This Whole Wheat Tomato Basil Galette is a rustic savoury tart made with juicy tomatoes, fresh basil, mozzarella, and a flaky whole wheat crust. Perfect for summer lunches, brunches, and light dinners.
When tomatoes are at their sweetest, they deserve to be the star of the show. This Whole Wheat Tomato Basil Galette is one of the simplest and most delicious ways to celebrate them.
A galette is essentially the free-spirited cousin of a tart. There are no special tins, no complicated techniques, and no need to worry about perfection. A rustic whole wheat crust is rolled out, topped with juicy tomatoes, fresh basil, and mozzarella, then folded casually around the filling before baking until golden.
The result is everything you want from a summer bake—crisp edges, sweet roasted tomatoes, fragrant basil, and melted cheese in every bite. Whether served for brunch, a light lunch, or alongside a salad for dinner, this tomato galette is proof that simple ingredients often make the most memorable meals.
What is a Galette?
A galette is a rustic French-style freeform tart. Unlike a traditional pie or tart, a galette doesn’t require a special pan. The dough is rolled out flat, filled, and folded around the edges before baking.
Its intentionally rustic appearance makes it one of the easiest pastries to master, even for beginner bakers.
Why You’ll Love This Recipe
Galette is also known as a lazy person’s pie, since it similar to a pie or a tart, just easier. Everyone is sure to love this! So quick and easy to make.
- Made with wholesome whole wheat flour
- No pie dish or tart tin required
- Easy enough for beginner bakers
- Perfect for tomato season
- Great for brunch, lunch, or light dinners
- Uses simple pantry ingredients
- Beautiful rustic presentation with minimal effort
How to Shape a Rustic Galette
One of the best things about a galette is that it doesn’t need to look perfect.
Step 1: Roll the dough into a rough circle approximately 10 inches wide.
Step 2: Place the filling in the centre, leaving a border around the edges.
Step 3: Lift a section of dough and fold it partially over the filling. Continue folding around the entire galette, slightly overlapping each fold.
Step 4: Brush the crust with milk wash or egg wash and sprinkle with seeds before baking.
The beauty of a galette lies in its rustic appearance, so don’t worry about creating perfectly even folds.
Tips for the Best Tomato Galette
- Use ripe but firm tomatoes for the best texture.
- Salt the tomatoes beforehand to reduce excess moisture.
- Keep the butter cold for a flakier crust.
- Chill the dough thoroughly before rolling.
- Avoid overloading the galette with filling.
- Fresh basil works far better than dried basil in this recipe.
- A sprinkle of Parmesan can add extra savoury flavour.
Serving Suggestions
Serve this tomato basil galette:
- For brunch with eggs
- As a light lunch with salad
- Alongside soup
- As a starter for entertaining
- For summer picnics
- As part of a cheese and charcuterie board
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Reheating
Reheat in a 180°C oven for 5–8 minutes until warmed through and crisp again.
Freezing
The baked galette can be frozen for up to 1 month. Reheat directly from frozen in the oven.
Frequently Asked Questions
What is the difference between a galette and a tart?
A galette is freeform and rustic, while a tart is baked in a tart tin with structured sides.
Why is my galette crust tough?
Overworking the dough can develop too much gluten, resulting in a tougher crust.
Can I make the dough ahead of time?
Yes. The dough can be prepared up to 2 days in advance and refrigerated.
Can I use all-purpose flour instead of whole wheat flour?
Yes. You can substitute all-purpose flour for a lighter, flakier crust.
What other cheeses work well in this recipe?
Goat cheese, feta, Parmesan, ricotta, and burrata all pair beautifully with tomatoes and basil.
Do I need a tart pan?
No. Galettes are designed to be baked directly on a lined baking tray.
Like this recipe? Check out some more savoury recipes –
Whole Wheat Tomato and Basil Galette
Course: MainCuisine: French2
9 inch Galettes20
minutes60
minutes25
minutesA rustic Whole Wheat Tomato Basil Galette featuring juicy tomatoes, fresh basil, mozzarella, and a wholesome whole wheat crust. Easy to make, beautiful to serve, and perfect for tomato season.
Ingredients
- For the Whole Wheat Galette Dough
250 g whole wheat flour
10 g sugar
½ tsp salt
½ tsp garlic powder
40 g cold salted butter, cubed
30 ml cold water
- For the Filling
3–4 tomatoes, sliced
10 fresh basil leaves
15 g mozzarella cheese, grated
½ tsp garlic powder
Salt, to taste
½ tsp freshly ground black pepper
1 tsp olive oil
- For Finishing
½ tsp sesame seeds
½ tsp onion seeds (nigella seeds)
- Milk Wash
½ tsp milk
½ tsp water
OR
- Egg Wash
1 egg white
1 tsp water
Directions
- Prepare the Dough
- In a mixing bowl, combine the whole wheat flour, sugar, salt, and garlic powder.
- Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
- Gradually add the cold water and bring the dough together.
- Do not overwork the dough.
- Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Prepare the Tomatoes
- Slice the tomatoes and lightly season them with salt.
- Set aside for 15–20 minutes. This helps draw out excess moisture and prevents the galette from becoming soggy.
- Roll the Dough
- Preheat the oven to 190°C.
- Divide the chilled dough into two portions.
- Roll each portion into approximately 10-inch circles on a lightly floured surface.
- Transfer the dough circles to a lined baking tray before adding the filling.
- Add the Filling
- Arrange the sliced tomatoes in the centre of each circle, leaving about 1½ to 2 inches around the edges.
- Sprinkle with salt, pepper, and garlic powder. Scatter over the basil leaves.
- Top with grated mozzarella and drizzle with olive oil.
- Shape the Galette
- Starting at one edge, gently fold sections of the dough inward over the filling.
- Continue working around the circle, overlapping the folds slightly as you go.
- The centre should remain exposed while the edges create a rustic border around the filling.
- Brush the folded crust with the milk wash or egg wash.
- Sprinkle with sesame seeds and onion seeds.
- Bake
- Bake for 25–27 minutes or until the crust is golden brown and crisp.
- Allow the galette to cool for 5–10 minutes before slicing.
- Serve warm.
Notes
- You can add any cheese to the galette. Cream cheese and Ricotta go well with the tomatoes and Basil too.
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