Flaky Boursin Tomato Galette with Cheddar Crust Step-by-step instructions

Before you start

Before starting, make sure the cheddar pie dough is ready: either homemade and chilled, or store-bought and at room temperature for 15 minutes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Have the Boursin at room temperature so it spreads easily. Slice the tomatoes and let them drain on paper towels while you assemble the galette. Prepare the honey-thyme butter by stirring the honey, melted butter, and thyme together in a small bowl.

Instructions

Assemble the Galette

1. 1Prepare the Crust and Filling
   If using homemade cheddar pie dough, roll it out on a lightly floured surface to a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. If using store-bought dough, let it sit at room temperature for 15 minutes before rolling. Spread the garlic-herb Boursin evenly over the dough, leaving a 2-inch border all around. Refrigerate while preparing the tomatoes.
   Look for The dough is a rough circle, and the Boursin covers the center with a clean border.
   Tip Keep the dough cold for a flakier crust. If it gets too soft, chill it for 10 minutes before filling.
2. 2Slice the Tomatoes
   Slice the heirloom tomatoes into 1/4-inch thick rounds. Arrange the slices in overlapping concentric circles over the Boursin, starting from the outer edge and working inward. Leave the 2-inch border clear. Sprinkle lightly with salt and pepper if desired. Let the tomatoes sit for 5 minutes to release excess juice, then gently pat with paper towels.
   Look for Tomatoes cover the cheese in a single layer, with no gaps.
   Tip Use a mix of red, yellow, and green tomatoes for a prettier galette. Patting dry prevents a soggy bottom.
3. 3Fold the Crust
   Fold the edges of the dough over the tomatoes, pleating as you go. The folds should overlap slightly, leaving the center of the tomatoes exposed. Press the pleats gently to seal. Brush the folded crust with a little beaten egg or milk if you like a shiny finish, but this is optional.
   Look for The crust forms a rustic border, and the tomato center is visible.
   Tip Don't stretch the dough—just fold it gently to avoid tearing.

The dough is rolled into a 12-inch round, and the Boursin is spread evenly, leaving a 2-inch border. The tomato slices are arranged in overlapping circles, and the edges are folded over to create a rustic border.

The galette looks colorful and inviting, with the red and yellow tomatoes contrasting against the golden crust.

Bake to Golden Perfection

4. 4Bake the Galette
   Preheat the oven to 400°F (200°C). Bake the galette for 35 to 40 minutes, until the crust is deep golden brown and the cheese is bubbling around the edges. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.
   Look for The crust is golden and puffed, and the filling is bubbling.
   Tip Place the baking sheet on the middle rack for even browning.
5. 5Brush with Honey-Thyme Butter
   While the galette bakes, stir the honey, melted butter, and thyme leaves together in a small bowl. As soon as the galette comes out of the oven, brush the hot crust generously with the honey-thyme butter. The butter will sizzle and soak into the crust.
   Look for The crust glistens with a glossy, fragrant glaze.
   Tip Brush while the galette is hot so the butter melts into the crust.

The galette bakes for 35 to 40 minutes, until the crust is deep golden brown and the cheese is bubbling. The kitchen fills with the aroma of melted cheese and roasted tomatoes. The crust is puffed and flaky, and the tomatoes have softened slightly but still hold their shape.

Finish and Serve

6. 6Scatter Basil and Serve
   Let the galette cool on the baking sheet for 10 minutes. Scatter the torn basil leaves over the top. Slice into wedges and serve warm or at room temperature. The galette is best the day it's made, but leftovers keep well in the refrigerator.
   Look for Basil wilts slightly on the warm tomatoes, releasing its aroma.
   Tip Use a serrated knife to cut clean slices without squishing the filling.

The hot crust is brushed with honey-thyme butter, which sizzles and soaks in, leaving a glossy, fragrant finish. Fresh basil is scattered over the top, wilting slightly from the residual heat. The galette is sliced into wedges and served warm, with the flaky crust and creamy filling perfectly balanced.

Common mistakes

A soggy bottom is the most common issue with tomato galettes. To avoid it, slice the tomatoes thinly and pat them dry with paper towels before arranging. Also, make sure the Boursin layer is thick enough to act as a barrier between the dough and the tomatoes.

If the crust browns too quickly, tent it with foil for the last 10 minutes. Overfilling with too many tomatoes can make the galette hard to fold and cause the juices to run out—stick to a single layer of slices.

How to tell it’s done

The galette is done when the crust is deep golden brown and puffed, and the cheese is bubbling around the edges. The tomatoes should be tender but still hold their shape. If you insert a knife into the center, it should meet little resistance.

The internal temperature of the filling should be at least 165°F (74°C) for food safety, but since there's no raw protein, the visual cues are most important. Let it cool for 10 minutes before slicing.