Tomato & Goat Cheese Galette
This stunning tomato galette features a buttery crust (which can be made gluten-free, as always), a creamy layer of goat cheese that's flavored with garlic and honey, and a topping of juicy tomatoes. What makes the tart special is a drizzle of chili crisp, which provides an umami, spicy contrast to the sweet tomatoes. The tart is sturdy enough to be eaten out of hand as an appetizer, or you can pair it with a green salad for a full meal.
What Makes This Tomato Galette Work
Most tomato tarts fall apart when you slice them or end up soggy from all the juice that tomatoes release as they bake. This one stays together because of how the layers are structured and how you handle the moisture.
The goat cheese acts as a barrier between the crust and the tomatoes, keeping the pastry crisp on the bottom even as the tomatoes release their liquid. Mixing the goat cheese with honey and garlic gives it depth of flavor (so it's not just a bland schmear), and the honey also helps the cheese spread more smoothly and evenly across the dough. The rustic, free-form fold of the galette edges creates a sturdy wall that holds everything in place, which means you can slice this cleanly and pick up a piece without it collapsing in your hand.
Nicki's Tip: A quick note on the crust before we start: the galette uses a half batch of my Foolproof Pie Crust, which you can make with regular all-purpose flour or gluten free flour (just use Cup4Cup gluten free flour, as I discuss in the crust recipe). Either way, nobody will know the difference.
Ingredient Notes
Here are the ingredients that deserve a bit of explanation (you can find the full list with quantities in the recipe card below):
- Pie dough: You'll need a half batch of my Foolproof Pie Crust. It works with regular all-purpose flour, or you can make it gluten free using Cup4Cup gluten free flour (I share all the details in the crust recipe). Freeze the other half of the dough for another day, or use it to make a Rhubarb Galette, Strawberry Galette, Broccoli Quiche, or Spinach Tart!
- Tomatoes: Use ripe but firm tomatoes - avoid tomatoes that fall apart easily.
- Goat cheese: The creamy layer under the tomatoes. It gets flavored with grated garlic and honey - savory, sweet and tangy all at once. The honey pulls double duty here: it balances the tangy cheese, and it loosens the mixture so it spreads smoothly over the dough. Let the goat cheese come to room temperature so it spreads easily.
- Chili crisp: A crunchy, spicy condiment of chilies fried in oil that originated in Chinese cooking. A drizzle over the finished tart adds heat, crunch and tons of umami. It goes on after baking, not before - that's what keeps its texture crunchy and its flavor bright. Not a chili crisp fan? See the variations below - pesto takes the tart in an Italian direction.
- Fresh mint and basil: Sprinkled over the top before serving, they give the tart brightness and sparkle.
Recipe Variations
- Add corn. Scatter raw corn kernels over the tomatoes (cut back slightly on the number of tomato slices).
- Take it Italian(ish). Instead of chili crisp, drizzle the tart with mint pesto, and/or pile a handful of lightly dressed arugula on top.
How to Make Tomato & Goat Cheese Galette
Step 1: Make the goat cheese filling. Stir together the softened goat cheese, garlic and honey with a pinch of salt until smooth (a rubber spatula works well for this).
Step 2: Roll out the dough. Roll the dough on a lightly floured sheet of parchment into a 12-inch round, about ⅛-inch thick. The dough will tell you what it needs - if it cracks immediately it's too cold (give it a few minutes), and if it gets sticky it's too warm (into the fridge it goes). If it cracks here and there, just patch it up. No stress! Spread the goat cheese in an even layer, leaving a 1 ½-inch border, then chill the dough for 5 minutes while you slice the tomatoes.
Step 3: Assemble. Arrange the tomatoes over the goat cheese, sprinkle and with flaky salt.
Step 4: Fold & Bake. Fold the edges of the dough up and over, pinching to seal. Brush the edges with melted butter or cream. Bake at 425˚F until the crust is a deep golden brown, about 30 to 35 minutes. Remember - don't underbake it, or the bottom won't crisp up.
Step 5: Cool and finish. Let the galette cool until it's slightly warm or at room temperature (it sets up as it cools). Drizzle with chili crisp, shower with mint and basil, slice, and devour!
The Secret to a Flaky, Crisp Galette Crust
The crust is what makes this tart, and it comes down to three things: temperature, a full bake, and letting the goat cheese pull double duty.
- Keep the dough cool. You want to roll the dough when it's cool to the touch but pliable. Gather all of your tools and ingredients before you start rolling (including the melted butter and pastry brush), as you want to move rather quickly once you get going so that the dough doesn't get too warm. If the dough feels warm at any point, pop it in the fridge for 5 minutes - that's it.
- Bake it hot, and bake it to a deep golden brown. The high oven temperature (425˚F) is what crisps and browns the crust - a lower temperature would steam the dough instead, and you'd lose that flaky-tender texture. So don't pull the galette out when it's merely golden! It takes 35 minutes in my oven. If you underbake it, the crust might not crisp up on the bottom - and a crisp bottom is the whole point.
- Let the goat cheese do its job. The creamy layer isn't just there for flavor - it also acts as a barrier between the crust and the tomatoes, helping keep the pastry crisp on the bottom even as the tomatoes release their juices.
Recipe Tips
- Use ripe but firm tomatoes. Skip any tomatoes that fall apart easily.
- If you see pools of liquid on top of the tomatoes after baking, blot them with a paper towel, but there's no need to go crazy - it's okay if there's some liquid on top.
- Let it cool before slicing. This is important, as the galette sets up as it cools.
- The galette is best eaten the day it's made - while the crust is still in its flaky-tender glory - but leftovers can be refrigerated in an airtight container for up to 2 days.
- If you know you'll have leftovers, hold off on the chili crisp and fresh herbs and add them to each portion just before serving, so the toppings stay bright and crunchy.
P.S. More Summer Tomato Recipes:
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Tomato & Goat Cheese Galette
Ingredients
- 6 ounces goat cheese at room temperature
- 1 garlic clove, grated
- 1 tablespoon honey
- Salt
- Flour, for rolling (regular or gluten-free)
- ½ batch Foolproof Pie Dough 1 (9-inch pie dough)
- 1 ½ pounds tomatoes (3 medium or 2 large tomatoes)
- Flaky sea salt (such as Maldon)
- 1 tablespoon melted butter (cooled) or heavy cream
- Chili crisp
- Chopped fresh mint and basil, for serving
Instructions
- Preheat the oven to 425˚F (220˚C). If the dough has been in the fridge overnight (or longer), take it out so that it can start to soften (it's best to roll it out when it's cool to the touch, but pliable).
- In a bowl, combine the softened goat cheese, garlic, and honey. Season with salt. Stir until smooth (a rubber spatula works well for this).
- Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking (if the dough starts to crack immediately it's too cold, and, conversely, if it starts to get sticky it's too warm). You're aiming for a 12-inch round (it should be about ⅛-inch thick). If the dough cracks, just patch it up as needed. Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet. If the dough feels warm, refrigerate it for 5 minutes.
- Dollop the goat cheese mixture evenly over the dough, then spread it in an even layer, leaving a 1 ½-inch border. Refrigerate the tart dough for 5 minutes. While the dough chills, cut the tomatoes into ¼-inch slices.
- Arrange the tomato slices over the goat cheese layer, overlapping them as needed (you might not need all the slices). Sprinkle the tomatoes with flaky sea salt. Fold the edges of the dough up over the tomatoes, overlapping the dough and pinching it together (patch up any tears as needed). Brush the edges of the galette with melted butter or heavy cream (you won't need it all).
- Bake the galette, rotating once, until the crust is a deep golden brown, about 30-35 minutes (it takes 35 minutes in my oven-don't underbake the galette, otherwise the crust might not crisp up on the bottom). Transfer the pan to a rack. If you see any pools of liquid on top of the tomatoes you can use a paper towel to dab them, but there's no need to go crazy (it's okay if there's some liquid on top). Let the galette cool until it's slightly warm or at room temperature (this is important, as it will set up as it cools).
- Before serving, drizzle the tomatoes with chili crisp and sprinkle with chopped mint and basil. Cut the galette into slices, and serve.
Notes
- Do Ahead: The galette is best eaten the day it's made (while the crust is still in its flaky-tender glory), but leftovers can be refrigerated in an airtight container for up to 2 days.
- You'll need to start by making a batch of this Foolproof Pie Crust. As I discuss in the recipe, the crust can easily be made gluten-free by using Cup4Cup Gluten Free Flour (in my pie class, I also share a homemade GF flour blend). You'll only need a half batch of the dough for the galette, so freeze the other half or use it to make a Rhubarb Galette, Strawberry Galette, Quiche, or Spinach Tart!
- Use ripe but firm tomatoes in the galette-avoid tomatoes that fall apart easily.
- Gather all of your tools and ingredients before rolling out the dough (including the melted butter and pastry brush), as you want to move rather quickly once you get started so that the dough doesn't get too warm.
