A Spicy Perspective

Tomato Galette (Savory Italian Pie)

Tomato Italian Pie Recipe – This savory galette features a flaky crust and creamy goat cheese spread topped with fresh herbs and ripe heirloom tomatoes. It’s simply delightful!

Fresh baked galette tomatoes with cheese.

I have to admit, I get a bit giddy when heirloom tomato season rolls around. These colorful thick gems of the tomato world are just so terrifically tasty and versatile!

You definitely need to add this Italian Tomato Pie recipe to your must-make heirloom list. It’s a savory version of a galette or crostata, and features a flaky pie crust topped with goat cheese, tomatoes, and fresh herbs. The crust is wrapped slightly up and over, so the dish resembles a rustic cross between a pizza and traditional southern tomato pie.

There’s nothing fancy here, yet this flavorful tomato galette serves beautifully and is sure to impress!

Top view baked savory crostata with slice pulled to the side.

Crostata vs Galette: What is the Difference?

These are basically the French vs Italian version of the same dish. Sometimes, no matter the origins, the savory version is called a galette, and sweet flat pies are called crostatas.

What they have in common is that both feature a flaky pie crust base, rich spread of some kind, and fresh fruit or vegetable topping.

Hand holding slice of tomato galette.

Ingredients Needed

  • Pie crust – box roll-out pie crust or homemade pie crust
  • Chevre goat cheese – softened so that it’s easy to spread
  • Scallions – chopped
  • Fresh thyme – divided
  • Fresh dill – divided
  • Heirloom tomatoes – any variety of colors
  • Egg – to make a wash
  • Salt and pepper – to taste
Four multicolored heirloom tomatoes.

How to Make a Savory Tomato Galette

Preheat the oven to 400°F. Lay out a large baking sheet lined with parchment paper.

Using two boxed roll-out pie crusts, lay one pie crust on top of the other. Roll the crusts together into a large 14 inch circle. If using our homemade pie crust recipe use the entire batch of dough.

The double layer of crust is key to making a sturdy galette that doesn’t become soggy when baked.

Two layers of pie crust on top of one another.

Next spread the softened goat cheese in an even layer over the pie crust. Leave a 2-inch rim around the edge.

Soft goat cheese spread on rolled out pie crust.

Slice the heirloom tomatoes into rounds, 1/4 inch thick. Lay them out on paper towels to absorb some of the moisture, and set them aside.

Sprinkle the goat cheese with 2 tablespoons of scallions, 1 teaspoon of thyme, and 1 teaspoon of dill.

Fresh herbs sprinkled on goat cheese.

Then lay the heirloom tomatoes over the goat cheese circle, overlapping if needed.

Get the Complete (Printable) Italian Tomato Pie Recipe Below. Enjoy!

tomato slices on unbaked crostata.

Fold the edge of the pie crust up and over the tomatoes creating a 1 1/2 to 2-inch crimped edge around the top. Fold the crust over itself every 1 1/2 to 2 inches in a pretty pattern. (See the photos for clarity.)

Crack the egg into a small bowl and whisk well. Brush the egg over the edge of the crust. Then sprinkle the top of the pie with salt and pepper.

Tomato pie with crust edges folded.

Bake for 30 minutes, then check the pie crust. If it’s turning dark, cover loosely with foil. Then continue to bake for another 5 to 10 minutes.

Italian tomato pie fresh from the oven, sprinkled with fresh herbs.

Take the galette out of the oven, and sprinkle the top with the remaining fresh thyme and dill.

Cut into 8 slices and serve warm.

Savory crostata on baking paper, one slice moved to the side.

Frequently Asked Questions

What can you use in place of heirloom tomatoes?

Really any ripe, soft, and sliceable tomato will work here. Tomatoes on the vine and large slicing tomatoes are good options!

How do you make a tomato galette vegan?

Use a vegan pie crust and your preferred plant-based goat cheese spread. Also swap the egg wash with a bit of soy milk, almond milk, or olive oil.

What is best to serve with a tomato galette?

This savory Italian pie is perfect to enjoy for brunch, lunch, or even dinner! Keep things light and enjoy it alongside a fresh green salad. Or pair it with Italian Pasta Salad or Minestrone Soup for a heartier meal.

I love to serve galette for brunch with Sweet Potato Hash, fluffy eggs, and a pitcher of Sparkling White Sangria.

How long does leftover Italian pie last?

A homemade savory crostata will keep well for up to 2 or 3 days in the refrigerator. But note that the longer it sits, the softer the tomatoes and pie crust will become.

Reheat briefly in a 350-degree F oven. I do not recommend that you microwave leftovers.

Close view piece of baked tomato savory pie.

Looking for More Delicious Recipes?

Tomato Galette (Savory Italian Pie)

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This savory Italian tomato pie recipe features a flaky crust and creamy goat cheese spread topped with fresh herbs and ripe heirloom tomatoes.
Servings: 8 pieces

Ingredients

  • 1 box roll-out pie crust or 1 recipe homemade pie crusts
  • 4 ounces chevre goat cheese softened
  • 2 tablespoons chopped scallions
  • 2 teaspoons fresh thyme divided
  • 2 teaspoons fresh dill divided
  • 1 ¼ pounds heirloom tomatoes 3-4
  • 1 large egg
  • Salt and pepper

Instructions

  • Preheat the oven to 400°F. Lay out a large baking sheet lined with parchment paper.
  • Using two boxed roll out piecrusts, lay one pie crust on top of the other. Roll the crusts together into a large 14 inch circle. (If using our homemade pie crust recipe used the entire batch of dough.)
  • Spread the goat cheese in an even layer over the pie crust leaving a 2 inch rim around the edge.
  • Slice the heirloom tomatoes into rounds, 1/4 inch thick. Lay them out on paper towels to absorb some of the moisture.
  • Sprinkle the goat cheese with 2 tablespoons of scallions, 1 teaspoon of thyme, and 1 teaspoon of dill. Lay the heirloom tomatoes over the goat cheese circle overlapping if needed.
  • Fold the edge of the pie crust up and over the tomatoes creating a 1 1/2 to 2 inch crimped edge around the top. Fold the crust over itself every 1 1/2 to 2 inches in a pretty pattern. (See the photos for clarity.)
  • Crack the egg into a small bowl and whisk well. Brush the egg over the edge of the crust. Then sprinkle the top of the pie with salt and pepper.
  • Bake for 30 minutes, then check the piecrust. If it’s turning dark cover loosely with foil. Then continue to bake another 5 to 10 minutes. Sprinkle the top with the remaining fresh thyme and dill. Then cut and serve.

Notes

A homemade savory crostata will keep well for up to 2 or 3 days in the refrigerator. But note that the longer it sits, the softer the tomatoes and pie crust will become.

Nutrition

Serving: 1pc, Calories: 156kcal, Carbohydrates: 13g, Protein: 5g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 151mg, Potassium: 207mg, Fiber: 1g, Sugar: 2g, Vitamin A: 807IU, Vitamin C: 11mg, Calcium: 37mg, Iron: 1mg
Course: Appetizer, Breakfast, Brunch, Lunch, Main, Main Course
Cuisine: American, French, Italian
Author: Sommer Collier

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