Print

Heirloom Tomato Galette Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 51 reviews

A rustic and vibrant Heirloom Tomato Galette featuring a flaky homemade pastry crust layered with basil pesto, parmesan cheese, and colorful heirloom tomatoes. Baked to golden perfection and served with creamy burrata, fresh basil, lemon zest, and a touch of flaky salt and pepper, this galette is a perfect savory tart for summer gatherings or elegant appetizers.

Ingredients

Pastry Crust

  • 1 1/2 cups (191g) all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon table salt
  • 10 Tablespoons salted butter, cold
  • 4-6 Tablespoons ice water

Filling and Toppings

  • 4-6 large heirloom tomatoes (varied colors and sizes), sliced ¼" thick (about 1 to 1 ½ pounds)
  • 2 teaspoons coarse kosher salt
  • ¼ cup basil pesto
  • 1 ½ cups freshly grated parmesan cheese (or pecorino romano)
  • 1 large egg + 1 teaspoon cold water (for egg wash)
  • ¼ cup fresh basil leaves
  • 1 cup burrata (two 4-ounce balls)
  • 1 lemon (zested)
  • Flaky salt & freshly ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the galette.
  2. Make Pastry Crust: In a large mixing bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut the cold butter into the dry ingredients until the butter pieces are about the size of peas, keeping the mixture crumbly. Alternatively, this can be done in a food processor or with two knives.
  3. Add Water and Chill Dough: Gradually add cold water one tablespoon at a time, mixing with a fork until the dough begins to clump. Form the dough into a ball, then flatten it into a disc. Wrap it tightly in plastic wrap and refrigerate or freeze for 20 to 30 minutes to keep the butter cold and hydrate the flour.
  4. Prepare Tomatoes: Toss the sliced heirloom tomatoes with 1-2 teaspoons of coarse kosher salt and lay them on a baking sheet lined with paper towels. Let them sit for 10 to 30 minutes to draw out excess moisture, then gently blot dry with more paper towels to avoid sogginess.
  5. Roll Out Dough: On a lightly floured surface, roll out the chilled pastry dough into a large 12-inch circle. Carefully transfer the dough to the parchment-lined baking sheet.
  6. Assemble Galette: Spread the basil pesto evenly over the dough, leaving about 1 ½ inches of border around the edges. Sprinkle the grated parmesan cheese over the pesto, then layer the tomato slices evenly on top. Fold the edges of the dough inward over the tomatoes to create a rustic border.
  7. Egg Wash and Season: Whisk together the egg and cold water. Brush this egg wash over the folded dough edges. Optionally, sprinkle flaky salt over the crust for added texture and flavor.
  8. Bake Galette: Bake the galette in the preheated oven for 45 to 55 minutes, until the crust is golden brown and the tomatoes are tender and slightly caramelized.
  9. Cool and Garnish: Allow the galette to cool for 15 minutes. Garnish with torn burrata cheese, fresh basil leaves, lemon zest, extra basil pesto if desired, a drizzle of olive oil, flaky salt, and freshly ground black pepper before serving.

Notes

  • Ensure the butter and water are very cold when preparing the dough to achieve a flaky crust.
  • Blotting the tomatoes after salting helps prevent excess moisture from making the crust soggy.
  • You can substitute parmesan cheese with pecorino romano for a sharper flavor.
  • Use ripe but firm heirloom tomatoes for best texture and flavor.
  • The egg wash ensures a golden and shiny crust.
  • Leftover galette is best enjoyed within 1-2 days and can be reheated gently in the oven.

Find it online: https://recipethrive.com/heirloom-tomato-galette-recipe/