Heirloom Tomato Galette with Goat Cheese & Basil

When it’s too hot to care, but too beautiful to ignore the tomatoes

There’s a moment in late summer when tomatoes take over everything—your counter, your garden, your neighbor’s generosity. And not just any tomatoes—heirlooms. Juicy, lumpy, striped, or speckled, they’re little edible love letters from the earth. And what better way to honor their glory than tucking them into a flaky, rustic galette?

This Heirloom Tomato Galette with Goat Cheese and Basil is a no-fuss, looks-fancy-but-isn’t dinner that celebrates everything fresh, messy, and wildly flavorful. The crust is buttery but forgiving, the goat cheese adds creamy tang, and the tomatoes do all the real work.

Heirloom Tomato Galette with Goat Cheese & Basil

This rustic heirloom tomato galette with goat cheese and basil is the perfect summer dinner. Flaky crust, juicy tomatoes, and creamy tang all in one easy recipe!

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 People

Course: Appetizer, Brunch, Dinner, Light Lunch

Cuisine: American, Farm-to-table, Rustic Vegetarian

Ingredients Method

Ingredients

  

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 8 tbsp cold unsalted butter cubed
• 3 –4 tbsp ice water

For the filling:

• 3 –4 medium heirloom tomatoes sliced 1/4-inch thick
• 1/2 tsp salt plus more for sprinkling
• 4 oz goat cheese softened
• 1 tbsp olive oil
• 1 tbsp Dijon mustard optional, but trust me
• Freshly ground black pepper
• 2 tbsp fresh basil torn
• 1 egg beaten (for egg wash)

Method

 

Instructions:

Prepare the tomatoes:

1. Slice tomatoes and spread them on paper towels. Sprinkle with 1/2 tsp salt and let sit for 15–20 minutes to draw out moisture. Pat dry gently.

Make the crust:

1. In a bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fingers until the mix resembles coarse crumbs. Add ice water 1 tbsp at a time until dough holds together. Form into a disk, wrap, and chill for 20 minutes.

Preheat oven:

1. Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Assemble the galette:

1. Roll chilled dough into a 12-inch circle. Transfer to baking sheet. Spread Dijon mustard over the center, leaving a 2-inch border. Crumble goat cheese over mustard. Layer tomato slices over cheese, overlapping slightly. Season with pepper and a bit more salt. Fold edges of crust up over filling, pleating as needed. Brush crust with egg wash.

Bake:

1. Bake for 35–40 minutes, until crust is golden brown and tomatoes are soft and juicy.

Top & serve:

1. Let cool for 5–10 minutes. Sprinkle with torn fresh basil and serve warm or room temp.

Tips & Mood Swaps

• No goat cheese? Try ricotta, feta, or even a spread of cream cheese.
• Make it gluten-free: Use your favorite gluten-free pie crust mix or recipe.
• Add a layer: Thin slices of zucchini, caramelized onions, or pesto under the tomatoes take it next level.
• Want it easier? Use store-bought pie dough or puff pastry.

What to Serve It With

• Light arugula salad with lemon vinaigrette
• A chilled glass of white wine or herbal iced tea
• Peach slices or berries with whipped cream for desser