Boursin Cheese Rustic Galette with Sundried Tomato Basil

The Cheesy Centrepiece: Rustic Boursin, Sundried Tomato, and Basil Galette

That aroma when Boursin cheese starts to melt? It’s pure, garlicky comfort, and I swear it smells far more expensive than it is. This is not some fussy, precise bake or complicated pâtisserie project; it’s a rustic, free form dream called a galette.

We are channeling all that incredibly creamy, herby flavour into the easiest savory tart you will ever make. This dish is my secret weapon for entertaining because it looks complicated, but it uses shop bought puff pastry and barely needs ten minutes of actual assembly.

If you have 15 minutes and a chilled sheet of dough, you’ve got dinner sorted.

Today, we’re making a stunning Boursin galette, loading it up with salty, concentrated sundried tomatoes and fragrant fresh basil. It’s elegant, deceptively simple, and absolute perfection for a light lunch, picnic, or a show stopping appetizer. Let’s get baking, shall we?

Flavor Science: Why This Boursin Galette is Unforgettable

This isn’t just cheese on pastry; there’s a method to the madness that ensures a perfect result every single time. We are exploiting Boursin's unique properties to create a creamy, set filling that contrasts beautifully with the flaky crust.

What Makes Boursin Cheese the Ideal Galette Filling?

Boursin is technically a flavored Gournay cheese, and unlike pure cream cheese, it contains added herbs and stabilizers that affect its melt point. It melts slowly, holding its structure while softening into a lush, spreadable layer that binds the other ingredients perfectly.

Using this specific cheese means you get intense flavor without fiddly steps like mixing herbs and garlic from scratch.

The Art of the Free Form Tart: Effortless Elegance

The galette is designed to be imperfect. That’s the whole point! There’s no pie dish or springform pan required, which saves washing up and baking time. This rustic folding technique creates that wonderfully flaky, slightly chaotic look that screams "homemade comfort."

A Quick Glance at the Flavor Profile

The savory richness from the Boursin and Parmesan is intensely balanced by the sweet, tangy punch of the sundried tomatoes. A drizzle of balsamic glaze at the end adds that crucial hit of acidity needed to cut through the richness of the buttery puff pastry. It is a sophisticated symphony, honestly.

The Creamy Foundation: Boursin's Melt Point and Texture

We introduce a tiny bit of crème fraîche to the Boursin before spreading it. This serves two key purposes: it makes the cheese easier to spread evenly, and it adds just enough moisture to create a velvety texture when baked, ensuring the filling stays fudgy, not dry.

Achieving Flaky Perfection: Puff Pastry Handling

The secret to max puff is temperature control. You must keep the pastry as cold as possible. A quick chill time before baking ensures the butter layers remain solid, which then creates powerful steam pockets for maximum lift in the oven.

The Salt/Acid Balance: Sundried Tomatoes and Herbs

Sundried tomatoes, especially those packed in oil, are concentrated flavor bombs. Their slight tartness balances the intense garlic and fat content of the cheese beautifully. Fresh basil and thyme are the final aromatic lift, making every bite taste bright and garden fresh.

Essential Components for the Rustic Boursin Tart: Ingredients and Detailed Notes

A recipe is only as good as its ingredients, but sometimes you need a quick swap. Here are the must haves and my best substitution ideas.

Ingredient	Role in Recipe	Substitution Tip
Boursin Cheese	Creamy, seasoned base.	Block of soft cream cheese mixed with 1 tsp garlic powder, 1 tsp dried herbs (oregano/thyme mix), and salt.
all-butter Puff Pastry	The flaky structure.	Shortcrust pastry (less flaky, but still tasty) or phyllo dough (requires multiple layers).
Crème Fraîche	Aids in spreading and creaminess.	Full fat Greek yogurt or sour cream, but drain any excess liquid first.
Sundried Tomatoes	Salty, tangy flavor element.	Roasted red peppers (drained well) or pitted black olives for a Mediterranean twist.
Fresh Basil	Aromatic lift and freshness.	Fresh oregano or flat leaf parsley work well, but reduce the amount slightly.

Selecting Your Boursin: Garlic & Fine Herbs vs. Alternatives

I always use the classic Garlic & Fine Herbs Boursin because it has the perfect amount of salt and punchy flavour built right in. If you absolutely must use another flavor, the Shallot & Chive is a beautiful alternative, but you might want to add a pinch more black pepper.

The Best Pastry Base: store-bought Shortcuts

Listen, I am all for making puff pastry from scratch, but not on a Tuesday. Use a ready rolled, all-butter puff pastry sheet. The "all-butter" part is non-negotiable —it delivers better flavor and a superior, flakier texture compared to those made with oil or vegetable shortening.

Elevating the Filling: Choosing Quality Sundried Tomatoes

Make sure you choose sundried tomatoes packed in oil . They are much softer and have a richer flavor than the dried only variety. Crucially, drain them thoroughly and blot them dry with kitchen roll! Soggy tomatoes lead to soggy pastry, and nobody wants that.

Herb Notes: Fresh Basil vs. Dried Options

Fresh basil is non-negotiable here for that bright, sweet perfume once baked. If you can't find it, use fresh thyme alongside the sundried tomatoes, as dried basil loses too much of its punch in the oven.

Assembly Line: Crafting Your Rustic Boursin, Sundried Tomato, and Basil Galette

Preheat that oven to a nice, hot 400°F (200° C) and line your largest baking sheet with parchment paper. Let’s crack on.

Prepping the Pastry Dough and Base

Unroll your chilled pastry sheet onto the prepared baking sheet. Grab a sharp knife and gently score a 1.5 inch border all the way around the edge. Remember, do not cut through the pastry! That scored border is what creates the perfect puffed crust.

Once scored, lightly prick the central area (inside the line) all over with a fork this is called docking, and it keeps the center flat.

The Layering Technique: Spreading the Boursin Cheese Foundation

In a small bowl, combine the room temperature Boursin (5.2 oz/150g), 2 tablespoons of crème fraîche, the grated Parmesan, chopped fresh basil, and pepper. Mix until it’s just smooth. Spread this dreamy mixture evenly over the docked center, ensuring you stay neatly within the scored line.

Folding the Free Form Crust

Scatter your drained sundried tomatoes, fresh thyme, and pine nuts (if using) over the Boursin base. Now, for the fun part: gently fold the scored pastry border up and over the filling, creating small, overlapping pleats as you go around the circle. This forms your crust and holds the filling snug.

Chef Julian’s Note: Don’t worry if the folds look messy or uneven. That's the hallmark of a beautiful, rustic galette. Imperfection is elegance here.

Baking for Golden Results

Whisk one large egg with a teaspoon of water for your egg wash. Generously brush the folded pastry border only the border! with this wash, then sprinkle it with flaky sea salt and a little black pepper.

Bake for 28 to 30 minutes until the crust is deeply golden brown and the filling is bubbling happily. Remove it and let it rest for ten minutes before drizzling with balsamic glaze.

Galette Gurus: Chef Julian's Essential Baking Tips and Common Mistakes

I’ve made plenty of tragic, soggy galettes in my time, so learn from my mistakes! These little tweaks make all the difference between good and utterly fantastic.

Preventing a Soggy Bottom: Crust Sealing Secrets

Moisture is the enemy of flaky pastry. My biggest failure in the past was ignoring the tomato oil. Mistake: Not draining and blotting the sundried tomatoes enough.

Fix: Pat those tomatoes down with paper towels before scattering them, and ensure your Boursin mixture stays entirely within the center line.

Perfecting the Egg Wash Sheen

Don't skip the egg wash! The mixture of egg and water gives the crust that professional, glossy, deep golden finish. Also, make sure you season the wash salt on the crust border makes the flavor pop right off the pastry.

Troubleshooting Cracks and Tears in the Pastry

If your pastry gets too warm and you try to fold it, it might tear right where you scored it. Mistake: Handling warm, floppy pastry. Fix: If you see any tears during assembly, simply pinch the pastry back together.

If the dough feels soft, pop the entire assembled galette onto a baking sheet and slide it into the freezer for 5- 10 minutes before brushing with egg wash.

Handling Leftovers: Storage and Reheating the Savory Tart

This galette is always best eaten on the day it's baked, but leftovers are still delicious.

How Long Does the Baked Galette Keep?

Once completely cool, store any leftover galette slices in an airtight container in the fridge. It will keep beautifully for up to 3 days . After that, the pastry texture begins to suffer.

Best Methods for Reheating Slices

Microwaving turns the beautiful flaky crust into a sad, rubbery mess. Don't do it! The best way to reheat is in a conventional oven or a toaster oven. Place slices directly on the middle rack at 350°F (175°C) for 8- 10 minutes until the crust is crisp again and the cheese is soft.

Can I Freeze the Galette (Baked vs. Unbaked)?

Yes, but I recommend freezing it unbaked . Assemble the entire galette right up until the point of the egg wash, then wrap it tightly in cling film and foil. Freeze for up to 2 months.

When ready to bake, unwrap, brush with egg wash (freshly made!), and bake straight from frozen, adding about 10– 15 minutes to the total baking time.

What to Serve with the Boursin Galette

This savory tart is rich and flavourful, so you need simple, acidic companions to cut through the decadence.

A sharp, peppery dressed green leaf salad rocket (arugula) or watercress with a light lemon vinaigrette is the perfect classic counterpoint. Alternatively, a simple bowl of homemade tomato and basil soup makes this a perfect comforting meal. If you’re looking for a completely different kind of comfort food to serve later in the week, maybe a high impact, beefy option like my Blackstone Griddle Recipes: Ultimate Steakhouse Chopped Cheese would satisfy that heavy comfort craving! Either way, keep the sides light and bright with this amazing Boursin creation.

Recipe FAQs

Can I assemble the galette ahead of time?

Yes, you can prepare the dough and the Boursin filling components separately up to 24 hours in advance and keep them chilled. However, if you assemble the whole galette, do so no more than 1 hour before baking. This prevents the high moisture content of the Boursin from making the puff pastry base soggy.

Why is my pastry crust not getting golden brown and flaky?

Ensure your oven temperature is accurate and avoid opening the oven door too often during the baking process, as this drastically reduces the temperature needed for puff pastry lift.

The exposed pastry edges must be brushed thoroughly with an egg wash (one egg whisked with a splash of milk) before baking to promote a deep golden color and a beautiful shine.

Can I use plain cream cheese instead of Boursin?

While you could substitute standard cream cheese for texture, the distinct, defining flavor profile of this recipe comes from Boursin's specific garlic and herb blend. If you opt for plain cream cheese, you must heavily season the filling with fresh minced garlic, dried herbs (like chives and parsley), and sufficient salt and pepper to achieve a comparable savory depth.

How should I store leftover galette, and can it be served cold?

Store any leftover galette tightly wrapped in aluminum foil or in an airtight container in the refrigerator for up to 3 days. While it is delicious served warm out of the oven, this galette holds up wonderfully when chilled, making it an excellent, elegant centerpiece for picnic baskets or quick lunches.

Is there a good vegan substitute for the Boursin filling?

Yes, the market now offers excellent artisanal vegan cheeses that mimic the creamy texture and strong herb flavour needed here. Alternatively, you can create a simple, spreadable filling by blending soaked cashews with nutritional yeast, lemon juice, fresh minced garlic, and lots of finely chopped herbs until smooth and creamy.

My filling seems too runny after baking. What went wrong?

Boursin is very high in moisture and butterfat, and an overly thick layer can melt into liquid, especially if the oven heat is too low. Ensure you don't overfill the pastry and always preheat the oven completely, as quick, high heat is essential for setting the dairy and preventing the cheese from fully liquefying.

I don't have sundried tomatoes. What else works well?

Roasted red peppers, thinly sliced zucchini (lightly salted and patted dry first), or soft caramelized onions are excellent savory substitutions that pair beautifully with the garlic herb Boursin.

If you use fresh tomatoes, ensure you scoop out the seeds and interior moisture before slicing them to prevent the filling from becoming excessively watery.