While “galette” sounds a little fancy, they’re actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that’s sweet fruit, or savory vegetables, there are very few things you can’t galette.


  • For the dough
    • 1-⅓ cup all-purpose flour
    • 2 tablespoons cornmeal
    • ½ teaspoon fine salt
    • ½ cup unsalted butter, cubed, frozen
    • 1 tablespoon cider vinegar
    • ¼ cup ice water
  • For the filling
    • 8 ounces soft goat cheese or other fresh cheese
    • 1 egg yolk
    • ½ teaspoon fine salt
    • ¼ teaspoon freshly ground black pepper
    • pinch cayenne
    • 2 tablespoons sliced basil
  • For the rest
    • 3 cups cherry tomatoes, halved
    • 1 tablespoon olive oil
    • 1 teaspoon Dijon mustard
    • sea salt to sprinkle over the top once cooled, optional


1. Crust: Toss flour, corn meal, salt, and unsalted, cubed, frozen butter into a food processor, and pulse until it resembles coarse crumbs. Then add cider vinegar and ice water, and pulse until it all comes together into coarse clumps, scraping down the sides every five or so pulses; the clumps should hold together if you squeeze them.
2. Empty the food processor onto a sheet of plastic wrap, and press together to form one lump. Wrap it up, and use the plastic to help form it into a disc of dough. Put it in the refrigerator for an hour or until thoroughly chilled.
3. Filling: Combine goat cheese and egg yolk, along with salt, pepper, black pepper, cayenne, and sliced basil. Mix with a spatula into a smooth, soft mixture.
4. Transfer dough onto a floured surface, and using a floured rolling pin, roll into a circle approximately an eighth of an inch thick. If you're cooking the galette on a 12-inch pizza pan, it should be about an inch wider in radius. Roll onto the pin, then unroll onto your pan. Put into the refrigerator while you prep the tomatoes.
5. Halve the tomatoes, and mix with olive oil and mustard.
6. Dollop the cheese mixture onto the dough, then spread it out, leaving an inch or more bare at the edges. Distribute the tomatoes onto the cheese mixture as evenly and completely as possible, using a slotted spoon to avoid transferring over too much liquid. Then fold the blank edges of the dough up over the cheese and tomatoes, pleating every three inches or so as you go around. Paint the exposed dough with an egg wash, and dust the galette with parmesan cheese.
7. Bake at 425˚ for 30–35 minutes until well browned. To be safe, place a foil-lined pan under the galette to catch any possible drips. Remove and allow to cool to room temperature before eating. Salt if necessary (putting salt on before baking will draw out too much moisture).


Be sure to bake the galette long enough, since the bottom needs to brown, as well as you want whatever filling you’re using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peak underneath to make sure it’s browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.
This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first.




Chef John


6 servings




European : Western : French