This Cherry Tomato Galette with Goat Cheese is one of my favorite ways to enjoy that sweet spot of summer, when cherry tomatoes are practically bursting off the vine. It’s a fresh, easy alternative to traditional tomato dishes, with just the right touch of elegance without the extra effort. Juicy tomatoes, creamy goat cheese blended with pesto, and a flaky pie crust come together in about an hour for a dish that’s as beautiful as it is delicious. Perfect as an appetizer, light lunch, or simple dinner when you want something seasonal, effortless, and full of flavor.
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We love fresh appetizers for summer entertaining and some of our favorites are these Loaded Hummus Dip, Caprese Skewers and Tomato Bruschetta. These are light recipes that use fresh seasonal produce when its in peak season!
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Why You'll Love This Tomato Galette!
A galette is a free-form pie that doesn't have to look perfectly round. The edges fold up around the filling, and the rustic look is part of its charm. With a store-bought pie crust, goat cheese, burrata, and a handful of simple pantry ingredients, this tomato goat cheese galette comes together quickly and tastes like something from a fancy resturant.
Here are more reasons why I think you'll love this recipe:
- It's quick and easy to make, thanks to the store-bought pie crust, which helps save time.
- The combination of tomato, goat cheese, pesto, and burrata is hard to beat, making this dish a crowd-pleaser.
- This dish is versatile; it can work as an appetizer, lunch, or light dinner.
Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowls
- Small bowls
- Chopping board and knife
Key Ingredients
Pie crust: A store-bought refrigerated pie crust keeps this recipe quick and easy.
Cherry tomatoes: Sweet, juicy, and they hold their shape when baked. You can also use heirloom cherry tomatoes.
Olive oil: It adds flavor and helps the tomatoes bake beautifully.
Goat cheese: It melts into a soft layer underneath the tomatoes.
Pesto: The basil and garlic flavors add punch when mixed into the goat cheese, making it even more irresistible.
Egg: Mix the egg with water to create an egg wash that gives the crust a perfectly golden and shiny finish.
Basil: It adds color and pulls everything together.
Burrata: It's added on top after baking to achieve that creamy finish.
Step-By-Step
Start by removing the pie crust and goat cheese from the refrigerator and letting them come to room temperature. Preheat the oven to 400℉.
Wash the cherry tomatoes thoroughly, then dry and slice them into halves. Add them to a bowl with olive oil, salt, and pepper.
In a small bowl, mash the goat cheese and pesto together until smooth and spreadable.
On a clean surface, roll out the pie crust into a larger circle using the rolling pin. You can dust it with a bit of flour will help keep it from sticking.
Spread the goat cheese mixture onto the center of the pie crust, leaving a 1-inch border around the edge. Spread the tomatoes around the center on top of the goat cheese.
Use your hands to fold the dough over the tomatoes' outer edges, leaving the center exposed. This will be very rustic-looking, and that is the goal.
Beat the egg and water together, then brush the outer edge of the pie crust for a perfectly golden, glossy finish after it bakes.
Slide the galette onto a baking tray, keeping the parchment in place for easy transfer and cleanup. Bake for 30 minutes. The edges of the pie crust will be perfectly golden, the cheese bubbly, and the tomatoes will be cooked.
Allow to rest for 10 minutes to cool slightly before slicing. Garnish with a ball of burrata and fresh basil.
Serving Suggestions
This pesto tomato galette is beautiful on its own, warm or at room temperature, but you can play around and try serving it with:
- Simple green salad, this Lemon Parmesan Salad has the perfect flavors to compliment the galette.
- A sweet fruit salad like this Honey Lime Fruit Salad or Watermelon Salad.
- A glass of chilled white wine or rosé, you could even mix up this Strawberry Tangerine Rose Sangria when hosting a brunch party.
Make Ahead
You can make the goat cheese and pesto mixture a day ahead and refrigerate it. For the tomatoes, slice them a few hours before tossing them with olive oil and salt, so they won't get watery.
The galette is best baked right before serving.
Storage
If there are leftovers, store the galette slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for about 8-10 minutes to crisp the crust again. I do not recommend the microwave as the crust will get soft. Add fresh burrata and basil after reheating.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Cherry Tomato Galette With Goat Cheese
Ingredients
- 1 store bought pie crust, room temperature
- 3 cups cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 4 ounce package plain goat cheese
- 1 tablespoon pesto
- 1 large egg
- 1 tablespoon water
- 1 ball burrata cheese
- basil
Instructions
- Remove pie crust and goat cheese from refrigerator to out to come to room temperature. Preheat oven to 400℉.
- Wash, dry and slice the cherry tomatoes. Add to a bowl with olive oil, salt and pepper.
- In another small bowl mash the goat cheese and pesto together so it is smooth and spreadable.
- On a clean surface roll out the pie crust into a larger circle using a rolling pin. A bit of flour will help keep it from sticking.
- Spread the goat cheese mixture onto the center of the pie crust leaving a 1 inch boarder around the edge.
- Spread the tomatoes around the center covering the goat cheese.
- Use your hands to fold the edges of the dough over the outer edge of the tomatoes, leaving the center exposed. This will be very rustic looking.
- Beat the egg and water and brush the outer edge of the pie crust for a browned and glossy look after baking.
- Slide the galette onto a baking tray- keeping the parchment along for easy transfer and cleanup. Bake in preheated oven for 30 minutes. The edges of the pie crust will be browned, the tomatoes cooked and cheese bubbly.
- Allow to sit for 10 minutes to cool slightly before slicing. Garnish with a ball of burrata and fresh basil.
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