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Rustic Heirloom Tomato Galette Recipe Easy Homemade with Goat Cheese and Thyme

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A simple and comforting rustic heirloom tomato galette featuring a flaky buttery crust, creamy goat cheese, fresh thyme, and a subtle touch of honey and Dijon mustard. Perfect for seasonal celebrations or casual dinners.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/2 teaspoon salt
  • About 3 medium-sized heirloom tomatoes (roughly 1 lb / 450 g), thinly sliced
  • 4 ounces (115 g) goat cheese, softened
  • 1 tablespoon fresh thyme leaves, stripped from stems
  • 1 teaspoon Dijon mustard (optional but highly recommended)
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Sea salt flakes, for finishing

Instructions

  1. Make the crust: In a large bowl, mix the flour and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining.
  2. Slowly add ice water, one tablespoon at a time, stirring gently until the dough just comes together. Don’t overwork it—if the dough feels sticky, add a bit more flour.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Prepare the filling: While the dough chills, slice the heirloom tomatoes about 1/4 inch (6 mm) thick. Place them on paper towels and sprinkle lightly with salt to draw out excess moisture.
  5. In a small bowl, mix the softened goat cheese with honey and fresh thyme leaves.
  6. Spread the Dijon mustard over the chilled dough rolled out on parchment paper, leaving about a 2-inch (5 cm) border.
  7. Assemble the galette: Spread the goat cheese mixture evenly over the mustard layer, leaving the border free.
  8. Arrange the tomato slices on top in a rustic, overlapping pattern.
  9. Drizzle olive oil over the tomatoes and season with freshly ground black pepper.
  10. Fold the edges: Gently fold the dough edges over the filling in pleats, creating a free-form tart shape.
  11. Bake: Preheat oven to 400°F (200°C). Place the galette on a baking sheet and bake for 30 to 35 minutes, or until the crust is golden brown and the tomatoes are soft but not mushy.
  12. Remove from oven and sprinkle with sea salt flakes and a few extra fresh thyme leaves.
  13. Let cool for 10 minutes before slicing to allow the filling to set.

Notes

Pat tomato slices dry and salt them ahead of time to prevent soggy crust. Chill dough for at least 30 minutes for flakiness. If edges brown too fast, tent with foil halfway through baking. Let galette cool before slicing to keep filling intact. Use a sharp knife for thin, even tomato slices. For dairy-free, substitute goat cheese with plant-based cream cheese. For gluten-free, use almond flour or gluten-free flour blend.

Nutrition

Keywords: rustic tomato galette, heirloom tomatoes, goat cheese, thyme, easy galette recipe, savory tart, summer recipe, flaky crust

Find it online: https://blixfood.com/rustic-heirloom-tomato-galette-recipe-easy-homemade-with-goat-cheese-and-thyme/