This Tomato Goat Cheese Galette features a flaky semolina tart crust and a creamy, tangy goat cheese filling topped with layers of jammy roasted tomatoes and sweet red onion. The result is a savory tart that feels a little like pizza on a delicate, buttery crust—crispy edges, tender interior, and lots of bright tomato flavor.
I make this with a semolina tart crust for extra texture, but it also works beautifully with a traditional vodka pie crust or an all-butter pie crust. All of those doughs produce a flaky, buttery vessel that contrasts perfectly with the silky goat cheese filling and concentrated tomato flavors.
Instead of crumbling goat cheese on top, this recipe transforms the cheese into a light, smooth filling—silky and spreadable, yet distinctly tangy. I season the cheese with fresh thyme and cracked black pepper and bind it with a bit of egg so it holds together while baking. The egg keeps the filling from being loose and ensures clean slices when the galette is cut.
Why this is the best Tomato Goat Cheese Galette
- Flaky, flavorful crust: The pâte brisée-style crust is buttery and flaky with semolina folded in for a slight crunch and a hint of pizza-like texture that complements the tomatoes.
- Creamy goat cheese filling: The filling is pulsed smooth and light, enriched with a touch of cream, an egg to bind, and fresh thyme. It tastes richer and silkier than plain crumbled goat cheese.
- Salt the tomatoes: Salting the tomato slices and letting them rest removes excess moisture and concentrates flavor. This step prevents a soggy galette and yields jammy, roasted tomato toppings.
- Proper baking: Bake long enough for the bottom of the crust to crisp, the filling to set, and the tomatoes to roast and caramelize. A thorough bake gives the galette structure and the best flavor.
Preparing the tomatoes well is fundamental. I slice them about 1/4 inch thick, layer them in a bowl and sprinkle kosher salt between the layers so each slice loses moisture evenly. Letting the salted slices rest at room temperature for about 30 minutes concentrates their flavor and helps them roast down to a jammy finish.
After salting, blot the tomato and onion slices on paper towels to remove any lingering liquid. When assembling, spread the goat cheese filling over the chilled crust, leaving a one-inch border. Layer the tomatoes and thinly sliced red onion, overlapping slightly—some tomato pieces can be trimmed or halved so the topping reaches right to the edge of the filling.
Finish the border with an egg wash for a glossy, golden crust and a final sprinkle of semolina for texture. Bake at 375°F until the crust is deeply golden, the tomatoes have shrunk and caramelized, and the filling is set—about 35–45 minutes. Serve warm from the oven or at room temperature; both are delicious.
This galette is versatile: it shines at a picnic, complements a buffet, makes an elegant appetizer for a dinner party, or stands alone for a light lunch. Guests always ask for seconds—and for the recipe.
Tomato Goat Cheese Galette
Prep: 15 mins | Cook: 45 mins | Chill: 2 hrs | Total: about 1 hr active + chill time | Servings: 8 people
Ingredients
- 1 Semolina Pie Crust (chilled)
- 4 oz plain goat cheese
- 2 tablespoons heavy cream
- 1/2 egg (use the other half for egg wash)
- 4 sprigs fresh thyme, leaves removed
- 1 1/2 lbs heirloom tomatoes (any color or size), sliced about 1/4″ thick
- 1/2 teaspoon kosher salt, for salting tomatoes
- 1/4 small red onion, very thinly sliced
- Fresh cracked black pepper, to taste
- 1 egg for egg wash (or use remaining half egg from filling)
Instructions
- Prepare the chilled dough according to your recipe and allow it to rest in the refrigerator for at least 2 hours.
- Slice tomatoes about 1/4 inch thick. Layer tomato slices in a bowl and sprinkle the 1/2 teaspoon kosher salt between layers. Cover and let sit at room temperature for 30 minutes to draw out moisture.
- Thinly slice the red onion (about 1/16 inch) and add to the bowl with the tomatoes.
- Make the goat cheese filling: in a food processor or with a mixer, soften and pulse the goat cheese. Add 1/2 egg and pulse until smooth, then add heavy cream while processing until light and silky. Stir in thyme leaves and a few grinds of black pepper. Transfer to a bowl and set aside.
- Preheat the oven to 375°F (conventional or convection).
- Roll the chilled tart dough to about 1/8 inch thick on a surface dusted with semolina and all-purpose flour. Transfer to a parchment-lined baking sheet and chill briefly if the dough feels warm—about 10 minutes—so it remains pliable when folded.
- Remove salted tomato and onion slices from the bowl and blot on paper towels to remove excess moisture.
- Spread the goat cheese filling over the center of the rolled crust, leaving a one-inch border. Layer the tomatoes and onions on top, overlapping slightly. Cut some tomato slices in half as needed to reach the edge of the filling.
- Whisk the remaining half egg (or use the separate egg) to make an egg wash. Fold the dough edges over the filling and crimp slightly to form the galette rim. Brush the crust with egg wash and sprinkle semolina over the edge for texture.
- Bake for 35–45 minutes, until the crust is deep golden and the tomatoes look shrunken and slightly caramelized. The filling should be set.
- Let cool slightly, then serve warm or at room temperature.
Notes
To divide an egg in half: whisk the egg until uniform, then measure approximately 25 g or simply estimate half by eye. Precision isn’t critical for this recipe.
Nutrition (per serving)
Calories: 176 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 11 g | Sodium: 302 mg | Fiber: 2 g
Before You Go
If you enjoyed this chef-tested galette, explore more savory and seasonal recipes for dinner, appetizers, and baked goods. This tart is an excellent example of how simple ingredients—good tomatoes, fresh herbs, and quality cheese—can deliver an impressive result.
