This easy Tomato Galette is a perfect summer meal! Sliced heirloom tomatoes are layered in a buttery pie dough with gouda cheese and garlic and then baked until golden brown and crisp.

There are a million ways to enjoy tomatoes during the summer (like in this tomato basil soup or this tomato risotto, to name a few), but this Heirloom Tomato Galette Recipe has to be one of my favorites. Every bite feels like a summer celebration!

To make this savory galette, shredded gouda cheese, sliced heirloom tomatoes, and fresh garlic are layered in an open-face buttery pie dough. It’s baked until golden brown and crisp, sliced, and served with plenty of fresh herbs.

It’s easy to make, bursting with garden-fresh summer flavors, and always fits in at a summer meal or for brunch! There’s no better way to use up an abundance of tomatoes than in this easy galette. 

Recipe features

• It’s one of the best ways to indulge in gorgeous roasted heirloom tomatoes this summer.
• Sliced tomatoes, garlic, gouda cheese, and fresh herbs surrounded by buttery pie dough lead to indulgent savory bites. Everyone will be asking for seconds!
• It’s like a savory pie that’s easy to make, especially when you use a store-bought pie crust.

Ingredients

Pie dough – Pick up a 9-inch store-bought pie crust dough or make it yourself from scratch. Puff pastry dough should also work well here.

Heirloom tomatoes – Heirloom tomatoes have a reputation for being extra special because, according to Farmer’s Almanac, they’re pollinated only by insects or wind and not humans, unlike regular hybrid tomatoes. They also have a sweeter flavor and more vibrant colors, which really helps them pop in this tomato galette!

Garlic – The garlic cloves are thinly sliced and layered in the galette with the tomatoes. Try not to replace the fresh cloves with pre-minced cloves or garlic powder or else the savory flavors won’t be as complex and delicious.

Shredded cheese – Shredded gouda cheese is the best in this galette recipe because its rich creaminess compliments the acidic and sweet tomatoes perfectly. Asiago cheese works, too, as does Fontina, Gruyere, goat, or mozzarella cheese.

Egg – The egg is whisked and brushed over the dough to encourage browning.

Fresh herbs – I recommend using fresh thyme, basil, chives, or a combination of all three. You can also use dry Italian herbs to season the layered tomatoes if you’d like.

Instructions

Step 1: Make the filling. Toss the sliced tomatoes, garlic, and salt together in a bowl. Set aside for 5 minutes, then drain the tomato mixture and pat it dry with clean kitchen towels.

Step 2: Assemble. Transfer the thawed dough to a lined baking sheet. Sprinkle the cheese in the middle of the dough, then arrange the tomatoes and garlic over top.

Step 3: Fold the dough. Fold the edges of the pie dough up and over the filling, leaving the center exposed. Brush the dough with the egg wash and sprinkle salt and pepper over the tomatoes.

Step 4: Bake. Bake the galette until the crust is golden brown. Set it aside to cool before garnishing it with fresh herbs, slicing, and serving. Enjoy!

Tips and FAQs

• Use fresh, in-season tomatoes for the absolute best flavor! Tomatoes peak during summer here in North America, so pick up the plumpest, most vibrant-looking tomatoes at your local farmers market for the best results.
• Use a mandoline or a sharp chef’s knife for evenly sliced tomatoes. You want the slices to be at least ¼-inch thick. Any thinner and they’ll become soggy; too thick and the slices won’t soften at the same time it takes the dough to bake through.
• Give the galette at least 10 minutes to cool after it comes out of the oven. Those juicy roasted tomatoes are going to be super hot!

Variations

• Gluten-free tomato galette – Make this recipe with my gluten-free pie crust instead.
• Vegan tomato galette – Use your favorite vegan pie crust or vegan-friendly puff pastry, brush the dough with soy milk instead of the egg wash, and swap the cheese for vegan shredded mozzarella or omit it altogether. 
• If you can’t find heirloom tomatoes – Replace them with thinly sliced Roma or vine tomatoes instead. A handful of sliced cherry tomatoes tossed in the mix couldn’t hurt, either!

What’s the difference between a pie and a galette?

Both pies and galettes are made with buttery dough and fillings, but while pies are typically baked in a dish and covered with dough, a galette has an open face and a more rustic presentation.

What should I serve with a tomato galette?

As the perfect summer dinner or side dish, I recommend pairing each slice of your heirloom tomato galette with this creamy corn pasta and a side of watermelon basil salad and sauteed asparagus. My gluten-free rhubarb crisp would be perfect for dessert!

You can also bring this galette to brunch and pair it with all of your favorites, like peanut butter waffles, cauliflower quiche, and shrimp cobb salad.

Can I make it in advance?

Yes, you can assemble the tomato galette on the baking sheet up to 1 day before baking. Cover it with plastic wrap and keep it in the refrigerator until it’s time to cook.

Storage

Refrigerator: Wrap the leftover baked galette or individual slices in plastic wrap or keep them in an airtight container and store them in the fridge for up to 3 days.

Freezer: The baked and cooled galette can also be frozen for up to 3 months. Wrap it in a layer of plastic wrap, then aluminum foil, to prevent freezer burn. Reheat from frozen before serving.

Reheat: Bake the galette in a 350ºF oven until it’s warmed through and crisp on the outside.

More summer recipes featuring tomatoes

• Tomato Relish
• Sun-Dried Tomato Pizza
• Tomato Bacon Green Bean Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!