that’s both their blessing and their curse in baked dishes.

Slice tomatoes into ¼-inch rounds.
Lay them out on a layer of paper towels.
Sprinkle lightly with salt and let sit 15–20 minutes.
Pat them dry gently with another towel to remove excess moisture.

Why this matters: Too much moisture = soggy crust. This simple step prevents that.

Step 3: Roll Out the Dough

Lightly flour a surface and roll dough into a 12-inch rough circle.
Transfer it to a parchment-lined baking sheet.

Don’t worry if the shape is imperfect — that’s part of the charm of a rustic pie dish recipe like this.

Step 4: Assemble the Galette

(Optional) Spread a thin layer of Dijon mustard in the center of the dough.
Sprinkle Parmesan cheese over the mustard.
Top with shredded cheese.
Arrange tomato slices in overlapping circles or layers.
Sprinkle with garlic, black pepper, and fresh herbs.
Drizzle with olive oil.

Leave a 2-inch border around the edge for folding.

Step 5: Fold and Brush

Fold edges of the dough over the filling, pleating every few inches.
Whisk the egg and brush onto the crust for a golden finish.

Step 6: Bake and Cool

Preheat oven to 400°F (200°C).
Bake for 35–40 minutes, until crust is golden and tomatoes are bubbling.
Let rest 10 minutes before slicing.

What to Serve with Tomato Galette

A tomato galette is a flexible dish that pairs well with many sides:

Fresh Salad: Arugula with lemon vinaigrette or mixed greens with balsamic.
Poached or Soft-Boiled Eggs: For a brunch-worthy meal.
Chilled Soup: Gazpacho or cucumber yogurt soup for a refreshing combo.
Crisp White Wine: Sauvignon blanc or rosé.

How to Store and Reheat

Le stockage: Wrap leftovers in foil or store in an airtight container in the fridge for up to 3 days.

Réchauffage:

Oven: 350°F for 10–12 minutes for crisp results.
Air Fryer: 320°F for 5–6 minutes.
Avoid microwave to prevent a soggy crust.

Tips & Tricks

No soggy bottom: Salt the tomatoes and pat them dry before layering.
Prenez de l'avance: Dough can be made up to 2 days in advance.
Use up leftovers: Add roasted veggies, cooked bacon, or extra cheese.
Double it: Make two at once – they disappear fast!

Delicious Variations

Use this base as inspiration and create your own pie dish recipe ou crostatta recipe:

Mediterranean Galette

Tomatoes, olives, feta, and oregano.

Caprese Galette

Add fresh mozzarella and drizzle with balsamic glaze after baking.

Zucchini & Tomato Galette

Layer sliced zucchini with tomatoes for extra color and texture.

Caramelized Onion & Tomato Galette

Sweet onions, goat cheese, and juicy tomatoes – flavor-packed.

Breakfast Galette

Top with a cracked egg before baking for the ultimate breakfast idea with pie crust.

Tomato Galette FAQs

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend and follow the same crust instructions.

Can I freeze it?

It’s best fresh, but you can freeze it after baking. Reheat directly from frozen at 375°F for 20 minutes.

Can I use cherry tomatoes?

Yes! Halve them and pat them dry before using.

Why This is the Best Tomato Galette

This recipe is the perfect balance of:

✅ Crispy, buttery crust
✅ Juicy, peak-season tomatoes
✅ Savory cheese layers
✅ Bright herbs
✅ Effortless elegance

It’s one of those meals that feels special without requiring special skills. And it’s endlessly versatile — adapt it with whatever ingredients you have on hand or in the garden. Whether you’re hosting guests, meal prepping for the week, or just craving something fresh, this gallate recipe fits the bill.

Final Thoughts: A Dish Worth Repeating

If you’ve been looking for a new go-to recipe that impresses visually, tastes incredible, and uses fresh seasonal produce, look no further. This tomato crostata is rustic enough for a weekday meal and refined enough for company.

Bring out your inner baker, enjoy the meditative joy of folding dough, and savor every bite of buttery crust and bursting tomato flavor.