Easy Tomato Basil Galette with Goat Cheese Recipe
This Easy Tomato Basil Galette with Goat Cheese is rustic, fresh, and full of bright summer flavor. Juicy tomatoes, creamy goat cheese, and fragrant basil sit atop a flaky, golden crust that’s crisp on the edges and tender in the center. It’s a simple yet elegant dish that works beautifully as a light meal, brunch option, or appetizer.
Ingredients
For the Galette Crust:
- 1¼ cups all purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- 3 –4 tbsp ice water
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
Instructions
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.
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.
Video
Notes
📝 Notes
- Use ripe but firm tomatoes to avoid excess moisture.
- Pat sliced tomatoes dry before assembling the galette.
- Goat cheese can be swapped with ricotta or feta if needed.
- Chill the dough briefly if it becomes too soft to handle.
- Brush crust edges with olive oil for a golden finish.
- Let the galette rest 10 minutes before slicing.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven to keep the crust crisp.