Creamy goat cheese and juicy heirloom tomatoes star in this savory tomato goat cheese galette that’s a perfect lighter summer lunch or dinner!
Savory galettes are where I’m at with summer right now. And this beautiful little gem of a pastry is just bursting with all the good summer stuff.
Typically we stick to sweet dessert galettes around here, but I’ve been DYING to try a savory version of galettes for quite some time now.
And now I’m wondering why I waited so long. This tomato-loaded beauty is everything you want in a summer meal and we are obsessed.
Think of this galette as kinda a next-level pizza. The savory flavors of the tomatoes, herbs, and goat cheese definitely put it in pizza territory, but then you have the flaky pastry crust that adds an incredible richness.
Savory galettes, y’all. They’re something to be obsessed about.
This Heirloom Tomato Goat Cheese Galette features…
- A buttery, flaky pastry crust
- Soft, creamy fresh goat cheese
- Juicy summer heirloom tomatoes
- Fresh herbs sprinkled on top
Making the Heirloom Tomato Goat Cheese Galette
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Pie pastry (keep reading for details on storebought vs. homemade!)
- Heirloom tomatoes
- Goat cheese
- Egg white
- Fresh herbs
- Kosher salt and black pepper
Homemade vs. Storebought Pastry Crust
I will forever vouch for homemade pastry dough over storebought. You just can’t beat the flaky texture and perfectly buttery flavors.
Plus, it’s VERY simple to make and you only need a few basic ingredients and a rolling pin!
However, I definitely understand the need to keep things fast and easy sometimes! If you don’t have time to make your own dough, a premade pie dough will certainly work here.
If you choose to go the premade route, you will need an unbaked 12-inch pie crust (you can also use a 9-inch and supplement with a little extra dough to reach 12 inches if you can’t find a pre-rolled 12-inch)
Bake time will be roughly the same no matter what dough route you take.
How to Prep Tomatoes
You will need 1 lb heirloom tomatoes (or regular if you can’t find heirlooms!) which is about 3 medium tomatoes. Look for tomatoes that are still slightly firm for best results.
To prep the tomatoes, core and slice them about 1/4-inch thick. Then we’re going to toss the tomatoes with salt + garlic and let them sit about 30 minutes.
Why the salt soak? Salt draws water out of the tomatoes which is going to help keep excess liquid out of our galette.
After about 30 minutes you should have a good amount of water at the bottom of your bowl. Drain tomatoes well and pat dry with paper towels.
Tips for Perfect Tomato Goat Cheese Galette
- Chill pastry dough – it’s important your pastry dough stays as COLD as possible. You will want to refrigerate your dough at least 30 minutes before rolling out.
- Salt soak tomatoes – as mentioned above, this keeps excess water out of the tomato filling.
- Leave 2-inch border when filling galette – spread the goat cheese and tomatoes to within 2 inches of edges. These 2 inches will be what you fold over to create a border.
- Brush galette with egg wash – brush the pastry dough generously with egg wash to help bind the edges and ensure a shiny crust after baking.
- Chill galette before baking – again, we want the dough as cold as possible prior to baking. Once the galette is filled, stick it in the fridge for 15 minutes before baking.
- Bake galette at high temp – we’re baking this galette at a high temperature of 425F for 45-50 minutes. Your galette is done when the crust is a deep golden brown and the tomatoes are bubbly.
- Garnish galette with fresh herbs – top the galette with fresh oregano, basil, chives, or a mix of them all for an herby pop of flavor.
Make Ahead Options
The biggest timesaver with this galette is making the pastry dough ahead of time. You can make the dough and store in the fridge up to 6 days in advance.
- Try another cheese – if you don’t care for goat cheese, you can easily substitute another cheese. Cream cheese, feta, cheddar, or Parmesan would all be delicious alternatives.
- Drizzle galette with pesto after baking – bonus points if it’s homemade!
- Top individual slices with a fried egg (or eggs cooked your preferred way) – one of our favorites if we’re having this galette for breakfast.
There is just NO resisting a slice of this buttery, tender tomato galette, y’all. The creamy goat cheese paired with the juicy tomatoes and flaky pie crust is a MAJOR summer mood!
Not only that but it’s gorgeous. Lookit’ those tomato gems and try to tell me otherwise.
Pair a big ‘ol slice of this galette with a glass of your favorite red and let’s soak up the rest of these summer days!
If you loved this galette, you will definitely want to try these sweet versions!
- Mini Lavender Mascarpone Blueberry Galettes
- Skillet Apple Raspberry Galette
- Orange Ginger Cranberry Galette
Heirloom Tomato Goat Cheese Galette
- 1-1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, shredded on large holes of box grater and frozen
- 4-5 tablespoons ice water
Tomato Goat Cheese Filling
- 1 lb heirloom tomatoes, sliced 1/4-in thick (about 3 medium tomatoes)
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 4 oz goat cheese
- 1 large egg white, lightly beaten with 1 tablespoon water
- Salt and pepper
- 2 tablespoons minced fresh herbs (oregano, basil, or chives)
- Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon)
- Turn dough onto a surface and very gently knead several times until smooth. Form dough into a smooth disc and wrap in plastic wrap. Chill dough 30 minutes while you prepare the filling.
Tomato Goat Cheese Filling
- In a medium bowl, toss tomatoes and garlic with salt. Let stand 30 minutes for tomatoes to release their juices. Drain tomatoes and pat dry with paper towels.
- Preheat oven to 425F. Line a large baking sheet or a pizza stone with parchment paper. Set aside.
- Remove dough from fridge and turn onto a lightly floured surface. Roll into a 12-in circle (about 1/8-inch thickness) and place on parchment paper lined baking sheet OR a pizza stone.
- Crumble goat cheese to within 2 inches of circle edges. Arrange tomatoes and garlic over top. Gather up edges of dough and fold over, just barely covering filling to create a border.
- Brush galette crust with egg/water wash and sprinkle salt and pepper over top. Refrigerate galette 15 minutes.
- Bake galette at 425F 45-50 minutes until pastry is a deep golden brown and tomatoes are bubbly. Remove from oven and sprinkle herbs over top. Allow galette to cool at least 30 minutes before slicing into wedges and serving. Enjoy!
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