Looking for a way to turn juicy tomatoes into a show-stopping dish? This sourdough cherry tomato galette is the perfect way to combine a flaky crust with a savoury filling that's bursting with summer flavour. Using sourdough discard gives this galette pastry a buttery, tangy depth that's impossible to resist.
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Sourdough Galettes For Summer Dinners
If you've never made a sourdough galette before, think of it as a cross between a pie and a fancy pizza. It's rustic, versatile, and forgiving - no need for perfect crimped edges here (we actually love a rustic look). The addition of sourdough discard to the galette dough creates a beautifully flaky crust with subtle tang, and the method works just as well for both sweet and savoury galettes. You can learn more in our Sourdough Pie Crust recipe.
This recipe showcases sweet tomatoes at their best, but you can use the same galette pastry for other fillings: try a sourdough courgette galette with cream cheese, or a sourdough strawberry galette topped with a touch of cream. Galettes are the perfect way to make use of simple ingredients while impressing everyone at the table.
More cherry tomatoes? Try our Sourdough Cherry Tomato Sourdough Focaccia or make Cherry Tomato Tarte Tatin!
You can find our full collection for warm-weather sourdough baking in our Summer Sourdough category!
Ingredients Notes
Here's everything you will need to make this Cherry Tomato Galette with Sourdough Crust:
- Unsalted butter (frozen): Keeping the butter frozen (or at least very cold) is key for a flaky crust. Salted butter can be used in a pinch, but reduce the added salt slightly.
- Plain flour (all-purpose flour): A good-quality plain flour works best. You can swap up to 30% with whole wheat flour for a nutty, rustic edge, but you may need an extra teaspoon of water.
- Salt: Essential for balancing flavours in both the pastry and filling.
- Sugar (optional): A tablespoon of sugar in the dough adds subtle sweetness and helps with browning, even in a savoury galette.
- Sourdough discard (100% hydration, fridge cold): Use a recently fed starter for a mild flavour, or older discard for a tangier note. Active starter works too.
- Cold water: Ice-cold water is crucial to prevent the butter from melting into the dough - cold milk or buttermilk can be used for a richer flavour.
- Cream cheese: Use full-fat cream cheese for the creamiest filling. Goat cheese, ricotta cheese, or mascarpone also work beautifully for a twist.
- Egg yolk + whole egg (for egg wash): The yolk adds richness to the filling, and the egg wash gives the crust a glossy golden finish.
- Garlic clove (minced): Fresh garlic adds punch. Roasted garlic can be used for a milder, sweeter flavour.
- Basil leaves (finely chopped + extra for topping): Fresh basil is best here - but fresh thyme or oregano can also work with cherry tomatoes.
- Cherry tomatoes (halved): Opt for heirloom cherry tomatoes if you can or a mix of colours for the sweetest flavour and a stunning look. Make sure to pat them with paper towels to remove excess moisture.
- Olive oil: A light drizzle enhances the tomatoes' flavour. For extra richness, try a mix of olive oil and melted butter.
- A drizzle of balsamic glaze (optional): Adds a sweet and tangy kick - or use aged balsamic vinegar if you prefer something less syrupy.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Tips for Best Results
Whether it's your first time making a galette recipe or you're a seasoned baker, these tips will help you create a buttery crust with that perfect golden brown finish:
- Start cold: Use cold butter, ice water (or even a cup of ice water on standby), and keep your medium mixing bowl or food processor cool to prevent the butter from melting into the flour mixture.
- Weigh it out: Use a kitchen scale for accurate measurements. Precision means a lighter, more flaky crust.
- Chill the dough: Wrap your shaggy dough in plastic wrap and refrigerate for at least 4 hours or overnight. This relaxes gluten and ensures a successful crust.
- Roll smart: Roll the chilled dough on a sheet of parchment paper dusted with flour, directly on your work surface. Aim for about a 2-inch border around the centre of the dough for easy folding.
- Why add sugar? A tablespoon of sugar in the dough adds subtle balance and helps create that golden brown crust.
- Egg wash options: A small bowl with beaten egg and a splash of milk makes the crust shine. You can also sprinkle some Parmesan cheese or nigella seed on the border edges of the dough.
- Don't overwork it: Mix just until the chunks of butter are the size of peas - overmixing toughens pastry.
- Chill again if needed: If your dough warms up during assembly, pop it into the fridge for 10-15 minutes before baking.
Serving Suggestions
This fresh tomato galette is a fun way to elevate a summer table. Serve it warm with a crisp green salad, courgette ribbon salad, or even grilled chicken. It's just as good at room temperature, making it perfect for picnics or farmer's market lunches. Add extra fresh basil leaves and a drizzle of balsamic glaze over the top of the tomatoes before serving.
Storage and Reheating
To store leftovers, place slices in an airtight container lined with paper towels to soak up any tomato juice or excess moisture. Keep in the fridge for up to 3 days.
To reheat, use a preheated oven at 180°C for 8-10 minutes to revive the flaky crust. Avoid microwaving - it softens the pastry.
More Sourdough Discard Recipes
Once you've nailed this delicious recipe, you'll want to try more ways to use your discard. Think heirloom tomato galette, sourdough apple galette, berry galette, or even courgette galette with caramelized onions. Try the recipes below next time - each one is packed with simple ingredients and step-by-step instructions.
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Cherry Tomato Galette With Sourdough Crust
Ingredients
For Sourdough Pastry
- 160 g (5.64 oz) unsalted butter frozen
- 250 g (2 cups) plain flour all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar optional
- 100 g (½ cups) sourdough discard 100% hydration, fridge cold
- 3-5 tablespoons cold water
Filling
- 200 g (7 oz) cream cheese
- 1 egg yolk
- 1 garlic clove minced
- ½ teaspoon salt
- 5 g (a small bunch) basil leaves finely chopped + extra for topping
- 500 g (1.1 lb) cherry tomatoes halved
- 1 tablespoon olive oil
- 1 egg white beaten + a drop of milk or cream, for egg wash
- a drizzle of balsamic glaze optional
Instructions
Sourdough Pastry:
- Weigh out and place the butter in the freezer 1 hour before you start making the pastry. When the butter is frozen, start mixing your dry ingredients.
- In a large mixing bowl, place the flour, salt and sugar, if using, and mix to combine. Coarsely grate your frozen butter into the flour mixture and toss together to coat the butter pieces.
- In a separate bowl, whisk together the sourdough discard with three tablespoons of ice water (reserve the rest of the water for later, should your dough be a bit too dry).
- Add the sourdough mixture to the flour and, using a blunt knife or a fork, work it in to form a dough. If your pastry is too dry, add a little water (1 teaspoon at a time) and knead just enough to bring the pastry dough together.
- Flatten the pastry, wrap it tightly in cling wrap and chill for 4 hours (or overnight).
Filling, Assembly and Baking:
- In the meantime, combine cream cheese, egg yolk, basil, minced garlic and salt in a bowl.
- Preheat the oven to 190°C (375°F).
- Prepare the egg wash by beating an egg white with a drop of milk or cream.
- On a large sheet of parchment paper dusted with flour, roll the chilled pastry out into a rough circle, measuring about 35-40 cm in diameter (about 2-3mm thick).
- Spread the cream cheese mixture on the pastry, leaving about 5cm (2in) edge.
- Arrange the halved tomatoes snuggly, cut side up, over the cream cheese. Drizzle the tomatoes with a little olive oil and season with salt and pepper.
- Fold the sides of the sourdough pastry over the filling and brush the pastry edges with a beaten egg and mixture.
- Slide the parchment paper with the galette onto a baking sheet, and bake for approximately 40 minutes.
- Leave the galette to cool down and firm up for 10-15 minutes before drizzling the top with balsamic glaze and garnishing with basil leaves.
Nutrition
Mia says
This galette with sourdough crust is my new summer obsession!
Ieva Greber says
Thank you, Mia! It's one I keep thinking about too these days, just need to wait for my cherry tomatoes to ripen now...
Claire says
This sourdough cherry tomato galette is rustic, flaky, and packed with fresh flavor. Such a beautiful savory bake that’s perfect for showcasing summer tomatoes!
Ieva Greber says
Thank you so much, Claire! I’m so pleased you enjoyed it — summer tomatoes, flaky pastry and a bit of rustic charm really do make a very lovely little trio.
Seby says
Made this with tomatoes from my garden. The crust is so flaky and the sourdough gives it a nice little tang. So pretty and way easier than a pie. My family ate the whole thing in one sitting.
Susan says
This sourdough cherry tomato galette is flaky, buttery, and full of summer flavor. Love how the sourdough discard adds a little tang to the crust and makes those sweet tomatoes stand out.
Ieva Greber says
Thanks for the lovely feedback! That tang from the discard against the sweet tomatoes is exactly the balance I was after with this one.
Marie says
I love the simplicity of this recipe with a whole lot of taste! The true Italian way!
Ieva Greber says
Thanks, Marie — simple but full of flavour is exactly the aim with this one. Glad it hit that proper Italian spirit!