Heirloom Tomato Galette
When it comes to choosing between making pies and making galettes, I am a galette girl all the way. Although I really enjoy baking, I often struggle to create baked goods that look as pretty as they taste. So as you’d imagine, pies really stress me out. Aside from the presentation alone, pies are often a labor of love—they often include several steps and the assembly is time-consuming, which can be difficult when you’re entertaining or just want to make a quick dinner or dessert.
And that’s where galettes come in. Not only are they much faster and easier to make than pies, but they are actually supposed to look rustic/unrefined. So if you’re edges aren’t perfect or the galette is misshapen, that’s all part of the charm!!
While I love making sweet galettes, savory galettes are just as fun to make and incredibly delicious. This Heirloom Tomato Galette is made with fresh herbs, juicy heirloom tomatoes, a rich and savory goat cheese filling, and flaky, buttery crust. It’s absolutely perfect as an appetizer for summer entertaining, or as a simple-yet-fancy lunch or dinner alongside a salad.
How to Make a Tomato Galette
Start by making the goat cheese filling. Combine goat cheese, garlic, herbs, and seasoning in a food processor and puree until smooth and fluffy.
Next, roll out a pie crust (you can use either homemade or store-bought—I used store-bought!) and spread the goat cheese mixture in the center. Top with sliced heirloom tomatoes (they look absolutely gorgeous—like stained glass!) and fold the edges of the pie crust over the center.
Then bake until the crust is golden brown and serve warm. This simple recipe looks so beautiful and is a major crowd-pleaser, too!
Watch the Heirloom Tomato Galette video:
Heirloom Tomato Galette
Makes 1 galette
Ingredients:
For the goat cheese filling:
4 oz cream cheese
5 oz goat cheese
1 small shallot, minced
1 tsp fresh thyme
1 tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp honey
For the galette:
3-4 heirloom tomatoes, sliced
1 pie crust dough (homemade or store-bought), room temperate
1 egg, beaten
olive oil for drizzling
fresh thyme for garnish
To make:
Preheat the oven to 400F.
Place the sliced tomatoes on a single layer on a baking sheet or large serving platter. Sprinkle with salt and let sit. This will season the tomatoes and help drain out the excess water before baking.
In a blender or food processor, add all ingredients for the goat cheese filling and blend on low until completely combined. Be careful not to over-blend these ingredients to the point where they become too liquid--the texture should be similar to a fluffy cheese spread.
Line a baking tray with parchment paper and lightly grease the parchment with olive oil or cooking spray.
Place the pie crust on the baking sheet. Spread the goat cheese filling into an even layer in the center of the crust, leaving some space between the filling and the edge of the crust where you'll fold it over.
Arrange the sliced tomatoes over the goat cheese filling (feel free to cut the tomatoes in half to fit around the edges if needed). Gently fold the edges of the crust over the center of the galette.
Drizzle the tomatoes with olive oil and sprinkle with thyme. Brush the edges of the crust with the egg.
Bake for 35-40 minutes or until the crust is golden brown. Let cool and serve right away. Enjoy!