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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Welcome to my 15th and final Farmer’s Market Friday!  Has it really been 15?  I had no idea I’d done that many posts until I went through them all to do a final round up.  

This series has been a lot of fun for me, but as fall draws near, I find myself ready to move on from summer produce.  

Let’s recap all 15, including this week, shall we?

farmers market friday collage | flavorthemoments.com

  1. Fava Bean, Burrata, and Mint Crostini
  2. Raspberry Rhubarb Crisp Bars
  3. English Pea Soup with Mint Parsley Pesto
  4. Grilled Asparagus and Lemon Farro Salad 
  5. Healthier Fresh Apricot Coconut Muffins
  6. Peach Caprese Quesadillas
  7. Star Spangled Berry Hand Pies
  8. Grilled Zucchini Lasagna 
  9. Quinoa Enchilada Stuffed Peppers
  10. Mint Chocolate Profiteroles
  11. Grilled Stone Fruit Skewers with Brown Sugar Cinnamon Greek Yogurt
  12. Blackberry Lemon Cheesecake Popsicles
  13. Cheesy Corn Dip Stuffed Jalapenos
  14. Fresh Fig Bites with Ricotta, Pistachios, and Honey Sherry Glaze
  15. Heirloom Tomato Galette (right here!) 🙂

I gave this final post a LOT of consideration, and I chose to close out the series with these sweet and colorful heirloom tomatoes. 🙂

heirloom tomatoes1

Sure, summer is about so many things to me, but you can’t dispute the fact that heirloom tomatoes are some of the best produce summer provides.  

Summer means color — lots of color — and these beauties are as colorful as it gets.

Talk about eating a rainbow. 🙂

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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 I was very excited about this dish.  

I posted a Butternut Squash Galette some months back, which is one of my favorite things on the planet. 

This heirloom tomato version is right up there next to it!  Apparently I have a thing for savory galettes. 🙂

heirloom-tomato-galette-farmers-market-friday3 | flavorthemoments.com

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. 🙂

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?? 🙂  

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. 🙂

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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!

heirloom-tomato-galette-farmers-market-friday6 | flavorthemoments.com

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!

Heirloom Tomato Galette


For the super dough:

  • 10 ounces all purpose flour (about 2 cups)
  • ½ teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter cut into ½" cubes
  • ⅓ 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 ¼" thick
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup ricotta cheese (I used full fat)
  • ¼ cup grated mozzarella cheese
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • salt and pepper, to taste


    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!


  • 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 Information:



Serving Size:


Amount Per Serving: Calories: 197 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 55mg Sodium: 145mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 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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