Tomato Galette

6 servings
1 hr prep time
1 hr 45 min total time

A free form galette spread with fresh sliced summer tomatoes, herbed goat cheese and baked in a homemade galette dough. It is great as a breakfast or a brunch dish when you want to impress.


for the galette dough

1 1/2 cups all-purpose flour-more to flour the surfaces

1/2 teaspoon kosher salt

10 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cold, cut into small cubes

4-5 tablespoons ice-cold water

for the goat cheese mixture

4 ounces Vermont Creamery Classic Goat Cheese at room temperature

1 scallion, sliced thinly both white and green parts

1/2 teaspoon lemon zest

1 teaspoon lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

for the tomato galette

3 medium sized tomatoes, sliced 1/2 inch thick

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg

1 tablespoon water

fresh herbs


  • STEP 1

    To make the galette dough:
    Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.

  • STEP 2

    Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.

  • STEP 3

    At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.

  • STEP 4

    Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

  • STEP 5

    Take it out of the fridge 10 minutes before you are ready to roll it out.

  • STEP 6

    Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set it aside.

  • STEP 7

    To make the goat cheese mixture:
    Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.

  • STEP 8

    To prepare the tomatoes:
    Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle it with salt and pepper. Let it sit for 10 minutes.

  • STEP 9

    To assemble:
    Sprinkle your work surface with a little bit of flour. Roll the galette dough to a 12-inch circle.

  • STEP 10

    Spread the goat cheese mixture evenly over the galette dough leaving a 2-inch border.

  • STEP 11

    Arrange the sliced tomatoes over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes.

  • STEP 12

    Roll the sides of the dough overlapping as you go around and pleating the dough.

  • STEP 13

    Brush the outer crust with egg yolk.

  • STEP 14

    Bake 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool. Before serving finish off with a sprinkle of chopped herbs.

Foolproof Living 

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Foolproof Living 

Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living.