3 Ingredient Tomato Boursin Galette

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3 Ingredient Tomato Boursin Galette is excellent for a few reasons. The flavors of the freshly roasted tomato with the herbiness of the Boursin cheese is absolutely divine. Pair that with the flaky crust and the scatter of basil, this tomato galette is one for the books!

I love this tomato boursin galette recipe because it’s insanely easy to assemble and it’s a bit ‘cheffy’ without having to be one.

Versatile as all get out with just a few additions or switch outs which makes it a different galette every single time.

Main Ingredients And Substitutions

• Tomatoes: I like a firm ripe tomato to use for the tomato galettes I make. If it’s over-ripe, then it can get super mushy after roasting in the oven. As for the type of tomatoes to use, any will do, but the best tomato to use for a galette would be Roma’s or any kind that are a bit more ‘meaty’, meaning not too watery on the inside. But really, any work, as long as they are ripe.
• Boursin cheese: Boursin cheese is a soft, crumbly yet creamy cow’s milk cheese called Gourney. It’s spreadable at room temperature and comes in a range of different flavors. The one I used in this galette recipe was their original herbed one. If you can’t find Boursin, herbed cream cheese will be a nice stand-in.
• Pie Crust: Store-bought pie crust is perfect for this recipe because it’s easy, and it makes this recipe quick to put together. Use any brand you prefer, or you can also make your own pie crust if you’re feeling energetic!
• Basil: This herb is optional, but we all know how basil and tomatoes are best friends. If you don’t have it, dried basil will work, or simply leave it out.

Pantry Items:

• Seasonings: Salt, pepper, garlic powder and Italian seasoning.
• Egg: For an egg wash on the crust for browning. (Optional)

**EAZY NOTE: Common ingredients like Salt, Pepper, Garlic powder, and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.

How To Make A Tomato and Cheese Galette

I think you’ll find this is one of the easiest meals to make. Simple ingredients yet it tastes so darn delicious! You can have it in the oven in less than 15 minutes.

PREP STEPS: Preheat the oven to 400.

STEP ONE: Prepare The Crust.- Unroll the crust. It should be cool but still easily pliable to work with. I find it’s easiest to unroll the crust and assemble the tomato tart right on the sheet pan I’m going to bake it on.

STEP THREE: Spread The Cheese.- With a knife or offset spatula, spread the herbed cheese over the surface of the crust, leaving about a 1-inch margin from the edges.

STEP FOUR: Add The Tomatoes. – Place all the tomato slices on top of the cheese. It’s ok if the tomatoes overlap some. Again, leave the one-inch margin and season the tomatoes with salt, pepper, and garlic powder.

STEP FIVE: Fold the Dough. – With delicate hands, fold the edges of the pastry dough over toward the center, about two inches over onto the tomatoes.

STEP FIVE: Egg Wash and Bake. – (This egg wash is an optional step.) Brush some beaten egg over top the crust of the pastry to encourage a deep golden color on the finished galette and sprinkle some Italian seasoning over the top. Bake until golden.

Tips And Variations For This Galette Recipe

• It’s best to have the cheese at room temperature so it spreads on the dough easily. It’s best to remove it from the fridge about 15 minutes before you start anything to come to temperature.
• Slice the tomatoes about 1/4 inch thick. Let it sit on some paper towel to absorb extra liquid while you prepare the rest of the pastry dough.
• Begin to assemble the galette on the baking tray you’re going to put in the oven. It will be much easier to do rather than trying to transfer the assembled galette onto the baking tray after it’s put together.
• Adding cooked bacon bits would add a delicious salty touch to this galette or some red onion (when you add the tomatoes) would also be very yummy.
• Try adding some dry herbs to the crust after you brush the egg wash on for extra flavor to the pastry.

Serving Galettes

You can eat it warm from the oven with some parmesan cheese grated over top for any meal. Eating it cold would be refreshing for lunch, alongside a simple salad.

You can make the galette the star of the show and serve it with a warm vegetable side like a 3 ingredient roasted asparagus and brussels sprouts, or pair it with a different protein such as pork chops or fish, and use the galette as a side dish.

Storing and Freezing

Fridge: The galette with tomatoes will stay in the fridge, covered, for up to 2-3 days.
Freezing: I don’t recommend freezing the cooked galette. I think on thawing, it would make the pastry soggy.
Reheating: To reheat, you can microwave it for ease, but to retain the crispiness of the pastry, reheat it at 325 for a few minutes in the oven, toaster oven or air fryer.

Did you try this 3 Ingredient Tomato Boursin Galette recipe? If so, please leave a ***** star rating in the recipe card below and if you have any questions, leave a comment and I’ll get back to you asap. Thanks for stopping by, and I’ll see you next time!