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Real talk: Pies scare the sh*t out of me. I have never had one turn out perfectly—the crust is impossible to roll, it shrinks in the pie plate or isn’t well-baked, the filling oozes out. But galettes: galettes are the rustic, easygoing cousin to pie that doesn’t care about perfect lattices or fussy crimped edges. Galettes are all about embracing the messy, the imperfect, and yet somehow turning out incredibly beautiful and downright delicious. A cheesy heirloom tomato galette with sun-dried tomato pesto takes this to the next level: We’re adding rich cheese, vibrant tomatoes, and umami bomb of a pesto that packs a flavor punch. No matter how you slice it, this galette is going to blow your mind.

The History of the Galette

Galettes originated in France, and the term simply refers to a flat, freeform pastry. You can fill it with anything from savory ingredients like tomatoes and cheese to sweet fillings like fruit. Traditionally, galettes are made with a flaky, buttery dough, and while they can be intricate, they don’t have to be. That’s what I love about them—their rustic simplicity means you can get fancy without the stress. It’s basically the chill sister of the pie who wears messy buns but still looks like she stepped out of a magazine.

Historically, galettes are the kind of dish French grandmothers would make with whatever fresh produce or perfect in-season fruit and pantry staples they had on hand—think hearty, farm-to-table vibes. While the classic galette fillings are often sweet, the savory variety has taken on a life of its own in kitchens worldwide.

What’s Traditionally in a Galette?

Typically, a galette involves some form of dough—usually made with flour, butter, and water—wrapped around a filling. The beauty of galettes is that they aren’t confined to one type of dough or filling. They can be sweet or savory, made with puff pastry, pie dough, or even something like pizza dough if you’re feeling wild. The fillings can range from roasted vegetables to ripe, juicy fruits, often paired with cheese, nuts, and herbs. The dough is folded over the filling to form a beautifully rustic centerpiece when it comes out of the oven.

In our case, we’re diving headfirst into summer’s bounty with juicy heirloom tomatoes, tangy sun-dried tomato pesto, and a cheesy trifecta of Gruyere, Gouda, and Boursin. This is a flavor bomb wrapped in flaky, buttery pastry, so be prepared to fall in love.

Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto: The Breakdown

Let’s talk about the process—because this isn’t one of those ‘slap everything together and hope for the best’ situations. There are a few steps involved, but don’t worry. Just be sure to read through the recipe and give yourself plenty of time to prepare each element. This is a recipe I consider project cooking—it’s not a quick fix, but it’s worth it.

The Dough

We’re using a dough with a bit of a twist—ground Parmesan gives the crust this savory, uma mi-rich depth that makes every bite more flavorful. I adapted this from a Smitten Kitchen recipe. The dough is buttery, flaky, and perfect for soaking up all the delicious juices from the tomatoes without getting soggy. Don’t skip that lemon juice and crème fraîche—they add a subtle tang and richness that make this dough stand out. Pro tip: Make sure your butter is ice cold, and don’t overwork the dough unless you want to wrestle with a tough crust. Also, be sure to use flour as needed to keep the dough from sticking and transfer the rolled-out dough to parchment, then back to the fridge to chill. Let’s just say I’m speaking from experience—experience being a complete mental breakdown when I brainlessly assembled the galette completely and directly on the counter after rolling the dough, which, of course, became quite warm. It was a 20-minute process to finally get it transferred to the parchment and baking sheet. Don’t be like me.

Sun-Dried Tomato Pesto

I have a bit of a love affair with sun-dried tomato pesto. It all goes back to this frozen halibut with pesto my mom used to get me from Aldi when I was a kid. I was addicted…I still think about it 25 years later.

This pesto isn’t your run-of-the-mill basil pesto—it’s heartier, richer, and just a touch more intense thanks to the sun-dried tomatoes. The pine nuts add nuttiness, the chili flakes bring a hint of heat, but the sun-dried tomatoes are the star of the show, delivering concentrated tomato goodness. Pulse it all together until it’s chunky but spreadable. Don’t worry about it being perfect—it’s supposed to have some texture. You will have some left over; just store it in the refrigerator and spread it on sandwiches, mix into pasta, or put some atop some halibut!

The Tomatoes and Cheeses

Ah, the tomatoes—the stars of this galette. We’re using heirloom tomatoes, which are basically the divas of the tomato world. They’re vibrant, juicy, and full of flavor. I like to use a variety of heirloom tomatoes both for the color and flavor they provide. Slice them thick, let them drain, and be sure to pat them dry, or you’ll end up with a watery mess. No one wants a soggy bottom.

As for the cheese, we’re layering on flavorful, creamy Boursin, Gruyere for its nutty goodness, and Gouda (not smoked) for that smooth, melty perfection. This combo creates a gooey, cheesy heaven that complements the sweet acidity of the tomatoes.

The Equipment

Assembly & Baking

Once your dough is rolled out, the key is not to overfill—remember, this is a galette, not a deep dish pizza. You need to be able to fold the dough up to completely enclose the sides. Spread the Boursin, followed by the sun-dried tomato pesto, sprinkle on your cheeses, and then arrange those beautifully drained tomato slices on top. Fold up the edges of the dough, brush with egg wash, and sprinkle with Italian seasoning and more Parmesan for good measure.

Bake it until the crust is golden and crisp, and the cheese is bubbling. The aroma that will fill your kitchen is borderline intoxicating—think buttery, herby, cheesy heaven.

Tips and Tricks

Patience is key: The dough needs time to chill so that it’s easier to roll out and gets that desired flaky texture. Don’t rush it.
Drain your tomatoes: I know it’s tempting to skip this step, but don’t. Draining the tomatoes ensures that your galette won’t turn into a watery disaster.
Basil oil FTW: Drizzle some basil oil over the top right before serving for that extra hit of fresh, herby flavor. You can use store-bought if you’d like; Brightland makes a good basil oil. Or make your own if you’re feeling ambitious—it will have more flavor and that bright green color.

Let’s be real: this galette is a sensory masterpiece. The first bite is an explosion of flavors—sweet, tangy tomatoes balanced by the creamy, rich cheeses and the punchy, umami-laden sun-dried tomato pesto. The crust is buttery and flaky, adding a satisfying crunch that contrasts beautifully with the soft, juicy tomatoes. You’ll taste the nuttiness from the Gruyere, the earthiness from the Gouda, and that irresistible, herby pesto swirling around with every bite.

The smell? Oh, it’s a combination of fresh-baked pastry mingling with the warm, roasted aromas of tomatoes and melted cheese. It’s the kind of smell that makes you weak in the knees. And the texture—crispy edges of the galette give way to the tender tomatoes and gooey, melty cheese. Every mouthful is a study in contrasts: crispy and soft, rich and tangy, savory and sweet.

This Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto is the ultimate summer dish—light enough to enjoy with a glass of chilled white wine on the patio, but rich enough to satisfy all your comfort food cravings. It’s impressive, great for entertaining, and perfect for showcasing those juicy, colorful heirloom tomatoes that are (hopefully) overflowing from your garden or farmer’s market haul.

Happy cooking!

Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto

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Author: Amanda
Yield: 6 to 8 servings 1x

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Description

Indulge in this Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto—a rustic, flaky pastry filled with juicy heirloom tomatoes, rich cheeses, and punchy sun-dried tomato pesto. Perfect for showcasing summer’s bounty, this savory galette is bursting with flavor.

Ingredients

Scale

DOUGH:

1/4 cup (33 grams) ground Parmesan*
1–1/4 cups (160 grams) all-purpose flour
1/4 teaspoon kosher salt
8 tablespoons (113 grams) butter, cut into 1/2-inch cubes and cold
2 teaspoons lemon juice
1/4 cup (65 grams) crème fraîche or sour cream
3–4 tablespoons ice-cold water

SUN-DRIED TOMATO PESTO:

1 garlic clove
1/4 cup (35 grams) toasted pine nuts
1 cup (110 grams) sun-dried tomatoes
1/4 cup (23 grams) ground Parmesan*
3 tablespoons torn basil leaves
Pinch of chili flakes
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

TO ASSEMBLE:

2–1/2 pounds heirloom tomatoes, cut into 1/2-inch-thick slices
One 5.3-ounce wheel Boursin cheese, any flavor you like, at room temperature
2 tablespoons heavy cream
2–1/2 ounces coarsely grated Gruyere cheese**
2–1/2 ounces coarsely grated Gouda cheese**
1 egg
2 tablespoons Italian seasoning***
3 tablespoons (17 grams) ground Parmesan*
Fresh basil, for serving
Basil oil, store-bought or homemade, for serving****

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Instructions

To make the dough: In the bowl of a food processor, combine the ground Parmesan, flour, and salt; pulse to combine. Add the cold butter and pulse 10–15 times until pea-sized crumbs form. Add the lemon juice and crème fraîche; pulse again to combine. Add 3 tablespoons of water to start and pulse several times to combine. Squeeze some of the dough together; if it forms a ball and isn’t sticky, you’ve added enough water. If it still feels dry and crumbly, add the remaining tablespoon of ice water. Pour the dough onto a piece of plastic wrap and use the plastic wrap to help you form it into a ball. Wrap it completely and refrigerate for 1–2 hours.
To make the sun-dried tomato pesto: In the bowl of a food processor, combine the garlic and pine nuts; process until a chunky paste forms. Add the sun-dried tomatoes and process until the tomatoes are well-chopped. Add the Parmesan, basil, chili flakes, and olive oil; pulse 10–15 times to combine. The pesto should be cohesive and well-combined but still a little chunky. Transfer to a bowl, and season to taste with salt and pepper. Cover and set aside.
Lay the tomato slices out on a large sheet pan with a wire rack set inside. Season with kosher salt and allow to drain for 1 hour.
In a small mixing bowl, whisk together the Boursin and heavy cream until completely smooth. Set aside.
Preheat the oven to 400°.
About 10 minutes before you want to roll out the galette dough, remove it from the refrigerator. Lightly flour a work surface and rolling pin and roll the dough into an approximately 13-inch circle, reflouring the surface and moving the dough around as necessary to avoid sticking. Transfer to a piece of parchment paper set on a large sheet pan and refrigerate for 15 minutes.
To assemble: Spread the Boursin on the base of the galette dough, leaving about a 1-1/2 to 2-inch border uncovered. Spread about 1/2 cup of the sun-dried tomato pesto on top of the Boursin. Sprinkle with the Gruyere and Gouda cheeses. Pat the tomato slices dry and arrange on top. Fold the edges of the dough over the filling, overlapping the pieces as necessary to completely close the edges (much of the filling should be visible in the center—you’re not completely enclosing the galette). If you have any tears, pinch the dough back together; you don’t want the filling to be able to escape out the sides.
Beat the egg with a splash of water until completely homogenous. Brush the egg wash over the dough, then sprinkle with the Italian seasoning and ground Parmesan.
Transfer the galette to the oven and bake for 30–40 minutes or until the crust is deeply golden and the bottom is crisp. Allow to cool at least 30 minutes before cutting into slices. Serve with fresh basil and a drizzle of basil oil.

Notes

*To make ground Parmesan for this recipe, add about 80 grams of Parmesan chunks into the bowl of a food processor and process for 50–60 seconds.

**You can use any grating cheeses you like; I love the flavor of Gruyere and the meltability of Gouda.

***Use any Italian seasoning you like; I’m partial to spices from The Spice House, and I used their Tuscan Olive Oil Seasoning in this recipe.

****To make homemade basil oil, blanch 50 grams of basil leaves in boiling water for 1 minute, then immediately transfer to an ice bath. Wring the excess water out, then put the basil in a high-powered blender. Add 1/3 cup extra-virgin olive oil and process until as smooth as possible. Strain through cheesecloth set over a bowl. You’ll have a vibrant green basil oil that you can store in the refrigerator.

Inspiration: galette dough adapted from Smitten Kitchen

Category: Savory Pies & Tarts, Summer, Vegetarian

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Cheesy Heirloom Tomato Galette with Sun-Dried Tomato Pesto

The History of the Galette

What’s Traditionally in a Galette?