Tomato Galette (Easy Recipe)

Jun 13, 2023

Published Aug 28, 2023 · Updated Aug 28, 2023 by Ginnie · Leave a Comment

Treat yourself to this scrumptious Tomato Galette! This rustic tart is so easy to make and delicious that you'll return to the simple recipe all summer long ... it's the perfect way to show off fresh produce!

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There's something about making a pie that seems a bit fussy or a little too much work when you're craving something simple, especially on a hot summer day. Galettes, on the other hand, are totally doable!

A Galette is a type of French pastry. While there are different kinds, ranging from cakes to crêpes, the variety we're talking about today is a rustic, free form tart with a pastry crust and a sweet or savory filling.

This homemade Tomato Galette is a summer favorite. I have been making this recipe on repeat lately, and it's truly one of the best ways to showcase fresh, flavorful summer tomatoes!

You are going to love this recipe. Each bite of this rustic Tomato Tart, from the crave worthy tomato-basil flavor to the perfectly tender pastry crust, is truly mouthwatering. And you'll appreciate how easy it is to make too, whether you're throwing the recipe together on a busy weeknight or treating your friends at your next dinner party!

Ready to try this tasty recipe for yourself? Then keep scrolling for all the delicious details!

This recipe uses simple, easy to find ingredients! Here's what you'll need:

If you have one, I'd recommend using a food processor to make the pastry. You'll also need a rolling pin and something to roll out the pastry on (such as a large board or this super handy silicone pastry mat, which I used). Grab some paper towels and a serrated knife to prepare the tomatoes, and a small bowl to mix together the filling, too. You'll also need a large baking sheet to cook the tart on, and you can make cleanup a little easier by lining the pan with parchment paper.

This Savory Galette is super easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:

Okay, how easy was that? This gorgeous heirloom Tomato Galette really is simple to make, but you wouldn't know it from the mouthwateringly delicious flavor!

Tip: To save time when making the Galette, prepare the pastry the night before you plan to make it, then chill it overnight. Then all you need to do is roll it out, fill it, and bake it the next day.

This recipe is fun and easy to customize with a few simple swaps! Here are some ideas to try:

Pair this fresh Tomato Pesto Galette with a simple Green Salad or this easy Garden Salad, and dinner is done! You could also serve it with a summery side dish, like Grilled Veggies, Greek Coleslaw, Red Skin Potato Salad, or Greek Pasta Salad. You could even pair it with a cold soup, like this refreshing Watermelon Gazpacho. And don't forget a delicious dessert, such as this easy Frozen Yogurt or these Cherry Tarts!

Store any leftovers in an airtight container in your refrigerator, where they'll stay fresh for up to four days. You can warm the slices gently in your microwave or wrap them foil and reheat in your oven.

Looking for more fresh tomato ideas? You'll love these recipes, too:

A galette is a type of flat, free form French tart, most commonly made by wrapping pie dough around a sweet or savory filling, then baking. Other types include Galettes Bretonnes, which are buckwheat crepes with a ham, cheese, and egg filling, and Galette des Rois, which is made with puff pastry filled with creamy almond custard.

Pies and galettes often have similar ingredients. However, pies are baked in a pastry-lined pie pan, while galettes are made by wrapping pastry around a filling and baking directly on a baking sheet (flat). Because of this, galettes have more of a free form, rustic shape than pies do.

Yes, galette crust is the same as pie dough. You can use pie dough (pastry) to make both galettes and pies.

If your galette is soggy, either your filling released too much liquid as it cooked, or you didn't cook the galette long enough for the pastry to get crisp. Before baking, you can remove excess liquid from the filling by blotting it off with a paper towel, lightly cooking it, or by mixing the filling with a thickener, such as cornstarch. To test that the pastry has cooked all the way through, don't go by color (the crust around the edges typically cooks much faster the bottom does). Instead, use a spatula to carefully lift the galette to determine if the bottom is done. You should also let the finished galette sit for at least 10 to 15 minutes before cutting it, so any liquid in the filling has a chance to thicken as it cools.