Recipe of the Month: Rustic Tomato Basil Galette

Our Recipe of the Month for June celebrates one of the best flavors of summer: fresh garden tomatoes. As tomato plants begin filling baskets and countertops with colorful harvests, simple recipes that let those homegrown flavors shine become the stars of the season. This Tomato Basil Galette is rustic, beautiful, and an easy way to turn fresh-picked tomatoes into something special.

Galettes are wonderfully simple by design. Unlike a traditional pie or tart, there’s no special pan or perfect shaping required. The flaky crust folds naturally around the filling, creating a relaxed, farmhouse-style dish that feels both elegant and approachable. Paired with juicy tomatoes, creamy cheese, and fresh basil, every slice tastes like summer straight from the garden.

Cherry tomatoes work especially well in this recipe because roasting brings out their natural sweetness while concentrating their flavor. Varieties like Sungold, Juliet, Chocolate Sprinkles, and Supersweet 100 are excellent choices, adding vibrant color and rich tomato flavor to every bite. Combined with garlic, herbs, and a golden crust, the result is savory, fresh, and full of garden flavor.

One of the best things about this galette is how versatile it is. It can be served warm for dinner, sliced for brunch, or enjoyed cold the next day for lunch. A drizzle of balsamic glaze or extra fresh basil on top makes it feel even more special while keeping the recipe simple and seasonal.

For gardeners, recipes like this are one of the best rewards of summer growing. Tomatoes are often the centerpiece of the warm-season garden, and dishes that highlight their freshness are a reminder of why growing your own food is so satisfying in the first place.

At Seeds ’n Such, we love finding ways to bring the garden full circle—from planting and harvesting to gathering around the table. This Tomato Basil Galette is a perfect example of how a handful of fresh ingredients can turn into something memorable.

Tomato Basil Galette

Ingredients

1 refrigerated pie crust or homemade pastry dough
2 cups cherry tomatoes, halved
1 cup shredded mozzarella or goat cheese
2 tablespoons olive oil
2 cloves garlic, minced
Fresh basil leaves
Salt and pepper to taste
1 egg (for egg wash)

Instructions

Preheat oven to 400°F and roll dough into a 12-inch circle.

Spread cheese in the center, leaving a 2-inch border. Toss tomatoes with olive oil, garlic, salt, and pepper, then spoon over the cheese.

Fold the crust edges over the filling and brush with egg wash.

Bake 35–40 minutes until golden brown. Top with fresh basil before serving.