By Meredith Hayden
Dinner

Heirloom Tomato Galette

July 28, 2021

I formally introduce you to one of the first real recipes that I ever developed. This heirloom tomato galette has been with me since the beginning, and it’s what gave me, and my parents, hope that I may actually have a future with this whole cooking thing. So let this be the motivation you need to follow your dreams, or to bake this recipe. Both honorable pursuits.

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Heirloom Tomato Galette

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Ingredients

For the Pie Dough

  • 2 cups all-purpose flour, plus more for dusting
  • 1½ sticks (12 tablespoons) unsalted butter, well chilled and cut in tablespoon-size pieces
  • 2 teaspoons kosher salt
  • ⅓ cup ice water, plus more as needed
  • 1 tablespoon apple cider vinegar

For the Filling

  • 4 to 6 large heirloom tomatoes, preferably a mix of sizes and colors, sliced ¼ inch thick
  • 5 cherry tomatoes, preferably a mix of colors, thinly sliced
  • ¼ cup basil pesto, plus more for serving
  • 1½ ounces freshly grated Parmesan or pecorino cheese (about ⅓ cup)
  • 1 large egg, beaten
  • 8 ounces stracciatella or burrata cheese
  • ¼ cup fresh basil leaves, for serving
  • 1 lemon, zested
  • Kosher salt, flaky salt, and freshly ground black pepper

Instructions

MAKE THE PIE DOUGH: In a food processor, pulse the flour, butter, and salt until the mixture resembles pea-sized crumbs. Add the ice water and vinegar and pulse until the dough just comes together. If the dough seems dry, add more ice water, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface, form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

PREP THE TOMATOES: Arrange the heirloom and cherry tomatoes on a paper towel–lined baking sheet. Season generously with kosher salt and let sit for 15 to 20 minutes to draw out excess moisture. Pat dry with additional paper towels.

ASSEMBLE THE GALETTE: Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Spread the pesto over the dough, leaving a 2-inch border around the edges. Sprinkle with the Parmesan or pecorino. Arrange the tomatoes over the pesto and cheese, overlapping slightly as needed. Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg.

BAKE: Bake until the crust is deeply golden brown and the tomatoes are softened and concentrated in flavor, 40 to 50 minutes. Let cool for 10 to 15 minutes.

SERVE: Top the galette with the stracciatella or burrata, fresh basil, and lemon zest. Finish with flaky salt and black pepper. Serve with extra pesto alongside.

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What do you think of this recipe?

One of the most delicious veggie recipes I have cooked and eaten – made with homegrown tomatoes and basil, and homemade pesto. Thank you!

Came out so delicious! Didn’t cool the dough for 2 hours since I only had 30 minutes to spare, it still came out delicious.

Absolutely amazing and a great way for me to get rid of a large amount of tomatoes I had. I’ll probably add less salt or parmesan next time because I found it to be a little salty. Otherwise amazing!

Love the sound of this recipe. Would it be able to be pre-made? Even frozen?

So this is my favorite recipe of 2024. I had a ton of extra tomatoes after going a little wild at the farmer’s market (as one does) and this was the perfect way to use them up. The crust is insane… flaky and buttery and not soggy at all since you salt the tomatoes to bring out the excess moisture prior to baking. It’s the perfect vehicle to showcase the real star, the summer tomatoes. I cook and bake a lot and my mom said this might be the best thing I’ve ever made? I didn’t tell her how simple it was so hopefully she goes on thinking I slaved over this for hours. 10/10 no notes!!

Absolutely love this recipe! I used premade puff pastry and it was so good too!

I’ve made this so many times and it never disappoints! It always turns out crispy, flavorful, and delicious – even when I sub for mozzarella or add some extra toppings. Also makes for great leftovers!

The end product is great, but the recipe advising you to cut up tomatoes to have them rest for 10 minutes and then telling you to make the dough which has to rest for two hours is a little frustrating!

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