Name: Tomato Galette with Boursin and Parmesan Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 ½ cups all purpose flour; ½ teaspoon kosher salt; 10 tablespoons unsalted butter, cubed; 3 tablespoons ice water; 1 teaspoon apple cider vinegar; 2-3 heirloom tomatoes, thinly sliced into 16 slices; ½ teaspoon kosher salt; 5.3 ounce package garlic herb Boursin cheese, at room temperature; 2 tablespoons fresh grated parmesan cheese; 1 large egg; 1 tablespoon water; Fresh chives, for garnish; Fresh basil or oregano leaves, for garnish; Flaky sea salt, for garnish

Jump to Recipe· 3.9 from 20 reviews

If you have been searching for a fresh, flavorful, and stunning dish to showcase the vibrant flavors of summer tomatoes, look no further than this Tomato Galette with Boursin and Parmesan Recipe. This rustic tart brings together the creamy herbaceousness of Boursin cheese, the sharp depth of freshly grated Parmesan, and the sweet juiciness of heirloom tomatoes all wrapped up in a flaky, golden crust. It’s not just a treat for the taste buds but a feast for the eyes, perfect for sharing with friends or brightening up a weeknight dinner. I’m so excited to guide you through this delightful recipe that feels both elegant and wonderfully approachable.

Ingredients You’ll Need

A white plate holds two stacks of tomato slices; the left stack has bright yellow slices, and the right stack has red slices. Surrounding the plate on a white marbled surface are small glass bowls with various ingredients: flour, a whole egg, chopped green herbs, grated cheese, salt, and clear liquids. There is also some fresh green basil near the bottom left and a stick of butter with measurements on the wrapper near the bottom center. photo taken with an iphone --ar 4:5 --v 7

The magic of this Tomato Galette with Boursin and Parmesan Recipe really lies in its simplicity. Each ingredient plays a critical role in balancing flavors and textures—from the flaky crust to the juicy tomatoes, and from the creamy cheese to the fragrant herbs. Let’s dive into what you’ll need to bring this masterpiece to life.

1 ½ cups all purpose flour: The essential base for a flaky, tender crust that holds all the toppings beautifully.
½ teaspoon kosher salt: Enhances flavor and balances the richness in the crust and tomatoes.
10 tablespoons unsalted butter (cubed): Cold butter is key to achieving a perfectly flaky and buttery crust.
3 tablespoons ice water: Helps bring the dough together without warming the butter, ensuring that flakiness.
1 teaspoon apple cider vinegar: Adds a subtle tang and tenderizes the dough for a better texture.
2-3 heirloom tomatoes (thinly sliced into 16 slices): Provides sweet, juicy layers of vibrant color and fresh, garden flavor.
½ teaspoon kosher salt: Draws out excess moisture from tomatoes for a perfect tart topping.
5.3 ounce package garlic herb Boursin cheese (at room temperature): Creamy, garlicky, and herb-packed cheese that’s pure indulgence on the tart base.
2 tablespoons fresh grated parmesan cheese: Adds sharpness and a golden crust in perfect harmony with the Boursin.
1 large egg: Used for creating that gorgeous golden egg wash on the crust.
1 tablespoon water: Helps thin the egg wash for smooth, even application.
Fresh chives (for garnish): Bright, mild onion flavor to finish the galette with a fresh pop.
Fresh basil or oregano leaves (for garnish): Aromatic herbs that complement the tomato and cheese flavors beautifully.
Flaky sea salt (for garnish): A final sprinkle to add a delicate crunch and flavor burst.

How to Make Tomato Galette with Boursin and Parmesan Recipe

Step 1: Prepare the Crust

Start by pulsing the flour and salt together in your food processor just to combine. Adding cubed cold butter next and pulsing until the mixture looks crumbly is essential—it’s those buttery bites that create the signature flaky layers. Slowly introduce ice water and apple cider vinegar, pulsing until the dough comes together. This dough is firm yet pliable, and the vinegar helps tenderize it without compromising that wonderful flakiness.

Step 2: Roll and Chill the Dough

Flour your surface lightly and roll out the dough into a roughly 12-inch circle—aim for about ⅛ inch thickness for that perfect balance between sturdy and tender. Transferring the dough carefully onto a parchment-lined baking sheet, then chilling it in the fridge for at least an hour, helps the butter relax and the dough stay firm during baking. This step is crucial for texture and ease in handling.

Step 3: Prepare the Tomatoes

While your dough chills, slice your heirloom tomatoes thinly and toss them gently with kosher salt in a bowl. This step draws out moisture, concentrating the flavor and preventing a soggy galette. Let them rest about 10-15 minutes; then drain and pat them dry on paper towels to make sure your crust stays beautifully crisp.

Step 4: Assemble the Galette

Preheat your oven to 400°F. Taking the slightly softened dough from the fridge, spread the creamy Boursin cheese evenly in the center, leaving about an inch border for folding. Layer your salted, drained tomatoes on top, then sprinkle with freshly grated Parmesan cheese for that irresistible golden color and bite. Carefully fold the edges of the dough up and over the filling, creating a rustic edge that frames the vibrant tomato and cheese center.

Step 5: Egg Wash and Bake

Whisk together the egg and water to create an egg wash, then brush it generously over the folded dough edges. This wash guarantees a shiny, golden crust that’s as pretty as it is delicious. Bake the galette for 35 to 40 minutes, or until the crust is a lovely light golden brown. Let it cool on the baking sheet for at least 10 minutes — this resting period helps everything set so you can slice it beautifully.

How to Serve Tomato Galette with Boursin and Parmesan Recipe

A close-up of a sliced pie with one visible slice separated from the rest, showing a golden brown crust with a thick, slightly flaky texture and coarse salt sprinkled on edge, the filling inside has three layers: a creamy white base, a middle layer of thin orange-yellow tomato slices, and a top layer of melted golden cheese with small browned spots, garnished with bright green basil leaves and small chopped chives, resting on white marbled surface with part of a wooden board visible underneath, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chives, basil, or oregano are not just decorative but add a fresh, peppery lift that complements the creamy cheese and sweet tomatoes perfectly. A sprinkle of flaky sea salt on top adds texture and a burst of flavor with every bite—don’t skip it!

Side Dishes

This Tomato Galette pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or alongside a bowl of chilled gazpacho for a Mediterranean-style feast. Its light yet satisfying nature makes it a versatile choice for lunch, dinner, or even brunch.

Creative Ways to Present

For a fun twist, serve mini versions as appetizers, or create a gorgeous cheese board alongside with slices of this galette, fresh olives, and crusty bread. Drizzle a little balsamic glaze over the top for an elegant touch that makes your Tomato Galette with Boursin and Parmesan Recipe stand out at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover galette keeps beautifully covered in the fridge for up to 3 days. Store it in an airtight container or wrapped tightly with plastic wrap to maintain its flaky texture and fresh flavors.

Freezing

You can freeze the galette after baking and cooling completely. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the fridge before reheating for best results.

Reheating

To bring back that fresh-out-of-the-oven warmth and crispness, reheat slices in a preheated oven at 350°F for about 10-15 minutes. Avoid the microwave if possible, as it can make the crust soggy.

FAQs

Can I use other types of tomatoes for this galette?

Absolutely! While heirloom tomatoes are ideal for their flavor and color, roma or vine-ripened tomatoes will work as well. Just make sure to slice them thin and salt to draw out moisture.

Is it necessary to chill the dough for an hour?

Yes, chilling the dough is crucial for achieving its flakiness and preventing shrinkage during baking. It also makes the dough easier to handle and roll out.

Can I prepare the dough ahead of time?

You can make the dough up to two days in advance. Keep it tightly wrapped in plastic wrap in the refrigerator until you are ready to roll and bake.

What can I substitute for Boursin cheese?

If Boursin isn’t available, you can use a mix of cream cheese with garlic and herbs added, or a herbed goat cheese for a similar creamy, savory layer.

Is this recipe suitable for vegetarians?

Yes, this Tomato Galette with Boursin and Parmesan Recipe is vegetarian-friendly since it contains no meat or animal-derived rennet in cheeses. Always check the cheese labels if strict vegetarian adherence is important to you.

Final Thoughts

This Tomato Galette with Boursin and Parmesan Recipe is one of those culinary treasures that’s both gorgeous and incredibly satisfying. It’s the perfect way to celebrate fresh tomatoes and luscious cheese in a rustic, easy-going format that feels fancy but requires no fuss. I hope you’ll give it a try soon and savor every flaky, cheesy, vibrant bite with the people you love.