This heirloom tomato galette with fresh herbs and a flaky crust is the perfect summer side dish.
In the summertime, we have so many fresh tomatoes. I love to use them to make fermented salsa or marinara sauce. I’ll even water bath can tomato juice or sauce to use throughout the year.
But sometimes I want to enjoy my heirloom tomatoes in a special dish that tastes like summer. That is exactly what this rustic tart tastes like!
Packed with herbs, onion, and feta, this tomato galette recipe is delicious and so easy to make. Enjoy a slice with some scrambled eggs on the side for the perfect seasonal breakfast.
Why You’ll Love This Recipe
Perfect recipe for summer tomatoes – If you have an abundance of ripe tomatoes from your garden or the farmer’s market, this recipe is for you. It’s a delicious way to enjoy this summer veggie.
No special tools required – The beauty of a galette is that you don’t need a pie pan. A simple baking sheet or even casserole dish works great.
Packed with flavor – Tomatoes, feta, fresh basil, and a delicious golden brown crust make for a special, yet simple summer dish.
Ingredients
Pie Crust – You can use any pie crust you like. My sourdough pie crust or whole wheat pie crust adds a lot of flavor to this recipe. You can also use a store bought crust to make this even easier to whip up.
Tomatoes – I like heirloom varieties but any tomato will work.
Feta – Parmesan cheese is also delicious in this galette. If you are a fan of goat cheese, that works great, too.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a Tomato Galette
Step 1: Make pie dough if desired. Chill for 2 hours or longer.
Step 2: Preheat the oven to 400 degrees Fahrenheit. Slice tomatoes, sprinkle with salt, and place between paper towels. Gently press to absorb extra liquid. This is key to avoiding a soggy galette.
Step 3: Roll out dough to a 10 to 12-inch circle on a lightly floured surface. Place on a baking sheet lined with parchment paper.
Step 4: To the center add half of the feta, sliced onions, thyme, and basil. Leave about a 2-3 inch gap of pie dough around the edges.
Step 5: Add tomato slices evenly. Top with remaining herbs, onions, and feta, and drizzle olive oil on top. Fold over the edges of the dough.
Step 6: Make an egg wash by whisking one egg and one tablespoon of water together. Use a pastry brush to gently brush dough with the egg wash.
Step 8: Bake 30-40 minutes or until golden brown.
Tips
- Make sure to pat dry the tomatoes to remove excess moisture.
- Change up the herbs to experiment with various flavors.
- Thick slices or thin work. It is a personal preference.
- Once completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and add to a freezer safe bag or container. Freeze for up to 3 months.
Recipe FAQs
Yes! Any pie dough will work for this recipe. Use store bought or make your own all butter pie crust.
A galette is a a free-form pie. There is no need for a pie plate! It bakes flat because you wrap the edges over the filling, giving it a rustic feel.
A tomato galette is delicious for breakfast, lunch, or dinner! For breakfast, I serve it with a side of poached eggs. While some crispy skillet potatoes, Instant Pot chicken thighs, and roasted beet salad pairs perfectly with this for lunch or dinner.
More Fresh Recipes from the Farmhouse
- Easy Zucchini Quiche
- Cheesy Zucchini Gratin
- Sheet Pan Gnocchi and Veggies
- Easy Buffalo Chicken Salad
- Sourdough Galette With Sage, Leek, And Goat Cheese
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Tomato Galette with a Buttery Crust
Ingredients
- ½ all butter pie crust recipe or use store-bought pie crust.
- 2 medium/large tomatoes
- ¼ teaspoon salt
- ¼ red onion
- ⅓ cup feta
- 3 sprigs thyme
- 2 tablespoons basil
- 1 teaspoon olive oil
- Egg for egg wash, optional
Instructions
- Make pie dough if desired. Chill for 2 hours or longer.
- Preheat the oven to 400 degrees Fahrenheit. Slice tomatoes, sprinkle with salt, and place between paper towels. Gently press to absorb extra liquid. This is key to avoiding a soggy galette.
- Roll out dough to a 10 to 12-inch circle on a lightly floured surface. Place on a baking sheet lined with parchment paper.
- To the center add half of the feta, sliced onions, thyme, and basil. Leave about a 2-3 inch gap of pie dough around the edges.
- Add tomato slices evenly. Top with remaining herbs, onions, and feta, and drizzle olive oil on top.
- Fold over the edges of the dough.
- Make an egg wash by whisking one egg and one tablespoon of water together. Use a pastry brush to gently brush dough with the egg wash.
- Bake 30-40 minutes or until golden brown.
Notes
- Make sure to pat dry the tomatoes to remove excess moisture.
- Change up the herbs to experiment with various flavors.
- Thick slices or thin work. It is a personal preference.
- Once completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and add to a freezer safe bag or container. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
