Tomato Galette

8 servings
30 min prep time
1 hr 10 min total time

Put a summer twist on a traditional French Galette with the addition of fresh crumbled goat cheese. This dish has summer written all over it. 



8 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat softened but still cool

2 cups all-purpose flour

1 teaspoon salt

1 to 2 tablespoons ice water


4 to 5 medium heirloom tomatoes, sliced

4 ounces Vermont Creamery Crumbled Goat Cheese

1/8 cup roasted garlic

2 tablespoons chopped fresh basil

Salt and pepper


  • STEP 1

    Heat oven to 375°F.

  • STEP 2

    Combine flour and salt in large bowl. Cut in butter using fork or pastry blender until pea-sized crumbs form.

  • STEP 3

    Add in ice water, one tablespoon at a time, mixing until dough begins to take shape. Gently knead with fingers to help bring dough together. If needed add additional water a little at a time.

  • STEP 4

    Shape dough into disk.  Place onto piece of parchment. Roll out to 1/4-inch thickness in a rough round shape. , Move dough to baking sheet, using edges of parchment paper.

  • STEP 5

    Sprinkle 2 ounces of crumbled goat cheese and roasted garlic over center pastry, being sure to leave a 2-inch boarder. Layer thick slices of tomatoes over cheese, overlapping slices until center of dough is evenly filled. Sprinkle tomatoes with salt and pepper.

  • STEP 6

    Gently fold pastry edge over tomatoes, making pleats as needed to form the galette crust.

  • STEP 7

    Bake 50-60 minutes or until crust is golden brown and tomatoes have evaporated some of their excess water. The bake time can vary slightly depending on how juicy your tomatoes are.

  • STEP 8

    To serve, sprinkle remaining crumbled goat cheese and freshly chopped basil over galette. Cut into thick wedges.