A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.
.jpg "A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.")
Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious
Summer reminds me of fresh vine-ripened tomatoes and all the dishes made from them. One of my favorite childhood memories is of my mom making a classic Southern tomato pie—juicy tomato slices layered into a buttery crust and topped with a tangy mix of cheese and mayo. It was simple, comforting, and deeply tied to the rhythm of summer.
This Rustic Tomato Galette with Gruyère & Thyme is my take on that tradition, reimagined with a French twist. I kept the essence—sun-ripened tomatoes and plenty of cheese—but traded the mayo topping for a swipe of bold Dijon and swapped in melty Gruyère and nutty Parmesan for a more savory, elegant feel. Wrapped in a flaky, golden crust and finished with fresh herbs, it’s just as nostalgic as the pie I grew up with, but elevated in the best way.
Whether you serve it warm on a breezy back porch or at room temp with a glass of chilled wine, this galette is pure summer—rustic, refined, and packed with the kind of flavor only a fresh tomato can deliver.
.jpg "A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.")
What Ingredients Do I Need?
This rustic tomato galette keeps things simple, letting seasonal ingredients shine. Here’s what you’ll need to bring it all together:
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All-purpose flour – For the buttery homemade galette crust.
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Unsalted butter – Keeps the crust rich and flaky.
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Ice water – Helps the dough come together without overworking it.
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Fresh tomatoes – Vine-ripened, juicy, and full of summer flavor.
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Shallot – Adds a hint of mild, sweet onion flavor.
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Olive oil – For tossing the tomato mixture and enhancing richness.
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Fresh thyme – Brings an earthy, aromatic touch to the filling.
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Garlic – Adds savory depth.
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Dijon mustard – The secret layer of sharp, tangy contrast under the tomatoes.
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Gruyère cheese – Melty, nutty, and rich.
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Parmesan cheese – For a salty, umami finish.
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Egg – Brushed on the crust for a beautiful golden color.
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Fresh basil – A final herbal flourish before serving.
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Salt & pepper – Seasoning to enhance every bite.
.jpg "A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.")
Substitutions and Variations
Want to customize your galette or work with what you have on hand? Here are some easy swaps:
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Gruyère cheese → Use sharp white cheddar, Fontina, or Comté for a similar melty texture and depth.
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Parmesan cheese → Try Asiago, Pecorino Romano, or even grated aged cheddar.
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Shallot → Substitute with a few thin slices of red onion or green onions.
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Fresh thyme → Dried thyme works in a pinch, or swap in oregano or Herbes de Provence.
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Dijon mustard → Use whole grain mustard for texture or stone-ground mustard for a milder bite.
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Tomatoes → Any variety works—heirloom, Roma, cherry (halved), or even a mix for added color.
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Homemade crust → Short on time? A store-bought pie crust or puff pastry will do in a pinch—just adjust baking time as needed.
Variations
This tomato galette is endlessly versatile—perfect for adapting to what’s in season or what you’re craving. Here are two delicious variations to try:
- Caprese-Inspired Galette: Layer in a few slices of fresh mozzarella with the Gruyère, and top with cherry tomatoes and a drizzle of balsamic glaze after baking. Finish with fresh basil for a galette that echoes the flavors of a classic Caprese salad.
- Roasted Mushroom & Tomato Galette: Add a layer of sautéed mushrooms (cremini or shiitake work beautifully) beneath the tomatoes. The earthy mushrooms pair perfectly with the Gruyère and thyme, giving this variation a deeper, more savory flavor—great for late summer or early fall.
.jpg "A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.")
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Salt your tomatoes! – Don’t skip the salting and draining step—it’s key to preventing a soggy crust and concentrating tomato flavor.
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Chill the dough thoroughly – A well-chilled dough rolls out more easily and bakes up flakier.
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Don’t worry about perfection – The beauty of a galette is in its rustic charm. Pleat the edges loosely and let it be freeform.
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Tomato variety matters – Use the ripest, juiciest tomatoes you can find—heirlooms, Romas, or even colorful cherry tomatoes all work well.
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Leftovers? – Store any leftover slices in the fridge and reheat gently in a 300°F oven to revive the crisp crust.
.jpg "A French-inspired twist on classic Southern tomato pie—this rustic galette with Gruyère, Dijon, and thyme celebrates summer tomatoes in all their glory.")
What to Serve with Rustic Tomato Galette with Gruyere & Thyme
This rustic tomato galette makes a gorgeous centerpiece for any summer meal. Here are a few favorite ways to serve it:
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Pair with a crisp green salad – A simple mix of arugula or baby greens with a lemon vinaigrette balances the richness of the galette.
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Serve as a brunch or lunch main – Slice it into wedges and serve warm or at room temperature with iced tea, sparkling water, or a light white wine.
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Add it to a summer picnic spread – This galette travels well and doesn’t mind being eaten at room temp—perfect for park blankets or backyard tables.
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Make it part of a casual dinner – Round out the meal with grilled veggies, corn on the cob, or a chilled cucumber soup.
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