Flaky Boursin Tomato Galette with Cheddar Crust

This free-form galette is the essence of summer: juicy heirloom tomatoes, creamy garlic-herb Boursin, and a flaky cheddar crust that doesn't need a pie pan. The crust folds over the filling, creating a rustic, golden edge that soaks up the honey-thyme butter.

It's a stunning centerpiece for a weeknight dinner or a weekend brunch, and it comes together in under an hour. The contrast of warm, melted cheese and bright, tangy tomatoes is irresistible.

This galette is a celebration of ripe, juicy tomatoes and rich, creamy cheese, all wrapped in a buttery, cheddar-flecked crust. The dough is rolled into a rough circle, topped with a whole wheel of garlic-herb Boursin, and then piled high with overlapping tomato slices.

The edges are folded over to create a free-form tart that bakes until golden and bubbling. A final brush of honey-thyme butter adds a subtle sweetness and a glossy finish. Serve it warm, with a simple green salad, for a meal that tastes like a French farmhouse picnic.

Ingredients

Why this recipe works

The method here is all about texture and contrast. The cheddar pie dough is rolled thin and folded over the filling, so it bakes into crisp, flaky layers that shatter with each bite.

The Boursin cheese melts into a creamy, garlicky base that clings to the tomatoes, while the high oven temperature blisters the cheese and puffs the crust. The honey-thyme butter brushed on after baking adds a glossy, fragrant finish that seeps into the folds of the crust.

Using a free-form galette instead of a traditional pie pan means no crimping, no blind baking, and no fuss. The rustic folds are forgiving, and the open center lets the tomatoes shine. This recipe is designed to be flexible: use whatever tomatoes look best at the market, and don't worry about making perfect circles. The result is a beautiful, rustic tart that tastes as good as it looks.

Notes and substitutions

The key to a flaky crust is keeping the dough cold and handling it as little as possible. If you're making the cheddar pie dough from scratch, chill it for at least 30 minutes before rolling.

If you're using store-bought dough, let it soften just enough to roll without cracking. The Boursin should be at room temperature so it spreads easily, but if it's too soft, it will melt into the dough—that's fine too.

Heirloom tomatoes come in a rainbow of colors and sizes. Choose firm, ripe ones that aren't overly juicy, or slice them and let them drain on paper towels for a few minutes. If you can't find heirloom, Roma or vine-ripened tomatoes work well. For a gluten-free version, use a gluten-free pie crust and check that your Boursin is gluten-free.

• garlic-herb Boursin: herbed cream cheese with garlic and chives, or a mix of cream cheese, minced garlic, and dried herbs
• cheddar pie dough: store-bought pie crust (not cheddar) or a gluten-free pie crust for a gluten-free version
• heirloom tomatoes: Roma or vine-ripened tomatoes, sliced thinly and drained if very juicy
• honey-thyme butter: maple syrup with dried thyme, or a simple egg wash for a non-sweet glaze

Equipment

• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Sharp knife
• Cutting board