Originally inspired by a tomato recipe on a produce package and perfected with a pie crust we first used in a pumpkin pot pie—this galette has become one of our favorite summer dishes.
We’ve made this galette a dozen different ways—experimenting with puff pastry, pizza dough, and shortcuts—but nothing beats a classic pâte brisée crust. The flaky, buttery texture complements the juicy tomatoes perfectly, holding up to the moisture without getting soggy.
The dough recipe we use is a longtime favorite from a Martha Stewart segment I saw years ago while making Chicken Pot Pie in a Pumpkin. You can find our go-to pâte brisée recipe here:
👉 Simple Pie Crust (Pâte Brisée)
The original version is very close but they leave out some of the flavorful seasonings that really highlight the fresh tomatoes. For example, they use regular breadcrumbs and don’t use any of the garlic, Italian Seasoning, or red pepper flakes. If that sounds more like your cup of tea, check out the original recipe we started from.
Here are some pictures of the different stages of making the galette. The full recipe follows the pictures.
This is the galette after adding the tomatoes, sliced garlic, red pepper flakes, Italian seasoning, salt and pepper. Notice the edge isn’t covered because this will be rolled over to form the crust.
Here is the galette after adding the Parmesan cheese.
This is the galette after you fold the outer edge over the tomatoes. Then give it an egg wash and a light sprinkle of Italian Seasoning.
Here is the galette before we put it in the oven. Notice we trimmed the parchment paper down to the size of the galette.
This is our fully baked Campari Tomato Galette with golden crust and roasted tomatoes.
Ingredients
- 1 pâte brisée dough (or a pre-made puff pastry dough)
- ¼ cup Italian-flavored panko breadcrumbs (or regular breadcrumps if that’s what you have available)
- ¼ cup finely shredded Parmesan cheese
- Red pepper flakes (to taste)
- Italian seasoning
- 8 Campari tomatoes, thinly sliced (about ¼” thick – roughly 4 slices per tomato)
- 5 garlic cloves, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 egg (for egg wash)
Directions
- Prep the dough:
Place a 12″ x 12″ square of parchment paper on your work surface and lightly dust it with all-purpose flour. Roll out your pâte brisée dough into a 10-inch circle, keeping the outer 1 inch a bit thinner than the center. Refrigerate the rolled dough (still on the parchment) for 10 minutes. - Preheat the oven to 375°F (190°C).
- Make the base layer:
In a small bowl, mix the panko and Parmesan. Spread this mixture evenly over the center of the dough, leaving a 1-inch border. Lightly sprinkle red pepper flakes on top of the panko mixture. - Layer the tomatoes:
Place one tomato slice in the center, then layer additional slices outward in overlapping concentric circles until the panko-Parmesan layer is covered. If you run short on slices, just thinly slice another tomato or two to fill in the gaps. - Add garlic and seasoning:
Toss the garlic slices in olive oil, then scatter them evenly over the tomatoes. Season with salt, freshly ground black pepper, and a sprinkle of Italian seasoning. Add a final light dusting of Parmesan over the top. - Fold the crust:
Gently lift the outer edge of the dough and fold it inward over the filling, pleating as you go to create a rustic border. Brush the crust with egg wash and sprinkle with a bit more Italian seasoning. - Bake:
Bake for 35–40 minutes, rotating the baking sheet halfway through. The crust should be golden and the center bubbling slightly. - Cool and serve:
Let the galette rest for 10 minutes before transferring it to a cutting board. Slice and enjoy!
This dish is as beautiful as it is delicious—and it’s a perfect way to use fresh summer tomatoes. Serve it warm or at room temperature with a crisp salad or a glass of white wine on the patio.
Let us know if you make it—and if you try other fillings or crusts, we’d love to hear how it turns out!