Rustic Tomato Galette with Gruyere & Thyme – Simple, Stunning, Delicious

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.

 

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:

• All-purpose flour – For the buttery homemade galette crust.

• Unsalted butter – Keeps the crust rich and flaky.

• Ice water – Helps the dough come together without overworking it.

• Fresh tomatoes – Vine-ripened, juicy, and full of summer flavor.

• Shallot – Adds a hint of mild, sweet onion flavor.

• Olive oil – For tossing the tomato mixture and enhancing richness.

• Fresh thyme – Brings an earthy, aromatic touch to the filling.

• Garlic – Adds savory depth.

• Dijon mustard – The secret layer of sharp, tangy contrast under the tomatoes.

• Gruyère cheese – Melty, nutty, and rich.

• Parmesan cheese – For a salty, umami finish.

• Egg – Brushed on the crust for a beautiful golden color.

• Fresh basil – A final herbal flourish before serving.

• Salt & pepper – Seasoning to enhance every bite.

Substitutions and Variations

Substitutions

Want to customize your galette or work with what you have on hand? Here are some easy swaps:

• Gruyère cheese → Use sharp white cheddar, Fontina, or Comté for a similar melty texture and depth.

• Parmesan cheese → Try Asiago, Pecorino Romano, or even grated aged cheddar.

• Shallot → Substitute with a few thin slices of red onion or green onions.

• Fresh thyme → Dried thyme works in a pinch, or swap in oregano or Herbes de Provence.

• Dijon mustard → Use whole grain mustard for texture or stone-ground mustard for a milder bite.

• Tomatoes → Any variety works—heirloom, Roma, cherry (halved), or even a mix for added color.

• 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.

Kitchen Tips & Notes

• Salt your tomatoes! – Don’t skip the salting and draining step—it’s key to preventing a soggy crust and concentrating tomato flavor.

• Chill the dough thoroughly – A well-chilled dough rolls out more easily and bakes up flakier.

• Don’t worry about perfection – The beauty of a galette is in its rustic charm. Pleat the edges loosely and let it be freeform.

• Tomato variety matters – Use the ripest, juiciest tomatoes you can find—heirlooms, Romas, or even colorful cherry tomatoes all work well.

• Leftovers? – Store any leftover slices in the fridge and reheat gently in a 300°F oven to revive the crisp crust.

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:

• Pair with a crisp green salad – A simple mix of arugula or baby greens with a lemon vinaigrette balances the richness of the galette.

• 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.

• 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.

• 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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The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

Fresh, bold, and satisfying—this summer steak salad features grilled flank steak, spiced tomato rice, crisp greens, and a zesty avocado chimichurri dressing. Perfect for warm-weather dinners!

The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri

When the weather warms up, there’s nothing better than digging into a vibrant, flavor-packed steak salad—especially one that hits all the right notes: juicy, smoky, crisp, creamy, and fresh. The Ultimate Summer Steak Salad with Zesty Avocado Chimichurri brings it all to the table. With layers of grilled flank steak, spiced tomato rice, crisp greens, and a zippy avocado herb dressing, this salad is hearty enough for dinner but bright enough for a summer night.

One of our favorite pastimes is heading to Barnes & Noble, where we can grab a few glossy magazines while sipping something refreshing and nibbling on a treat.  My choice every time, dare I say, is the food section while the hubby picks out cars and aviation.  It’s the kind of slow, cozy outing that always sparks culinary inspiration for me. This recipe is a variation of one I discovered in the 2025 issue of Better Homes & Gardens: Best Salad Recipes—a standout dish that instantly inspired me to make it with a few variations.  The result was it became the perfect summer salad worth sharing!

Every bite is a masterclass in contrast: smoky, spice-rubbed steak meets tangy-sweet tomato rice, while crisp lettuce and juicy cherry tomatoes keep things light and refreshing. Then there’s that dreamy avocado chimichurri—herby, garlicky, and creamy with a citrusy punch that ties everything together like a green velvet ribbon. It’s bold without being overpowering, fresh yet deeply satisfying. This isn’t just a salad—it’s a full-on flavor experience that’ll have everyone going back for seconds (and asking for the recipe).

Enjoy!

What Ingredients do I need?

Produce

• Red onion
• Garlic
• Green leaf lettuce
• Cherry tomatoes
• Avocado
• Fresh cilantro
• Fresh parsley
• Fresh lemon

Meat

• Flank steak (sirloin, flat iron, or skirt steak all work well)

Pantry

• Brown rice (cooked or uncooked, depending on preference)
• Olive oil
• Petite diced tomatoes (canned)
• Chili powder
• Paprika
• Ground cumin
• Dried thyme
• Dried oregano
• Salt
• Black pepper
• Red wine vinegar

Substitutions and Variations

Substitutions

Don't have exactly all the ingredients on hand?  Here are a few easy swaps you can make.

• Steak:  Flank steak can be swapped for skirt steak, flat iron, or even sirloin—just adjust grilling time based on thickness.

• Rice: Use white rice, quinoa, or cauliflower rice as an alternative. The tomato spice mixture works well with all three.

• Avocado Chimichurri Dressing:  Out of parsley or cilantro? Use all parsley, all cilantro, or sub in a handful of baby spinach or basil for a twist.

• Lettuce:  

  Green leaf lettuce can be swapped with romaine, baby spinach, or a spring mix.

• Cherry Tomatoes:  Feel free to use diced heirloom tomatoes or grape tomatoes—whatever’s fresh and flavorful.

Variations

Looking to switch things up or tailor the salad to what you have on hand? Here are two delicious variations to try:

• Garlic-Lime Chicken Salad with Avocado Chimichurri:  Swap the steak for grilled chicken breasts or thighs marinated in garlic, lime juice, olive oil, and a touch of smoked paprika. It’s a lighter twist that pairs beautifully with the creamy chimichurri—and it’s just as satisfying on a hot summer night.

Kitchen Tips and Notes

• Let the steak rest before slicing! This step is crucial—giving it 10 minutes to rest (tented with foil) keeps those flavorful juices locked in, making every bite tender and satisfying.

• Slice against the grain. This helps break up the steak’s muscle fibers for a more tender chew—especially important when using flank steak.

• Use freshly cooked rice. Warm rice absorbs the tomato and spice mixture better than cold or leftover rice.  Try heating up a package or two of ready made brown rice for ease.  

• Blend the dressing until creamy. A high-speed blender or food processor gives the avocado chimichurri its silky texture. Scrape down the sides to ensure all the herbs get blended evenly.

• Serve immediately for best texture. While you can prep components ahead, this salad really shines when the steak is warm, the rice is fluffy, and the greens are crisp.

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Golden Croissant French Toast with Honeyed Ricotta & Bananas

Savor the flavors of summer with this Golden Croissant French Toast, filled with honeyed ricotta and bananas. A perfect al fresco brunch recipe for sunny patio mornings and leisurely weekends.

Golden Croissant French Toast with Honeyed Ricotta & Bananas

I love the magic of slow summer mornings—the kind that invite you to linger a little longer, sip tea beneath a large umbrella, and let the day unfold at its own pace. For us, we love starting our weekends with a quiet breakfast outdoors, poolside, while the air is still cool, the birds are still chirping, and the world hasn’t quite stirred. It’s our little ritual—a pause before the heat and hustle of the day—and the perfect excuse to make something a little special.

Enter this Golden Croissant French Toast with Honeyed Ricotta & Bananas—a dish that feels elegant enough for a garden brunch but is casual and simple enough to make any weekend morning feel like a celebration. Buttery mini croissants are gently stuffed with a creamy ricotta-honey filling and slices of ripe banana, then dipped in vanilla-scented custard and crisped to golden perfection in a skillet. It’s rich, comforting, and just fancy enough to make you feel like you’re dining at your favorite café—without ever leaving the patio.

Whether you’re hosting friends or simply treating yourself, this easy, elevated French toast brings the sunshine straight to your plate. All you need is a shady spot, your favorite mug, and someone to share a second helping with.

Enjoy!

Ingredients for Golden Croissant French Toast with Honeyed Ricotta & Bananas:

This elegant yet easy French toast recipe uses simple ingredients you may already have on hand—but when combined, they create a brunch dish that feels straight from a café. Below is everything you’ll need to bring this golden croissant magic to life.

• Mini croissants – 8 of them, preferably a day or two old for best texture

• Ricotta cheese – for the creamy, lightly sweet filling

• Honey – adds floral sweetness to both the filling and as a drizzle on top

• Bananas – sliced thin, folded into the filling and layered on top

• Eggs – the base of your vanilla custard dip

• Whole milk – makes the custard rich and silky

• Vanilla extract – adds warmth and depth to the French toast custard

• Butter – for browning the French toast to golden perfection

• (Optional toppings: powdered sugar, maple syrup, chopped nuts)

Substitutions and Variations

Substitutions

Need to work with what’s already in your kitchen? No problem! This recipe is wonderfully adaptable, and a few thoughtful substitutions can help you customize it to suit your taste, dietary needs, or pantry situation. Here are some easy swaps to keep in mind:

Croissants - Use instead: 

• Brioche buns or thick-cut brioche slices
• Challah rolls or sliced challah
• Day-old soft rolls or Hawaiian buns (slightly sweet works best)

Ricotta Cheese - Use instead:

• Mascarpone (for a richer, silkier filling)
• Cream cheese (softened and slightly sweetened)

Honey - Use instead:

• Maple syrup
• Agave nectar
• Brown sugar (mixed into the ricotta filling)

Bananas - Use instead:

• Fresh berries (for a lighter, tangier option)

Whole Milk - Use instead:

• Half & half or heavy cream (for a richer custard)
• Any unsweetened plant milk (such as almond, oat, or soy)

Variations

Once you’ve mastered the classic, try putting your own spin on this stuffed croissant French toast! Whether you’re looking to highlight seasonal fruit or explore new flavor profiles, these simple variations are just as indulgent and easy to pull off.

• Summer Stone Fruit & Mascarpone - Swap out the bananas for thinly sliced peaches, nectarines, or plums, and use mascarpone in place of ricotta. Add a touch of almond extract to the custard for a subtle, nutty finish. 

• Chocolate Hazelnut & Berry - Spread a thin layer of chocolate hazelnut spread inside each croissant along with the ricotta, and add fresh raspberries or strawberries instead of banana. Dust with powdered sugar and serve with a few dark chocolate shavings on top for a decadent brunch twist.

Kitchen Tips & Notes

A few extra tips can make all the difference when turning a simple brunch into something memorable. Here’s what I’ve learned from making this cozy dish a few too many times (in the best way):

• Choose slightly stale croissants:  Day-old croissants work best—they’re a bit firmer and hold up beautifully to the custard without falling apart. If your croissants are super fresh, you can dry them out slightly by placing them in a low oven (300°F) for about 5–7 minutes.

• Don’t overstuff:  It’s tempting to load them up with filling, but keeping the stuffing light ensures they seal properly and cook through evenly without spilling in the skillet.

• Low and slow is best:  Cook the croissants on medium to medium-low heat. This allows the custard to set inside without burning the outside too quickly.

• Use a nonstick skillet or well-seasoned griddle:  You want a golden, even sear without tearing the delicate croissant crust. A bit of butter in the pan helps create that perfect browning.

• Warm your filling for extra indulgence:  For a melty center, microwave the ricotta mixture for just 10–15 seconds before stuffing. It makes the contrast between warm filling and crisp exterior extra satisfying.

Brunch Accents: Drinks & Dishes to Complement the Main Event

While this Golden Croissant French Toast shines on its own, a thoughtfully curated side or refreshing drink can turn your morning into a true brunch experience. Whether you’re hosting a summer gathering or simply enjoying a quiet meal on the patio, here are a few ideas to elevate your plate:

Fresh & Fruity Sides

• Refreshing Melon Salad - cool mix of sweet melons, onion, feta, over baby spinach.  A great compliment to the rich French toast.  

• Stone Fruit Salad with Mint & Lime – Peaches, Nectarines, and Plums sliced and tossed with the zest and juicy of 1 lime , a drizzle of honey, and chopped mint. 

Savory Balance

• Crispy Bacon or Prosciutto – Adds a salty bite that pairs beautifully with the creamy ricotta filling.

• Tomato-Mozzarella Scrambled Eggs -  Healthy & delicious eggs with tomatoes, mozzarella and herbs bring a gentle savory contrast.

• Asparagus and Tomato Frittata  – For guests who love a heartier brunch plate.

Sips & Sparkles

• Freshly Brewed Tea or Cold Brew Coffee –

• Peach Bellini or Citrus Mimosa – Lightly bubbly and just sweet enough for a celebratory touch.

• Tropical Green Tea Cooler – A non-alcoholic refreshing summer tea.  

A small vase of garden flowers, linen napkins, and a playlist of soft acoustic tunes will set the perfect backdrop. Brunch doesn't need to be elaborate—just thoughtfully delicious.

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