Tomato and Goat Cheese Galette

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.

2 hrs 15 mins total time

20 mins active time


Serves 6-8



For the dough:

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

    cut into ½-inch cubes

  • ¼ cup (2 fl oz) iced water

For the filling:

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

    thinly sliced

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

    at room temperature

  • Extra-virgin olive oil

    to serve


  • 1Pulse all the ingredients listed below until the mixture resembles coarse crumbs.
  • 2Pulse 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. Meanwhile, prepare the filling.
  • 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.
  • 6Then 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 goat cheese, leaving a 1-inch border. Top with the tomato mixture.
  • 9Bring the edge 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.
  • 11Once preheated, place the pan in the oven and start the timer.
  • 12The base should be browned and crisp. If not, give it a bit more.
  • 13Transfer to a wire rack and cool for 30 minutes.
  • 14Drizzled with oil.