Easy Tomato Basil Galette with Goat Cheese Recipe

If you love rustic, bakery style dishes that look impressive but are actually easy to make, this Easy Tomato Basil Galette with Goat Cheese is exactly what you need. It’s flaky, buttery, and filled with juicy tomatoes, creamy goat cheese, and fresh basil. Simple ingredients come together to create a dish that feels special without being complicated.

This galette is perfect for summer dinners, brunch, light lunches, or even as a vegetarian main dish. You don’t need fancy skills or a tart pan. Just roll, fill, fold, and bake. The result is a golden, crisp crust with a creamy, savory center that tastes fresh and comforting at the same time.

If you enjoy cozy yet elegant recipes like Cottage Cheese Baked Ziti or Quick Sweet Potato Brussel Sprout Hash, this galette fits beautifully into that same easy, homemade category.

Tomato and Cheese Galette. Tomato Tart with Cheese

What Is a Tomato Basil Galette?

A galette is a free form French pastry that’s simpler than a traditional pie or tart. Instead of pressing dough into a pan, you roll it out, add the filling in the center, then fold the edges over. The rustic look is part of its charm.

This Tomato Basil Galette with Goat Cheese features ripe tomatoes layered over creamy goat cheese, finished with fresh basil and baked until the crust is flaky and golden. The tomatoes release their juices as they bake, mixing with the cheese to create a rich, savory filling.

Unlike deep dish pies, galettes are lighter and crispier. They’re easier to slice, easier to serve, and perfect for casual meals or entertaining guests.

Why You’ll Love This Recipe

• Easy to make with basic ingredients
• No special pan or equipment needed
• Light yet satisfying
• Naturally vegetarian
• Perfect for summer tomatoes
• Elegant enough for guests, simple enough for weeknights

This galette proves you don’t need complicated steps to make something beautiful and delicious.

Ingredients You’ll Need

For the Galette Crust:

• 1¼ cups all purpose flour
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water

(You can also use store-bought pie crust if you want to save time.)

For the Filling:

• 8–10 oz fresh tomatoes (Roma or heirloom work well)
• 4–5 oz goat cheese, softened
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste
• ½ tsp dried oregano or thyme
• ¼ cup fresh basil leaves, torn

For Finishing:

• 1 egg, beaten (for egg wash)
• Optional: grated Parmesan or flaky sea salt

Ingredient Notes for Best Results

• Use ripe but firm tomatoes to avoid excess moisture.
• Goat cheese should be soft and spreadable.
• Fresh basil adds brightness don’t skip it.
• Cold butter is key for a flaky crust.

How to Make Easy Tomato Basil Galette with Goat Cheese

This recipe comes together in simple steps. Take your time with each stage for the best texture and flavor.

Step 1: Make the Galette Dough

In a bowl, mix flour and salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Add ice water one tablespoon at a time until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.

This resting time helps the crust stay flaky.

(If using store-bought crust, let it sit at room temperature for 10 minutes before rolling.)

Step 2: Prepare the Tomatoes

Slice tomatoes into thin rounds. Lay them on paper towels and lightly sprinkle with salt. Let them sit for 10–15 minutes to release excess moisture.

This step is important. It keeps the galette from becoming soggy.

Step 3: Prepare the Goat Cheese Base

In a small bowl, mix goat cheese with olive oil, garlic, black pepper, and dried herbs until smooth and spreadable.

This seasoned cheese layer adds flavor and acts as a barrier between the crust and tomatoes.

Step 4: Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.

Don’t worry about perfect edges. Rustic is the goal.

Step 5: Assemble the Galette

Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border around the edges.

Arrange tomato slices on top in overlapping circles. Sprinkle lightly with salt and pepper.

Scatter fresh basil leaves over the tomatoes.

Step 6: Fold the Edges

Gently fold the edges of the dough over the filling, pleating as you go. The center stays open.

Brush the crust with egg wash and sprinkle with Parmesan or flaky salt if desired.

Step 7: Bake

Bake in a 375°F (190°C) oven for 35–40 minutes, or until the crust is deep golden brown and the filling is bubbling.

Let cool for 10 minutes before slicing.

Recipe Tips for Success

• Always salt and drain tomatoes
• Chill the dough if it gets soft
• Don’t overload the filling
• Bake on parchment for easy cleanup
• Let it rest before slicing so it sets

Variations and Customizations

1. Add Extra Cheese

Mix in mozzarella, fontina, or Parmesan with the goat cheese for extra richness.

2. Make It Vegan

Use vegan butter for the crust and plant-based cheese.

3. Add Vegetables

Zucchini slices, caramelized onions, or roasted red peppers work well.

4. Herb Swap

Try thyme, rosemary, or chives instead of basil.

5. Mini Galettes

Divide dough into smaller rounds for individual servings.

Serving and Storage Tips

Serving Ideas:

• Serve warm or at room temperature
• Pair with a green salad and vinaigrette
• Serve as a brunch dish with eggs
• Cut into small slices for appetizers

Storage:

• Store leftovers in the fridge for up to 3 days

Reheating:

• Oven: 350°F for 8–10 minutes
• Air fryer: 375°F for 4–5 minutes
• Avoid microwaving—it softens the crust

Freezing Tip:

• Freeze unbaked galette wrapped tightly
• Bake from frozen, adding 10 minutes

Nutritional Notes (Approx. per slice)

• Calories: 290 –320
• Protein: 7–9g
• Fat: 18–20g
• Carbs: 24–28g

Nutrition depends on cheese and crust thickness.

Troubleshooting Tips

• Soggy bottom: Tomatoes weren’t drained enough
• Cracked crust: Dough too cold or dry
• Cheese leaking: Too much filling near edges
• Pale crust: Brush generously with egg wash

FAQs About Tomato Basil Galette

1. Can I use cherry tomatoes?
Yes. Slice them in halves and drain well.

2. Can I make this ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.

3. Is galette served hot or cold?
Both. It tastes great warm or at room temperature.

4. Can I use store-bought crust?
Absolutely. It works well and saves time.

5. What cheese pairs best with tomatoes?
Goat cheese, ricotta, mozzarella, and feta all work.

Why This Galette Works So Well

• The crust stays flaky
• Goat cheese balances tomato acidity
• Basil adds freshness
• Rustic style makes it forgiving
• Easy enough for beginners

It’s a recipe that feels elegant but stays simple.

Conclusion

This Easy Tomato Basil Galette with Goat Cheese is the perfect balance of rustic comfort and fresh flavor. With a flaky crust, creamy cheese, juicy tomatoes, and fragrant basil, it’s a dish that looks impressive and tastes even better.

Whether you’re serving it for brunch, lunch, or dinner, this galette delivers big flavor with minimal effort. Once you make it, you’ll come back to it again and again especially during tomato season.