Heirloom Tomato Galette
Heirloom Tomato Galette is easy, flaky pastry dough filled with a basil ricotta cheese filling and sweet, colorful heirloom tomatoes!
Summer is about so many things to me, but heirloom tomatoes are some of the best produce that summer has to offer.
It doesn’t hurt that they come in a variety of shapes, colors and flavors either.
Talk about eating a rainbow. 🙂
I couldn’t help but think that a tomato galette would be the best way to showcase a colorful array of heirloom tomatoes, and it worked out beautifully.
I posted a Butternut Squash Galette some months back, which is one of my favorite things on the planet.
This version is right up there next to it! Apparently I have a thing for savory galettes. 🙂
What’s a galette?
A galette is a rustic, French pastry filled with a sweet or savory filling. The crust is folded up around the edges to enclose the filling, and is baked until golden brown.
Another term for galettes is crostata, which is essentially the same thing.
It’s similar to a tart or pie, but it’s free form, or made with no pan.
Galette pastry dough
This savory galette recipe utilizes one of the easiest, flakiest, full proof pastry doughs ever. This recipe was from cooking school, where it was dubbed “super dough”.
The pastry dough is full proof because there’s 2 whole sticks of butter in it. More butter = more forgiving, so stash the diets aside for this one. This dough is serious perfection and you need it in your pastry arsenal. 🙂
There is also milk and vinegar in the pastry dough recipe, which contributes to it’s rich, flaky texture.
I love this recipe because it’s made in the food processor in under 5 minutes, and it’s one of the only pastry recipes I’ve seen that doesn’t require chilling.
If you want step by step photos on how to make the dough and assemble the galette, check out my butternut squash galette post here.
How to make this recipe
Enough about the super dough now, because we need to talk about this luscious filling. Before I began my dough, I sliced up my heirloom tomatoes, salted them, and placed them on a baking sheet lined with paper towels to absorb most of the moisture.
They sat on the paper towels roughly an hour and a half, because I was called to help my husband with something. Didn’t he know I was making a galette?? 🙂
I didn’t blot the tomatoes again or remove the seeds, so my crust was a bit soggy in the middle of the finished product. It didn’t bother me because there was plenty of crisp edges.
If you’re worried about a soggy crust, pat the tomatoes down with dry paper towels after they’ve sat for a while, and even remove the seeds if you desire.
I whipped up a simple ricotta-mozzarella cheese filling with onions, garlic, fresh basil and lemon juice, and spread a thin layer of it over the bottom of the rolled out dough, leaving 1 1/2″ border all the way around.
From there, I overlapped the tomatoes around the outer edge in a circular pattern, then filled the middle with the slices that were left. Crimp or fold the edges of the crust over the tomatoes.
Brush the top of the crust with egg wash so it gets nice and golden brown in the oven, and voila! You’ve got a beautiful galette.
I topped the galette with chopped fresh basil, and was it ever good. I was fully prepared to drizzle balsamic glaze over it, but it was so delicious, I never did!
Sometimes I really surprise myself. 🙂
Recipe tips and substitutions
- You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on.
- Use your favorite tomatoes, or substitute with your favorite fresh or roasted vegetables.
- The crust may be made in advance and rolled before assembling. It’s also freezer friendly!
More pastry recipes:
Heirloom Tomato Galette
Ingredients
For the super dough:
- 10 ounces all purpose flour about 2 cups
- ½ teaspoon salt
- 2 sticks cold unsalted butter cut into ½" cubes
- ⅓ cup milk
- 1 tablespoon apple cider vinegar
- 1 large egg yolk and 2 teaspoons of water for egg wash
For the filling:
- 4 medium heirloom tomatoes in different colors sliced about ¼" thick
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- ¼ cup ricotta cheese
- ¼ cup grated mozzarella cheese
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh basil plus more for garnish
- salt and pepper to taste
Instructions
Prepare the dough:
- Place the flour and salt in the bowl of a food processor and pulse to combine. Remove the lid and top with the cold butter chunks. Replace the lid and pulse 30-35 times, or until the mixture resembles a coarse meal with the butter in pea-sized chunks.
- Mix the vinegar with the milk in a measuring cup. With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball. Remove from the processor on a lightly floured work surface and flatten into a disk. At this point, the dough can be wrapped in plastic wrap and chilled, or roll it out and assemble the galette.
For the filling:
- Place the sliced tomatoes on a platter or baking sheet lined with a bread towel or paper towels. Sprinkle with salt and pepper, and let stand so that the paper towels absorb the moisture, at least 30 minutes.
- Heat the olive oil in a sauté pan over medium heat. Add the onion and cook 8-10 minutes, until softened and translucent. Add the garlic and sauté 30 more seconds. Remove from heat and allow to cool slightly.
- In a small bowl, combine the ricotta, mozzarella, lemon juice, basil, and salt and pepper. Add the cooled onion and garlic mixture and stir until combined.
Assemble the galette:
- Roll the dough out in a large circle ⅛" thick, and roll it loosely around a rolling pin. Unroll the dough onto a large cookie sheet.
- Using a baby offset spatula, spread a thin layer of ricotta filling gently over the dough, leaving a 1½" border around the edges. Pat the tomatoes dry with paper towels and even remove the seeds, if desired, and place in a circular pattern around the outer edges of the dough directly over the ricotta filling, overlapping them slightly. Repeat with the remaining tomatoes in the middle of the galette.
- Fold the dough over, crimping and overlapping the edges, then brush with the egg wash.
- Bake at 400 degrees until the galette begins to brown, about 15 minutes, then reduce heat to 375 degrees and bake until golden brown on the top and the bottom, about 20-25 minutes more. Be sure to check the bottom of the galette to make sure the crust is golden brown as well.
- Cool 5 minutes on wire rack, and serve warm. Garnish with more fresh basil, and enjoy!
Notes
- You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on.
- Use your favorite tomatoes, or substitute with your favorite fresh or roasted vegetables.
- The crust may be made in advance and rolled before assembling. It’s also freezer friendly!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
41 Comments on “Heirloom Tomato Galette”
Great series, Marcie! This tomato galette is the perfect way to end the season!
Thank you, Liz! I couldn’t think of a more colorful way to close it all out. 🙂
Wow, congrats on 15 recipes, Marcie! Your round-up is beautiful! I really can’t decide which ones are my favorite, as they all look amazing! And I definitely think you saved the best recipe for last. This galette looks incredible! Such a perfect use for the last of the “summer” tomatoes!
Thank you for following along with this series, Gayle — it was a lot of fun! I like all the produce so much, I can’t pick a favorite either. This definitely was a delicious way to end things. 🙂
Loved this series Marcie and way to go on 15 awesome recipes 🙂 This tomato galette looks beautiful! Pinned! Looks so fresh and the perfect way to showcase these pretty summer tomatoes!
Thank you, Kelly! This series was a labor of love, and I’m glad heirloom tomatoes were around to end things the colorful way. Have a wonderful weekend! 🙂
It looks fabulous! The heirloom tomatoes are gorgeous. I’ve got to try growing some different varieties next year.
Pinned.
Happy Friday!
Thank you, Melanie! It’s not too hard to make heirloom tomatoes look pretty — they’d look great just sliced up on a plate. 🙂 Have a great weekend!
This galette is just stunning Marcie! All those bold, beautiful colors from the heirloom tomatoes – just marvelous! Pinned!
Thank you so much, Trish! The tomatoes were as delicious as they were beautiful!
Gorgeous colors and lovely pastry! I’ve never had heirlooms in a galette, looks superb!
It was my first galette with tomatoes, and I loved the results! It was kind of like a gourmet, grown-up pizza. 🙂
This galette looks amazing and is so beautiful. I love your recipe for the dough. I have never added vinegar into a dough. I’m definitely going to have to try that!
This dough is one of the best recipes I’ve come across. Normally I don’t eat all of the pie crust on a pie…unless it’s really special. I eat every bit of this! Thanks, Cindy, and have a great weekend! 🙂
This is such a beauty and just screams Hello Summer with those lovely tomatoes! What a amazing and delicious recipe that I will be chowing down on soon!
Thank you, Pamela! Heirloom tomatoes certainly do scream summer like nothing else! 🙂
I saw your post of this on instagram and think I have subconsciously been craving it all day…
Thank you, Aimee, that’s so nice to hear! 🙂
YUM!! This looks SO good!! …all of your recipes do!! Great job girl!! 🙂
Thank you, Cailee, I appreciate that! 🙂
Thank you, Samina! It really was loaded with tomatoes and they had the freshest, sweetest flavor! 🙂
Thank you, Meghan! These tomatoes seemed like the best way to go out for sure! 🙂
Thank you, Arpita, and I hope you get to try it! 🙂
I love heirloom tomatoes, so this looks so awesomely delicious to me! What a great way to use your tomatoes and really savor the flavor as well…thanks for sharing!
Thank you, Jodee! This was a new one for me, and I fell hard for it! 🙂
What great looking tomatoes Marcie! I love seeing all those colorful beauties in the kitchen. And, I’m loving the flaky crust on the galette! It’s making my mouth water just thinking about it!
Aren’t those tomatoes beautiful? I couldn’t get over the colors! And that flaky crust is out of this world. 🙂 Thanks, Kristi, and I hope you have a great weekend!
This galette is a dream! So gorgeous! Perfect use of these beautiful tomatoes.
Thank you, Jocelyn! Those tomatoes dressed this galette up so nicely!
What a wonderful looking galette! It’s hard to believe 15 weeks have gone by already! I’ve really enjoyed your farmers market series.
Marcie! This I pizza heaven
I loved this series, Marcie! What a great way to savor summer produce. This galette is gorgeous! Love heirloom tomatoes and this dough – super dough indeed! Our basil plant has been growing like crazy so this is the perfect recipe for using it up.
Thank you, Alyssa! It was really fun doing this — I’m a farmer’s market geek indeed. 🙂
I love heirloom tomatoes! I recently used them in a pesto tart, but now I’m wishing I had used all that lovely cheese you did. Yum!
I had ricotta and basil, and figured I’d do something different for once — I go the pesto route a lot! I don’t think there’s a bad way to go with this, however with all of these gorgeous tomatoes. 🙂
Awww, no heirloom tomatoes? That is a drag! They’re still everywhere around here in CA and I never want them to go away. I can’t believe I ended up with 15 posts either…I have no idea how that happened! 🙂
Thank you, and I’m so glad you stopped by! A peach galette sounds so delicious…sweet and savory are all good with me! 🙂
simply beautiful!
Thank you, Sarah!
Dear Marcie, what an absolutely gorgeous summer galette. I love going out to the farmer’s markets. I have to make this this summer…so beautiful! xo, Catherine
The produce at the markets right now is just gorgeous, and heirloom tomatoes are the best! Thank you, Catherine. 🙂