Easy Sourdough Tomato Galette Recipe

Store-bought pastry rarely delivers the depth of flavor homemade dough brings to the table, and that’s exactly the problem this Sourdough Tomato Galette Recipe solves. Most galette recipes skip the sourdough advantage entirely, leaving you with a bland, forgettable crust. This recipe harnesses sourdough’s natural tang to create a flaky, flavor-packed base that elevates every bite. In this article, you’ll discover how to build the perfect sourdough crust, layer ripe summer tomatoes, and finish with fresh herbs and cheese for a rustic centerpiece that looks complex but comes together effortlessly.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough pie crust: This galette crust is buttery and flaky and made with chilled sourdough discard. You can use the same amount of sourdough starter (in grams) instead of discarding. Prep it days in advance and store in the fridge to long-ferment. By the way, this is a double pie crust recipe; store the second disc in the freezer for later!
Heirloom tomatoes: I love the different colors and shapes that heirloom tomatoes bring to this simple galette. Slice them thin and salt to release moisture.
Cheese: Gives the galette a creamy, savory layer that keeps the tomatoes from soaking the crust and pulls all the flavors together. I use creamy, plain goat cheese and Parmesan for this recipe. For easy mixing, bring the cheese to room temperature.
Chives-Stir into the cheese mixture for fresh, mild onion flavor
Olive oil-Adds richness to the cheese filling
Lemon zest-Brightens the cheese mixture
Garlic adds savory depth.
Egg wash (1 egg + splash of water)-Brushed on the crust for a golden brown finish
Fresh basil leaves and flaky sea salt-Sprinkle on after baking for garnishing
Salt: I like to use Redmond’s Unrefined Fine Sea Salt for my recipes, but I use flaky sea salt alongside fresh basil leaves for garnishing these savory galettes.

How to Make Sourdough Tomato Galette

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust, but you will only need 1 disc for this recipe). Then, follow the instructions below.
Preheat the oven to 400 degree F and line a large, rimmed baking sheet with parchment paper and set aside.

3. Slice the tomatoes thinly, add them to a large bowl, and sprinkle them with salt and mix. Let them sit for 30 minutes.

4. While you wait, prepare the cheese mixture. To a medium bowl, add the goat cheese, parmesan cheese, chives, olive oil, lemon zest, garlic, and salt. Mix until incorporated.

5. After 30 minutes, place the tomatoes on a paper towel to remove any extra moisture.

6. On a lightly floured work surface, roll out the sourdough pie dough with a rolling pin to a 12-inch circle. Transfer the galette dough to the prepared baking sheet.

7. Spread the cheese mixture on the pie dough while leaving an inch border all around the dough. Arrange the tomatoes on top of the cheese mixture.

8. Fold the edges of the dough over the edges of the tomatoes.

9. Then, brush the edges of the pie crust with an egg wash.

10. Bake for 40-45 minutes or until the pie crust is golden brown. Cool slightly before slicing and serving.

How to Serve Sourdough Tomato Galette

Serve the sourdough tomato galette warm or at room temperature for the best flavor and texture. Pair it with a fresh green salad, roasted vegetables, or a light soup for a balanced meal. A drizzle of olive oil or a sprinkle of fresh basil and parmesan also works well before serving.

How to Store Sourdough Tomato Galette

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or air fryer to keep the crust crisp, as microwaving can make it soft. The galette can also be enjoyed cold as a quick lunch or snack.

For More Guidance:

Why You’ll Love This Recipe:

A super tasty way to use summer’s best tomatoes:

This savory sourdough tomato galette is packed with juicy heirloom tomatoes, creamy goat cheese, and a buttery flaky crust that tastes like a bakery-style pastry. The rustic heirloom tomato galette highlights fresh summer produce, while the sourdough pie dough adds rich flavor and crisp texture.

Casual get-togethers are way more fun:

A tomato galette with sourdough is the perfect centerpiece for brunches, picnics, or relaxed dinners with friends. The golden brown crust, caramelized onions, parmesan cheese, and flaky sea salt make this savory pie feel elegant without requiring complicated prep.

Make-ahead friendly:

You can prepare the sourdough crust or galette dough ahead of time and keep it chilled until ready to bake. This tomato galette recipe reheats beautifully, making it ideal for meal prep, entertaining, or enjoying leftover fresh tomato galette slices the next day.

Frequently Asked Questions

Can I make this tomato galette with sourdough discard?

Yes, this tomato galette with sourdough works beautifully with active starter or sourdough discard. Using discard in the sourdough pie dough gives the crust a rich, tangy flavor while still creating a buttery and flaky texture.

What are the best tomatoes for a sourdough tomato galette?

Fresh heirloom tomatoes are ideal because they add vibrant color and deep flavor to the heirloom tomato galette. You can also use cherry tomatoes for a delicious cherry tomato galette or mix several varieties for a rustic summer tomato galette.

How do I keep the galette crust from getting soggy?

To prevent a soggy pie crust, pat the sliced tomatoes dry with paper towels before assembling the galette. Baking the galette dough on a parchment paper-lined baking sheet also helps the sourdough crust bake up crisp and golden brown.

Can I use a different cheese instead of goat cheese?

Absolutely. While creamy goat cheese pairs perfectly with tomatoes, ricotta, cream cheese, or parmesan cheese also work well in this savory galette recipe. Each option gives the tomato galette a slightly different texture and flavor.

Can I prepare the sourdough galette ahead of time?

Yes, you can make the sourdough crust or fully assemble the fresh tomato galette a few hours before baking. Store it in the refrigerator until ready to bake, then brush with egg wash for a beautifully golden brown finish.

Happy baking!