Tomato Galette
Savory Tomato Galette is an easy spin on a savory pie. Use store-bought pie crust, pesto sauce, fresh tomatoes, and goat cheese for a pie that tastes like pizza – but is really a galette!
We love our pizza around here so if you’d like to try a homemade version, go make my homemade pizza dough along with the best pizza sauce from scratch!
Heirloom Tomato Galette
Just so you know, a GALETTE is a French dish and is a free-form crusty cake. But let me confuse you (ha!).
- I used a store-bought PIE crust.
- My kids called it PIZZA.
- I made an ITALIAN version of this French cuisine.
But more importantly, this galette is super tasty with a flaky crust, beautiful heirloom tomatoes (or whatever is fresh), creamy goat cheese, and fresh herbs.
AND if you use store-bought pesto (instead of homemade), it literally takes minutes to prepare for baking.
This easy tomato galette is a perfect recipe to use up those gorgeous summer tomatoes. Since we have a variety of tomatoes in our little garden, the mix of colors adds a gorgeous pop of color. You can use a mixture of cherry tomatoes as well.
The end of August was always peak tomato season when we were growing up in Iowa. It’s different here in Texas so I occasionally shop at a local farmers market when our plants aren’t producing.
Ingredients Used:
- Pie Crusts – I love taking the shortcut and using pie dough from the grocery store! You can also use puff pastry as an alternative.
- Pesto Sauce – You can use store-bought as well, but I highly recommend using my homemade basil pesto sauce instead!
- Goat Cheese – I added some goat cheese to the pesto and then more on top of the sweet tomatoes. A little goes a long way here.
- Tomatoes – You can use any variety of tomatoes for this recipe. The fresher the better!
- Parmesan Cheese – Make sure you use FRESHLY grated parmesan cheese.
- Fresh Basil – Chiffonade some fresh basil and add it to the galettes after baking!
How to make Tomato Galette:
Step 1
Roll out the pie crust. Prep two pans with parchment paper. Add a pie crust on each baking sheet and unroll. You may need to use a rolling pin to flatten out parts of the galette dough when forming a rough circle.
Step 2
Add toppings. To each pie crust, add pesto sauce, goat cheese, tomato slices and a little more goat cheese – leaving about a 2-inch border around the edges. Top with some freshly grated parmesan cheese.
Step 3
Fold edges in. Fold edges in. Use your hands to fold the edges of the dough in, slightly overlapping as you go.
Step 4
Brush with an egg wash. Use a pastry brush to add an egg wash (use both the egg yolk and white plus a splash of cold water) to the edges of the galette.
Step 5
Bake. Bake galettes in a preheated 400 degree oven until golden brown, rotating pans in oven about halfway through.
Expert Tips:
- My mom always made homemade pie crusts and so it’s STILL on my list to master. I have made them before but just need to dig out the recipe again. However, if you are looking for quick, then use store-bought pie crusts. These Pillsbury crusts were delicious and flaky – key to a great savory galette.
- It’s tomato season, so use your fresh garden tomatoes or hit up the local farmers market. We have a mini garden and all of these tomatoes (plus the basil for the pesto) came out of the garden!
- Add a thin layer of tomatoes to avoid excess moisture. Let’s avoid a soggy crust.
- When arranging these Savory Italian Galettes, leave about 2 inches around the edge to fold inward, like the picture below. Then brush an egg wash all over it, top with more freshly ground black pepper, and they are ready to bake.
- I used a combo of goat cheese and parmesan cheese. Ricotta or mozzarella would be delicious as well.
Other topping ideas would be to add some sautéed mushrooms, onion slices, artichokes, sliced zucchini, fresh thyme, or other herbs. So many choices!
What to serve with Tomato Galette
Any simple salad is nice as a side dish – or try one of the following recipes.
This recipe looks fancy – but it’s so easy! So go impress your family and friends and stop back here to share your results.
Try this savory recipe next: Roasted Vegetable Pesto Panini
xoxo ~Sue
Tomato Galette with Puff Pastry
Ingredients
- 2 pie crusts – store bought is ok!
- 2/3 cup pesto sauce – homemade or store bought
- 1 medium vine-ripe tomatoes – sliced thin
- 1-2 cups cherry tomatoes – sliced thin
- 4 oz. goat cheese
- egg wash
Instructions
- Roll out the pie crust. Prep two pans with parchment paper. Add a pie crust on each baking sheet and unroll. You may need to use a rolling pin to flatten out parts of the galette dough when forming a rough circle.
- Add toppings. To each pie crust, add pesto sauce, goat cheese, tomato slices and a little more goat cheese – leaving about a 2-inch border around the edges. Top with some freshly grated parmesan cheese.
- Fold edges in. Use your hands to fold the edges of the dough in, slightly overlapping as you go.
- Brush with an egg wash. Use a pastry brush to add an egg wash (use both the egg yolk and white plus a splash of cold water) to the edges of the galette.
- Bake galettes in a preheated 400 degree oven until golden brown, about 25-30 minutes, rotating pans in oven about halfway through.
Notes
- When arranging these tomato galettes, leave about 2 inches around the edge to fold inward, like the picture below. Then brush an egg wash all over it, top with more freshly ground black pepper, and they are ready to bake.
- Add a thin layer of tomatoes to avoid excess moisture.
- I used a combo of goat cheese and parmesan cheese. Ricotta or mozzarella would also be delicious as well!
- I highly recommend using my homemade basil pesto sauce!
Can I substitute pizza sauce for pesto sauce in this recipe (and if so, how much) and top with pepperoni, onion, and other pizza toppings? I have picky eaters at my house. Thanks.
Yes, of course you can substitute toppings. I’d use about the same amount of pizza sauce as pesto sauce, or just a thin layer on top of the crust.
Delicious! I was looking for a light dinner and this was perfect. I made per recipe without the artichoke and it was wonderful. I may add a layer of prosciutto next time!
Sounds delicious. I’m wondering if you could make this ahead and freeze it and then bake it when you’re ready for it.
I don’t recommend freezing it because the fresh tomatoes would get mushy. The recipe is really quick though, so please make it fresh!
I have made this galette twice. A very easy, and savory crust, the variations are endless with leftovers. I added some cheese on the pesto with leftover cooked green pepper and onion, then tomatoes. A big hit at home!
It IS super easy, and the pesto is the key! Great job, Debbie, and thanks for your review. 🙂
Wish I could give it higher than a 5 star rating. It’s so delicious and super easy to make which is what most people are looking for. I have been doing much more cooking since SueBeeHomemaker started!! ????
Thank you Shari!! Your sweet comments just made my day! 🙂
This galette looking pizza was awesome and did not last long! Did you say pie with a homemade crust? That’s my girl. ❤️
You didn’t get much but I’ll make it again! 🙂