Tomato Goat Cheese Galette

Tomato Goat Cheese Galette is a beautiful, delicious brunch dish. Sweet, juicy tomatoes and goat cheese baked in a golden brown flaky pastry.

This savory galette is perfect when you want a cheesy Appetizer that is a little more sophisticated than Spinach Artichoke Dip, but just as simple and delicious to make.

Tomato Goat Cheese Galette on plate with fresh basil garnish

TOMATO GOAT CHEESE GALETTE

A galette is an elegant dish that sounds more complicated to make than it actually is. A traditional recipe uses the simple technique of topping a pastry dough with seasonal savory or sweet fillings and baking until the flaky crust is golden brown. This fresh tomato and goat cheese galette recipe uses a store bought pie crust to make it even easier!

With just a refrigerated pie crust, a couple pints of cherry tomatoes, goat cheese, an egg, and a few pantry seasonings, you can make a quick appetizer that’s beautiful and delicious. Baked in a buttery, flaky crust, the sweet natural flavor from tomatoes and basil is the perfect balance to the tangy, salty goat cheese.

Tomato Goat Cheese Galette Collage

This Tomato Goat Cheese Galette is light and tasty, and easy to make with whatever fresh ingredients you have on hand. While they are a little more pricey, you can make this galette with heirloom tomatoes for colorful dish with unmistakable flavor. Use Roma tomato slices and mozzarella balls for a rustic, easy margarita pizza. Regular tomatoes are great too, especially with a drizzle of balsamic vinegar before baking.

Tomato Goat Cheese Galette is the perfect appetizer, fancy side dish, or light main dish. Serve with a fried egg for a hearty, decadent brunch dish that will wow. Bake the eggs right on top of the galette for a stunningly beautiful, delicious breakfast you’d find in a 5-star restaurant. For a summer luncheon, serve Tomato Goat Cheese Galette with a bowl of Tomato Bisque¬†and a fresh garden salad.

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Tips for Making Tomato Goat Cheese Galette

  • Use chilled dough so the pie crust doesn’t spread while baking and the crust bakes evenly.¬†Keeping the fat cold in pastry dough is key to a golden brown flaky crust.
  • Bring the goat cheese to room temperature before starting to make it easier to mix by hand, and it will spread easier over the galette dough.
  • Fresh herbs will really make the natural flavors pop! Use thinly chopped basil instead of dried basil and top with extra fresh basil before serving. You could also use thyme, rosemary, or other fresh herbs on hand.

Tomato Goat Cheese Galette on plate with fresh basil garnish

VARIATIONS ON TOMATO GOAT CHEESE GALETTE

  • Caramelized Onions: Caramelized onions would be the perfect flavor combination to add to Tomato Goat Cheese Galette. To make caramelized onions, thinly slice a red onion and add to a large skillet with 2 tablespoons olive oil. Cook onion mixture for 30-40 minutes over medium heat, stirring occasionally. Once golden and caramelized, deglaze pan with ¼ cup balsamic vinegar and salt onions. Top galette with onion mixture before baking.
  • Galette Dough: Swap out the store bought pie crust with frozen puff pastry dough, thawing overnight before using. You could also use¬†Pizza Dough, but check the cooking time since pre-made dough tends to cook much faster than pie crust.
  • Veggies: Add thinly sliced savory vegetables like zucchini, eggplant, summer squash, mushrooms, red potatoes, or sweet potatoes. Use a mandoline to get paper-thin sliced potatoes or eggplant so they get tender in the short cook time.
  • Mini Galettes: To make mini galettes, divide the pie crust into four equal sized pieces. Fill galettes as usual, leaving a ½ inch outer crust. Bake for 15-20 minutes, or until tomatoes are soft and crust is golden brown.

MORE CHEESE APPETIZERS FOR THE HOLIDAYS

HOW TO STORE TOMATO GOAT CHEESE GALETTE

  • Serve: Tomato Goat Cheese Galette is best served warm and fresh, and can be kept at room temperature for up to 2 hours.
  • Store: Store leftover Tomato Goat Cheese Galette in the refrigerator wrapped in plastic wrap or aluminum foil for up to 4 days. Reheat in the oven directly on the rack on low heat.
  • Freeze: Cool galette, wrap entire galette or individual slices in plastic wrap, and store in a freezer safe plastic bag. Freeze Tomato Goat Cheese Galette for up to 3 months and thaw overnight in the refrigerator before reheating.

Tomato Goat Cheese Galette on plate with fresh basil garnish

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Tomato Goat Cheese Galette

Tomato Goat Cheese Galette is a beautiful, delicious brunch dish. Sweet, juicy tomatoes and goat cheese baked in a golden brown flaky pastry.
Yield 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces goat cheese , softened
  • 1 large egg , separated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 cups cherry tomatoes , halved
  • 1 tablespoon olive oil
  • 1 refrigerated pie crust
  • 1 large egg white , lightly beaten
  • 1 teaspoon dried basil
  • 2 tablespoons grated parmesan

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Mix the goat cheese, egg yolk, salt and pepper in a small bowl.
  • Toss the tomatoes with olive oil in a second bowl.
  • Add the pie crust to your baking sheet and spread with the goat cheese mixture to 2 inches from the edge of the pie dough, evenly.
  • Top with the tomatoes (drain them well before adding), cut side up.
  • Fold the crust over in 2 inch sections, making overlapping folds as you go.
  • Brush with egg white, then sprinkle with dried basil and parmesan cheese.
  • Bake for 25-30 minutes until golden brown and bubbly.

Nutrition

Calories: 292kcal | Carbohydrates: 19g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 501mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 2mg
Keyword: Tomato Goat Cheese Galette

Tomato Goat Cheese Galette Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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