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Perfect Heirloom Tomato Galette Recipe with Goat Cheese and Basil

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A flaky, buttery galette filled with vibrant heirloom tomatoes, creamy goat cheese, and fresh basil, perfect for summer gatherings and easy to make in under an hour.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons grated Parmesan cheese
  • 3 to 4 tablespoons ice-cold water
  • 1/4 teaspoon salt
  • 3 large heirloom tomatoes (about 2 cups sliced), assorted colors
  • 4 ounces (115g) goat cheese, crumbled
  • 1/4 cup fresh basil leaves, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Freshly ground black pepper, to taste
  • Sea salt flakes, to sprinkle on top
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. In a large bowl, combine 1 1/4 cups all-purpose flour, 2 tablespoons grated Parmesan, and 1/4 teaspoon salt. Add 1/2 cup cold cubed butter. Using a pastry cutter or fingers, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits visible. Do not overwork.
  2. Drizzle 3 tablespoons ice-cold water over mixture and gently toss with a fork. Add an extra tablespoon if needed until dough holds together when pressed. Form into a disc, wrap in plastic, and chill in fridge for at least 30 minutes.
  3. While dough chills, slice heirloom tomatoes about 1/4 inch thick. Pat dry with paper towel if juicy. Mix minced garlic with 2 tablespoons olive oil and set aside.
  4. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to parchment-lined baking sheet. Press and pinch cracks gently to repair.
  5. Spread a thin layer of Dijon mustard over dough, leaving a 2-inch border. Sprinkle half the goat cheese evenly over mustard. Arrange tomato slices in overlapping concentric circles on top. Drizzle garlic olive oil evenly over tomatoes, then sprinkle remaining goat cheese. Fold dough edges over filling, pleating to create rustic border.
  6. Preheat oven to 400°F (200°C). Brush dough edges lightly with olive oil or beaten egg for golden finish. Sprinkle sea salt flakes and freshly ground black pepper over tomatoes. Bake 35 to 40 minutes until crust is golden and tomatoes are tender but not mushy.
  7. Remove from oven and immediately scatter fresh chopped basil over top. Let galette cool on baking sheet for 10 minutes before slicing to allow filling to set.

Notes

Keep butter cold to ensure a flaky crust. Pat tomatoes dry to prevent soggy crust. Use a mix of tomato colors for flavor and visual appeal. Rest dough chilled to relax gluten and prevent shrinkage. Tent with foil if crust browns too quickly. Add fresh basil after baking for best flavor.

Nutrition

Keywords: heirloom tomato galette, goat cheese galette, summer recipe, flaky crust, basil, easy galette, tomato tart, homemade galette

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