Roasted Cherry Tomato and Thyme Galettes

These Roasted Cherry Tomato and Thyme Galettes with homemade cream cheese crust is the best way to use some of those summer garden tomatoes and thyme. Delicious pie dough topped with cherry tomatoes, and just a little bit of thyme. It’s so simple and easy, and seriously bursting with the best tomato flavor. The key to making this is actually the homemade cream cheese pie crust! It bakes so wonderfully under the tomatoes and becomes crisp, infusing the entire tart with a delicious creamy/buttery flavor. As soon as the tart comes out of the oven, top it with a little extra fresh thyme, a dollop of cream cheese or sour cream, slice, and enjoy! Trust me, every bite of this galette is just as delicious as the first and will leave you wanting more. It’s truly the perfect mix of summer flavors and so easy to make.

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

About The Recipe

Cherry tomatoes and thyme are in full swing in our little garden! There is nothing better than walking outside every morning and being able to pick our own tomatoes.

That is definitely where the inspiration behind this recipe came from!

And sometimes, you just need something really simple. A delicious appetizer, a light dinner, or even a snack. Whatever the need may be, these galettes are exactly what you’re looking for.

I mean, is there anything really better than the favor of fresh tomatoes? I can’t think of anything!

three galettes on marble counter with bowl of tomatoes, thyme, and flowers

Bursting tomato flavor in every bite, these little galettes are truly the best savory bake there is.

And honestly? Roasting the tomatoes is 100% the BEST choice. I am not a huge tomato lover, but I adore this galette!

It’s creamy and smooth with a crust that never becomes soggy, topped wish fresh and vibrants flavors and colors… SO GOOD.

galette on marble counter with gold fork, thyme sprigs, and flowers

Equipment Needed

Ingredients

For The Crust:

  • All-Purpose Flour
  • Baking Powder
  • Salted Butter
  • Cream Cheese
  • Apple Cider Vinegar
  • Heavy Cream
apple cider vinegar, stick of butter, heavy cream, flour, baking powder, and cream cheese on counter

For The Filling:

  • Tomatoes
  • Thyme
  • Salt & Pepper
yellow and red tomatoes and thyme in small scalloped bowl

Instructions

In the largest bowl of the food processor, combine the flour and baking powder. Add in the butter and the cream cheese, a few pieces at a time, and pulsing a few times after each addition.

Add in the vinegar and pulse a few times. Now, add the heavy cream, pulsing a few times until the crumbs come together into a moist dough.

Divide the dough in thirds, wrapping each piece in plastic wrap, and pressing down gently into a small disc. Now, place all three into the refrigerator.

three pieces of pie dough wrapped in plastic wrap and stacked on each other

While the dough is in the fridge, go ahead and slice the tomatoes, and strip the thyme. Combine both into a bowl and mix well. Season with salt and pepper.

sliced tomatoes and thyme in a glass bowl

Take the pie dough out of the fridge, unwrap it, and place one disc on a small piece of parchment paper. Roll out to about 1/4 inch thick and repeat with the other two discs.

Fill each pie dough with 1 cup of tomato filling and fold the edges up and over the filling. You may need to tear a little excess dough away, but make sure you pinch and seal the dough all the way around. Brush the crust lightly with heavy cream.

Place on a baking sheet and bake for about 50 minutes, or until the crust is a golden brown.

two baked galettes on parchment in a baking sheet

How To Store

You can easily keep these galettes in the fridge overnight in a sealable bag. The crust won’t be as crunchy the next day, but all the flavors will definitely still be there!

Variations

  • 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.
three galettes with a bowl of tomatoes, sprigs of thyme, flowers, and fork and knife

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.

When you make these Roasted Cherry Tomato and Thyme Galettes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Roasted Cherry Tomato and Thyme Galettes

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.
5 from 1 vote
Prep Time 25 mins
Cook Time 50 mins
Additional Time 1 hr
Total Time 2 hrs 15 mins
Course Appetizers
Cuisine French
Servings 3 galettes
Calories 715 kcal

Ingredients
 

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

Filling

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

Instructions

  • For the Crust
  • 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.
  • For the filling
  • 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.
  • To assemble
  • 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.
  • Place 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.

Notes

Variations:
  • 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.

Nutrition

Serving: 1GaletteCalories: 715kcalCarbohydrates: 64gProtein: 11gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 127mgSodium: 485mgFiber: 4gSugar: 6g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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