Fresh Tomato Galette

Name: Fresh Tomato Galette
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 (9 inch) pie crust, homemade or store bought; 2 large heirloom tomatoes, sliced 1/4 inch thick; 4 ounces cream cheese, softened; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh chives, chopped; 1 clove garlic, minced; 1/2 teaspoon salt, plus extra for draining tomatoes; Balsamic glaze for drizzling; Fresh basil leaves for garnish

This rustic tomato galette pairs juicy summer tomatoes with a creamy herb filling inside a buttery crust.

By Enzo81 Kitchen· Italian· October 29, 2026

enzo81.xyz

Prep

50 minutes

Cook

35 minutes

Total

1 hour 25 minutes

Serves

There is something special about the way heirloom tomatoes taste when they are baked until perfectly jammy. This galette is one of my favorite ways to celebrate summer, combining those sweet tomatoes with a savory, garlicky cream cheese base that smells absolutely incredible while it bakes in the oven.

It is much easier to put together than a traditional pie, making it a wonderful option for a relaxed weekend brunch or a light dinner. Make sure to salt your tomato slices and let them drain before assembly, as this simple trick ensures your crust stays perfectly crisp instead of getting soggy.

Ingredients

1 (9 inch) pie crust, homemade or store bought
2 large heirloom tomatoes, sliced 1/4 inch thick
4 ounces cream cheese, softened
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 clove garlic, minced
1/2 teaspoon salt, plus extra for draining tomatoes
Balsamic glaze for drizzling
Fresh basil leaves for garnish

10Instructions

1
Slice your tomatoes and lay them in a single layer on a paper towel or wire rack. Sprinkle them with a little salt and let them sit for 30 minutes to draw out excess moisture, then gently pat them dry.
2
Preheat your oven to 400 degrees Fahrenheit.
3
Roll your pie dough out on a lightly floured surface until it is about 1/8 inch thick.
4
Carefully transfer the dough onto a parchment lined baking sheet.
5
In a small bowl, mix the cream cheese, chopped basil, chives, garlic, and 1/2 teaspoon of salt until smooth.
6
Spread the cream cheese mixture over the center of your dough, leaving a 2 or 3 inch border around the edges.
7
Arrange the tomato slices on top of the cream cheese layer.
8
Fold the edges of the dough up and over the outer tomatoes, pleating it as you go to create a rustic shape.
9
Bake for 30 to 35 minutes until the crust is a beautiful golden brown.
10
Let the galette cool for about 10 to 15 minutes, then finish it with a drizzle of balsamic glaze and fresh basil leaves before serving.

Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, wrap the cooled galette well in plastic wrap and foil for up to 3 months, then thaw it in the fridge before warming it up in a 350 degree oven until crisp.

#Vegetarian #Summer #Brunch #Easy

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