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Tomato goat cheese galette on a baking dish.
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5 from 1 vote

Tomato and Goat Cheese Galette

This quick and flavorful galette is a perfect summer meal, snack or even side.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: goat cheese recipe, savory galette, savory tart, tomato and goat cheese, Tomato and goat cheese recipes
Servings: 8 servings
Author: Amy- A Red Spatula


  • ½ batch pie dough
  • 4-5 tomatoes, sliced This will depend on the size of the tomatoes, if they are large beef steaks, it will only take 2-3.
  • 4 ounces goat cheese
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon crushed red pepper
  • salt and pepper to taste

Egg wash

  • 1 egg beat
  • 2 tablespoons milk


  • Preheat oven to 400 degrees, on convection if you have it.
    Line baking sheet with parchment paper.
    Roll pie dough to about an 18-20 inch circle.
    Spread with goat cheese. Make sure to leave about a 1 ½-2 inch space around the edges of the dough.
    Sprinkle the basil, oregano, crushed red pepper, and salt.
    Layer tomatoes on top of goat cheese.
    Fold the 2-inch space left without cheese and tomatoes over the tomatoes. Don't worry about perfection here, galettes are meant to look rustic. It's one of the things I love about them.
    Mix your egg wash and brush the edges with it. You don't have to do this step, but it sure makes it beautiful after baking.
    Bake until the dough is golden brown.
    Remove from oven. I prefer it warm, so I serve right away. Tomatoes will have released plenty of liquid when they are baking, there are ways around this. I don't mind it though, tomatoes in my mind are supposed to be juicy.
    Now, sit back and enjoy. You deserve it.