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5 from 5 votes

Tomato Galette Recipe

Heirloom tomatoes, prosciutto, and goat cheese are tucked into a rustic pastry crust to make this gorgeous tomato galette. Easy to make and sure to wow!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Brunch, Dinner
Cuisine: American, French
Servings: 6 slices
Calories: 123kcal


  • 1 9" pie crust round
  • 4-5 heirloom tomatoes, in different colors
  • 2 pieces Proscuitto, torn into small pieces
  • 1 Tbsp sea salt
  • ¼ cup goat cheese
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup Gruyere cheese, shredded
  • 1 tsp chives, chopped
  • 1 tsp thyme, chopped

For the garlic oil:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp garlic, finely chopped (about 1 clove)


For Garlic Olive Oil

  • Heat 2 tablespoons olive oil in a small pan over medium heat, and add 1 teaspoon of garlic. Cook for one minute. Turn off heat and allow garlic to infuse oil while cooling.

Prepare Tomatoes:

  • Slice the tomatoes into 1/4″ thick slices and place on a paper towel. Sprinkle with sea salt and let sit for about 30-minutes

For Galette:

  • Preheat oven to 375°F
  • Roll out dough in a 9" circle on a piece of parchment paper and transfer parchment and dough to a round baking sheet
  • Prepare cheese filling by combining all 3 kinds of cheese into a bowl. Add chopped herbs and blend well.
  • Tear the prosciutto into bite-sized pieces
  • Spread the cheese mixture on the rolled out dough but leave about 2″ free around the edges
  • Scatter prosciutto on top of the cheese mixture
  • Using a paper towel wipe most of the salt and the excess water off of the tomatoes
  • Layer the tomatoes, overlapping slightly, in a circular pattern on top of the prosciutto starting from the outside and working in. Continue layering until all tomatoes are gone or you’ve filled the circle.
    (You only want to build one layer of tomatoes. If you stack them they will steam during baking instead of roasting)
  • Gently pull up the 2″ sides and fold over the filling, pleating the dough and crimping to keep the dough together, leaving the whole middle of the galette open
  • Brush entire galette with the cooled garlic olive oil
  • Bake in preheated oven for about 30 minutes or until the crust is a light golden brown
  • Let the galette cool for about 5-10 minutes before slicing. Can be served hot or room temperature. Garnish with a sprinkling of herbs if desired.


Calories: 123kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1290mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 1mg