Easy Tomato Galette
This easy savory tomato galette made with puff pastry and Boursin cheese is a simple, delicious recipe perfect for lunch or dinner.
Ingredients
- Tomatoes. I used a variety of tomatoes for my fresh tomato galette recipe. Use any ripe tomatoes you can find. Heirloom tomatoes are great and make for beautiful presentation but any good tomatoes will work. If using cherry tomatoes, simply halve them.
- Boursin cheese. Cream cheese, ricotta or softened goat cheese can be substituted. For extra flavor, add a few grated garlic cloves and herbs like oregano or thyme.
- Puff pastry. Any savory pie crust/dough or shortcrust pastry can be used but store-bought puff pastry is a great way to make this tomato galette as fuss-free as possible.
- Egg.
- Parmesan cheese.
- Fresh herbs: I used thyme in the galette and served it with fresh basil on top. Parsley, chives or oregano can be used instead. Other aromatics like lemon zest or garlic can also be added for more flavor.
- Salt and black pepper.
How to make tomato galette
Thinly slice the tomatoes then lay flat on a chopping board. Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels. Roll the puff pastry out to approximately ½cm thickness (¼inch) and transfer to a baking sheet lined with parchment paper. Spread the softened Boursin cheese onto the pastry then layer on the tomatoes, leaving a 3-4cm/2-inch border. Add a few sprigs of fresh thyme and season with a little flaky sea salt and pepper. Fold the edges of dough over the tomatoes then brush with egg wash and grate over Parmesan cheese. Bake the galette in a preheated oven for 20-25 minutes until the pastry is golden brown and crisp. Remove from the oven, allow to cool for 5 minutes then garnish with fresh basil leaves and serve.
Can I make this ahead?
The galette is definitely best served warm from the oven. The tomatoes an be salted up to 2 hours before assembling and the assembled tart can be covered with plastic wrap and kept in the fridge for up to 6 hours before baking. Any leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in a hot oven or in an air fryer.
What to serve with tomato galette
This is a delicious recipe to serve for lunch or a light dinner with a side salad.
Tomato recipes
Easy tomato galette
Ingredients
- 3-4 large tomatoes thinly sliced
- 250 g (½lb) puff pastry thawed
- 100 g (3oz) Boursin cheese room temperature
- fresh thyme
- 1 large egg beaten
- Parmesan cheese grated
- fresh basil to serve
Instructions
- Preheat the oven to 200°C/400°F.
- Thinly slice the tomatoes then lay flat on a chopping board.
- Sprinkle tomatoes with a teaspoon of salt and allow them to release their juices for 10 minutes then pat dry with paper towels.
- Roll the puff pastry out to approximately ½ cm thickness (¼ inch) and transfer to a baking sheet lined with parchment paper.
- Spread the softened Boursin cheese onto the pastry then layer on the tomatoes, leaving a 3-4cm/2-inch border.
- Add a few sprigs of fresh thyme and season with a little flaky sea salt and pepper.
- Fold the edges of dough over the tomatoes then brush with egg wash and grate over Parmesan cheese.
- Bake the galette in a preheated oven for 20-25 minutes until the pastry is golden brown and crisp.
- Remove from the oven, allow to cool for 5 minutes then garnish with fresh basil leaves and serve.