Chef John's Rustic French Tomato Galette is the perfect way to make the most of your summer tomatoes. This simple yet delicious dish showcases the best of the season’s produce.

When you’ve got an abundance of tomatoes and are unsure what to do with them, it’s tempting to whip up a classic sauce or enjoy them in a simple tomato sandwich—where they truly take center stage.

For those craving a dish that highlights tomatoes, try making a tomato galette. Chef John’s recipe is the ideal choice, and the process is one that everyone can enjoy. Galettes are fun to prepare, and the fresh, juicy tomatoes complement the savory dish perfectly.

If you're after something vibrant, both in color and taste, a tomato galette is the way to go—it’s the perfect balance of beauty and flavor.

What Is a Galette?

"Although a tomato galette may sound a bit fancy, this rustic pie is surprisingly simple to make, and the recipe is easily adaptable to whatever is in season," says Chef John. "Whether it’s sweet fruits or savory vegetables, there’s almost nothing you can’t turn into a galette!"

The reason this recipe might seem elegant is because it’s French. But don’t be fooled—French cuisine can be incredibly straightforward, and this recipe is a prime example of that simplicity.

The perfect way to enjoy a galette in the summer is with fresh tomatoes. They’re in peak season, and their sweet, juicy flavor paired with other seasonal ingredients, herbs, and seasonings creates an irresistible dish. I topped mine with fresh mozzarella, pesto, and extra basil for added freshness.

A sweet galette is also a fantastic summer dessert. If you're not usually into savory pies, our summer fruit galette with peaches, strawberries, and blueberries might be the perfect treat for you.

How to Make a Tomato Galette

Chef John's galette recipe is a timeless classic that’s sure to impress. While he uses cherry tomatoes in his version, feel free to swap in any tomatoes you have on hand. When I made mine, I picked up ripe heirloom tomatoes from the farmer’s market that day—bursting with flavor. Simply slice the heirloom tomatoes into ¼-inch thick pieces and layer them on the dough as you would with cherry tomatoes.

I won’t sugarcoat it: The trickiest part of making a galette is the crust. But if you’re not too comfortable with dough, there’s an easy fix. Just buy a pre-made pie crust. The outcome will be just as delicious, especially if you follow our recommendation and choose one we suggest.

If you're making the crust yourself, the process is just like any other pie dough you've probably prepared. Keep your ingredients cold, work quickly, and give the dough time to chill when needed. Chef John uses all-purpose flour, cornmeal, apple cider vinegar, butter, salt, and cold water. Mix until the dough starts to come together, then shape it into a disk and chill it in the fridge until you’re ready for the filling.

Beyond the dough, this recipe consists of two key components: a cheese mixture and a tomato mixture. The cheese blend, featuring goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil, really brings the dish to life.

The tomatoes are tossed with olive oil and Dijon mustard, which adds a zesty and balanced flavor to the dish. If you're working with larger tomatoes, simply mix the olive oil and Dijon together, then drizzle it over the tomatoes after they’ve been arranged in the pan.

This recipe is sure to have everyone reaching for seconds—there’s more than enough to go around since the dish is about the size of a pie. Any leftovers can be stored in the fridge in an airtight container for up to four days.

If you're craving more tomato-inspired dishes from the talented Chef John, check out some of his top recipes.