Heirloom Tomato Galette

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Heirloom Tomato Galette is easy, flaky pastry dough filled with a basil ricotta cheese filling and sweet, colorful heirloom tomatoes!

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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. πŸ™‚

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Heirloom Tomato Galette

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. πŸ™‚

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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. 

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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. πŸ™‚

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.

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How to make Heirloom Tomato Galette

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?? πŸ™‚  

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.

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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. πŸ™‚

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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!

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More pastry recipes:

Apple tart tatin

Flaky pie crust

Pear crumble pie

Pumpkin pie bars

Zucchini ricotta galette

Heirloom Tomato Galette

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Heirloom Tomato Galette is flaky pastry dough filled with a basil ricotta cheese filling and colorful heirloom tomatoes!

overhead shot of baked heirloom tomato galette

Ingredients

For the super dough:

  • 10 ounces all purpose flour (about 2 cups)
  • Β½ teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter cut into Β½" cubes
  • β…“ cup milk (I used non-fat)
  • 1 tablespoon apple cider vinegar
  • 1 egg yolk and 2 teaspoons of water for egg wash

For the filling:

  • (4) medium heirloom tomatoes in different colors, sliced about ΒΌ" thick
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ΒΌ cup ricotta cheese (I used full fat)
  • ΒΌ 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:

    1. 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.
    2. 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:

    1. 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.
    2. 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.
    3. 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:

    1. 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.
    2. 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.
    3. Fold the dough over, crimping and overlapping the edges, then brush with the egg wash.
    4. 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.
    5. 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.Β  It’s also freezer friendly!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 145mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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