Easy Tomato Basil Galette with Goat Cheese

This easy tomato basil galette with goat cheese is a rustic, savory pastry packed with juicy tomatoes, tangy goat cheese, and fresh basil all wrapped in a golden, flaky crust. I love how it looks impressive but comes together with very little effort—perfect for summer dinners, brunches, or light lunches.

Why You’ll Love This Recipe

I love this galette because it’s unfussy, delicious, and incredibly versatile. It makes the most of ripe tomatoes and pairs them beautifully with creamy goat cheese and fragrant basil. Unlike a traditional tart or pie, this free-form galette feels artisanal and homey. The crust gets crisp and golden while the filling stays fresh and flavorful. I always feel like I’m eating something from a French countryside kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pie dough (store-bought or homemade)
ripe tomatoes (sliced)
salt
goat cheese (crumbled)
fresh basil leaves (chopped or torn)
olive oil
black pepper
egg (for egg wash)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I lay out the pie dough on the baking sheet and lightly score a circle in the center, leaving a 2-inch border around the edges.

3. I lightly salt the tomato slices and let them sit on paper towels for 10 minutes to draw out moisture. This keeps the galette from getting soggy.

4. I spread crumbled goat cheese over the center of the dough, then layer the tomato slices on top, slightly overlapping.

5. I sprinkle black pepper and drizzle a little olive oil over the tomatoes, then top with chopped basil.

6. I fold the edges of the dough up and over the filling, pleating it as I go to form a rustic crust.

7. I brush the crust with a beaten egg for that golden finish.

8. I bake the galette for 35–40 minutes, or until the crust is golden brown and the tomatoes are slightly roasted.

9. Once out of the oven, I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

This galette serves 4 people as a main or up to 6 as a side. Total time is about 1 hour, including 15 minutes of prep and 40–45 minutes of baking.

Variations

Sometimes I add caramelized onions or a handful of shredded mozzarella or parmesan for more richness. If I want a Mediterranean twist, I add olives and a sprinkle of oregano. For a dairy-free version, I skip the cheese and load up on veggies and herbs.

storage/reheating

I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 10 minutes to restore the crispness of the crust. I avoid microwaving, as it makes the crust soggy.

FAQs

Can I use puff pastry instead of pie dough?

Yes, I sometimes use puff pastry for a flakier texture. I keep everything else the same and just adjust baking time slightly if needed.

How do I prevent a soggy bottom?

I lightly salt the tomatoes and let them drain first. That, along with using a preheated baking sheet or baking stone, helps keep the bottom crisp.

Can I make this galette ahead of time?

Yes, I assemble it ahead and refrigerate for up to a day. I bake it just before serving to keep the crust fresh and flaky.

What kind of tomatoes work best?

I use firm, ripe tomatoes like heirlooms, Roma, or cherry tomatoes sliced in half. Too much moisture can make the galette watery, so I avoid overly juicy types.

Can I freeze this galette?

I don’t recommend freezing it once baked, as the texture suffers. But I can freeze the assembled, unbaked galette for up to a month and bake from frozen, adding 10 extra minutes to the cook time.

Conclusion

This easy tomato basil galette with goat cheese is one of those recipes I keep coming back to. It’s simple, stunning, and packed with flavor. Whether I’m hosting brunch or just making a weeknight dinner, this galette is always a hit—especially when tomatoes are in season and basil is fresh from the garden.