Name: Roasted Cherry Tomato and Thyme Galettes
Prep time: 25 min
Cook time: 50 min
Total time: 135 min
Ingredients: 1 3/4 cups all purpose flour; 1/4 teaspoon baking powder; 1/2 cup salted butter, (cold); 3 ounces cream cheese, (cold); 1/2 Tablespoon apple cider vinegar; 3 Tablespoons heavy cream, (divided); 3 cups halved cherry tomatoes; 1 teaspoon fresh thyme; salt and pepper (to taste)

Jump to Recipe

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

Food Processor
Plastic Wrap
Parchment Paper
Baking Sheets
Pastry Brush

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.

flour and baking powder in a food processor

butter and cream cheese slices added to flour mixture in food processor

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.

pie dough rolled out on parchment with marble rolling pin

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.

sliced tomatoes added on top of pie dough

pie dough edges folded over sliced tomatoes

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.