Tomato Basil Galette with Goat Cheese

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A flaky, golden crust, bursting with juicy heirloom tomatoes, tangy goat cheese, and fresh basil—this Tomato Basil Galette with Goat Cheese is my go-to savory bake when I want something rustic, flavorful, and deceptively simple. There’s something charming about the imperfect edges of a galette, how it invites you to slice into it straight from the oven and share with friends or family around the table. It’s elegant enough for brunch, yet cozy enough for a casual weeknight dinner.

I fell in love with galettes because they give me the freedom to cook creatively, without worrying about perfection. And this one—highlighting summer tomatoes and creamy goat cheese—is an ode to simplicity done right. Whether you’re using up end-of-season tomatoes or just craving something fresh and buttery, this galette satisfies on every level.

Why You’ll Love This Tomato Basil Galette with Goat Cheese

This galette balances crispiness, creaminess, and brightness in every bite. It’s easy to make ahead and works beautifully warm or at room temperature. The goat cheese adds tang that complements the sweetness of the tomatoes, and the basil brings a fresh, herby finish that lifts the whole dish.

What Kind of Tomatoes Should I Use?

I like to use ripe heirloom or vine-ripened tomatoes because they offer both visual appeal and concentrated flavor. Roma tomatoes work too, thanks to their lower moisture content, which helps prevent a soggy crust. Just make sure you salt and blot them first to draw out excess water.

Options for Substitutions

No goat cheese? Try ricotta or feta. Both add creaminess and a bit of saltiness, though ricotta will be milder. If you’re not a fan of basil, swap in fresh thyme or oregano. You can also use a pre-made pie crust or puff pastry if you’re short on time—the galette will still be delicious, just a little different in texture.

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Ingredients for this Tomato Basil Galette with Goat Cheese

Pie crust or galette dough – This is the foundation of your galette. A buttery, flaky crust adds contrast to the soft, juicy filling. You can use homemade dough or a quality store-bought option.

Fresh tomatoes – Use ripe, firm tomatoes like heirloom, Roma, or vine-ripened for optimal flavor and minimal moisture. Thinly sliced and lightly salted to draw out excess water.

Goat cheese – Adds a creamy tanginess that cuts through the sweetness of the tomatoes. Crumble it generously across the surface.

Fresh basil leaves – Torn or thinly sliced, basil brings freshness and herbal brightness that complements both the tomatoes and goat cheese.

Olive oil – A drizzle before baking enhances the tomato flavor and helps with caramelization.

Salt and pepper – Essential for seasoning the tomatoes and balancing the flavors.

Cornmeal or semolina – Sprinkled on the baking sheet to prevent the crust from sticking and to add a subtle crunch.

Egg (for egg wash) – Brushed on the crust edge to give it that glossy, golden finish.

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Step 1: Prepare the Dough

If using homemade dough, roll it out on a floured surface into a rough 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. If using pre-made crust, allow it to thaw slightly before unfolding and rolling it out for flexibility.

Step 2: Slice and Prep the Tomatoes

Slice your tomatoes into 1/4-inch rounds. Lay them on paper towels, sprinkle with a pinch of salt, and let them sit for 10–15 minutes to draw out moisture. Pat dry with additional paper towels to prevent sogginess.

Step 3: Assemble the Galette

Sprinkle a light layer of cornmeal or semolina over the dough. This helps absorb excess tomato juices. Arrange the tomato slices in overlapping circles, leaving a 2-inch border. Dot the top with crumbled goat cheese and sprinkle with black pepper.

Step 4: Fold the Edges

Gently fold the edges of the dough over the outer edges of the tomatoes, pleating as needed. This free-form style is part of the galette’s charm—no perfection needed.

Step 5: Brush and Drizzle

Brush the exposed crust with beaten egg for a golden shine. Drizzle olive oil lightly over the filling and crust for added flavor and browning.

Step 6: Bake

Preheat your oven to 400°F (200°C). Bake the galette for 35–40 minutes or until the crust is deeply golden and the tomatoes are slightly blistered. If the crust is browning too fast, tent the edges with foil.

Step 7: Garnish and Serve

Remove from the oven and let cool slightly. Top with fresh basil before serving. Slice and enjoy warm or at room temperature.

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How Long to Prepare the Tomato Basil Galette with Goat Cheese

Preparation Time: Most of your time will be spent prepping the crust and tomatoes. If you’re using store-bought dough, you’ll shave off about 15 minutes. Salting and drying the tomatoes takes an extra 10–15 minutes but is worth it for a crisp base. Overall, prep time is around 20–30 minutes.

Baking Time: The galette bakes for 35–40 minutes at 400°F (200°C), long enough for the crust to turn golden and for the tomatoes to slightly caramelize. Let it cool for 10 minutes before slicing so the juices settle and the cheese sets.

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Tips for Perfect Tomato Basil Galette with Goat Cheese

• Dry the tomatoes well. This prevents the crust from turning soggy.
• Chill the dough after rolling. Even a 10-minute rest in the fridge helps firm it up, ensuring flakiness.
• Use parchment paper. It makes transferring and baking easier.
• Don’t overfill. Keep toppings light so the galette holds its shape.
• Fresh basil last. Add basil after baking to keep its vibrant color and flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the tomato drying step – leads to a watery galette.
• Using too much cheese – can overpower the tomato and make the galette greasy.
• Overworking the dough – causes it to toughen instead of being tender and flaky.
• Baking at low heat – prevents the crust from crisping properly.
• Cutting while hot – wait a few minutes to allow everything to set.

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What to Serve With Tomato Basil Galette with Goat Cheese?

1. Arugula Salad with Lemon Vinaigrette

The peppery arugula and citrus dressing balance the richness of the galette.

2. Chilled Cucumber Soup

Light and refreshing, it pairs well with the warmth and tanginess of the galette.

3. Roasted Asparagus with Parmesan

A simple side with bold flavors that complements the galette’s rustic nature.

4. Poached Eggs

For brunch, serve each slice with a poached egg on top for extra indulgence.

5. White Wine or Sparkling Water

A crisp Sauvignon Blanc or bubbly mineral water enhances the dish without overwhelming it.

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Storage Instructions

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The crust may soften slightly but will still taste great.

Reheating: To bring back the crispiness, reheat slices in a 350°F (175°C) oven or toaster oven for 8–10 minutes. Avoid microwaving as it makes the crust soggy.

Freezing: You can freeze the baked galette (once fully cooled) by wrapping it tightly in foil and storing in a freezer-safe bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 20–25 minutes.

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Estimated Nutrition

(Per slice, assuming 6 servings):

• Calories: 280
• Protein: 7g
• Carbohydrates: 22g
• Fat: 18g
• Saturated Fat: 9g
• Sugar: 3g
• Fiber: 2g
• Sodium: 310mg
• Cholesterol: 45mg

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Frequently Asked Questions

What kind of goat cheese works best?

Soft, fresh goat cheese crumbles easily and melts just enough without losing its tangy bite. Avoid aged goat cheeses, which can be too strong.

Can I make this galette ahead of time?

Yes, you can assemble the galette a few hours in advance and store it in the fridge. Bake just before serving for best texture.

Is this recipe suitable for vegetarians?

Absolutely! All ingredients are vegetarian-friendly.

Can I use puff pastry instead of pie dough?

Yes, puff pastry gives a lighter, flakier texture. Just keep an eye on baking time—it may bake faster.

How do I keep the crust from getting soggy?

Make sure to salt and blot the tomatoes and sprinkle cornmeal or semolina under the filling.

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Conclusion

The Tomato Basil Galette with Goat Cheese is a celebration of fresh ingredients and rustic baking. It’s easy enough for a weekday dinner yet beautiful and flavorful enough to impress guests. With its buttery crust, juicy tomatoes, and tangy cheese, it strikes that perfect balance of comforting and elegant. Whether served warm or room temp, it’s bound to become a favorite in your seasonal rotation.

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