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.