There’s just something about ripe summer tomatoes and fresh basil, especially when they’re baked into a buttery, flaky crust.
Say hello to the Tomato Basil Galette. It’s rustic, a little messy (in a good way), and basically screams summer comfort food.
Perfect for brunch, an easy weeknight dinner, or showing off at a picnic – this one’s always a hit!
Let’s break down how to make this garden-fresh beauty, step by step, with some simple tips to nail it every time.
Why You’ll Love This Tomato Basil Galette
- Quick and easy: Minimal prep and no fancy equipment required.
- Seasonal perfection: Highlights the fresh flavors of summer tomatoes and basil.
- Versatile: Works as a main course, side dish, or appetizer.
- Crowd-pleasing: Elegant presentation with rustic charm.
Ingredients You’ll Need
To make a tomato basil galette, you’ll need a few simple ingredients:
- Tomatoes: Use heirloom, Roma, or cherry tomatoes. Slice them thinly and salt to remove excess moisture.
- Fresh basil: Torn or chopped for the best flavor.
- Pie crust: Homemade or store-bought works fine.
- Cheese: Choose mozzarella, goat cheese, ricotta, or even shredded parmesan.
- Olive oil: For drizzling before baking.
- Garlic: Fresh minced or garlic powder adds depth.
- Salt and pepper: To season the filling.
- Optional extras: Balsamic glaze, thyme, or red pepper flakes for added flavor.
How to Make a Tomato Basil Galette (Step-by-Step)
- Prep the crust: If using homemade dough, roll it into a 12-inch circle and refrigerate while you prep the filling.
- Slice the tomatoes: Thinly slice and lay on paper towels. Sprinkle lightly with salt and let sit for 10–15 minutes to draw out moisture. Pat dry.
- Assemble the filling: Place your rolled-out dough on parchment paper. Spread cheese over the center, leaving a 2-inch border.
- Add tomatoes and basil: Layer tomato slices over the cheese. Sprinkle with basil, garlic, salt, and pepper.
- Fold the edges: Gently fold the edges of the dough over the filling, overlapping slightly.
- Brush and bake: Brush the crust with egg wash (optional) and drizzle olive oil over the tomatoes. Bake at 400°F (200°C) for 35–40 minutes until golden and bubbling.
- Cool and serve: Let rest for 10 minutes before slicing. Serve warm or at room temperature.
Tips for the Perfect Savory Galette
- Use cold butter: If making dough from scratch, keep your butter cold for a flakier crust.
- Don’t skip salting the tomatoes: This prevents a soggy bottom.
- Avoid overfilling: Too much moisture or topping can lead to leaks.
- Parchment paper is your friend: Makes transfer and cleanup easier.
- Egg wash adds shine: A light egg wash gives the crust a golden finish.
Variations and Add-Ins
Want to get creative? Try these variations:
- Caramelized onions: Add a sweet, savory layer beneath the tomatoes.
- Pesto base: Swap fresh basil for a spread of pesto.
- Spicy twist: Add red pepper flakes or a drizzle of hot honey.
- Balsamic glaze: A post-bake drizzle adds tangy-sweet contrast.
- Different crusts: Use puff pastry for an extra flaky texture.
What to Serve with a Tomato Basil Galette
This galette pairs beautifully with:
- Simple green salad: Light vinaigrette keeps things fresh.
- Chilled white wine or rosé: Perfect for summer evenings.
- Light soup: Tomato bisque or chilled gazpacho.
- Fresh fruit: Watermelon or citrus rounds out the meal.
Storage and Reheating Tips
- Store in the fridge: Wrap tightly or place in an airtight container for up to 3 days.
- Reheat in the oven: Use a 350°F oven for 10–15 minutes to restore crispiness.
- Freezing tips: Freeze the unbaked galette for up to 1 month. Bake from frozen, adding 5–10 extra minutes.
Recipe FAQ’s
Can I make this galette ahead of time?
Yes, you can assemble it a few hours in advance and refrigerate until ready to bake. Or bake it and reheat in a 350°F oven before serving.
How do I keep the crust from getting soggy?
Salt the tomato slices and pat them dry. You can also add a thin layer of cheese or breadcrumbs to absorb moisture.
Can I use puff pastry instead of pie dough?
Absolutely. Puff pastry creates an extra flaky crust and bakes beautifully.
Easy Tomato Basil Galette with Goat Cheese
This Tomato Basil Galette is a rustic, savory tart made with a buttery crust, juicy tomatoes, gooey cheese, and fresh basil. It’s quick to assemble, bakes golden and crisp, and is perfect for summer dinners, brunches, or potlucks.With simple ingredients and big flavor, it’s a seasonal recipe that delivers elegance with ease.
Ingredients
- 1 sheet pie crust store-bought or homemade
- 3-4 medium ripe tomatoes thinly sliced
- 1 teaspoon salt to draw moisture from tomatoes
- ½ cup shredded mozzarella or crumbled goat cheese
- ¼ cup fresh basil leaves chopped or torn
- 1 tablespoon olive oil for drizzling
- 1 clove garlic minced (or 1/4 tsp garlic powder)
- ¼ teaspoon black pepper
- 1 egg beaten (optional, for egg wash)
Instructions
- Prep the crust: If using homemade dough, roll it into a 12-inch circle and refrigerate while you prep the filling.
- Slice the tomatoes: Thinly slice and lay on paper towels. Sprinkle lightly with salt and let sit for 10–15 minutes to draw out moisture. Pat dry.
- Assemble the filling: Place your rolled-out dough on parchment paper. Spread cheese over the center, leaving a 2-inch border.
- Add tomatoes and basil: Layer tomato slices over the cheese. Sprinkle with basil, garlic, salt, and pepper.
- Fold the edges: Gently fold the edges of the dough over the filling, overlapping slightly.
- Brush and bake: Brush the crust with egg wash (optional) and drizzle olive oil over the tomatoes. Bake at 400°F (200°C) for 35–40 minutes until golden and bubbling.
- Cool and serve: Let rest for 10 minutes before slicing. Serve warm or at room temperature.