Name: Fresh Tomato Galette
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cut into cubes; 1/4 cup sour cream; 1 teaspoon fresh lemon juice; 2 tablespoons ice water; 4–5 assorted tomatoes, sliced 1/4 inch thick; 2 garlic cloves, thinly sliced; 1 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1 cup shredded gouda cheese; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; Flaky sea salt, for garnish; Fresh basil leaves, for garnish

Jump to Recipe·Leave a Review

This fresh tomato galette is a rustic, savory tart made with flaky pastry, juicy tomatoes, shredded gouda, and aromatic garlic. It’s the perfect way to highlight peak-season tomatoes in a dish that’s both elegant and easy to prepare.

Fresh Tomato Galette

Why I’ll Love This Recipe

I love how this galette showcases ripe tomatoes in the best possible way. Salting and draining the slices brings out their deep flavor and keeps the crust from getting soggy. Paired with nutty gouda and thin garlic slices, it creates a rich, savory bite in every slice. The golden, crisp crust is the perfect base, and the final touch of sea salt and basil makes it feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pastry dough

All-purpose flour
Salt
Cold unsalted butter
Sour cream
Fresh lemon juice
Ice water

Filling

Assorted tomatoes, sliced about ¼ inch thick
Garlic cloves, thinly sliced
Kosher salt
Dried oregano
Shredded gouda cheese
Ground black pepper
Olive oil
Flaky sea salt (for garnish)
Fresh basil (for garnish)

Directions

I start by making the dough. I whisk together flour and salt, cut in the cold butter until the texture is crumbly, then stir in sour cream, lemon juice, and ice water until it just comes together. I shape the dough into a disk, wrap it up, and chill it for at least an hour.
While the dough chills, I toss tomato slices with salt, garlic, and oregano. I let them sit for about 10 minutes, then place them on paper towels to drain excess moisture.
I roll the dough into a 12-inch circle on parchment paper and transfer it to a baking sheet. I sprinkle gouda cheese in the center, leaving about a 2-inch border. Then I layer the tomatoes and garlic over the cheese and fold the edges of the dough over the filling. I grind black pepper over the top.
I bake the galette at 400°F for about 30 minutes, or until the crust is golden and the cheese is bubbling.
Once it’s out of the oven, I drizzle with olive oil, sprinkle with flaky sea salt, and garnish with fresh basil before slicing and serving.

Servings and timing

Yield: 6 servings
Prep time: 20 minutes
Chill time: 1 hour
Cook time: 30 minutes
Total time: About 2 hours

Variations

I sometimes use white cheddar or fontina instead of gouda for a different flavor profile.
For convenience, I swap in store-bought pie dough when I’m short on time.
I love mixing red, yellow, and green tomatoes to add color.
Adding a thin layer of herbed goat cheese or ricotta under the tomatoes gives the galette extra creaminess.
I occasionally add caramelized onions or fresh thyme for extra depth.

storage/reheating

I store leftover galette in an airtight container in the fridge for up to 2 days. To reheat, I place slices on a baking sheet in a 350°F oven for about 10–15 minutes, until the crust is crisp again and the cheese is warm. I avoid microwaving so the crust doesn’t turn soft.

FAQs

What kind of tomatoes should I use?

I prefer firm tomatoes like Roma or plum varieties since they release less liquid. But in summer, I go for juicy heirloom or vine-ripened tomatoes and just be sure to salt and drain them well.

Can I use store-bought dough?

Yes, I often use pre-made pie dough or puff pastry to save time. It still turns out delicious and flaky.

Why should I salt the tomatoes first?

Salting the tomato slices draws out excess moisture, which keeps the crust from becoming soggy and helps the tomatoes roast beautifully in the oven.

Can I freeze the galette?

Yes, after baking and cooling, I wrap it tightly and freeze. When I want to eat it, I reheat it in the oven at 350°F until it’s warmed through and crisp again.

Can I make mini galettes instead?

Definitely. I divide the dough and filling into smaller portions and bake them for slightly less time. They make great individual servings for guests or parties.

Conclusion

This fresh tomato galette is one of my favorite ways to celebrate ripe summer tomatoes. The buttery crust, gooey cheese, and flavorful tomatoes come together so easily, and it’s a dish I turn to whenever I want something that feels both comforting and special. Whether for lunch, brunch, or an appetizer, it never disappoints.