Tomato and Goat Cheese Galette
Breville Test Kitchen

Breville Test Kitchen

Tomato and Goat Cheese Galette

With a parmesan-flavored crust cradling fresh seasonal tomatoes, this rustic pie makes the most of the best summer produce.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

2 hrs 15 mins total time

20 mins active time


Serves 6-8



For the dough

  • all-purpose flour icon
    1½ cups (8 oz) all-purpose flour
  • grated parmesan cheese icon
    ¼ cup (¾ oz) grated parmesan cheese
  • white sugar icon
    1 tbsp white sugar
  • kosher salt icon
    1 tsp kosher salt
  • cold unsalted butter icon
    5 oz cold unsalted butter

    cut into ½-inch cubes

  • ice water icon
    ¼ cup (2 fl oz) ice water

For the filling

  • mixed tomatoes (heirloom, cherry, vine-ripened) icon
    1½ lb mixed tomatoes (heirloom, cherry, vine-ripened)
  • clove garlic icon
    2 cloves garlic

    thinly sliced

  • kosher salt icon
    2 tsp kosher salt
  • white sugar icon
    1 tsp white sugar
  • fresh thyme leaves icon
    1 tsp fresh thyme leaves
  • Cooking spray icon
    Cooking spray
  • goat cheese icon
    5 oz goat cheese

    at room temperature

  • extra-virgin olive oil icon
    Extra-virgin olive oil

    to serve


  • 1Place the flour, parmesan, sugar, salt and butter in a food processor bowl and pulse until the mixture resembles coarse crumbs.
  • 2Add the water and pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
  • 3Shape the dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.
  • 4If using large tomatoes, cut them in half and then into ¼-inch slices. If using cherry tomatoes, cut them in half.
  • 5Add the garlic and sprinkle with the salt and sugar. Gently toss to coat. Cover and stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.
  • 6Drain the tomatoes and add the thyme.
  • 7Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 12-inch circle and place it on the pan.
  • 8Spread the dough with the goat cheese, leaving a 1-inch border. Top with the tomato mixture.
  • 9Bring the edge of the dough up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
  • 10Insert the wire rack into position 5. Set the oven to Bake, Convection, 350°F, for 40 minutes and press Start to preheat.
  • 11Once preheated, place the pan in the oven and cook for 40 minutes.
  • 12The base should be brown and crisp. If not, cook it a little longer.
  • 13Transfer to a wire rack and cool for 30 minutes.
  • 14Drizzle the galette with oil and serve.
Hors d'oeuvr/Appetizers
Main course

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