Tomato Galette

We are currently living in the Sunday night of summer and my dread just keeps growing! I know that soon tomato season will be over, the air will get crisper, and before you know it I will be back at NYU working towards my Masters. But, before that happens I'm going to enjoy these last few weeks by making everything I can with the summer's best produce. 

This tomato galette is one of the easiest dishes to throw together while still being super impressive. It can really be broken down into four easy steps: purchase puff pastry,  flavor goat cheese, layer sliced tomatoes, and bake! The best part is, the low effort level is the exact opposite of the dishes wow-factor. 



  • 1/3 cup goat cheese, softened 
  • 1 garlic clove, minced or grated
  • fresh cracked black pepper
  • 1  10" puff pastry circle
  • 1 scallion, sliced thin
  • 1/4 cup parmesan, grated
  • 1 large heirloom tomato, about 10 ounces,  sliced  ¼ inch thick
  • olive oil
  • handful of fresh basil leaves


  1. Stir the softened goat cheese, garlic, and black pepper in a small mixing bowl. Set aside.
  2. Unroll the puff pastry onto a piece of parchment. Spread the goat cheese evenly over the dough, leaving 1 - 1 1/2 inch boarder. Sprinkle with half of the scallion slices and half of the parmesan. Layer tomatoes on top. 
  3. Brush the boarder with olive oil and carefully fold the dough over to create a crust. Brush the top of the crust with additional olive oil. 
  4. Slide complete galette onto a baking sheet and place in refrigerator for 15 minutes to 30 minutes. 
  5. Preheat oven to 400 Fahrenheit.
  6. Bake galette for 20-25 minutes or until the crust is golden brown. 
  7. Let cool slightly and top with the second half of the parmesan and fresh basil leaves.