Tomato Galette with Puff Pastry

4.63 from 8 votes

Tomato Galette with Puff Pastry

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!

Course Main Dish

Cuisine Italian

Keyword savory galette, tomato galette with puff pastry

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 635kcal

Author Sue Ringsdorf

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.
2 pie crusts
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.
2/3 cup pesto sauce, 4 oz. goat cheese, 1-2 cups cherry tomatoes, 1 medium vine-ripe tomatoes
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.
egg wash
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!

Nutrition