This crisp, buttery tomato galette brings together rich, creamy garlic-and-herb Boursin cheese with juicy, roasted tomatoes and fresh basil. It delivers high-end bakery flavor with almost zero prep effort. Because it relies on store-bought pastry and effortless layering, it’s a quick, crowd-pleasing appetizer for happy hours, casual dinner parties, and summer entertaining.
If you’re looking for more happy hour ideas take a look at my holiday cheese and drink pairings or my summer charcuterie and spritz pairing.
What Is a Galette?
A galette is a rustic, free-form French pastry baked on a flat baking sheet rather than in a pie dish or tart pan. Unlike traditional tarts that require precise crust trimming and pan fitting, a galette comes together simply by folding the edges of the dough over the edges of the filling.
The result is a golden-brown, flaky crust surrounding a rich savory center, delivering all the crunch of a gourmet pie without the tedious prep work.
When Are Tomatoes in Season?
While greenhouse tomatoes make this recipe feasible year-round, peak tomato season runs from mid-summer through early autumn (July through October).
During these months, locally grown tomatoes reach their peak sweetness, yield the vibrant acidity needed to cut through rich cheese, and feature a dense flesh that bakes up tender without releasing excess water.
What Kind of Tomatoes to Use?
Choosing low-moisture, meaty varieties keeps the crust crisp and buttery rather than soggy.
- Roma or Plum Tomatoes: High ratio of flesh to seeds, making them ideal for even slicing and baking.
- Heirloom Tomatoes: Beautiful colors (yellows, dark purples, vibrant reds) and rich flavor profiles. Slice and salt them ahead of time.
- Campari Tomatoes: Naturally sweet, medium-sized, and consistently flavorful year-round.
Pro Tip for Crisp Pastry: Always slice your tomatoes, lay them flat on paper towels, and sprinkle lightly with sea salt 15 minutes before assembling. Wipe away the drawn-out moisture before laying them over the cheese.
What Kind of Cheese to Use?
Boursin cheese is the ultimate shortcut for a savory galette. Its creamy, soft texture spreads easily over raw pastry dough, acting as a moisture barrier that protects the bottom crust from tomato juices.
Garlic & Fine Herbs Classic choice; savory garlic notes pair perfectly with sweet tomatoes.
Shallot & Chive Delicate onion flavor that enhances sweet heirloom varieties.
Basil & Extra Virgin Olive Oil Doubles down on fresh herbal notes for a classic Italian flavor.
Caramelized Onion & Herbs Deep, sweet, savory notes, ideal for late-season tomatoes.
Happy Hour & Party Pairing Ideas
Serve warm slices alongside refreshing beverages that complement the rich garlic and tangy tomato flavors.
- Dry Crisp White Wine: Sauvignon Blanc or Pinot Grigio cut through the rich Boursin cheese.
- Chilled Rosé: A dry Provençal rosé highlights the natural sweetness of roasted tomatoes.
- Aperol Spritz: The bitter-orange effervescence balances the savory, herbaceous galette.
- Herbal Gin & Tonic: Garnish with fresh basil or thyme to complement the cheese notes.
Tomato Boursin Galette Recipe
Ingredients
- 1 store-bought pie crust refrigerated and brought to room temperature
- 1 wheel 5.2 oz Boursin cheese
- 3 medium ripe tomatoes sliced 1/4-inch thick
- 1 tablespoon extra virgin olive oil divided
- Flaky sea salt for dusting crust edges
- 1/4 cup fresh basil leaves
Instructions
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
- Slice the tomatoes 1/4-inch thick. Place the slices in a single layer on paper towels and sprinkle lightly with salt. Let sit for 10 to 15 minutes, then pat the top surfaces dry with another paper towel to remove excess moisture.
- Unroll the refrigerated pie dough onto the parchment-lined baking sheet.
- Spread the wheel of Boursin cheese evenly across the center of the dough, leaving a 2-inch bare border around the edges.
- Arrange the dried tomato slices over the Boursin cheese in an overlapping pattern.
- Gently fold the 2-inch dough border up and over the outer edge of the tomatoes, pleating the dough as you work around the circle.
- Brush the folded crust edges with half of the extra virgin olive oil. Sprinkle flaky sea salt directly onto the oiled dough.
- Bake at 375°F for 30 to 35 minutes, until the crust turns deep golden brown and the cheese bubbles softly.
- Remove from the oven. Drizzle the remaining olive oil over the hot tomatoes and scatter fresh basil across the top. Allow to cool for 10 minutes before slicing into wedges.
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