Lemon Herb Chèvre Tomato Galette

A dish like this doesn’t just land on the table: it arrives with personality. 

This Lemon Herb Chèvre Tomato Galette is the kind of recipe that instantly elevates whatever moment you’re in, whether you’re hosting friends with a glass of wine in hand or treating yourself to something special on a quiet evening at home. It’s rustic in appearance, elegant in flavor, and wonderfully unfussy to make.

The magic starts with a perfect, aromatic pie crust built on garlic herb butter and bright Meyer lemon vinegar. (Most galettes are sweet – this one is savory). From there, a silky chèvre filling adds tangy richness, creating the perfect canvas for a burst of fresh tomatoes, chives, and those irresistible balsamic pearls. Every bite hits that sweet spot between comforting and sophisticated.

This galette is the definition of versatile. Slice it into wedges for a stunning appetizer, pair it with a simple salad for dinner, or enjoy it warm from the oven as a savory treat just for you. However you serve it, the flavor combination is unforgettable, and the presentation is effortlessly impressive.

Ready to bake something that feels as good as it tastes? Let’s get into it.

Lemon Herb Chèvre Tomato Galette

Crust:
8 Tbs. (1 stick) Kerrygold Garlic Herb Butter, cold, chopped into small pieces
1 large egg
1 Tbs. Meyer Lemon Vinegar
2 cups all-purpose flour
1 Tbs. ice cold water

In the bowl of a large food processor, combine all ingredients and process until the mixture forms into a crumbly ball.

Transfer to parchment paper and form into a disc.

Top with another layer of parchment and roll out into a rough 9-10” circle.

Transfer (with parchment paper) to a deep-dish pie plate.

Preheat oven to 400°F.

Filling:
12 oz. Chèvre goat cheese
1 Tbs. Meyer Lemon Vinegar
1 large egg

Using the same food processor bowl, simply wiped clean with a paper towel, process the goat cheese, egg, and vinegaruntil smooth.

Spread over the center of the galette pie crust and gently fold the side layers into the center. (See photos).

Bake for 35-40 minutes, until the crust is golden brown.

Cool for 1-2 hours.

Topping:
½ cup cherry tomatoes, chopped
1 Tbs. balsamic pearls
1 Tbs. fresh chives, finely chopped
kosher salt and pepper

Garnish with cherry tomatoes (blistered, if desired), balsamic pearls, fresh chives, salt, and pepper.

Slice into wedges to serve warm or at room temperature.

Even add fresh lemon zest, if desired.