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Tomato Galette Recipe
Ash Tyrrell

Tomato Galette Recipe

I just made this tomato galette, and it completely won me over! The buttery crust baked up golden and flaky, filling my kitchen with the most amazing aroma. The juicy tomatoes paired perfectly with creamy goat cheese and fresh herbs.
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Total Time 3 hours 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour — Spoon and level for accurate measurement to keep the crust tender.
  • ½ teaspoon sea salt — Enhances flavor in the crust.
  • 10 tablespoons cold unsalted butter cut into small pieces — Keep it very cold for a flaky texture.
  • 3 tablespoons ice water — Helps bring the dough together without overworking it.
  • 1 teaspoon cold apple cider vinegar — Makes the crust more tender.
  • 1 pound heirloom tomatoes thinly sliced — Use fresh, ripe tomatoes for the best flavor.
  • ½ teaspoon sea salt for tomatoes — Draws out excess moisture to prevent soggy crust.
  • 4 ounces goat cheese — Creamy and tangy base layer.
  • 1 tablespoon extra-virgin olive oil — Adds richness to the filling.
  • 1 tablespoon chopped chives — Brings mild onion flavor.
  • 1 tablespoon fresh thyme leaves — Adds herbal depth.
  • 1 garlic clove grated — Enhances savory flavor.
  • ½ teaspoon lemon zest — Adds brightness.
  • 1 large egg — Used for egg wash to create a golden crust.
  • 1 tablespoon water — Mixed with egg for brushing.
  • Fresh basil leaves — For garnish and fresh aroma.
  • Flaky sea salt and black pepper — Final seasoning before serving.

Method
 

  1. Start by mixing flour and salt in a food processor. Add cold butter and pulse until crumbly. Slowly add ice water and vinegar until the dough forms. Shape into a disk, wrap, and chill to keep the crust flaky.
  2. Slice the tomatoes and sprinkle with salt. Let them rest to release excess moisture. Pat them dry gently before assembling to avoid a soggy crust.
  3. Combine goat cheese, olive oil, chives, thyme, garlic, and lemon zest in a bowl. Mix until smooth and creamy. This layer adds richness and balances the tomatoes.
  4. Roll out the chilled dough into a large circle. Spread the goat cheese mixture in the center, leaving a border. Arrange tomatoes on top and fold the edges of the crust over the filling.
  5. Brush the crust with the egg and water mixture. Bake in a preheated oven at 400°F until golden brown and crisp. Allow it to cool slightly before slicing.

Notes

  • I always chill the dough longer to make it easier to roll.
  • I pat the tomatoes very dry so the crust stays crisp.
  • I like using colorful heirloom tomatoes for a beautiful presentation.
  • I add fresh basil right before serving for extra freshness.
  • I let the galette rest a few minutes before slicing for cleaner cuts.