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Tomato Galette with Homemade Basil Pesto

Slice of rustic tomato galette with homemade basil pesto.

An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry. It’s topped with a layer of basil pesto which is then covered in colourful cherry tomatoes. Delicious served either warm from the oven or cold next day.

Galettes are now my favourite form of tart to bake, be they savoury or sweet. They’re just so much easier to make than a classic tart or pie. There’s no need for any pre-cooking before the tart is assembled and goes into the oven. No tin is required either, which means less faffing about and less washing up – hooray!

What’s a Galette Anyway?

The word galette is a French noun derived from galet, which means pebble. It’s usually used to describe a form of flat round dough. This could be a cake, biscuit, crèpe, bread or pastry. These days, the term mostly refers to a rustic tart, as in this tomato galette, which you free-form into a round rather than shape in a tin. You may or may not fold the pastry up over the edges. In fact, I’ve sometimes made this particular galette as a completely open tart, as in the photo below.

Tomato galette with onion on a plate on the garden table.

As you can see, this tomato galette is easily adaptable. For this one, I didn’t use a rolling pin at all, just my hands. I also used a few less less tomatoes but added some spring onions. The Italians refer to this type of free-form tart as crostata.

Tomato Galette with Basil Pesto

In the summer months, I often make this rustic French inspired tomato tart. As tarts go, it’s a pretty easy one to make. It can be on the table from start to finish in less than an hour. It’s a good one to make for friends as, despite its rustic appearance, it has a wonderful aroma, looks really appealing and is absolutely delicious. We tend to enjoy it with a large serving of zingy green salad.

Baked tomato galette with wholemeal spelt pastry.

Tomatoes and basil are a classic pairing and there’s a good reason for it. They seem to both compliment and bring out the flavours of the other at the same time. They are paired all over the Mediterranean, but particularly so in France and Italy it seems. One of Italy’s most famous salads features tomatoes, basil and mozzarella cheese. Here’s my version of it, Caprese salad bowl for one.

I’ve used wholemeal spelt pastry in this recipe. It’s delicious and always produces a gorgeous flaky result. But if you’re in a real rush or just can’t be bothered, use shop-bought pastry. Likewise homemade pesto is generally much nicer than the commercial stuff and it’s really easy to make. But again, sometimes life just gets in the way, so you can easily substitute bought pesto for homemade if you need to.

You’ll probably find it hard to resist finishing this tomato galette immediately; it’s especially good warm from the oven. However, any leftovers will perk up the morrow’s lunch box no end, so if you can muster up some restraint, it’ll be worth it.

Baked tomato galette with wholemeal spelt pastry.

Wholemeal Spelt Pastry

This pastry recipe is my absolute favourite homemade pastry. It’s easy to make, rolls well and produces a beautiful flaky crust. The secret to its success, is wholemeal spelt flour and yoghurt. The yoghurt binds the dough together, but keeps it light and the spelt gives a nutty and slightly sweet flavour. I’ve added some ground cayenne pepper to the pastry to give it a little additional oomph, but this is entirely optional.

Homemade Basil Pesto

You don’t need to use lots of expensive ingredients to make pesto. Parmesan-style cheese and pine nuts are delicious, but I find good old cheddar cheese and almonds can work really well too. These are the ingredients I’ve used in this particular homemade basil pesto recipe.

The amount of pesto given in this recipe is more than you’ll need for the tomato galette. But it will keep in the fridge for a few days and you can use it in any number of ways. It’s perfect for pasta, of course, but it’s also delicious in sandwiches, forked through rice or quinoa, mixed into cooked vegetables or simply spread on crackers.

All you need to do, is add the pesto ingredients into a blender and whizz it into a paste. I used my power blender, the Optimum Vac2* for this pesto, but you can easily use a food processor instead.

Homegrown Tomatoes

We’ve managed to grow quite a few tomatoes this year and all of them outdoors. They’re the most delicious tomatoes I’ve had in a long time and we’ve saved them specifically for eating just as they are or in a salad. CT grew the cherry tomatoes, pictured below, at work. They’re also very good and are perfect for making this tomato galette.

Tub of homegrown tomatoes.

Cherry tomatoes work particularly well in this type of tart. They’re small enough so that you can just cut them in half. And if you place them skin-side down, they’ll mostly contain their juice. On the other hand, you’d have to slice large tomatoes which would allow the juice to leek out all over the dough and the edges of the tin. This not only creates an awful mess, but it produces a wet and soggy dough.

For me, chilli and tomatoes are a match made in heaven, so I sprinkle a few chilli flakes over the top of this tomato galette. The same goes for this though as it does for the pastry, any chilli is entirely optional. Reduce or increase the amounts depending on how ‘hot’ you like your food.

More Galette Recipes You Might Like

More Pesto Recipes You Might Like

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Thanks for visiting Tin and Thyme. If you make this tomato galette, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Tomato Galette. PIN IT.

Tomato galette just out of the oven.

Tomato Galette with Homemade Pesto – The Recipe

Slice of rustic tomato galette with homemade basil pesto.
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5 from 12 votes

Tomato Galette with Homemade Pesto

This easy summer rustic tart has a beautifully crisp and flaky pastry topped with a layer of basil pesto which is then covered in cherry tomatoes.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch, Main Course
Cuisine: French
Keyword: easy, pastry, pesto, tart, tomatoes, vegetarian
Servings: 8 slices
Calories: 385kcal
Author: Choclette



  • 250 g wholemeal spelt flour
  • 150 g unsalted butter
  • pinch of sea salt
  • 3 tbsp yoghurt
  • ½ tsp ground cayenne pepper or chilli powder of choice (optional)

Basil, Almond & Cheddar Pesto

  • 50 g basil
  • 50 g almonds
  • 50 g mature cheddar cheese
  • 1 clove garlic
  • 1 pinch sea salt
  • 50 ml extra virgin olive oil + a little for drizzling
  • 35 cherry tomatoes - halved (multi-coloured ones are fun)
  • ½ tsp chilli flakes (optional)



  • Cut the cold butter into the flour, chilli and salt with a knife, then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  • Stir in the yoghurt with a knife until the mixture comes together into a ball.
  • If the dough is too soft to roll immediately, cover and leave to rest in the fridge or a cool place for ½ hr. I generally have a cool kitchen, so I tend to roll mine out straight away.
  • Roll out on a floured surface into a rough circle, about 4mm in thickness.
  • Place on a baking tray lined with baking parchment.

Basil, Almond & Cheddar Pesto

  • Blitz the basil, almonds, cheese, garlic and salt in a blender or food processor until roughly ground. I've been using my Optimum Vac2 blender* for this recently.
  • Add the olive oil and blitz again until you have a rough paste.
  • Spread a thin layer of pesto over the pastry leaving a border of about 1 cm.
  • Cover the pesto with the tomato halves cut side up, but leaving a border of about 1 cm from the pesto edge. Drizzle a little olive oil over the tomatoes and scatter the chilli flakes on top if using.
  • Fold the 2 cm edges inward over the filling, tucking the pastry in as you go. You should have a large (ish) open centre with the tomatoes shining out..
  • Bake in a pre-heated oven at 200℃ (400℉, Gas 6) for about 25 minutes when the tomatoes should be cooked and the pastry crisp and golden.


Serves 6 - 8 people depending on how hungry they are and what you serve with the tart.
You will make more pesto than you need for this recipe. Place the unused pesto in a jar, pour over a thin layer of olive oil and seal. Will keep in the fridge for a week or so. But once opened, eat within three days.
Excellent served with a zingy green salad.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 385kcal | Carbohydrates: 42.1g | Protein: 10.7g | Fat: 21.6g | Saturated Fat: 10.9g | Cholesterol: 43mg | Sodium: 185mg | Potassium: 1325mg | Fiber: 9.5g | Sugar: 15.1g | Calcium: 99mg | Iron: 2mg


I’m sharing my tomato galette with Jo’s Kitchen Larder and Apply to Face Blog for #BakingCrumbs. I’m also sending them to #CookBlogShare, which is hosted this week by Chipa by the Dozen.

This post contains affiliate links to Froothie Optimum products*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.


  1. Lizet Bowen

    17th September 2019 at 5:43 pm

    Yum! I’ve only had the sweet kind. Yours sounds amazing.
    Thanks for sharing at #CookBlogShare!

    • Choclette

      17th September 2019 at 7:54 pm

      Fruit galettes are delicious, but I do like savoury ones too.

      • Peter Unsworth

        23rd September 2019 at 11:28 pm

        What can I do with dual coloured gooseberries and effervescence??! xx

        • Choclette

          24th September 2019 at 7:15 am

          Well hello Peter. How are you? Surely the only thing to do is to take pictures and put them on Instagram 😀

          • Peter Unsworth

            24th September 2019 at 9:32 am

            Hi Nicette,sent you a Fb message

  2. Leslie

    17th September 2019 at 6:44 pm

    I have never heard of this kind of pastry before. I’m totally intrigued. I be it’s absolutely delicious! Thanks for sharing!

    • Choclette

      17th September 2019 at 7:56 pm

      Well, I probably would say this, but really, you should try it. It’s so easy and so delicious.

  3. Jo Allison / Jo's Kitchen Larder

    17th September 2019 at 7:52 pm

    I love the beautiful rustic look of your galette. There isn’t a better combination than tomatoes and basil pesto. Pop these on top of pastry and you are in heaven! 🙂 I will have to try making my pesto with almonds and cheddar next time as I’m usually sticking to pine nuts or walnuts and parmesan. Delicious recipe Choclette!

    • Choclette

      17th September 2019 at 7:58 pm

      Thanks Jo. You’ve probably gathered by now that sSimple and rustic is my style 😀

  4. GUNJAN C Dudani

    17th September 2019 at 8:00 pm

    Its an interesting recipe. I have never made tomato gallete . Definitely trying it!

    • Choclette

      19th September 2019 at 7:42 pm

      It’s a really popular recipe Gunjan and as long as you like tomatoes, you should love it.

  5. Byron Thomas

    18th September 2019 at 12:41 am

    Oh, Choclette, that galette is stunningly gorgeous! I love the contrast of the brightly coloured tomatoes with the rustic look of the spelt pastry. And then you made your own pesto too? Bravo – looks delicious!

    • Choclette

      19th September 2019 at 7:42 pm

      Thanks Byron. This tomato galette forms part of my summer repertoire, but it’s taken me a while to blog the recipe.

  6. angiesrecipes

    18th September 2019 at 5:56 am

    Those cherry tomatoes are so beautiful. The galette looks rustic and very yummy.

    • Choclette

      19th September 2019 at 7:40 pm

      Yes, they are. I love summer tomatoes. The contrasting colours are particularly good.

  7. Corina Blum

    18th September 2019 at 11:15 am

    I love the sound of that pastry! I definitely need to get myself some spelt flour soon so I can try it out.

    • Choclette

      19th September 2019 at 7:39 pm

      This pastry is my absolute favourite. I use it for most recipes requiring pastry now.

  8. Monika Dabrowski

    18th September 2019 at 10:48 pm

    How incredibly gorgeous! I could eat pesto every day (tonight’s dinner was pesto pasta actually) and this dish looks amazing!

    • Choclette

      19th September 2019 at 7:38 pm

      Pesto is one of those things I now wonder how I ever lived without. Along with avocados and spelt flour among many other things. It’s hard to remember now, just how few food items were available back along.

  9. Helen - Cooking with my kids

    19th September 2019 at 12:02 pm

    I’ve never had or made a gallete but this looks great. I especially love the look of it with your colourful tomatoes!

    • Choclette

      19th September 2019 at 7:46 pm

      It’s a delicious tart whatever, but the differently coloured tomatoes make it look more interesting. Do let me know what you think if you do make a galette.

  10. johanna @ green gourmet giraffe

    19th September 2019 at 12:04 pm

    I love how easy galettes are to make too – love your pointer about using the cherry tomatoes – this looks delicious

    • Choclette

      19th September 2019 at 7:36 pm

      Thanks Johanna. I haven’t made a “classic” tart now for a very long time. Galettes are so much easier and I love the look of them.

  11. Kat (The Baking Explorer)

    20th September 2019 at 8:35 am

    This looks yummy, I’m bookmarking it for a future dinner!

    • Choclette

      20th September 2019 at 5:43 pm

      Hope you like it Kat, it’s a firm favourite with us.

  12. Jenny Walters

    20th September 2019 at 7:20 pm

    Galettes always seem so sophisticated in a chic way. I have always wanted to bake one but never have. This looks perfect for a virgin bake! I adore tomatoes with a salty passion. Just delicious anyways but especially baked with pastry. Delicious. Thank you so much for sharing with #BakingCrumbs

    • Choclette

      21st September 2019 at 11:35 am

      Thanks Jenny. I like the idea of a sophisticated and chic rustic tart. Looking forward to seeing yours.

  13. All That I'm Eating

    23rd September 2019 at 10:02 am

    This looks so good and I love the sound of your flaky wholemeal pastry. What a lovely thing to make to mark the end of summer.

    • Choclette

      23rd September 2019 at 10:23 am

      It’s tomatoes all the way at the moment. This is a bit more effort than our normal one pot type dishes, bit it’s so delicious. Definitely worth it.

  14. Cathy

    23rd September 2019 at 11:11 am

    I’ve made a galette a couple of times – I think it’s the only time I’ve made pastry, so easy! If my tomatoes in the garden ever go red, I will be trying this one 🙂

    • Choclette

      23rd September 2019 at 7:44 pm

      Surely with the summer we’ve had Cathy, you’ll get some red tomatoes. We’ve had quite a few. Crossing fingers for you.

  15. Eb Gargano | Easy Peasy Foodie

    23rd September 2019 at 3:53 pm

    Great recipe! I am also a big fan of the galette. Much easier and less faff than a standard tart and I love the rustic appearance. My mouth is watering at the idea of filling one with pesto and cherry tomatoes! Eb x

    • Choclette

      23rd September 2019 at 7:45 pm

      Thanks Eb. That tart is mouth watering indeed. I’ve just had supper but the thought of it has me wishing I could have a slice to finish the evening off.


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