Heirloom Tomato Galette with Herbed Goat Cheese


As you can tell from my previous post, I’ve been on a galette fix. And for good reason. What could be better than delicious, seasonal ingredients piled onto a buttery pie crust? Answer: possibly nothing.

This recipe uses my tried and true pie crust, which you can peruse the directions to making it in my recent Rustic Apple Galette blog.

The inspiration to putting tomatoes in my pie crust and topping with herby goat cheese came from a delicious meal we recently enjoyed in Portland, ME.

tomato galette

We were dining at Fore Street (amazing foodie experience, I highly recommend it), and I ordered the tomato tart. Freshly roasted tomatoes on flakey pastry topped with a boursin-like cheese. Top notch appetizer, except I wanted more!

So upon my arrival home, I decided to make my own version, except in a pie crust. I used heirloom tomatoes, because you just can’t beat that flavor when they’re in season.

After making and chilling the pie crust, roll one out onto a lightly floured surface into a 12-inch circle. Transfer to a baking sheet, and repeat with the second crust. Layer on slices of heirloom tomatoes, leaving a 2 inch border. Sprinkle the tomatoes with salt and pepper, then fold over the edges of the dough onto the tomatoes. Brush the dough with an egg wash.

heirloom tomato tart

Bake in an oven set at 425 degrees oven until crust is golden and the tomatoes are roasted, bubbly, and beautiful. Let cool. Meanwhile, combine goat cheese and ricotta in a stand mixer fitted with the whisk attachment. Blend until smooth and fluffy. Fold in garlic, basil, oregano, thyme, and salt. This stuff is seriously addictive. If there’s any extra, find some crackers to dig in. Or just use a spoon. No judgement.

Dollop the herbed goat cheese onto the galettes, drizzle with balsamic glaze, and sprinkle with basil chiffonade. Slice it up and enjoy!

What are your favorite ways to enjoy heirloom tomatoes? Let me know!

Print Recipe
Heirloom Tomato Galette with Herbed Goat Cheese
large galettes
large galettes
  1. In a medium bowl, add first 3 ingredients and whisk to combine. Add butter and using fingers, press into flour until dough has a coarse, sandy texture. Sprinkle dough with half of the cold water. Using a rubber spatula, combine until a shaggy dough forms. Add more water as needed.
  2. Turn dough out onto a floured surface. Form into 2 round discs. Wrap each disc in plastic wrap and place in fridge. Let dough chill for at least an hour.
  3. Preheat oven to 425 degrees F. Once dough is chilled, remove from plastic wrap and place on floured surface. Roll out dough to 12 inch circle and transfer to baking sheet. Repeat with the second dough.
  4. Layer tomato slices on each crust, slightly overlapping, and leaving a 2 inch border. Sprinkle with salt and pepper, then fold edges over the tomatoes. Make an egg wash by whisking 1 egg with 1 Tbsp milk and brush over the dough.
  5. Bake galettes for 35-40 minutes, until golden brown and tomatoes are soft and bubbling. Let cool for 10 minutes.
  6. In the bowl of the stand mixer, add goat cheese and ricotta. Blend until smooth and fluffy. Fold in basil, thyme, oregano, garlic, and salt.
  7. Spoon goat cheese mixture onto galettes. Drizzle with balsamic glaze and sprinkle with basil chiffonade. Enjoy!
Recipe Notes

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