I happen to be in the baking mood lately, not sure if it’s the slight drop in the temperature, or if I just needed a nice kitchen distraction. But honestly, in my opinion, you don’t really need any excuse to cook, just some good ingredients and I felt like making a galette. I normally always made sweet fruit versions (like my easy peach galette or classic apple galette), but we had some great local NJ tomatoes sitting on the counter and our homegrown cherry tomatoes were in season, so why not make a savory galette?
And, since I might as well go all in, why not top it off with a savory whipped cream. A blue cheese whipped cream perhaps? Yes. Definitely!
I actually got the idea for the savory whipped cream ‘cause I noticed that when I make blue cheese dressing, the cream and blue cheese become one after sitting for about an hour. So why not try and whip it up. I’ve made chocolate, orange and raspberry whipped creams before, so I might as well try out a blue cheese version. And I’m glad it did, it’s absolutely delicious.
in my opinion, you don't really need any excuse to cook, just some good ingredients and I felt like making a galette
What Makes This Roasted Tomato Galette So Good
- That jammy tomato filling — roasting intensifies the sweetness and flavor of those tomatoes and it is SO good!
- Rustic, free-form crust — no tart pan, no stress, super easy
- Blue cheese whipped cream — creamy, savory, and totally unexpected
- Perfect for sharing — serve as an appetizer, light dinner, or as snackable sliced at a party
- Flexible and forgiving — use tart tomatoes, cherry tomatoes, or whatever you have
Ingredients For This Roasted Tomato Galette
The Roasted Tomato Filling
- 2 large tomatoes
- 1 cup cherry or grape tomatoes
- 5 garlic cloves
- 5 fresh thyme sprigs
- 1/4 cup olive oil, plus extra for garnish
- salt & freshly ground black pepper
That Savory Galette Crust
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup cold, cubed butter
- 6–8 tbsp ice water
The Blue Cheese Whipped Cream
- 2 oz blue cheese (I use Rogue Creamery Smoky Blue)
- 1/2 cup very cold heavy cream
Step-by-Step Instructions
- Roast the Tomatoes
Preheat your oven to 400°F. Slice the big tomatoes and halve the cherry tomatoes. Arrange on a parchment-lined sheet, drizzle with olive oil, season with salt and pepper, and toss over the garlic cloves and fresh thyme. Roast for ~40 mins until tomatoes are jammy and lightly caramelized. Let cool completely before assembly. - Make the Crust
Keep everything super cold. Pulse flour, salt, and butter in a food processor until sandy. Add ice water 1 tbsp at a time until dough clumps together. Shape into a disk, wrap, and chill for at least 20 minutes. - Roll & Assemble
Preheat oven to 350°F. Roll dough to ~1/4″ thick on parchment paper. Spread roasted garlic onto the pastry dough and layer over the cooled tomatoes, leaving a ~2″ border. Fold edges up to create your crust. Drizzle with olive oil and sprinkle coarse salt, pepper, and fresh thyme. - Bake
Bake for 25–35 mins, until crust is golden-brown. Let it cool slightly—we want jammy tomatoes but a crisp base. - Make The Blue Cheese Whipped Cream
While the galette bakes, crumble or mash the cheese and mix with cold cream. Chill for 1 hour to infuse, then whip to soft peaks. - Serve & Enjoy
Slice the galette, top with a dollop of whipped blue cheese, and dig in.
Pro Tips for a Flaky, Crisp Crust
- Use cold butter and cold water. warm dough = tough crust.
- Make-ahead dough? Freeze flattened in a disk and pull out on bake day.
- Leftovers? Reheat at 350°F for ~10 mins to revive that crisp crust.
FAQs
Can I use store-bought crust or puff pastry?
Yes! A ready-made pie crust or puff pastry works great for this and saves you a step.
What tomatoes are best for a savory tomato tart?
Any ripe flavorful tomato you can get your hands on. Cherry tomatoes, ripe heirlooms, or Roma tomatoes work well for this. Make sure your tomatoes aren’t too juicy, if they are you can lay them on a paper towel to help dry them out a bit.
Can I freeze leftovers?
Yes! Freeze a slice, wrap well, and reheat it in the oven.
Do I need to include whipped cream?
Nope. Serve as-is or with fresh ricotta, herbed yogurt, or burrata!
Some Other Galettes to Make:
Easy Apple Galette – An easy apple galette made with flakey dough, layered with apples and topped with cinnamon crumble and toasted walnuts. An elegant rustic dessert that is unbelievably easy to make.
Easy Peach Galette – A rustic, free-form tart loaded with ripe peaches. Make it as a single-serving galette or double it for sharing.
More Savory Baking and Tomato Recipes to Try:
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Tomato Jam – A simple tomato jam recipe that is going to be your new favorite condiment!
Classic Italian Tomato Sauce (Pomodoro Sauce) – Gravy. Sugo. Red sauce. Pomodoro. Call it whatever you like, it’s the classic Italian tomato sauce that’s a staple in both Italian and Italian-American kitchens.
Pane e Pomodoro with Anchovies – Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes and this version is topped with white anchovies (boquerones). So easy, quick and absolutely delicious!
Pomodori Ripieni (Stuffed Tomatoes) – These easy Italian stuffed tomatoes (pomodori ripieni) are baked with panko, parmesan, garlic, and herbs. A delicious vegetarian side, you can make all year long.
Pesto Rosso (Sun-dried Tomato Pesto) – Rich, savory, and slightly sweet, this Sicilian-inspired red pesto is full of flavor. Made with sun-dried tomatoes, almonds, parmesan, garlic, basil, and olive oil.
Cacio e Pepe Mac and Cheese – This cacio e pepe baked mac and cheese has lots of black pepper, parmesan, and pecorino Romano with a rich, creamy sauce and crispy panko topping. A perfect mash-up of Roman pasta and classic comfort food!
Baked Rigatoni – The perfect baked rigatoni with ricotta cheese and a quick meat sauce. It’s an easy weeknight meal that tastes like it took you all weekend.
Let’s See Your Galette!
Did you try this tomato galette with blue cheese whipped cream? Drop a comment or snap a pic and tag me @TheMostHungry! And if you loved the crust, pin it for later—your fall baking self will thank you.
Roasted Tomato Galette with Blue Cheese Whipped Cream
Ingredients
The Roasted Tomatoes
- 2 large tomatoes
- 1 C cherry or grape tomatoes about a handful
- 5 cloves garlic
- 5 sprigs thyme
- 1/4 C olive oil
- salt
- pepper
The Galette Dough
- 2 1/2 C all-purpose flour
- 1 tsp salt
- 1 C butter cut in cubes
- 6-8 tbsp ice water
Blue Cheese Whipped Cream
- 2 oz blue cheese I like smokey blue from rouge creamery
- 1/2 C heavy whipping cream very cold
Instructions
Roast The Tomatoes
- Preheat your over to 400°F (200°C).
- Slice your big tomatoes into 1/2” (1cm) slices and the small tomatoes in half. Scatter them in an even layer on a parchment lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Toss in a few cloves of garlic. Roast in the oven at 400°F (200°C) for about 40mins or just until they are starting to color. Pull them out and let them cool to room temp. Don’t add these hot onto your pastry dough, it’ll be a mess. Let them cool!
Make Galette Dough
- Make sure all your ingredients are as cold as possible. Combine your flour, cubed butter, salt and ice water in a food processor and blitz till it resembles sand. It should hold together when you pinch a bit together. If not, add another spoonful of water.
- Dump your dough out onto some plastic wrap or into a plastic bag and squeeze it together just so it forms a large ball and then try to shape it into a disk about 1” thick. Set it in the fridge to chill for about 20mins.
Assemble The Galette
- Preheat your oven to 350°F (175°C).
- Roll dough into a roughly circular shape that is about 1/4” thick. Don’t worry about perfection, the ragged edges are what I love about a galette. Lay your sheet of dough onto a parchment lined baking tray. Squeeze out your roasted garlic cloves in the center of the dough and arrange your tomatoes on the galette leaving roughly a 1 1/2 – 2” border.
- Gently fold over the edges to overlap the tomato filling. Top with some fresh black pepper, olive oil, a little coarse salt and lots of fresh thyme.
- Bake it at 350°F (175°C) for about 25-35 mins, until golden brown. Then let it cool!
Make The Blue Cheese Whipped Cream
- Crumble your cheese in a small bowl, or smash it up with the back of a fork. Top with your heavy whipping cream. Maybe about 1/4 – 1/2 C. Let it sit tightly covered in the fridge for about an hour. Then pull it out and gently whip it into soft peaks.
Serve it up!
- Next, cut a generous slice of your galette, top with a dollop of you whip and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Roasted Tomato Galette with Blue Cheese Whipped Cream
Now that’s my kind of food. Just add a simple salad and a nice glass of Chardonnay (preferably from the Sonoma area). Perfect. Boom ????