Still staring at those last perfect tomatoes in your garden? Don’t just make sauce — make a galette and show them off!
Meet your new hero: the tomato galette. This rustic, golden-crusted beauty is the perfect way to showcase the final harvest of summer tomatoes before the season slips away. Highimpact, low-effort — especially with store-bought dough. But for kitchen bragging rights, I’ve included the homemade version too.
A galette feels effortless yet impressive. It’s rustic and approachable, no perfect edges or lattice required, just flavors that speak for themselves. Heirloom tomatoes star, Parmesan melts into a savory layer, garlic adds a gentle punch and fresh herbs brighten it all, making this galette taste like it came from a fancy bakery — even if it’s ready in about an hour.
TOMATO GALETTE
Yield: 2 to 4 servings Total Time: 1 hour 10 minutes
The Easy Way
1 sheet store-bought pie dough (or homemade, see Extra Credit below)
The Filling
1 1/2 pounds variety of heirloom and/ or cherry tomatoes, sliced 1/4 inch thick 1 teaspoon table salt 1 cup (4 ounces by weight) Parmesan cheese, finely shredded 1 garlic clove, thinly sliced 1/2 small shallot, thinly sliced 1 large egg, beaten Flaky sea salt & freshly ground black pepper 1 tablespoon finely chopped basil or tarragon
Prep the Oven & Tomatoes
Preheat oven to 400 F. Toss tomatoes and salt in a bowl. Let sit for 5 minutes to release some juice, then drain well on paper towels.
Assemble the Galette
Roll your dough (store-bought or homemade) on lightly floured parchment to a 14-inch round, about 1/8 inch thick. Transfer to a baking sheet with the parchment. Scatter cheese over the dough, focusing most on the center 6 inches. Layer the tomatoes on top. Top with garlic and shallot. Fold the edges of the dough over, overlapping to create the border; brush dough with beaten egg. Sprinkle with flaky sea salt and black pepper. Chill in freezer for 10 minutes.
Bake & Finish
Bake until crust is golden and cooked through, 45-55 minutes. Let cool slightly, then sprinkle with fresh herbs.
If rolling your own dough feels unappealing, no worries. Storebought pie dough works beautifully and is my go-to when life gets busy.
Extra Credit
If you want the full chef experience, here’s how to make your own dough from scratch:
Homemade Pie Dough
2 cups all-purpose flour, plus more for dusting 1 1/4 teaspoons kosher salt 3/4 cup (1 1/2 sticks) chilled butter, cut into pieces 1 tablespoon apple cider vinegar 1/4 cup ice water (plus more if needed)
Pulse 2 cups flour and kosher salt in a food processor. Add butter and pulse until the mixture looks like coarse meal with a few pea-size chunks of butter.
Transfer to a bowl. Drizzle with vinegar and 1/4 cup ice water. Stir with a fork, adding more water by the tablespoon if needed, just until a shaggy dough forms.
Lightly knead on a floured surface — don’t overwork it! Pat into a disk, wrap in plastic and chill at least 2 hours before using.
This galette is perfect warm or at room temperature — ideal for a casual lunch, picnic or light supper. Pair it with a simple green salad, a bowl of chilled soup or slice it into thin wedges for a lovely appetizer.
This recipe is a gentle reminder that some of life’s best things are simple: ripe tomatoes, fresh herbs, a little cheese and the pleasure of sharing a beautiful dish with those you love. ***
Lifestyle expert Patti Diamond is the penny-pinching, party- planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]
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