A free-form rustic tart filled with ripe tomatoes and herbs
Summer Tomato Galette
Summer Tomato Galette
1h 5mMedium
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Servings
6
6 servings
Difficulty
Medium
Cost
Budget
$
Summer Tomato Galette
A free-form rustic tart filled with ripe tomatoes and herbs
A rustic, free-form pastry tart filled with peak-season tomatoes, Dijon mustard, gruyere, and fresh basil — summer baking at its best.
25m
Prep Time
40m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A galette is the most forgiving pastry you can make. There is no fussing with a tart pan, no blind baking, no crimping — just roll out the dough, pile on the filling, fold the edges over, and bake. The rustic, imperfect look is the whole point.
When tomatoes are at their peak, this galette is extraordinary. The buttery crust, a smear of Dijon, a layer of cheese, and sliced tomatoes are all you need. The oven concentrates the tomato flavor and the crust turns flaky and golden. It is summer on a plate.
Ingredients
- 1.5 cups flour
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 2 lbs ripe tomatoes, various colors, sliced
- 1 tbsp Dijon mustard
- 1 cup gruyere, shredded
- Fresh basil leaves
- 1 tbsp olive oil
- 1 egg, beaten for wash
- Salt and pepper
- Flaky salt
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Pulse the flour and butter in a food processor until pebbly. Add ice water and pulse until a shaggy dough forms. Wrap and chill for 30 minutes.
- 2
Salt the tomato slices and drain on paper towels for 15 minutes.
- 3
Roll the dough into a rough 14-inch circle on parchment paper.
- 4
Spread the Dijon mustard over the center, leaving a 2-inch border. Scatter the cheese over the mustard.
- 5
Arrange the tomato slices over the cheese. Fold the edges of the dough up and over the filling.
- 6
Brush the crust with beaten egg and bake at 400F for 35 to 40 minutes until golden.
- 7
Scatter fresh basil and drizzle olive oil over the top. Finish with flaky salt.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Tips & Storage
Pro Tips
Use the best tomatoes of the season — heirlooms in multiple colors are stunning.
The dough can be made a day ahead and refrigerated.
A layer of breadcrumbs under the tomatoes helps absorb moisture.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 slice) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates28g
Fat22g
Fiber2g
Sugar4g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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