Juicy heirloom tomatoes meet a buttery, flaky crust and a creamy cheese filling in this colorful tomato galette. Rustic and unfussy, it’s an easy way to showcase peak-season tomatoes in a show-stopping dish.
A galette is pie’s relaxed cousin — free-form, forgiving, and beautifully imperfect. No special pans and no crimping required.
This recipe celebrates every color of the tomato rainbow. Serve it for brunch, lunch, or a light dinner with a simple green salad.
Why this Tomato Galette Recipe Works
- Salting the tomatoes first. A short 15–20 minute salting draws out excess juices, concentrates tomato flavor, and helps prevent a soggy crust.
- Balanced flavors. Sweet, tart, and juicy tomatoes pair with a buttery, flaky crust and a rich, creamy cheese filling.
- Rustic presentation. The free-form galette is forgiving — the folded edges create charm without the need for precision.
For a visually striking presentation, use a variety of colored tomatoes to make a rainbow galette. The galette also works beautifully with a single tomato variety.
When Are Tomatoes in Season?
Tomatoes are quintessentially summer — in many regions, including California, they peak from July through September. Summer brings a bounty of heirloom varieties in many colors and sizes, with flavors ranging from mild and sweet to tangy and smoky. For the widest selection, visit a local farmers market rather than a supermarket.
Food tastes best grown in its own season
How to Make this Tomato Galette
- Prepare the dough in a stand mixer or food processor, or use store-bought pastry. If homemade, chill the dough before rolling.
- Salt the tomato slices and let them rest to release excess moisture.
- Mix the creamy cheese filling until smooth.
- Roll the dough into a circle and chill briefly if needed.
- Spread the cheese mixture over the dough and layer the tomatoes on top.
- Fold the edges over the filling to form the galette.
- Brush the crust with egg wash and sprinkle with Parmesan.
- Bake until the crust is golden and the tomatoes blister.
- Finish with olive oil, fresh herbs, flaky sea salt, and cracked black pepper.
Cheese filling notes: Mascarpone is excellent here, but goat cheese, cream cheese, whipped feta, or drained ricotta are great alternatives. If using ricotta, drain it thoroughly to prevent a soggy crust.
Below are in-process photos to guide you through rolling, assembling, and baking.
Cooks Tips
- Buy local, sustainably grown heirloom tomatoes when possible for the best flavor.
- For the flakiest pastry, work with very cold butter and avoid overworking the dough.
- Chill the dough for at least 2 hours (or up to 2 days). Dough also freezes well for up to a month.
- Always salt the tomatoes to draw out excess moisture and protect the crust from becoming soggy.
- Galettes are meant to be rustic — don’t worry about perfection when folding the edges.
- Serve the galette warm, straight from the oven, for best texture and flavor.
More Galette Recipes
Once you master a basic galette dough and technique, you can adapt it to sweet or savory fillings. Simply wrap buttery pastry around fruit or savory ingredients and bake until golden and bubbling.
Try variations like rhubarb, mixed berry, peach, strawberry-rhubarb, apple, or pear galettes for seasonal desserts, or switch savory fillings to suit your pantry.
More Tomato Recipes
If you want additional tomato ideas, explore recipes featuring roasted tomatoes, tomato salads, watermelon-tomato combinations, chilled soups, baked feta with tomatoes, tomato tarts, and pasta with cherry tomatoes and burrata. Seasonal tomatoes elevate simple preparations into bright, flavorful dishes.
If you try this galette, please leave a comment and tag the creator on social media so they can see your version. There are many more seasonal recipes and produce guides available to inspire your cooking.
Notes: The rainbow tomato bounty pictured was sourced at local farmers markets.
Tomato Galette
Ingredients
For the Galette Dough
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- freshly cracked black pepper
- 1 cup cheddar cheese shredded
- 1 egg beaten
- 8 tablespoons (1 stick) cold unsalted butter cubed
For the Heirloom Tomato Filling
- 1½ pounds heirloom tomatoes thinly sliced
- 1½ teaspoon kosher salt divided
- 8 ounces mascarpone room temperature
- 1 garlic clove minced
- 2 teaspoons fresh lemon juice
- 1 egg + 1 tablespoon of water (for egg wash)
- ½ cup parmesan grated
- 1-2 tablespoons olive oil
- freshly cracked black pepper
- flaky sea salt
- fresh basil or other herbs optional
Instructions
Make the Dough
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Pulse flour, salt, and pepper in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Add shredded cheddar and pulse briefly to combine. Drizzle in the egg and pulse just until the dough begins to come together.
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Form into a disk, wrap, and chill for at least 30 minutes (or longer if time allows).
Prepare the Tomatoes
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Lay sliced tomatoes on a towel-lined baking sheet. Sprinkle with 1 teaspoon kosher salt and let sit for 15–20 minutes to draw out excess moisture. Gently pat dry. This step is crucial to prevent a soggy crust.
Make the Filling and Assemble
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In a bowl, combine mascarpone, minced garlic, lemon juice, and a pinch of salt until smooth.
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Preheat the oven to 400°F.
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Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined baking sheet.
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Spread the mascarpone mixture over the dough, leaving a 1½–2 inch border. Arrange the tomato slices on top in a single layer. Sprinkle with grated Parmesan, drizzle lightly with olive oil, and season with black pepper and flaky sea salt.
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Fold the dough edges over the filling, overlapping slightly. Brush the crust with egg wash (egg + water).
Bake
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Bake 35–45 minutes, until the crust is deeply golden and the tomatoes begin to blister. Let cool briefly, top with fresh basil, and serve warm or at room temperature.
Notes
- Buy local heirloom tomatoes grown sustainably when possible.
- For a flakier pastry, start with very cold butter and handle the dough gently.
- Chill dough in the fridge for at least 2 hours and up to 2 days; it freezes well for up to a month.
- Remember to salt the tomatoes to release liquid and avoid a soggy crust.
- Embrace the galette’s rustic nature — don’t worry about perfect edges.
- The galette tastes best straight from the oven, served warm.
If you make this recipe, please share and tag the author on social media — they’d love to see your version.