Galette is a free-form pie or tart that requires no pie dish. This one has a layer of cheese mixture, a buttery herb crust, and ripe, bursting-with-flavor tomatoes. We love a homemade pie crust, always, but you can use a purchased one for convenience.

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What is a galette?
A galette is a free-form pie (or tart). That means that the pie crust is rolled, the edges of the dough turned inwards leaving some filling exposed in the center, and the pie is baked directly on a parchment paper or oven sheet (no pie pan needed).
If you want to enjoy a homemade pie crust with little fuss involved, this is the type of recipe you need. They can be savory or sweet like the apple galette or the rustic peach galette.
The fact that there's no lining of the pan makes it way easier than a traditional quiche for example.
Homemade pie crust
This is the first step toward a fantastic galette.
Our homemade crust (a.k.a basic shortcrust pastry) is buttery, easy to make, and a key component of this tomato tart. You can use store-bought of course, but we tend to think that making your own brings this recipe up several notches.
You can also use the traditional flaky pie crust that's popular during the holidays.
For this savory galette, we jazzed it up by adding some thyme and oregano, two herbs that pair wonderfully with tomatoes.
Filling ingredients
We kept it simple and flavorful.
- Tomatoes: use your favorite fresh variety or a mix of several. Heirloom tomatoes really shine with dishes like this one.
- Soft cheese: you'll need a soft, spreadable cheese. My first choice for the former is cream cheese. It's unctuous, salty, and perfect. I also use ricotta cheese which has more texture. Or a combination of both. Make sure any extra liquid is drained to avoid sogginess.
- Hard or semi-hard cheese: parmesan is a great choice as it adds a lot of flavor and sharpness. But you can use fontina or gruyere cheese also. Or a similar one that will add flavor and sort of a kick.
- Seasonings: always season it very well. Don't skimp on the salt and pepper. Adding more salt after it's baked is just not the same thing. For a spicier galette add some heat like smoked paprika (Chilean Merken seasoning is my favorite), chili pepper powder, or harissa seasoning powder.
- Herbs: they're added to the filling. Fresh basil, thyme, and oregano go very well with tomatoes. You can use one of several.
Assembling a galette
There is no right or wrong way to put together your tomato galette. It will look more or less rustic, but the truth is, perfect edges kinda clash with the whole idea of free-form, doesn't it?
The great thing about a galette is that you can adjust as you go along. The edges will be larger or smaller depending on the amount of dough left. And it's fine whatever way it turns out!
Vintage Kitchen tip:work with a cold dough. Have all filling ingredients ready and work quickly once you have the pie crust rolled so the moistness of the filling doesn't seep into it (or as little as possible) before you bake it.
Start with a large round of pie crust and spread the cream cheese mixture in the middle, leaving a 2-3 inch border.
Add the tomato slices on top, overlapping slightly.
With your hand, lift the outer edge and fold it inward, towards the tomatoes, partially encasing them.
The center of the filling should be exposed and not covered by the crust.
Vintage Kitchen tip:assemble the galette on a piece of parchment paper or the baking sheet directly. It will be difficult to transfer it from the counter to the baking tray after it's filled without breaking or tearing.
Baking
Oven: make sure it's preheated and at the right temperature, which in this case is rather high. It's the best way to bake a dry, flaky pie crust without it turning out soggy.
When the filling (which is humid) touches an unbaked pie crust, it always transfers some of the humidity. So a high oven and a cold pie will make a difference.
When is a galette done? The crust will be dry and golden brown and the tomatoes will be shriveled, maybe a little charred in places, and the cheese will be bubbling.
Kitchen notes
- Organization: read the recipe first to ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Crust: work with cold pie dough. If it gets warm while your rolling it, pop it into the fridge for a while and then resume assembly.
- Filling: use any soft cheese (cream cheese, ricotta, sour cream, goat cheese) and season it well. I love grated parmesan because it has so much flavor, but asiago, or even fontina or gruyere work. Mix it before rolling the dough and have it in the refrigerator up until you need it so it's as cold as possible.
- Oven: a preheated oven is essential! You want the pie crust to bake dry and flaky.
- Storing: you can make the dough ahead and have it in the refrigerator for up to a week or in the freezer for up to a month (well covered in plastic wrap). The baked galette can be kept in the fridge for 3-4 days (maybe more) always covered or in an airtight container to prevent dryness. You can also freeze it but I don't recommend it as the tomatoes will have a different texture after it's thawed. If you do, warm it in a medium oven before eating it.
Variations
- Herbs: add different herbs to the dough. Fresh or dried, they all work.
- Spices: jazz up a simple dough with some smoked paprika, curry, or any other spice that works with tomatoes.
- Crust: use a plain crust, it works fantastic also.
- Garlic: if you're a fan add some finely chopped or roasted garlic to the cheese mixture.
Related recipes you might like:
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Easy Tomato Galette
Galette is the French word for a free-form pie recipe. This one has a layer of cheese mixture, a buttery herb crust, and ripe, bursting-with-flavor tomatoes. It's the easiest way to make a pie since you don't need to line a pie dish. And is so delicious!
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
Ingredients
- 1 recipe for Basic Shortcrust Pastry or Flaky Pie Crust (or use store-bought)
- 1 tablespoon fresh herbs, chopped. I use thyme, oregano, and sometimes basil (or you can add it to the cheese mixture, it's simpler and you still get the flavor)
For the filling:
- ¾ cup cream cheese
- ¼ cup grated Parmesan cheese (or Asiago or white Cheddar)
- 1 tablespoon olive oil
- Freshly ground black pepper
- Salt
- Tomatoes, about 3 cups (I used about 3 round tomatoes and ½ cup of cherry halves)
- Cherry tomatoes and fresh herbs, optional for serving
Instructions
For the pie crust:
- Make the shortcrust pastry according to the recipe in the link above, adding the tablespoon of chopped herbs together with the flour.
- Wrap and leave in the refrigerator for at least 1 hour before rolling, or up to 3 days.
For the filling:
- Preheat the oven at 350°F/180°C.
- In a small bowl mix cream cheese, grated cheese, olive oil, and black pepper. Add some extra salt if you feel you want to. This is very personal to your palate.
Assembling the galette:
- On a lightly floured surface, roll the cold dough until you have a round of about 14-inches in diameter.
- Transfer it carefully to a piece of parchment paper that's placed on a baking sheet.
- Spoon this mixture in the center of the rolled pie dough and spread with the back of a spoon, making a circle of about 9 or 10 inches and leaving an edge of several inches of dough.
- Place tomatoes on top of the cheese in whatever pattern you want to, just don't mound it too high.
- Lift the edge of the dough and fold it inward, covering some of the filling. Keep doing that with all of the dough until you have a circular tart with an exposed center.
- If you feel the pie is too warm or starting to look shiny, you may want to pop it in the freezer for 5-10 minutes, no more, before going into the oven. A cold dough helps prevent a soggy crust.
- Sprinkle with salt and pepper if desired, drizzle with olive oil and bake for about 40 minutes, or until it's golden and dry and the filling is bubbly and slightly burnt.
- Let cool slightly and eat warm. Or let cool completely and eat at room temperature.
- Refrigerate leftovers, well covered in plastic wrap or in an airtight container.
Notes
- Organization: read the recipe first to ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Crust: work with cold pie dough. If it gets warm while your rolling it, pop it into the fridge for a while and then resume assembly.
- Filling: use any soft cheese (cream cheese, ricotta, sour cream, goat cheese) and season it well. I love grated parmesan because it has so much flavor, but asiago, or even fontina or gruyere work. Mix it before rolling the dough and have it in the refrigerator up until you need it so it's as cold as possible.
- Oven: a preheated oven is essential! You want the pie crust to bake dry and flaky.
- Storing: you can make the dough ahead and have it in the refrigerator for up to a week or in the freezer for up to a month (well covered in plastic wrap). The baked galette can be kept in the fridge for 3-4 days (maybe more) always covered or in an airtight container to prevent dryness. You can also freeze it but I don't recommend it as the tomatoes will have a different texture after it's thawed. If you do, warm it in a medium oven before eating it.
- Prep Time: 20 minutes
- Pie crust making: 80 minutes
- Cook Time: 40 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: International
Keywords: tomato galette
Veronika Sykorova says
I'm so happy that summer is finally coming and tomato season is here! I'm gonna try this in the next couple weeks! 🙂
Debbie says
I had a bunch of ripe tomatoes and made this wonderful galette. The crust was so flaky and full of flavor. A new summer fave for sure.
Analida Braeger says
This galette had the most incredible flavors! My whole family loved it. Thanks so much for sharing!
Juliana says
So easy and delicious, a great summer recipe
Tara says
Making and eating this galette was my favorite thing I did this week. The combination of the creamy filling and roasted tomatoes was to die for! Delicious!
Candice says
This galette is heavenly! It so much easier than making a pizza, with just the same amount of pay-off. It turned out great, and can't wait to make it again!
Anna says
I can't wait for our garden tomatoes to be ready so we can enjoy delicious, homemade galettes. It just tastes like summer! Your photos are so beautiful, just looking at them makes my mouth water!
Tatiana says
This galette made my dinner better yesterday! Super easy to make, and the filling is out of this world!
Bernice Hill says
Galettes are so much fun to make and eat. They look so impressive but really don't take any skill to make. Love your savoury tomato and cheese combination.
Phenie says
Thank you for this recipe! It's the second time I've tried something like this and I must say that it turned out waaaay better this time around. So much more buttery and yum!