Sourdough Tomato Galette Recipe {with Heirloom Tomatoes}

This sourdough tomato galette is one of my favorite ways to use up summer heirloom tomatoes. It’s filled with creamy goat cheese, parmesan, chives, garlic, olive oil, lemon zest, and a pinch of fine sea salt. All of these simple ingredients get tucked into my buttery sourdough pie crust, and baked until perfectly golden brown.

You can also make the dough a few days ahead and keep it in the fridge to make baking day even easier and to save yourself time!

This heirloom tomato galette is perfect way to celebrate the best that summer produce has to offer in simple sourdough appetizer or entree.

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Why You’ll Love This Recipe:

A super tasty way to use summer’s best tomatoes:

When heirloom tomatoes are at their peak, I always pull out this simple homemade recipe. It’s a simple and fun way to show off those colorful tomato slices. The salt pulls out extra moisture from the sliced tomatoes to keep the crust crisp. Then the goat cheese, parmesan, garlic, and chives step in with rich, savory flavor. If you’re craving something sweet, my apple galette recipe or this sourdough peach pie are some other ways to use summer fruit in a sourdough crust.

Casual get-togethers are way more fun:

If you’re hosting a backyard cookout, a weekend brunch, or heading out to a potluck, this is the recipe. This sourdough galette looks impressive, but it’s also easy to slice and serve. It holds up well at room temp and pairs great with a salad or iced drink.

Great for meatless meals: With a buttery sourdough pie crust and rich, savory filling, this tomato galette is hearty enough to stand on its own. It’s a solid option if you’re looking for a delicious meal to celebrate those Meatless Mondays. Or if you’re just craving something veggie-heavy and satisfying.

Make-ahead friendly:

You can prep the sourdough pie crust days in advance and store it in the fridge, so there’s less work come baking day. This makes it perfect for getting a head start for a gathering or picnic. It’s the kind of shortcut that lets you slow down and enjoy a summer evening.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough tomato galette

Sourdough pie crust: This galette crust is buttery and flaky and made with chilled sourdough discard. You can use the same amount (in grams) of sourdough starter instead of discard. Prep it days in advance and store in the fridge to long-ferment. By the way, this is a double pie crust recipe; store the second disc in the freezer for later!
Heirloom tomatoes : I just love the different colors and shapes that heirloom tomatoes bring to this simple galette. Slice them thin and salt to release moisture.
Cheese: Gives the galette a creamy, savory layer that keeps the tomatoes from soaking the crust and pulls all the flavors together. I use creamy, plain goat cheese and parmesan for this recipe. For easy mixing, bring the cheese to room temperature.
Chives-Stir into the cheese mixture for fresh, mild onion flavor
Olive oil-Adds richness to the cheese filling
Lemon zest-Brightens the cheese mixture
Garlic-Adds savory depth.
Egg wash (1 egg + splash of water)-Brushed on the crust for a golden brown finish
Fresh basil leaves and flaky sea salt-Sprinkle on after baking for garnishing
Salt: I like to use Redmond’s Unrefined Fine Sea Salt for my recipes, but I use flaky sea salt alongside fresh basil leaves for garnishing these savory galettes.

How to Make Sourdough Tomato Galette

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust, but you will only need 1 disc for this recipe). Then, follow the instructions below.
Preheat the oven to 400 degree F and line a large, rimmed baking sheet with parchment paper and set aside.

Slice the tomatoes thinly, add them to a large bowl, and sprinkle them with salt and mix. Let them sit for 30 minutes.

While you wait, prepare the cheese mixture. To a medium bowl, add the goat cheese, parmesan cheese, chives, olive oil, lemon zest, garlic and salt. Mix until incorporated.

After 30 minutes, place the tomatoes on a paper towel to remove any extra moisture.

On a lightly floured work surface, roll out the sourdough pie dough with a rolling pin to a 12-inch circle. Transfer the galette dough to the prepared baking sheet.

Spread the cheese mixture on the pie dough while leaving an inch border all around the dough. Arrange the tomatoes on top of the cheese mixture.

Fold the edges of the dough over the edges of the tomatoes

brushed edges of sourdough tomato galette

Then, brush the edges of the pie crust with an egg wash.

Bake for 40-45 minutes or until the pie crust is golden brown. Cool slightly before slicing and serving!

How to Store:

Let your summer tomato galette cool for about 30 minutes so it sets. It can sit on the counter for a couple hours if you’re serving it that day. Leftovers go in the fridge, wrapped or in a container, and they’ll keep for about 3 days. Reheat in the oven at 350°F for 10–15 minutes to get the crust crisp again.

I wouldn’t freeze this one because the tomatoes get watery and the crust turns soft. It’s best fresh or straight from the fridge.

FAQs

Can I use cherry tomatoes for this sourdough tomato galette?

Yes, cherry tomatoes work. They’re juicier and a little sweeter than heirloom tomatoes, so be sure to prep them well. Slice them in half, salt them generously, and let them sit to draw out moisture, just like you would with heirlooms. You can also roast them first to add even more flavor. Useful tip: layering in caramelized onions or sprinkling fresh thyme or basil can make the cherry tomato galette extra savory.

Can I use cheddar cheese if I don’t have goat or parmesan?

Yes, you can use cheddar. Sharp cheddar melts great and gives a nice rich flavor, but it’s not as tangy or creamy as goat cheese. If you’ve got some cream cheese or ricotta, mix in a spoonful to help get that soft, spreadable texture. The filling will be a bit gooier than the original, but the galette will still taste great.

How do I remove excess moisture from the tomatoes?

Sprinkle salt over the sliced tomatoes and let them rest for 30 minutes. That helps pull the moisture out. After that, gently blot them dry with paper towels to soak up any remaining juice. That way, you’ll be able to keep the crust from turning soggy.

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