Short description

I adore this rustic and savory Fresh Tomato Galette—flaky pastry filled with gooey gouda and garlicky tomato slices, topped with fresh basil and flaky salt. It’s an effortless yet stunning summer dish that turns simple ingredients into a showstopper.

Fresh Tomato Galette

Why You’ll Love This Recipe

I love how those fresh tomatoes really take center stage, with just enough cheese and garlic to highlight their natural sweetness. Salting the tomatoes beforehand draws out moisture, keeping the crust crisp and flaky. It has the elegant look of an appetizer but delivers that comforting, pizza-like satisfaction. It’s the kind of dish I turn to when I want something beautiful without too much fuss.

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, cut into pieces
cold 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
fresh basil

Directions

Make the dough by whisking together the flour and salt. I cut in the cold butter until the mixture looks like coarse crumbs. Then I stir in the sour cream, lemon juice, and a bit of ice water until it holds together. I shape it into a disk, wrap it, and chill it for at least an hour.
For the filling, I toss the sliced tomatoes with garlic, kosher salt, and oregano. After 10 to 15 minutes, I gently pat them dry with paper towels to prevent sogginess.
I roll out the chilled dough into a 12-inch circle on parchment paper, then transfer it to a baking sheet. I spread the shredded gouda over the center, leaving about a 2-inch border. I layer the tomatoes and garlic over the cheese and fold the edges of the dough over the filling, pleating it as needed.
I brush the crust with olive oil and sprinkle with flaky sea salt, then chill the assembled galette in the fridge for about 15 to 20 minutes.
I bake the galette in a 400°F oven for 25 to 30 minutes until the crust is golden and the cheese is bubbling. After a brief cool-down, I garnish it with fresh basil and slice to serve.

Servings and timing

Serves: 6 slices
Prep time: 20 minutes (plus chilling time)
Chill time: 1 hour for dough, 15–20 minutes for assembled galette
Cook time: 25–30 minutes

Variations

I sometimes switch out the gouda for sharp cheddar or asiago to change the flavor profile. Adding herbs like thyme or rosemary to the dough gives it an aromatic twist. If I’m short on time, I’ll even use store-bought pie crust—it’s not quite the same, but still delicious. For a spicier edge, a pinch of crushed red pepper over the cheese does the trick.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I pop slices in a 350°F oven for about 10 to 15 minutes to revive the crisp crust. If I want to freeze it, I wrap the whole galette or individual slices once they’ve cooled and store them in the freezer for up to a month. I thaw them in the fridge and reheat as usual.

FAQs

Can I use other types of tomatoes?

Yes, I like mixing heirloom, roma, and cherry tomatoes for a variety of colors and flavors. Just make sure they’re sliced evenly and salted to remove moisture.

Why didn’t my crust turn out flaky?

If the butter softened or the tomatoes weren’t dried well, moisture could have seeped into the dough. I always keep my ingredients cold and make sure the tomatoes are blotted thoroughly.

Can I use store-bought pie dough?

Definitely. I’ve used it when pressed for time, and while it’s not as flavorful as homemade, it still works great and saves time.

How do I prevent the crust from getting soggy?

I salt the tomatoes to draw out water and pat them dry. I also chill the galette before baking to help the crust stay firm.

Can I freeze the galette?

Yes. I freeze it either whole or in slices once it’s cooled. When I’m ready to enjoy it again, I thaw it in the fridge and reheat it in the oven to keep the crust crisp.

Conclusion

This tomato galette is one of my favorite ways to showcase summer produce. The buttery, flaky crust paired with juicy, savory tomatoes and melted cheese creates a perfect balance of flavors and textures. It’s easy to make, yet elegant enough for guests—I find myself coming back to it again and again.