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Heirloom Tomato Galette

A delightful rustic dish featuring a buttery, flaky crust filled with juicy heirloom tomatoes and fresh herbs, perfect for family gatherings.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Rustic
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1.5 cups All-purpose flour
  • 0.5 cups Butter, chilled and diced
  • 1 teaspoon Salt
  • 4-5 tablespoons Water, ice-cold
For the Filling
  • 3 cups Heirloom tomatoes, sliced
  • 1 cup Cheese, crumbled goat cheese or shredded mozzarella
  • 2 tablespoons Fresh herbs, chopped (basil or thyme recommended)

Method
 

Preparation
  1. In a large bowl, combine the all-purpose flour and salt. Add the diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
  2. Gradually stir in the ice-cold water until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Cooking
  1. Preheat your oven to 375°F (190°C).
  2. While your dough chills, slice the heirloom tomatoes. In a large bowl, toss the sliced tomatoes with salt to release excess moisture for about 10 minutes. Drain and pat dry with paper towels.
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it onto a parchment-lined baking sheet.
  4. Sprinkle the cheese in the center of the dough, leaving a 2-inch border. Layer the drained tomatoes over the cheese, and then fold the edges of the dough up over the tomatoes, pleating it as necessary to create a rustic look.
  5. Bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender.
  6. Let it cool slightly before slicing. Enjoy your delightful Heirloom Tomato Galette warm!

Notes

Leftover Heirloom Tomato Galette can be stored in the refrigerator for up to 3 days. Wrap it in foil or place it in an airtight container to keep it fresh. When reheating, place the galette in a preheated oven at 350°F (175°C) for 10-15 minutes to regain its crispy texture. For a whole-grain alternative, use whole wheat flour for a nuttier flavor. Don’t skip letting the tomatoes drain to avoid a soggy galette—cold butter is essential for a flaky texture.