Flaky Boursin Tomato Galette with Cheddar Crust Tips, FAQ & printable recipe

Tips for success

For the flakiest crust, use cold butter and ice water in the dough, and chill the dough for at least 30 minutes before rolling. If the dough becomes too soft while you're working, pop it in the freezer for 10 minutes.

When folding the edges, don't stretch the dough—just fold it gently to avoid tears. A light egg wash on the crust before baking gives a shiny, golden finish, but it's optional.

To get clean slices, use a serrated knife and let the galette cool for at least 10 minutes before cutting. This allows the filling to set slightly.

Serve warm or at room temperature—both are delicious. If you have leftover honey-thyme butter, drizzle it over the finished galette just before serving for extra flavor.

Variations

• Add Caramelized Onions: Spread a thin layer of caramelized onions over the Boursin before adding the tomatoes. The sweetness of the onions pairs beautifully with the tangy tomatoes and rich cheese.
• Use Different Cheeses: Swap the Boursin for herbed goat cheese or a mixture of ricotta and Parmesan. Each cheese brings a different texture and flavor—goat cheese is tangy, while ricotta is milder.
• Make It Spicy: Add a pinch of red pepper flakes or a drizzle of hot honey over the tomatoes before baking. This adds a subtle heat that balances the creamy cheese.
• Add Olives or Capers: Scatter a handful of pitted kalamata olives or capers over the tomatoes before folding the crust. The briny flavor is a great contrast to the sweet tomatoes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to crisp the crust.

Freezer

Freeze baked, cooled galette for up to 2 months. Wrap tightly in plastic wrap and foil. Reheat from frozen in a 350°F oven for 15-20 minutes.

Reheat

Reheat slices in a toaster oven or regular oven at 350°F for 5-10 minutes, until warmed through and crust is crisp.

Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to crisp the crust. The tomatoes may release some juice, but the galette will still taste delicious.

Assemble the galette completely, but don't bake it. Cover and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time. You can also bake the galette fully and reheat it, but the crust is best fresh.

Serving ideas

Serve the galette warm or at room temperature, cut into wedges. It pairs beautifully with a simple green salad dressed with lemon vinaigrette, or with a side of sautéed greens.

For a heartier meal, add a bowl of chilled summer soup or a crusty baguette. The galette is also delicious for breakfast, topped with a fried egg.

This galette is a versatile dish that works for lunch, dinner, or even a fancy brunch.

The bright tomatoes and creamy cheese are satisfying on their own, but you can also offer a dollop of crème fraîche or a drizzle of balsamic glaze on the side. Leftovers are great cold, straight from the fridge, or gently reheated.

Frequently asked questions

Recipe card

Flaky Boursin Tomato Galette with Cheddar Crust

Prep 25 minCook 40 minRest 30 minTotal 1 h 35 minServes 6

Ingredients

• 1 batch cheddar pie dough (store-bought or made ahead)
• 1 wheel (5.2 oz) garlic-herb Boursin cheese, at room temperature
• 2-3 large heirloom tomatoes (about 1 1/2 lb), thinly sliced
• 1 tbsp honey
• 2 tbsp unsalted butter, melted
• 1 tsp fresh thyme leaves
• 1/4 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

410

Protein

12 g

Carbohydrates

28 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.