Tomato Galette

We're heading into creole tomato season and it's time to celebrate.  We actually have a Creole Tomato Fest in New Orleans.  Creole tomatoes are heat and humidity tolerant and ripen later in the season.  These bursting with flavor tomatoes are worth the wait and definitely worth celebrating !  

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A galette begins with the versatile pastry crust that can be made in batches and kept frozen for up to one month. With pastry crust on hand you’ll easily create galettes with your peak of the season bounty.  This pastry crust recipe is from my quiche recipe in my cookbook.  

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The Tomato Galette is a savory option that gets a flavor punch from a creamy base of goat cheese and caramelized onions.  The deeply browned crust is complemented with fresh cracked pepper.  A savory galette can be served with a garden salad for a delicious family style meal. 

There’s no need for a pie tin as the more rustic you form the galette, the better.  Novice bakers, this is a low stress baking project just for you!


Tomato Galette


1 Tablespoon oil

1 onion, sliced (about 2 cups)

1 pastry crust

4 oz. goat cheese

1 large tomato, sliced

1 egg, beaten

Fresh cracked pepper

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment.

2. In medium skillet on medium-low heat, warm oil and cook onions until caramelized, 10-15 minutes

3. On a lightly floured surface, roll out pastry crust to a 12-inch round.  Fold in half and transfer to prepared baking sheet. Unfold and center crust on prepared baking sheet.

4. Crumble goat cheese in center of crust, leaving a 2-inch border.  Arrange onions on goat cheese.  Arrange tomato slices on onions.

5. Fold crust over tomatoes, overlapping slightly.  Brush crust with egg and sprinkle with fresh cracked pepper.

6. Bake galette until crust is dark golden brown and tomatoes are roasted, 45-55 minutes.  Let cool 20 minutes before serving.

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If you want another recipe for that pastry crust try my Summer Blueberry Galette here.