By late summer, when the tomatoes are coming in faster than we can eat them, this four cheese tomato galette is one of my favorite ways to use them. It feels a little special without being fussy and has all the flavors of pizza and tomato pie wrapped up in a buttery, flaky crust.
The creamy cheese filling, juicy tomatoes, and fresh basil make every bite taste like the best parts of the garden.
Why You’ll Love This Recipe
This galette looks impressive but is surprisingly simple to make. The rustic shape means there’s no need to worry about perfect edges, making it approachable even for beginner bakers.
The combination of Parmesan, mozzarella, ricotta, and cottage cheese creates a rich, creamy filling without feeling heavy, while salting the tomatoes beforehand keeps the crust from becoming soggy. It’s equally delicious served warm for dinner or at room temperature for lunch the next day.
Ingredients Needed
- Flour (Or Gluten Free 1-1)
- Salt
- Butter
- Sour cream
- Lemon juice
- Water
- Parmesan
- Mozzarella
- Ricotta
- Cottage cheese
- Garlic powder
- Fresh basil
- Tomatoes
- Egg
Equipment Needed
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Cooling rack
- Paper towels
- Pastry brush
Instructions
Step 1: In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 2: Stir in the sour cream and fresh lemon juice, then gradually add the cold water until a dough ball forms.
Step 3: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Step 4: While the dough chills, slice the tomatoes and arrange them on a rack or paper towel-lined surface. Sprinkle lightly with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Step 5: In a separate bowl, mix together the Parmesan, mozzarella, ricotta, cottage cheese, garlic powder, and fresh basil.
Step 6: Preheat the oven to 400°F.
Step 7: Roll the chilled dough into a circle about 14 inches across and roughly 1/8 inch thick.
Step 8: Spread the cheese mixture over the dough, leaving a 1 to 1½-inch border around the edge.
Step 9: Arrange the sliced tomatoes evenly over the cheese filling.
Step 10: Fold and pleat the edges of the dough over the filling, leaving the center exposed.
Step 11: Brush the exposed crust with the beaten egg.
Step 12: Bake for 30–35 minutes, or until the crust is golden brown and cooked through. If the edges begin browning too quickly, loosely tent with aluminum foil for the remainder of the bake time.
Allow the galette to cool for several minutes before slicing and serving.
Tips & Tricks
Patting the tomatoes dry is one of the most important steps and helps prevent a soggy crust.
Use the ripest tomatoes you can find for the best flavor.
Fresh basil adds wonderful flavor, but a sprinkle of fresh herbs after baking makes it even brighter.
This galette is delicious served warm, at room temperature, or alongside a simple green salad or with some grilled chicken, sausage or baked salmon for a heartier meal.
Storage & Leftovers
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8–10 minutes or until warmed through. Avoid microwaving if possible to help maintain the flaky crust.
Variations
One of my favorite things about a galette is how flexible it is. Once you have the dough recipe down, you can fill it with just about anything that’s in season.
Swap the tomatoes for zucchini. Thinly sliced zucchini pairs beautifully with the same four cheese filling. Sprinkle the slices with salt first to remove excess moisture, just as you would with tomatoes.
Try sweet peppers instead. Thin slices of colorful bell peppers create a sweeter, roasted flavor and make for a beautiful presentation.
Mix and match vegetables. A combination of tomatoes, zucchini, onions, mushrooms, or roasted peppers works wonderfully. Just be sure to remove excess moisture from watery vegetables before assembling.
Turn it into a sweet galette. Skip the savory cheese filling and fill the crust with fresh peaches, berries, apples, or cherries. Add a simple custard or lightly sweetened cream cheese mixture underneath the fruit for an easy dessert that feels elegant but unfussy.
Make it your own. Swap the basil for thyme or oregano, add a sprinkle of goat cheese or feta, or finish the baked galette with a drizzle of balsamic glaze for extra flavor.
I actually love keeping this dough recipe in my back pocket because it works for so many occasions. Whether you’re using up garden tomatoes in the summer or baking a rustic fruit galette for dessert, it’s one of those recipes that never seems to disappoint.
This four cheese tomato galette is one of those recipes that feels rustic in the best way. It celebrates beautiful tomatoes without much fuss and makes an easy lunch, light dinner, or dish to share when friends gather around the table. Every summer, it finds its way back into our kitchen.
Watch me make this recipe here:
Four Cheese Tomato Galette (Easy Rustic Tomato Tart)
A buttery homemade pastry filled with four cheeses, fresh basil, and ripe tomatoes for an easy rustic meal or appetizer.
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour
- Yield: 6-8 1x
Ingredients
For the Dough
- 1 1/4 cups all-purpose flour (or gluten free 1-1)
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup cold water
For the Filling
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup ricotta cheese
- 1/4 cup cottage cheese
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh basil, thinly sliced
- 3 medium tomatoes, sliced (or an equivalent amount of cherry or salad tomatoes)
- Salt, for drawing moisture from the tomatoes
- 1 egg, beaten, for egg wash
Instructions
Step 1: In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 2: Stir in the sour cream and fresh lemon juice, then gradually add the cold water until a dough ball forms.
Step 3: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Step 4: While the dough chills, slice the tomatoes and arrange them on a rack or paper towel-lined surface. Sprinkle lightly with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Step 5: In a separate bowl, mix together the Parmesan, mozzarella, ricotta, cottage cheese, garlic powder, and fresh basil.
Step 6: Preheat the oven to 400°F.
Step 7: Roll the chilled dough into a circle about 14 inches across and roughly 1/8 inch thick.
Step 8: Spread the cheese mixture over the dough, leaving a 1 to 1½-inch border around the edge.
Step 9: Arrange the sliced tomatoes evenly over the cheese filling.
Step 10: Fold and pleat the edges of the dough over the filling, leaving the center exposed.
Step 11: Brush the exposed crust with the beaten egg.
Step 12: Bake for 30–35 minutes, or until the crust is golden brown and cooked through. If the edges begin browning too quickly, loosely tent with aluminum foil for the remainder of the bake time.
Allow the galette to cool for several minutes before slicing and serving.
