The smell of a warm, buttery crust mingling with roasted tomatoes and fresh herbs on a bed of gruyere cheese is impossible to beat. My Tomato and Herb Galette with Parmesan Crust (with gruyère cheese) is the ultimate rustic, vegetarian tart. It is an easy and satisfying way to celebrate tomato season.

Red and yellow tomatoes on a pastry galette

Table of Contents

What is a Galette?

Simply a French name for a freeform, rustic tart. Instead of fussing with a pie pan or a fluted tart shell, you roll out the dough, pile your fillings in the center, and fold the edges up and over. It gives you all the buttery satisfaction of a traditional pie with half the effort and a gorgeous, artisanal look.

An overhead view of a tomato galette in a cast iron pan

Why You’ll Love this Tomato Galette

  • The Crust: A rich, savory blend of butter and Parmesan cheese makes the pastry just as memorable as the filling.
  • The Cheese: A generous layer of nutty, melt-in-your-mouth Gruyère acts as a moisture barrier and a rich bed for the tomatoes. (If you don’t have Gruyère on hand, a sharp white cheddar is a fantastic substitute).
  • The Tomatoes: A colorful mix of small heirlooms, dark Kumato, and vine-ripened tomatoes brings a vibrant pop of color and natural sweetness.

The Best Pan to Use

You do not need any specialized baking equipment to make a great galette. A standard rimmed baking sheet lined with parchment paper works wonderfully. However, using a wide, shallow cast-iron skillet helps lock in an even, round shape and gives the crust an incredible, crisp bottom.

A group of colorful heirloom tomatoes

The Pastry

This is my simple, go-to shortcrust pastry that I use for my savory British Pies. Mixing in the Parmesan gives it a delicious, browned cheese flavor when baked. Don’t skip it and make sure you use good, freshly grated cheese.

Choosing Tomatoes and Herbs

The secret to this delicious tomato and cheese galette is variety. Mixing different sizes and colors of tomatoes – from small heirlooms to dark Kumatos – creates a beautiful, textured mosaic. For even more ways to use up a summer harvest, you can also toss extra tomatoes into a quick batch of Homemade Roasted Tomato Soup or choose from this Collection of Tomato Recipes.

Herb Mixture

Fresh thyme and oregano also make fantastic additions if you want to mix up your herb blend based on what you have growing in the garden.

Make Ahead Tips

Galette dough is inherently make-ahead friendly. You can easily prepare the pastry dough the night before, wrap it tightly in plastic, and let it rest in the refrigerator until you are ready to assemble. It will be firm, so let it sit at room temperature before rolling to give the butter time to soften for easier rolling.

Blood orange galette in a cast iron pan
A triangle piece of fig and brie galette

Sweet Tarts/Galettes


You could technically call this a fruit tart since tomatoes are a fruit, but let’s be honest, it is firmly on the savory side. If you do want to try one of my sweet galettes, check out my Blood Orange Galette and my sweet and savory Fig and Brie version.

Homemade pastry wrapped around sliced tomatoes and herbs
5 from 39 reviews

Tomato and Herb Galette with Parmesan Crust

Janette
A rustic, free-form tart featuring a flaky Parmesan-infused crust loaded with melted Gruyère, fresh summer tomatoes, and aromatic herbs.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6
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Ingredients
 

For the Pastry:

  • 1 ½ cups (190 grams) all-purpose/plain flour, plus more for rolling out pastry
  • ½ cup/8 tablespoons (113 grams) unsalted butter, cold and cut into cubes
  • ½ teaspoon (1.5 grams) salt
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • ¼-½ cup (118 ml) cold water

For the Filling

  • 1 heaped cup/3 ounces (85 grams) gruyere cheese, grated
  • 12 ounces (340 grams)  ripe tomatoes, sliced
  • 1½ teaspoons (2 grams) fresh rosemary, finely chopped
  • ¼ teaspoon (.7 grams) freshly ground black pepper
  • 1 large egg, beaten
  • 1 teaspoon fresh basil, finely chopped

Instructions
 

Make The Pastry:

    Food Processor Method:

    • Add the flour, butter, salt, and Parmesan cheese to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs, about 5 to 10 seconds. With the processor running, pour the cold water slowly through the feed tube just until the dough comes together. (You may not need all of the water).

    By-Hand Method:

    • Add the flour, butter, and salt to a large bowl. Using your fingertips or a pastry cutter, rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the Parmesan cheese. Drizzle in the cold water and mix with a fork until the dough starts to hold together, then gently bring it into a ball with your hands.

    Chill and Roll:

    • Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.
    • Dust a clean work surface with flour and preheat your oven to 400°F (200°C).
    • Remove the pastry from the fridge; since it will be firm, let it warm slightly so you can roll it. Roll the dough into a 14-inch (36 cm) circle. Roll over the rolling pin and transfer to a 10-inch  a low-sided cast-iron skillet. Allowing the excess to hang over.

    Assemble And Bake:

    • Cover the pastry evenly with the grated Gruyère cheese, leaving a 1-inch border all around that hangs over the edge of the skillet. Arrange the tomato slices on top of the cheese, keeping them within that inner circle. Combine the rosemary and black pepper in a small bowl and sprinkle evenly over the tomatoes.
    • Fold the bare edges of the pastry inward over the outer edge of the tomatoes, pleating as you go. Brush the exposed pastry crust with the egg wash.
    • Bake for 20 to 25 minutes until the crust is golden and crisp. (Note: If the galette puffs up in the center, this is just from steam and will go down as it cools).

    Cool And Serve:

    • Remove from the oven and allow the galette to cool in the pan for 10 minutes. Sprinkle the top with the chopped basil before slicing and serving.
    Serving: 1, Calories: 328kcal, Carbohydrates: 17g, Protein: 11g, Fat: 16g, Polyunsaturated Fat: 6g, Sodium: 200mg, Fiber: 2g, Sugar: 4g
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