Sourdough Tomato Galette Recipe {with Heirloom Tomatoes}

This Sourdough Tomato Galette Recipe is one of my favorite ways to use up ripe tomatoes during the summer. Colorful heirloom tomato slices are layered over a creamy goat cheese and parmesan filling, all tucked inside a buttery, flaky sourdough pie crust and baked until golden brown.

If you love savory galettes, this heirloom tomato galette is a simple recipe that comes together quickly and makes a beautiful appetizer or meatless main course. The galette dough can be made days ahead, so it is perfect for summer gatherings when you want to enjoy the evening instead of spending it in the kitchen. It pairs beautifully alongside my Sourdough Apple Galette for a sweet and savory spread.

Quick Look: Sourdough Tomato Galette

Prep Time: 1 hour
Chill Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 4 servings
Calories: ~181 kcal per serving (based on nutrition panel)
Cook Method: Baked
Flavor Profile: Creamy, herby goat cheese and parmesan with juicy heirloom tomatoes, hints of lemon and garlic, all wrapped in a buttery, flaky sourdough crust. A stunning summer showstopper!
Difficulty: Intermediate — The sourdough pie crust adds a few steps, but the galette itself is rustic and forgiving — no perfect edges needed!

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Why You’ll Love This Sourdough Tomato Galette Recipe

A delicious way to celebrate summer’s best tomatoes: When heirloom tomatoes are at their peak, this galette recipe is the perfect way to show them off. The salt pulls out excess moisture from the tomato slices to keep the galette crust crisp, while the goat cheese, parmesan cheese, garlic, and fresh basil bring rich, savory flavor. If you enjoy using seasonal produce in a sourdough crust, try my Sourdough Peach Pie for a sweet version.
Make-ahead friendly and easy to serve: You can prep the sourdough pie crust days in advance and store it in the fridge, so there is less work come baking day. Roll the chilled dough out on a floured work surface with a rolling pin to a 12-inch circle, fill it, fold the edges of the dough over, brush with an egg wash, and bake. It holds up well at room temperature, making it ideal for potlucks, picnics, and backyard cookouts.
Hearty enough for a meatless meal: With a buttery crust and rich, savory filling of goat cheese, olive oil, and fresh herbs, this tomato galette is satisfying enough to stand on its own. It is a solid option for Meatless Mondays or any night you are craving something veggie-heavy. Pair it with a simple salad and you have a complete dinner that feels special without the fuss.

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!

McKenna’s Helpful Tips

Salt your tomatoes and blot them dry. Sprinkle kosher salt over the sliced heirloom tomatoes and let them sit for 30 minutes to draw out excess moisture. Then blot with paper towels before arranging on the galette. This keeps the crust from getting soggy. If you love savory recipes with a flaky crust, my Sourdough Quiche is another great option.
Use cold butter and chilled dough for the flakiest crust. The key to flaky crusts is keeping your butter cubes cold throughout the process. If the pie dough gets too warm while rolling, pop it back in the fridge for 10-15 minutes. For another recipe that uses this same buttery sourdough crust, try my Beef Sourdough Empanadas.
Layer caramelized onions for extra flavor. For an even more savory galette, try adding a layer of caramelized onions under the tomatoes. They add a wonderful sweetness that pairs beautifully with the tangy goat cheese. If you enjoy caramelized onion in baked goods, my Caramelized Onion Sourdough Bread is a must-try.
Brush the edges of the pie crust with an egg wash. A simple egg wash (one egg plus a splash of cold water) brushed over the folded edges gives the galette crust a beautiful golden brown finish. It also adds a slight sheen that makes this look bakery-worthy.
Garnish with fresh basil and flaky sea salt after baking. Add fresh basil leaves and a sprinkle of flaky sea salt right after the galette comes out of the oven. The heat will gently wilt the basil and release its aroma.

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.

Sourdough Tomato Galette FAQs

Can I use cherry tomatoes for this sourdough tomato galette recipe?

Yes, cherry tomatoes work well. They are 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 excess moisture, just like you would with heirlooms. You can also roast them first to add even more flavor. Layering in caramelized onions or sprinkling fresh basil can make the cherry tomato galette extra savory. For another way to use seasonal produce in a sourdough crust, try my Sourdough Apple Galette.

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

Yes, you can use cheddar cheese. Sharp cheddar melts great and gives a nice rich flavor, but it is not as tangy or creamy as goat cheese. If you have 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. For another cheesy savory recipe, try my Sourdough Fried Cheese Curds.

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.

Can I make the galette dough ahead of time for this Sourdough Tomato Galette Recipe?

Absolutely. You can prepare the sourdough pie crust days in advance, wrap it in plastic wrap, and store it in the fridge. The chilled dough actually rolls out more easily and produces flakier crusts. This is a double pie crust recipe, so you can store the second disc in the freezer for later use in another galette recipe or a traditional pie. Just let the dough sit at room temperature for about 10-15 minutes before rolling out on a floured work surface.

More Sourdough Pie Crust Recipes

Simple Sourdough Discard Pie Crust Recipe

Easy Apple Galette Recipe with a Sourdough Pie Crust

Easy Cast Iron Quiche Recipe with a Sourdough Crust

Beef Sourdough Empanadas {Easy Discard/Starter Recipe}