When peak-season tomatoes are everywhere, this easy tomato galette is one of the simplest, most rewarding ways to use them. A galette is a free-form tart—i.e., no pie dish or perfect crimping required—and can be either sweet or savory. The format is ideal for peak-season produce, including flavor-packed heirloom tomatoes. Here, ripe slices are layered over a buttery, flaky crust with garlic, grated cheese, lemon zest, and fresh herbs, then baked until the edges are deeply golden and the tomatoes are soft and caramelized.
The key to a great tomato galette is managing moisture. Salting and draining the tomatoes before assembling helps concentrate their flavor and ensures the crust stays crisp. Don’t worry if the galette looks a little juicy when it comes out of the oven—it will settle and slice cleanly as it cools.
Tips for making a perfect tomato galette
What types of tomatoes are best?
Use large, firm tomatoes that are easy to slice—heirloom tomatoes are ideal. Use a variety of different colors and sizes for the best flavor and appearance, but even supermarket tomatoes can shine here. Whatever you choose, overlap the slices generously; they’ll shrink as they bake.
What’s up with salting and draining the tomatoes?
Salting the tomatoes is essential for success. The process draws out excess moisture, concentrating the tomatoes’ flavor and helping them caramelize in the oven. You can save the juices for another purpose (remember, they’ll be salty). Drain the tomatoes for at least 5 minutes—up to 30 minutes if they are especially juicy—then blot lightly before assembling.
How do I keep my tomato galette from getting soggy?
In addition to draining the tomatoes, layering grated cheese under the slices creates a barrier that helps protect the crust. Baking until the bottom is deeply golden brown is also key. The filling may look a little juicy right out of the oven, but it will firm up as it rests.
Is galette dough the same as pie dough?
Essentially, yes. This all-butter crust is a simple, single-crust version of pie dough made with flour, salt, butter, and water, plus a splash of vinegar for tenderness. It’s intentionally rustic and forgiving—perfect for a free-form galette recipe. Store-bought pie dough—or even puff pastry—will work in a pinch, but homemade delivers the tastiest results.
Can I use different cheeses or herbs?
Absolutely. The cheese melts into the crust and adds richness more than bold flavor, so use a sharper cheese like cheddar or Gruyère for the strongest punch. Finish with fresh herbs like chives, basil, or thyme, depending on what you have.
Recipe information
Total Time
3 hours (including chilling and draining)
Yield
4 servings
Ingredients
Crust
2
1¼
¾
1
Tomatoes and assembly
1½
2
1
4
1
½
1
Need to make a substitution?
Preparation
Crust
Step 1
Pulse 2 cups all-purpose flour and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces, and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Step 2
Transfer mixture to a large bowl; drizzle 1 Tbsp. apple cider vinegar and ¼ cup ice water over. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Tomatoes and assembly
Step 3
Preheat oven to 400°. Gently toss 1½ lb. heirloom tomatoes, sliced ¼" thick, 2 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Step 4
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment paper to a baking sheet. Scatter 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups), over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed; brush dough with 1 large egg, beaten to blend. Sprinkle tomatoes and garlic with flaky sea salt and freshly ground pepper. Chill galette in freezer 10 minutes.
Step 5
Bake galette, rotating halfway through, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from ½ lemon over galette; scatter 1 Tbsp. finely chopped chives on top.
Do Ahead: Galette can be baked 1 day ahead. Store, covered, at room temperature. Enjoy at room temperature or reheat it in a low oven (around 275°) until warmed through, about 10 minutes.
Editor’s note: This tomato galette recipe was first printed in our August 2019 issue; it has been edited for style. Head this way for more of our favorite recipes for summer tomatoes →