When peak-season tomatoes are everywhere, this easy tomato galette is one of the simplest, most rewarding ways to use them. A galette is a free-form tart —i.e., no pie dish or perfect crimping required—and can be either sweet or savory. The format is ideal for peak-season produce, including flavor-packed heirloom tomatoes . Here, ripe slices are layered over a buttery, flaky crust with garlic, grated cheese, lemon zest, and fresh herbs, then baked until the edges are deeply golden and the tomatoes are soft and caramelized.

The key to a great tomato galette is managing moisture. Salting and draining the tomatoes before assembling helps concentrate their flavor and ensures the crust stays crisp. Don’t worry if the galette looks a little juicy when it comes out of the oven—it will settle and slice cleanly as it cools.

Tips for making a perfect tomato galette

What types of tomatoes are best?

Use large, firm tomatoes that are easy to slice—heirloom tomatoes are ideal.…