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close up of baked tomato galette with rosemary on top.
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5 from 1 vote

Tomato Galette Recipe with Fresh Thyme and Cheese

Tomato Galette is a pastry made with pantry staple ingredients, topped with feta cheese and sweet heirloom tomatoes. Then drizzled with extra virgin olive oil and fresh thyme springs. Baked in the oven till golden.
Prep Time10 minutes
Cook Time20 minutes
Dough resting time30 minutes
Total Time1 hour
Course: Appetizer, Breakfast, brunch, Lunch
Cuisine: American
Allergy: Nut Free, Vegetarian
Servings: 8 people
Calories: 286kcal
Author: Marina Rizhkov

Equipment

Ingredients

Galette Dough

  • 2 cups flour
  • 1 pinch salt
  • ½ tsp baking soda
  • ½ cup water, boiling
  • 2 tsp apple cider vinegar
  • 100 ml extra virgin olive oil

Tomato Filling

  • ½ cup goat cheese
  • 4-5 Heirloom tomatoes
  • 1 tsp Italian seasoning
  • 3 springs fresh thyme
  • 1 tsp olive oil
  • 1 pinch salt and pepper, or to taste
  • 1 large egg, for brushing the dough

Instructions

  • Preheat the oven to 350 F

Make the dough

  • Mix flour, salt and baking soda. 
    2 cups flour, 1 pinch salt, ½ tsp baking soda
    flour salt and baking soda in a glass bowl.
  • Pour boiling water and oil into a measuring glass, add vinegar, mix and pour into a bowl with dry ingredients. 
    ½ cup water,, 1 tsp olive oil, 2 tsp apple cider vinegar
    dry and wet ingredients mixing in a glass bowl.
  • Knead a soft dough, cover in plastic wrap and leave for 30 minutes. 
    galette dough in a glass bowl.
  • Roll the dough out on a sheet of baking paper.
    raw dough round with a rolling pin.

Tomato Filling

  • Spread goat cheese in the center and sprinkle with Italian seasoning. Leave about 2 inch border. 
    ½ cup goat cheese, 1 tsp Italian seasoning
    raw dough with cream cheese and italian seasoning with a bowl of seasoning on the side.
  • Slice tomatoes into ⅓ inch thick slices and arrange over the cheese. Season with salt and pepper. Drizzle with olive oil. Sprinkle with fresh thyme.
    100 ml extra virgin olive oil, 4-5 Heirloom tomatoes, 1 pinch salt and pepper,, 3 springs fresh thyme
    dough cream cheese seasonings and tomatoes.
  • Bring the edges of the dough over the filling and overlap to create a border. Brush with the whisked egg.
    1 large egg,
    wrapped raw tomato galette.
  • Bake for about 20 minutes until golden brown.
    baked tomato galette on parchment paper.

Notes

  • This galette is better eaten right away. To reheat it, place it in the oven at 170F for the desired temperature. 
  • If you can't find heirloom tomatoes, use other ripe tomatoes. 
  • Fresh thyme can be replaced with dried. 
 

Nutrition

Serving: 8g | Calories: 286kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 2mg