Tomato and Goat Cheese Galette Recipe | Vegetarian Times Skip to main content

Tomato and Goat Cheese Galette

This savory flat pie is somewhere between a pizza and a tart. The free-form crust makes it a rustic, casual meal that can be served warm or at room temperature.



Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
1 large onion, sliced as thin as possible (2 cups)
Ingredient Line: 
Ingredient Line: 
4 oz. goat cheese, crumbled (1 cup)
Ingredient Line: 
2 tsp. coarsely chopped fresh thyme or ½ tsp. dried thyme
Ingredient Line: 
3 medium tomatoes, cut into ¼-inch-thick slices


  1. Preheat oven to 450°F. In medium skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Season to taste with salt and pepper. Remove from heat.
  2. Lay pastry dough flat on an ungreased baking sheet. Distribute onion evenly on top, leaving 1-inch border all around. Dot with goat cheese, sprinkle with thyme and some pepper. Starting from outer edge of onion, arrange tomato slices on top, overlapping slightly. Sprinkle with salt and pepper. Fold pastry over topping, crimping dough every inch or two.
  3. Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 6 wedges, and serve.

Nutrition Information: 

3 g
Total Fat: 
9 g
Saturated Fat: 
3 g
20 g
131 mg
7 g
6 servings

Comments on this Recipe

Tried this recipe about 8 years ago after seeing it on the magazine insert and it has been a favorite ever since.

Made this tonight with the pie crust from Vegetarian Cooking for Everyone, and it was great. I will definitely make this again. I paired it with the Roasted Green Beans with Walnuts and Rosemary I found here as well.

I used to make this and bring it to parties, BBQs, etc and it was always a huge hit. I'd forgotten about it, until seeing a recipe for a mushroom and leek galette on America's Test Kitchen. I'm so glad I found this again, because I lost the page from the magazine long ago, and now I can make it again!

I have been making this for years, since I ripped it out of Veg Times when they first published it, and it is always delicious! It's even good with pre-made pie dough from the grocery store. Glad I found the recipe here, since I've lost the original.

I've also had this since I saw it in print many years ago. I make it every summer with the ripest tomatoes. Delish.

G'day! Thank you for inspiring me with your wonderful recipe! This is a definite keeper! This is the very first time I have made and slightly adapted the recipe based on my food lifestyle; giving you/your recipe credit! Here's a photo should you like to see! Cheers! Joanne @ What's On The List