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Rustic Tomato Galette with Goat Cheese

Rustic tomato galette with goat cheese: flaky pie crust wrapped around juicy heirloom tomatoes and a creamy cheese center. Baked at 400°F until golden brown, then rested briefly for neat slices and bright herb flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Galette
  • 1 refrigerated pie crust
  • 4 heirloom tomatoes, sliced
  • 4 oz goat cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh basil, chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For Finishing
  • 1 egg, beaten
  • 1 fresh basil leaves
  • honey or balsamic glaze (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 400°F (200°C). Use the oven rack in the middle position for even browning.
  2. Line a baking sheet with parchment paper. Keep it flat so the galette bakes without sticking or warping.
  3. Roll out the refrigerated pie crust into a rough 12-inch circle. Leave it slightly uneven for a rustic edge.
  4. Transfer the crust to the prepared baking sheet. Center it so you have enough room to fold a 2-inch border.
  5. Spread the goat cheese over the center, leaving a 2-inch border. Keep the border bare so it can crisp up during baking.
  6. Sprinkle the shredded mozzarella over the goat cheese. This creates a melty layer between the cheese and tomatoes.
  7. Arrange the tomato slices in overlapping layers. Slight overlap helps keep the filling packed without spilling.
  8. Drizzle the tomatoes with olive oil. The oil promotes browning and keeps the tomatoes glossy.
  9. Season with thyme leaves, chopped basil, garlic powder, salt, and black pepper. Even coverage prevents bland spots.
  10. Fold the edges of the crust over the filling. Pleat lightly as needed so the border holds together.
  11. Brush the crust edges with the beaten egg. Look for a thin, even sheen to encourage a deep golden color.
Bake, cool, and garnish
  1. Bake for 35–40 minutes at 400°F (200°C) until golden brown. Watch for bubbling around the tomato edges and an amber crust.
  2. Cool for 10 minutes after baking. This resting time firms the filling so slices stay intact.
  3. Garnish with fresh basil leaves and finish with an optional drizzle of honey or balsamic glaze before serving. Add at the end so the herbs stay fresh-looking and the glaze doesn’t sink in.

Notes

Pro tip: use well-drained tomato slices (especially if they’re very juicy) so the center sets instead of pooling. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 350°F (175°C) until warmed through. Freezing: not recommended for best pastry texture. Dietary swap: for a dairy-light option, use a firm plant-based cheese that melts well in place of the goat cheese and mozzarella.