Heirloom Tomato Galette is a perfect summer dish. Lighter than a pizza, its crispy savory crust envelops fresh summer tomatoes complimented with fragrant basil pesto and melty fresh mozzarella cheese.
As the sun-kissed days of summer begin to wane, I’m looking to celebrate the vibrant and fresh flavors that capture the essence of the season before it’s over. What better way to honor the bounty of summer than with a delightful Heirloom Tomato Galette? This rustic and charming dish combines the sweetness of heirloom tomatoes with the rich flavors of pesto and mozzarella, all enveloped in a flaky, golden crust.
Heirloom tomatoes, with their diverse shapes, colors, and flavors, are a true hallmark of summer. These gems not only add visual appeal to your galette but also infuse it with a burst of sweetness and tanginess that ordinary tomatoes can’t replicate. Their unique characteristics make each bite an adventure, as you savor the nuances of different tomato varieties.
Whether shared with friends at a picnic or savored alone on a lazy afternoon, this galette is a testament to the beauty of using fresh, seasonal ingredients to create a dish that captures the magic of summer on a plate.
Summer Heirloom Tomato Galette
- 2 cups AP flour plus more for dusting
- 1.5 sticks cold butter unsalted cut into large cubes
- 1 tbsp apple cider vinegar
- ⅓ cup ice water plus more as needed
- 2 tsp salt
- 2 large heirloom tomatoes sliced
- 1 cups yellow cherry tomatoes
- 1/4 cup fresh grated parmesan or pecorino
- ¼ cup fresh pesto
- 1 egg beaten for egg wash
- 4 oz fresh mozzarella
- Handful of fresh basil leaves
- flaky salt and black pepper for serving
make the pie dough
- Combine 2 cups flour, cubed cold butter, and salt to a food processor. Pulse until the butter is about the size of peas. Add ice water and vinegar, and continue to pulse until the dough begins to come together. Dust a clean work surface with flour, transfer the dough to the surface, and knead until no dry spots remain. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least one hour.
- After chilling and resting, Roll out into a large circle until the dough is about 1/8 inch thick. Carefully transfer to a sheet tray lined with parchment.
make the galette
- Preheat oven to 400.
- Slice your tomatoes to about ¼-⅓ of an inch thick. Salt both sides, and transfer to a towel-lined sheet tray and cover with towel overtop. Allow the tomatoes to release their excess moisture for at least 10 minutes.
- Spread about ¼ cup of basil pesto in the center of the dough, leaving about 1-2 inches of dough for the crust. Layer the mozzarella cheese and then working from the outside in, arrange the tomatoes
- Fold the crust over the edges of the tomatoes. Brush the exposed crust with egg wash and sprinkle with parmesan. Top everything with flaky salt.
- Transfer to preheated oven and bake for 45-55 minutes.
- Allow the galette to cool on the hot sheet tray for about 10 minutes before garnishing with fresh basil, salt, pepper and/or olive oil.