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Tomato Goat Cheese Galette

Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 1 hour 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Calories: 433kcal



  • 2 cups all-purpose flour plus more for dusting
  • 1 tsp kosher or coarse sea salt
  • 1-1/2 sticks cold butter cut into small pieces
  • 1/4 cup ice water
  • 1 Tbsp apple cider vinegar


  • 1-1/2 pounds heirloom tomatoes sliced 1/4-inch thick
  • 2 cloves garlic thinly sliced
  • 1 tsp kosher or coarse sea salt
  • 4 oz goat cheese Feta, Garrotxa, or Drunken Goat crumbled or shredded
  • 1 whole egg lightly beaten
  • Pinches of flaky sea salt
  • Freshly ground pepper
  • Zest of 1/2 a lemon
  • 1 Tbsp fresh thinly sliced basil leaves or chopped chives


  • In the bowl of a food processor, combine the flour and salt. Pulse 2 or 3 times to combine. Add the butter pieces and pulse until the mixture resembles a coarse meal.
  • Transfer the flour mixture to a large bowl. Drizzle in the ice-cold water and vinegar. Mix with a fork, adding more ice water by the tablespoonful as needed. Mix until the dough comes together to resemble a ball of rags. Turn out onto a lightly floured work surface and lightly knead until no dry flour is visible. Shape into a disk and wrap in plastic. Chill in the refrigerator for 1 to 2 hours.
  • In a large bowl, gently toss the tomatoes, garlic, and 1 teaspoon of salt. Set this aside while you prepare the dough and cheese so the tomatoes can release their moisture.
  • Unwrap the dough and roll it out on a lightly floured sheet of parchment paper to a 14-inch round that is approximately 1/8-inch thick. Transfer the parchment and dough to a sheet pan.
  • Drain the tomatoes on paper towels.
  • Distribute the cheese over the center of the dough, leaving a 1-1/2-inch area free at the perimeter. Arrange the tomatoes and garlic over cheese. Bring the edges of the dough up and over the filling, overlapping as needed to create a border to encase the filling. Place the galette in the refrigerator for 15 to 30 minutes to chill.
  • Preheat the oven to 400°F.
  • Brush the edge of the dough with the beaten egg. Sprinkle the tomatoes and crust with flaky or sea salt and pepper.
  • Place the galette in the hot oven and bake for approximately 50 minutes or until the crust is golden brown and the filling is bubbling.
  • Remove the galette from the oven. Slide it onto a clean cutting board and allow it to rest for 5 minutes. Sprinkle with the lemon zest and herbs. Slice the galette into quarters and serve while warm.



Calories: 433kcal | Carbohydrates: 51g | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 226mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1178IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 4mg