Tomato Galette with Goat Cheese, Honey & Thyme

A flaky, golden crust cradling sun-ripened heirloom tomatoes, tangy goat cheese, and a drizzle of honey that ties it all together — this Tomato Galette with Goat Cheese, Honey & Thyme is pure summer elegance wrapped in pastry. Sweet, savory, and endlessly versatile!

Why You’ll Love This Recipe

• Sweet + Savory Magic: The drizzle of honey takes this galette from good to unforgettable, balancing the tang of goat cheese and the acidity of ripe tomatoes.
• Farmer’s Market Freshness: This recipe celebrates summer’s bounty with heirloom tomatoes in all their colorful glory.
• Rustic & Elegant: A galette has all the charm of a pie with none of the fuss. It looks effortlessly beautiful every time.
• Make-Ahead Friendly: The dough and filling can both be prepped ahead, so you can assemble and bake right before serving.
• Versatile: Perfect as a brunch centerpiece, a light dinner with salad, or a make-ahead picnic dish.

Tips From My Kitchen

• Salt your tomatoes before layering — it draws out excess moisture so the crust stays crisp.
• Use cold butter and don’t overwork the dough — that’s the key to a flaky texture.
• Drizzle a touch more honey over the top right before serving for a glossy finish and flavor boost.
• Want to get fancy? Add a few dollops of pesto or a sprinkle of crumbled feta on top before serving.

Serving Ideas

• Pair with a simple arugula salad and a glass of crisp rosé for the perfect light lunch.
• Cut into small wedges and serve as an appetizer or picnic tart.
• Top with a poached egg for a decadent brunch twist.

The Story

Sometimes the hardest part of a Saturday morning isn’t waking up early — it’s deciding what’s more perfect: strolling the farmer’s market or diving into the creations that follow. Luckily, this Tomato Galette with Goat Cheese, Honey & Thyme makes that choice deliciously easy.

I spotted the recipe on Wry Toast and was instantly smitten — not just for the rustic charm of a galette, but for the unexpected twist: honey. I couldn’t imagine how a drizzle of sweetness would play with tangy goat cheese and juicy summer tomatoes… until I tried it. And let’s just say, the author was right to rave. The honey ties every flavor together — the caramelized shallots, the thyme, the buttery crust — in one perfect, unified bite.

I filled mine with a rainbow of yellow, orange, and red tomatoes from the Dupont Circle Farmers Market. Their beauty felt too fleeting not to be celebrated, and a galette felt like the perfect frame — a love letter to late summer. Serve it warm or at room temperature for brunch, lunch, or a light dinner with a crisp green salad. Either way, it’s proof that simple ingredients can be downright extraordinary.

How to Make Tomato Galette with Goat Cheese, Honey & Thyme

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Tomato Galette with Goat Cheese, Honey & Thyme

This Tomato Galette with Goat Cheese, Honey & Thyme combines a buttery, flaky crust with layers of sweet heirloom tomatoes, creamy goat cheese, caramelized shallots, and a drizzle of honey for the ultimate sweet-savory summer dish. Perfect for brunch, lunch, or an elegant appetizer.

Course Breakfast, Main Course, Side Dish

Cuisine French

Keyword brunch, comfort food, vegetarian

Ingredients

Crust

• 1/2 cup unsalted butter
• 1½ cups all-purpose flour, sifted
• 1 tsp Kosher salt
• 1 tsp granulated sugar
• 1/3 cup cold water

Tomato Filling

• 4 shallots, diced (approximately 1 cup)
• 2 tsp extra virgin olive oil + more for drizzling
• 8 oz goat cheese
• 3 tbsp honey
• 3-4 tomatoes, heirloom or variety, sliced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh thyme
• 1 large egg, beaten

Instructions

Crust

• Start first by preparing the dough. Using a cheese grater, grate the butter into a small bowl and freeze for 10 minutes. While butter freezes, combine the flour, salt, and sugar in a large mixing bowl. Whisk the cold grated butter into the flour mixture until a mealy texture forms, then slowly add water, 1 tablespoon at a time, until dough takes shape. Form the dough in a ball, transfer to a lightly floured surface, and shape into a flattened round. Tightly wrap in plastic and refrigerate for 45 minutes until the dough is firm and cold.

Tomato Filling

• Preheat oven to 375F.
• While the dough chills, heat olive oil over medium-high heat and sauté the diced shallots until lightly caramelized (approximately 10 minutes). Remove from heat and allow to cool.
• Line a baking sheet with parchment paper and lightly sprinkle with flour. With a floured rolling-pin, roll out the chilled dough into a 1/8″ thick round and transfer to the parchment-lined baking sheet. It's easiest to transfer the dough by rolling it onto the pin and then lifting it onto the baking sheet.
• Crumble the goat cheese over the rolled-out dough, leaving a 2-inch border along the edges. Drizzle a heavy serving of honey over goat cheese (don't be shy), then evenly top with caramelized shallots.
• Next, season the sliced tomatoes with salt & pepper and layer over the goat cheese and shallots. Drizzle the olive oil over the tomatoes and, finally, sprinkle with fresh thyme.
• Fold the 2-inch border of the dough over the edges of the tomatoes, then brush the crust with beaten egg.
• Bake the galette for 45-60 minutes until the crust is golden and the tomatoes have begun to char.
• Cool for a few minutes before serving.

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