When peak-season tomatoes are everywhere, this easy tomato galette is one of the simplest, most rewarding ways to use them. A galette is a free-form tart—i.e., no pie dish or perfect crimping required—and can be either sweet or savory. The format is ideal for peak-season produce, including flavor-packed heirloom tomatoes. Here, ripe slices are layered over a buttery, flaky crust with garlic, grated cheese, lemon zest, and fresh herbs, then baked until the edges are deeply golden and the tomatoes are soft and caramelized.
The key to a great tomato galette is managing moisture. Salting and draining the tomatoes before assembling helps concentrate their flavor and ensures the crust stays crisp. Don’t worry if the galette looks a little juicy when it comes out of the oven—it will settle and slice cleanly as it cools.
Tips for making a perfect tomato galette
What types of tomatoes are best?
Use large, firm tomatoes that are easy to slice—heirloom tomatoes are ideal. Use a variety of different colors and sizes for the best flavor and appearance, but even supermarket tomatoes can shine here. Whatever you choose, overlap the slices generously; they’ll shrink as they bake.
What’s up with salting and draining the tomatoes?
Salting the tomatoes is essential for success. The process draws out excess moisture, concentrating the tomatoes’ flavor and helping them caramelize in the oven. You can save the juices for another purpose (remember, they’ll be salty). Drain the tomatoes for at least 5 minutes—up to 30 minutes if they are especially juicy—then blot lightly before assembling.
How do I keep my tomato galette from getting soggy?
In addition to draining the tomatoes, layering grated cheese under the slices creates a barrier that helps protect the crust. Baking until the bottom is deeply golden brown is also key. The filling may look a little juicy right out of the oven, but it will firm up as it rests.
Is galette dough the same as pie dough?
Can I use different cheeses or herbs?
Absolutely. The cheese melts into the crust and adds richness more than bold flavor, so use a sharper cheese like cheddar or Gruyère for the strongest punch. Finish with fresh herbs like chives, basil, or thyme, depending on what you have.
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