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Homemade Heirloom Tomato & Goat-Cheese Galette recipe photo
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Heirloom Tomato & Goat-Cheese Galette

This Heirloom Tomato & Goat-Cheese Galette is a fresh, vibrant summer dish with flaky crust, tangy goat cheese, and juicy heirloom tomatoes. Perfect for any meal!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Brunch, Lunch, Main Course
Cuisine: Mediterranean
Keyword: Easy, Quick, Seasonal, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 1 piece pre-made pie crust (9-10 inch)
  • 2 cups heirloom tomatoes sliced
  • 4 oz goat cheese crumbled
  • 1/2 cup fresh basil leaves roughly chopped
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 1 piece egg beaten (for egg wash)

Instructions

  • Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the pre-made pie crust into a roughly 12-inch circle. Transfer the crust onto a parchment-lined baking sheet for easy cleanup and to prevent sticking.
  • In a small bowl, combine the sliced heirloom tomatoes with the minced garlic, olive oil, and a pinch of salt and pepper. Toss gently to coat the tomatoes evenly without bruising them. Set aside to allow the flavors to mingle.
  • Evenly sprinkle the crumbled goat cheese over the center of the pie crust, leaving about a 2-inch border around the edges. Scatter the chopped fresh basil over the goat cheese. Next, arrange the tomato slices on top, overlapping them slightly for an attractive, layered look.
  • Carefully fold the edges of the pie crust over the filling, pleating as needed to create a rustic border. The center of the galette should remain exposed so the tomatoes can roast beautifully.
  • Brush the folded crust edges with the beaten egg. This will help the crust develop a rich, golden color as it bakes.
  • Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the tomatoes are tender and slightly caramelized. Keep an eye on it during the last few minutes to avoid burning.
  • Remove the galette from the oven and allow it to cool for about 10 minutes. This resting time helps the filling set slightly, making it easier to slice and serve. Enjoy it warm or at room temperature.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Brush

Notes

  • Use ripe but firm heirloom tomatoes to prevent excess moisture from making the crust soggy.
  • Don’t skip the egg wash—it adds a beautiful golden finish to the crust.
  • If you prefer a crispier crust, pre-bake (blind bake) the pie crust for 5-7 minutes before adding the filling.