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+ servings
three galettes with tomato bowl, gold fork and knife, thyme sprigs, and flowers

Roasted Cherry Tomato and Thyme Galettes

Prep Time: 25 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
Author: Traci
Bursting with the best tomato flavor, these Roasted Cherry Tomato and Thyme Galettes are the perfect mix of summer flavors! So easy to make and SO GOOD.


Cream Cheese Crust

  • 1 ¾ cups all purpose flour
  • ¼ teaspoon baking powder
  • ½ cup salted butter, cold
  • 3 ounces cream cheese, cold
  • ½ Tablespoon apple cider vinegar
  • 3 Tablespoons heavy cream, divided


  • 3 cups halved cherry tomatoes
  • 1 teaspoon fresh thyme
  • salt and pepper to taste



  • Cut butter into slices and set aside.
  • Repeat with cream cheese.
  • In the bowl of a food processor, combine flour and baking powder.
  • Pulse 2 or 3 times to mix.
  • Add butter and cream cheese a couple of pieces at a time, pulsing after each.
  • Continue until all butter and cream cheese have been used and the mixture resembles small crumbs.
  • Add vinegar, and pulse again.
  • Add 2 Tablespoons of the cream and pulse just until it comes together.
  • Turn dough out onto work surface.
  • Divide into 3 even pieces.
  • Lightly form each into a ball a flatten slightly.
  • Wrap each in plastic wrap and refrigerate for 1 hour.


  • While the crust is resting in the refrigerator, slice the tomatoes and strip thyme leaves from stems.
  • In a small bowl, combine the tomatoes and thyme.
  • Season to taste with salt and pepper.


  • Preheat oven to 350 degrees.
  • Remove crusts from refrigerator, one at a time, as you are ready to work with them.
  • Remove disk from plastic wrap and place on a piece of parchment paper.
  • Roll dough out into a rough circle about 1/4" thick and about 6" in diameter.
  • Spoon 1 cup of tomato mixture on top of dough.
  • Fold dough up around tomatoes.
  • Place on sheet pan.
  • Repeat with remaining dough and tomatoes.
  • Brush dough with remaining cream.
  • Bake until crust is browned and tomatoes are cooked, about 50 minutes.


  • If you don't have homegrown cherry tomatoes, you can easily substitute with whatever tomato you can find at the grocery store!
  • We like thyme but feel free to use another herb such as oregano.
  • You can use dried herbs, but you will need to scale the amount back by at least half.
  • Store-bought pie dough can be used in place of the homemade.
Expert Tips:
  • These galettes taste just as good at room temperature as they do hot!
  • You don't need a food processor to make this recipe. Just make sure to use a fork or a pastry blender to cut up the cream cheese and butter into the flour. The food processor just makes things easier.
  • You may need to low-broil for a few minutes to get even coloring.
  • This recipe can also be used to make one large galette! Baking time may vary, but it should take about 40 minutes for one large galette rather than three small ones.
  • These galettes are vegetarian.


Serving: 1Galette | Calories: 714kcal | Carbohydrates: 63g | Protein: 11g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 420mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2307IU | Vitamin C: 35mg | Calcium: 96mg | Iron: 5mg