🍅 Golden Heirloom GaletteSummer’s best tomatoes.
There’s something special about cooking with ingredients that are at their peak. 🍅
This Golden Heirloom Tomato Galette starts with sweet summer tomatoes, a creamy garlic & herb cheese filling, fresh garden herbs, and plenty of freshly grated Parmesan—all wrapped in a flaky, buttery crust.
The biggest tip? Salt the tomatoes first. That one simple step keeps the crust crisp and lets the tomato flavor really shine.
If you’re looking for a beautiful way to use fresh tomatoes this season, this recipe belongs on your table.
✨ Would you make yours with Garlic & Herb Goat Cheese or Honey Goat cheese? #Lemon8Recipes #HeirloomTomatoes #SummerRecipes #TomatoGalette #HomeCooking
🍅 Golden Heirloom Tomato Galette
Ingredients
For the Filling
* 1 refrigerated pie crust (or homemade pastry)
* 8 oz cream cheese, softened
* 4 oz garlic & herb goat cheese, softened
* 2–3 large golden heirloom tomatoes, sliced ¼-inch thick
* ½ cup freshly grated Parmigiano Reggiano, plus more for garnish
* 2 tbsp fresh basil, chopped
* 1 tsp fresh thyme leaves
* 1 tsp finely chopped fresh rosemary
* 1 tbsp olive oil
* Kosher salt
* Fresh cracked black pepper
For the Crust
* 1 egg
* 1 tbsp water
⸻
Instructions
1. Prepare the Tomatoes
Slice the heirloom tomatoes into ¼-inch slices. Place them on a wire rack set over a baking sheet, sprinkle both sides lightly with kosher salt, and let them drain for 20–30 minutes. Pat dry with paper towels before using.
2. Make the Filling
In a bowl, combine:
* Softened cream cheese
* Garlic & herb goat cheese
* Basil
* Thyme
* Rosemary
Mix until smooth.
3. Assemble
Preheat oven to 400°F.
Roll the pie crust onto a parchment-lined baking sheet.
Spread the cheese mixture over the center, leaving about a 2-inch border.
Arrange the tomato slices over the cheese.
Drizzle lightly with olive oil.
Season with black pepper and, if needed, a little additional salt.
Top with freshly grated Parmigiano Reggiano.
4. Fold the Crust
Fold the edges of the dough toward the center, overlapping as needed to create a rustic galette.
Whisk together the egg and water and brush the crust generously with the egg wash.
5. Bake
Bake for 35–45 minutes, or until:
* The crust is deep golden brown
* The tomatoes are softened
* The cheese is bubbling
6. Finish
Allow the galette to cool for 10 minutes before slicing.
One of the joys of summer cooking is using fresh, ripe heirloom tomatoes that offer a burst of natural sweetness and complexity not found in regular supermarket varieties. When making a galette like this, I’ve found that choosing golden heirloom tomatoes adds a lovely color contrast and a slightly milder, less acidic flavor compared to red tomatoes, which balances beautifully with the creamy garlic and herb cheeses. Salting the tomato slices before assembling the galette is an absolute game-changer. This step draws out excess moisture from the tomatoes, preventing the crust from becoming soggy during baking, while also concentrating the tomato’s natural flavors. I usually set my tomato slices on a wire rack over a tray to drain for about 25 minutes, then gently pat them dry just before use. Another personal tip is to experiment with the cheese layer. While the recipe calls for cream cheese and garlic & herb goat cheese, swapping in honey goat cheese can introduce a subtle sweetness that complements the tomatoes wonderfully. Fresh herbs like basil, thyme, and rosemary elevate the dish with aromatic notes, making it truly worth growing your own herb garden or buying fresh from the farmers’ market. When it comes to the crust, using a good quality refrigerated pie crust saves time, but for those who love baking, a homemade buttery pastry adds an extra level of flakiness and flavor that’s hard to beat. Brushing the crust edges generously with egg wash before baking creates a golden finish that’s both visually appealing and adds a subtle crispness. Baking at 400°F for 35–45 minutes until the crust is deep golden, the tomatoes are tender, and the cheese is bubbling ensures the flavors meld perfectly. Allowing the galette to cool for 10 minutes before slicing helps the filling set slightly, making serving easier and neater. This galette recipe is perfect for a summer brunch, light lunch, or as a side dish for dinner parties. Sharing it with family and friends has always been a highlight of my summer cooking season, and I encourage you to try it with variations of your favorite cheeses and herbs to make it your own delicious tradition.