Tomato Galette Recipe

A tomato galette is a rustic savory tart made by folding pastry dough around fresh tomatoes, cheese, and herbs. It looks impressive, but it’s surprisingly easy to make.

Fresh tomato galette is one of those recipes that looks special, but is actually very simple to make. Layers of basil pesto, mozzarella cheese, and fresh tomatoes are wrapped in a flaky crust and baked until golden brown. It’s an easy savory tart recipe that works as an appetizer, light lunch, or casual supper, especially when garden tomatoes are at their best.

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Why This Tomato Galette Recipe Works

This tomato galette recipe combines simple ingredients with fresh flavor and very little prep work. Using refrigerated pie crust keeps the process easy, while layers of basil pesto, mozzarella cheese, and ripe tomatoes bake into a savory tart that looks beautiful right out of the oven. It’s versatile enough to serve as an appetizer, light lunch, or simple dinner, and it can easily be adapted with puff pastry, different cheeses, or fresh herbs depending on what you have on hand.

Tomato Galette Ingredients

• Pie crust: refrigerated pie crust keeps this recipe quick and easy, but homemade crust works beautifully too. Puff pastry can also be substituted for a lighter, flakier texture.
• Basil pesto: adds fresh flavor and pairs perfectly with the tomatoes and cheese. Homemade or store-bought pesto both work well.
• Mozzarella cheese: fresh mozzarella melts beautifully and gives this savory tart a rich, creamy texture.
• Tomatoes: ripe but firm tomatoes are best so the galette doesn’t become watery. Roma, heirloom, or vine-ripened tomatoes are all good choices.
• Fresh basil: adds color and fresh flavor after baking.
• Egg: brushed onto the crust to give the galette its golden brown finish.
• Balsamic glaze (optional): a light drizzle adds a touch of sweetness and balances the savory flavors.

Best Tomatoes for a Tomato Galette

The best tomatoes for a tomato galette are ripe, firm tomatoes that hold their shape when sliced. Roma tomatoes are a great choice because they contain less moisture, but heirloom tomatoes, vine-ripened tomatoes, and even cherry tomatoes can all be used successfully. If using very juicy tomatoes, place the slices on paper towels for 10 to 15 minutes before assembling the galette. This simple step helps remove excess moisture and keeps the crust crisp and flaky.

Pie Crust or Puff Pastry for a Savory Galette?

Both pie crust and puff pastry work well for a savory galette, so it really comes down to personal preference. Refrigerated pie crust creates a rustic tart with a tender, buttery texture and keeps preparation simple. Puff pastry bakes up lighter and flakier, with crisp golden layers that feel a bit more special. Either option pairs beautifully with fresh tomatoes, pesto, and mozzarella cheese. If using homemade dough, roll it into a 10 to 12-inch circle and leave a 2-inch border around the filling before folding over the edges.

How to Make a Tomato Galette

• Preheat oven to 400 degrees F.
• Place a sheet of parchment paper on a cookie sheet. Dust the parchment paper with flour. Unroll pie dough onto parchment paper.
• Sprinkle tomato slices with salt & pepper. Let sit for 5 minutes.
• Drain excess moisture by resting tomato slices on paper towels for about 5 minutes.
• Spoon pesto on pie crust and spread within 1 inch of the edge.
• Place about seven basil leaves on top of pesto.
• Tear fresh mozzarella into medium sized pieces and place on top of basil.
• Top with salted/drained tomato slices.
• Fold over the edges of the pie crust toward the filling, making sure to overlap.
• Whisk the egg yolk in a small bowl, then brush onto edges of pie crust.
• Bake for 30 minutes, or until crust is browned and cheese is melted.
• Garnish with fresh chopped basil and drizzle with balsamic glaze, if desired.
• Slice and serve warm.

Tips for The Best Savory Tomato Galette

• A tomato galette is traditionally served with a drizzle of balsamic glaze. Store-bought glaze works perfectly, or you can make your own while the galette bakes.
• This savory tart is very easy to customize. Add extra pesto or cheese, swap the mozzarella for goat cheese or feta, or use fresh thyme in place of basil.
• If using juicy tomatoes, pat the slices dry before assembling the galette. Removing excess moisture helps keep the crust crisp.
• Brushing the crust with a whole beaten egg gives the galette a beautiful golden finish. Using only the egg yolk will create a darker crust.
• Fresh mozzarella has the richest flavor and texture, but shredded mozzarella works well if you want a quicker option. A sprinkle of parmesan cheese is also delicious.
• Tomato galette is best served warm, fresh from the oven, but leftovers can be refrigerated and reheated the next day.
• Any kind of basil pesto mixture can be used. If you have a good recipe, and access to plenty of fresh basil, by all means use your own homemade basil pesto. A food processor makes the job of preparing pesto so easy. Any store-bought brand can also be used.

What to Serve with Tomato Galette

Late Summer Favorites: this tomato galette pairs well with simple meals that make the most of fresh, late-summer ingredients. Serve it as an appetizer before my rosemary chicken for an easy dinner, or pair it with my homemade rosemary bread for a relaxed small-plate lunch or light supper. If you have extra garden zucchini on hand, my zucchini lasagna is another favorite this time of year. And if you’re in the mood for baking, zucchini bread is a delicious way to finish off the meal or enjoy the next morning with coffee.

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• Baking sheet
• Parchment paper
• Pizza cutter
• Rolling pin
• Pastry brush