Tomato Galette Celebrates Nashville Tomato Art Festival

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Tomato Galette by Angela Roberts

Nothing says summer like fresh tomatoes and basil, especially when I pull them out of my own garden and bake a tomato galette, a free form, rustic tart. I chose a tomato tart today in celebration of  the Tomato Art Festival in East Nashville.  It’s all things tomato including a Tomato King and Queen. Last year we had the best time and I wrote about it here, and I’ll be heading over there sometime around noon with thousands of others who come out to support one of my favorite summer festivals.

A tomato galette is not only tasty but it’s  super easy and I can  prove it. I squeezed this into my schedule today. Aside from painting tables and bookshelves, I baked a blueberry cobbler, a peach tart, made a homemade peach vinaigrette, a brunch for my mom, and a salad of grilled fruit for a dinner at the neighbors. During this entire process, my house was upside down, I was a hot mess and my dog ended up with a hot pink tipped tail. I’m one of those creative people whom, on some days, can’t decide which direction to take. I want to write. I want to paint. I want to cook. Sometimes, I get myself so confused that I start all three and flit from one thing to another.  On some days, right in the middle of this war with myself, I even go exercise. Some days I feel so lazy and unaccomplished because I run in circles and forget to wipe up spilt paint. Other days, I take a look around and feel like an artist, a designer, a chef. I’ve come to terms with this part of  me that doesn’t do things in an orderly fashion. I’ve made peace with chaos and the way I work through stress. Somehow I manage to perfect things that people find challenging, like pie dough. I do have kitchen failures, and trials, and lots of dirty dishes. It might be the very reason that on certain days, I choose a rustic tart instead of a pretty tart.

This tomato galette expresses the harried, creative, possibly nutty me who gets so wound up with projects that I literally  throw a dish together. It’s still delicious. I’m drawn to rustic food. I’m drawn to galettes, in general. I see the hands in the chef, and I haven’t yet eaten a galette that didn’t make me want another piece. Pastry crust, after all, is one of man’s best discoveries.


I added chopped basil to the flour, before I added in the butter.


Add in as many tomato slices as you can. I ended up not having enough, once it baked.   I have a small garden with lots of tomatoes that aren’t doing as well as they could be, due to the heavy rain this summer. It has rained every day for the past 7 days. Some of those days have been serious downpours and this is not good tomato news. I just read that I need to get out there and trim the leaves on the bottom and spay all the leaves with a milk/water solution. I’m willing to try it, because I love those delicious red, juicy tomatoes. Even with my tomato angst, I was still able to gather a handful for this tart.


Add fresh basil, again, once you take it out of the oven.


A few weeks ago, I made a gluten free option which was just as good. You can see the difference with the tomatoes. The tomatoes used below were bigger, juicier as they came from Burns Farm Stand.


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Tomato Galette Celebrates Nashville Tomato Art Festival

Rustic tomato tart also known as tomato galette, made with fresh tomatoes and basil in a free form pie crust is a great anytime dish.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


Pie Crust

  • 1 1/4 cups flour
  • 1 teaspoon salt
  • 1 tablespoon fresh basil finely chopped
  • 7 tablespoons butter chopped and frozen at least 15 minutes
  • 1/3 cup iced cold water

Tomato Galette

  • olive oil
  • sea salt
  • black
  • 2 - 3 ripe tomatoes


Pie Crust

  • Mix together flour, salt, basil in food processor.
  • Add in butter and count to ten. Butter will be in little pieces (pea size).
  • Stream in iced water.
  • Put dough into a plastic bag for at least thirty minutes. Use same method as my basic pie dough.

Tomato Galette

  • Slice tomatoes, drizzle with olive oil, season with salt and pepper.
  • Roll out into circle 2 inches larger than the size you want to make.
  • Brush inside with olive, except for the part that will be folded down.
  • Arrange tomatoes, and season with salt and pepper.
  • Fold over about an inch of the pie dough.
  • Bake at 425 for 30 minutes.
  • Serve with fresh basil.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo



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  1. Oooh, this sounds really delicious! I love galettes. 🙂 And what is this about a milk/water solution for tomato plants? We have one that has survived and is producing, but our others are so sad looking.

  2. Hi Angela, just popped over to let you know that your link to Food on Friday: Scallops was featured in my Need Some Inspiration? Series today. Cheers

  3. I call you “Super Woman” first of all and then I call you “gorgeous galette woman”. What a day you had….the galette looks yummy and just perfect for Nashville’s Tomato Fest Day.

  4. Your first sentence says it all about the tomato tart — and the rest of the narrative says a lot about you and why I keep coming back to Spinach Tiger!

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