Why I Love This Galette
A galette—also called a crostata—is simply a free-form tart. I favor this version because it lets the tomatoes shine while keeping the process relaxed: the crust can be imperfect and still bake into a beautiful, rustic edge. It’s an easy way to make an impressive dish without fussing over a perfect round pie shell.
Two elements make this galette stand out. First, the crust is flavored with grated Parmesan and dried Italian seasoning, which add savory depth and an extra-flaky texture. Second, a creamy layer of softened cream cheese blended with nutty Gruyère creates a rich, silky base for the tomatoes. Fresh basil finishes the galette and ties everything together. When tomatoes are at their peak, this recipe is simple and unforgettable.
Tomato Galette Ingredients
- Tomatoes: Choose ripe, in-season tomatoes for the best flavor and texture.
- Gruyère cheese: A semi-firm, slightly nutty cheese that melts beautifully.
- Cream cheese: Provides a smooth, creamy layer beneath the tomatoes.
- Fresh basil: Adds a bright, herbal finish that complements tomatoes perfectly.
See the full ingredient amounts in the recipe section below.
How to Make This Tomato Galette
Step 1: Make the dough – In a large bowl whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon granulated sugar, 2 teaspoons dried Italian seasoning and 1/2 cup grated Parmesan. Add 10 tablespoons (1 1/4 sticks) of cold, cubed unsalted butter and toss to coat the pieces. Work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 4 tablespoons of ice water and mix; if the dough is too dry add 1 tablespoon at a time until it holds together when pressed. Form into a disk, wrap, and chill in the refrigerator for 30 minutes.
Step 2: Prepare the tomatoes – Core and slice the tomatoes into roughly 1/2-inch slices. Arrange slices on paper towels, sprinkle with kosher salt, and let sit for about 20 minutes to draw out excess moisture. Pat dry with additional paper towels before assembling to avoid a soggy crust.
Step 3: Roll the dough – On a lightly floured surface roll the chilled dough into a circle about 14 inches across. Transfer it to a parchment-lined baking sheet. Folding the dough in half to lift it makes transfer easier without tearing.
Step 4: Make the filling – In a bowl combine 6 ounces softened cream cheese, 2 teaspoons Dijon mustard, and 6 ounces shredded Gruyère. Spread this mixture evenly over the center of the rolled dough, leaving a 2-inch border.
Step 5: Assemble the galette – Scatter torn basil leaves over the cheese layer, then arrange the tomato slices in a single overlapping layer. Fold the dough edge up and over the filling, making creases every few inches to form the rustic edge. If desired, beat 1 egg with 2 teaspoons water and brush the edge for a golden finish.
Step 6: Bake – Preheat the oven to 425°F. Place the galette on the lower third rack; immediately reduce the temperature to 375°F and bake 35–40 minutes, until the crust is deeply golden and the tomatoes are set. Let cool 10 minutes before slicing. Garnish with additional fresh basil if you like.
Recipe Tips
- Adjust water gradually when making the dough; humidity and flour type affect how much liquid you need. The dough should press into a disk, not remain crumbly.
- Keep ingredients cold and handle the dough minimally so the butter stays cold — this is what creates flaky layers.
- Rotate the dough as you roll to keep an even thickness and shape; lift and turn the dough a quarter-turn frequently.
- To move the rolled dough to a baking sheet, fold it in half, lift, and then unfold on the parchment to avoid tearing.
Frequently Asked Questions
Yes. Divide the dough into smaller portions before rolling to make individual crostatas. Use smaller tomato slices or cherry tomatoes to fit the size.
Yes. The dough freezes well for up to three months. Wrap tightly and thaw in the refrigerator overnight before rolling.
Store leftovers in the refrigerator in an airtight container. The crust may soften over time; consume within 4–5 days for best texture.
Yes. A purchased pie crust will work and saves time. The galette may be smaller if the crust doesn’t roll to 14 inches.
More Tomato Ideas
- Tomato and sweet corn pasta
- Roasted tomato pasta
- Chicken zucchini meatballs
- Weeknight ragù
- Super delicious bolognese
- Chicken tortilla casserole
- Meat sauce with spaghetti
- Turkey quinoa chili
- Tomato tortellini soup
- The best homemade goulash
Have I Convinced You to Make This Recipe?
This galette is a great way to highlight ripe tomatoes with minimal effort. If you try it, consider leaving feedback or a rating where you found the recipe to help others decide to try it too. Enjoy the bright, savory flavors and the satisfying, flaky crust.
Tomato Galette
Ingredients
For the dough
- 1 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp granulated sugar
- 2 tsp dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 10 tbsp (1 1/4 sticks) unsalted butter, cubed and very cold
- 4–6 tbsp ice cold water
For the galette
- 2 to 2 1/2 lb tomatoes (about 4–5 medium), cored and sliced 1/2-inch thick
- Kosher salt
- 6 oz cream cheese, softened
- 2 tsp Dijon mustard
- 6 oz Gruyère, shredded
- 8 fresh basil leaves, torn
For the egg wash (optional)
- 1 egg
- 2 tsp water
Instructions
- Prepare the dough: Mix dry ingredients, cut in cold butter until the texture resembles wet sand with pea-sized butter pieces. Add 4 tbsp cold water and mix, adding more as needed until dough holds together. Form into a disk, wrap, and chill 30 minutes.
- Preheat oven to 425°F.
- Prepare tomatoes: Slice tomatoes 1/2 inch thick, arrange on paper towels, sprinkle with kosher salt, and let sit 20 minutes. Pat dry before using.
- Mix filling: Beat cream cheese until smooth, add Dijon and Gruyère and mix to combine.
- Assemble: Roll dough to a 14-inch circle, spread filling leaving a 2-inch border, scatter basil, and arrange tomatoes in a single layer. Fold edges to form the galette and brush with egg wash if desired.
- Bake: Place on lower rack, immediately reduce oven to 375°F, and bake 35–40 minutes until golden. Cool 10 minutes before serving.
Nutrition
Nutrition information is an estimate and provided as a guideline.
Did you make this? Leave a comment below!