Rustic Boursin Cheese Galette with Cold Butter Crust

Rustic Boursin Cheese Galette

Have you ever noticed how some tomato tarts look stunning before baking but emerge with a soggy, pale base? This typically happens because tomatoes act like little water balloons; once they hit the heat, they release moisture directly into the crust, destroying the crunch.

This recipe solves that problem. By prepping the tomatoes and applying a generous layer of herbed cheese, we build a barrier that keeps the pastry golden and flaky. The magic lies in the pairing of molten, bubbling cheese with the brightness of fresh basil.

The Rustic Boursin Cheese Galette is perfect for anyone seeking a decadent-looking tart without needing a professional pastry mold. Since it's a free-form bake, that signature "rustic" appearance is exactly the goal.

Why the Crust Stays Flaky

• Cold Butter: Keeping the butter in pea-sized cubes means it doesn't blend into the flour. These bits melt during baking, creating steam that pushes the dough apart into layers.
• Tomato Salting: Salt draws water out of the Roma slices through osmosis. Blotting that liquid away before baking prevents the bottom from getting soggy.

Choosing the Right Ingredients

• 1¼ cups (156 g) all-purpose flour
• ¼ teaspoon (1.5 g) fine salt
• 1 teaspoon (4 g) granulated sugar
• ½ cup (113 g) cold unsalted butter, cut into ½-inch cubes
• 3 to 4 tablespoons (45 to 60 ml) ice water
• 150 g garlic and herb Boursin cheese, room temperature (1 container, 5.2 oz)
• ⅓ cup (50 g) oil-packed sun-dried tomatoes, drained, patted dry, and chopped
• 2 medium Roma tomatoes (225 g), sliced ⅛ inch thick
• ½ teaspoon (3 g) kosher salt, divided
• ¼ cup (10 g) fresh basil leaves, torn
• ¼ teaspoon (1 g) freshly ground black pepper
• 1 large egg (50 g), whisked with 1 tablespoon (15 ml) water
• 2 tablespoons (10 g) finely grated Parmesan (optional)
• 1 pinch (about 0.5 g) flaky sea salt, for sprinkling

For the crust, all-purpose flour provides the necessary structure, while a small amount of sugar encourages a golden-brown finish. Keeping the unsalted butter chilled is essential, so ensure it doesn't soften before you begin.

The filling is based on Boursin cheese. Since it is already infused with garlic and herbs, you can skip adding a variety of separate spices. Oil-packed sun-dried tomatoes provide a concentrated, salty tang that balances the richness of the cheese.

Save the fresh basil for the final touch. If the leaves are baked, they will turn black and lose their vibrant, peppery zest.

Equipment Needed

• Large mixing bowl
• Pastry cutter or two forks
• Plastic wrap
• Baking sheet with parchment paper
• Rolling pin
• Serrated knife (for clean slices)

Step-by-step Baking Process

Dough Preparation

1. In a large bowl, whisk the flour, fine salt, and sugar together.
2. Add the cold butter cubes and toss to coat. Cut the butter into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. Note: These lumps create the flaky layers.
3. Drizzle in 3 tablespoons (45 ml) of ice water and stir with a fork. Add the remaining tablespoon (15 ml) only if the dough does not hold together when pinched.
4. Gather the dough into a rough ball, flatten it into a 5 inch disc, wrap it tightly in plastic, and refrigerate for 1 hour, until firm and cool to the touch.

Filling and Tomatoes

5. While the dough chills, lay the Roma tomato slices on a paper towel lined plate. Sprinkle them with ¼ teaspoon of the kosher salt and let them sit for 15 minutes, until beads of liquid collect on the towel.
6. Blot the tomato slices dry with fresh paper towels.
7. In a small bowl, stir the Boursin until smooth and spreadable, about 30 seconds. Fold in the chopped sun-dried tomatoes and the remaining ¼ teaspoon kosher salt.

Assembling the Tart

8. Preheat the oven to 400°F (200°C) with a rack in the lower middle position. Line a rimmed baking sheet with parchment paper.
9. On a lightly floured surface, roll the chilled dough into a 12 inch circle, about ⅛ inch thick. Slide the dough onto the parchment lined baking sheet.
10. Using the back of a spoon, spread the Boursin mixture over the center of the dough, leaving a 2 inch border bare. Keep the filling inside an 8 inch circle.
11. Arrange the blotted tomato slices in overlapping rows on top of the cheese, then sprinkle with the black pepper.
12. Fold the bare border over the filling in loose pleats, pressing gently at each fold so the edges stay put. Gaps between folds are fine.
13. Brush the pleated crust with the egg wash, then sprinkle the Parmesan over the crust if using.
14. Refrigerate the assembled galette for 10 minutes while the oven finishes heating.

The Baking Stage

15. Bake for 35 to 40 minutes, rotating the pan halfway through, until the crust is deep golden brown and the cheese is bubbling at the edges.
16. Let the galette cool on the pan for 10 minutes so the filling sets.
17. Scatter the torn basil over the top, finish with the flaky sea salt, and slice into 6 wedges with a serrated knife.

Fixing Common Baking Problems

The biggest challenge with this dish is moisture management. If you skip the blotting step, you'll end up with a steamed crust rather than a baked one.

Fighting the Soggy Bottom

If the center feels soft, it's usually due to too much tomato juice. Ensure the slices are bone dry before they touch the cheese.

Crust Texture Issues

A tough crust happens when the dough is over-worked. Stop stirring the moment the dough clumps together.

Cheese Leaking

If the Boursin runs off the sides, you likely overfilled the center or didn't chill the assembled tart before baking.

Presentation and Serving

I like serving this on a wooden board to lean into the rustic vibe. Since it's quite rich, pair it with a light arugula salad tossed in lemon juice. The acidity cuts through the Boursin and makes the whole meal feel balanced.

If you're serving this as an appetizer, slice it into 8 or 12 smaller wedges instead of 6.

Storing Your Galette

Place any leftovers in an airtight container and refrigerate for no more than 3 days.

To maintain the texture, avoid using a microwave, which can make the crust chewy. Instead, warm the dish in a regular or toaster oven at 350°F (175°C) for 5 to 10 minutes until the edges are crisp again. This dish is not freezer-friendly, as the tomato moisture often results in a gummy crust after thawing.

Easy Flavor Variations

• Caramelized Onion: Layer a thin spread of jammy, caramelized onions beneath the Boursin to provide a richer, sweeter contrast.
• Fresh Greens: Garnish the completed tart with a handful of rocket or baby spinach. For a decadent side, serve this with steamed asparagus drizzled in creamy Alfredo sauce.

Using store-bought Pastry

If you are pressed for time, a chilled store-bought pie crust is a great alternative. While slightly less buttery than the homemade version, it works perfectly. Skip steps 1 to 4 and use the chilled store-bought crust in place of rolling the homemade dough, but still complete steps 5 to 8 before assembling from step 9.

Gluten-free Crust

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Because this dough can be more fragile, roll it out between two sheets of parchment paper to avoid any tearing.

Scaling the Recipe

Do not multiply the cooking time by the batch factor; use additional pans or work in stages and check for doneness.

Half Batch (3 servings): Use a smaller baking sheet or 10 inch circle Double Batch (12 servings): Bake as two separate 12 inch galettes on two different baking sheets. Double Batch (12 servings):