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Cherry Tomato and Cheese Galette Recipe

Cherry Tomato and Cheese Galette Recipe

Photos of Cherry Tomato and Cheese Galette Recipe

How To Make Cherry Tomato and Cheese Galette

Rich and savoury filling wrapped in a crusty pie made with apple cider, this Cherry Tomato and Cheese Galette impresses warm or at room temperature.

Preparation: 20 minutes
Cooking: 30 minutes
Chilling and Cooling Time: 1 hour 30 minutes
Total: 2 hours 20 minutes



For the Dough:

  • 1⅓cupsall purpose flour
  • 2tbspcornmeal
  • ½tspfine salt
  • ½cupfrozen unsalted butter,cubed
  • 1tbspapple cider vinegar
  • ¼cupice water

For the Filling:

  • 8ozsoft goat cheese,(1 package)
  • 1egg yolk
  • ½tspkosher salt
  • ¼tspfreshly ground black pepper
  • 1pinchcayenne pepper
  • 2tbspfresh basil,sliced
  • 3cupscherry tomatoes,halved
  • 1tbspextra virgin olive oil
  • 1tspdijon mustard
  • 1egg,beaten
  • 2tspwater
  • 2tbspparmigiano reggiano cheese,or to taste, freshly grated
  • 1tspextra virgin olive oil,or as desired
  • sea salt,to taste


  1. Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.

  2. Wrap the dough up in a plastic wrap and shape it into a disc. Refrigerate for about 1 hour until thoroughly chilled.

  3. Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.

  4. Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into a ⅛-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.

  5. Preheat the oven to 425 degrees F.

  6. Mix tomatoes, 1 tablespoon of olive oil, and Dijon mustard together in a bowl.

  7. Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.

  8. Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.

  9. Place a foil-lined pan on the rack under the galette to catch any possible drips. Bake in the preheated oven for about 30 to 35 minutes until well browned on bottom and top.

  10. Remove from the oven and let cool completely for about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.


  • Calories: 211.02kcal
  • Fat: 14.47g
  • Saturated Fat: 8.33g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 4.41g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 13.80g
  • Fiber: 1.00g
  • Sugar: 1.26g
  • Protein: 6.73g
  • Cholesterol: 55.59mg
  • Sodium: 240.23mg
  • Calcium: 58.65mg
  • Potassium: 139.35mg
  • Iron: 1.34mg
  • Vitamin A: 152.29µg
  • Vitamin C: 6.08mg
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