Heirloom Tomato Galette

So we are officially at the height of summer and with that comes all sorts of amazing produce. My all-time favorite summer produce is heirloom tomatoes (well to be honest it is a three way tie between heirloom tomatoes, figs and white nectarines) But the color and taste of in-season heirloom tomatoes cannot be beat. I look forward to them all year. Typically less is more when it comes to heirloom tomatoes - I usually just drizzle olive oil and add a big pinch of salt and they are perfect. But in case you want to do something else with them, that is equally tasty, this recipe for an heirloom tomato galette is for you. 

Let me break it down for you

Savory pie dough is rolled out, topped with whipped goat cheese, parmesan cheese and piles of heirloom tomatoes. The pie dough is then folded around the tomatoes, brushed with egg wash and topped with more parmesan cheese. The galette is baked for about 30 minutes then finished with fresh basil. It is the perfect recipe for a dinner party or even brunch because it is a totally delicious show stopping recipe.

Why this recipe works

The flaky butter pie dough is offset by the tart goat cheese and savory tomatoes. By baking your heirloom tomatoes, the tomato flavor is intensified.


The first shortcut is to use store bought pie dough. Trader Joe's has a great one- just make sure whichever brand you buy it is the rolled kind, not the kind that is already in the tin. Also make sure to lightly salt your tomatoes and let them sit are room temperature for about 20 - 30 minutes before putting them in the tart. This will help remove some of the water in the tomatoes so your galette is not soggy after it is cooked. Lastly I used goat cheese but you could also use cream cheese or even ricotta but if you use ricotta just make sure to drain as much water off as possible before using.

Heirloom Tomato Galette


  • 1 1/4 cup all purpose flour 
  • 1 tsp. salt 
  • 1 stick cold unsalted butter, cut into cubes 
  • 3 to 4 Tbs. ice cold water
  • 8 oz plain goat cheese, whipped 
  • 1/4 cup parmesan cheese, plus more for garnish 
  • 1 1/2 lbs heirloom tomatoes, sliced 1/2" thick 
  • 1 egg plus 1 tablespoon heavy cream 
  • salt and pepper 

Garnish with fresh basil 


In a food processor pulse to combine the flour and salt. Add butter and pulse another 10 times or until the butter is the size of peas. With the motor running slowly add the water and continue for another 20 seconds or so until the dough has come together. Place dough on a well floured surface and form into a disk shape. Roll out dough until about 1/8 " thick and about 12" in diameter. Refrigerate for at least 30 minutes. 
Pre-heat oven to 400F. 
While the oven is preheating and the pie dough is chilling. Place tomatoes on a parchment lined baking sheet. Sprinkle lightly with salt and set aside for about 20 minutes. Dab the tomatoes with paper towels to remove some of the liquid that leached out. 
Assemble the galette by laying the pie dough on a pie of parchment. Spread the goat cheese on the pie dough leaving about a 2" boarder. Sprinkle parmesan cheese and a large pinch of salt and pepper. Pile the tomatoes in the center, overlapping slightly. Brush the sides of the galette with the egg wash and garnish with more parmesan cheese. Using the parchment paper, transfer the galette to a baking sheet and bake for about 30 to 35 minutes or until the crust is golden brown. 
Remove and let sit at room temperature for 30 minutes. Sprinkle with basil and serve warm or at room temperature. 
Serves 6 to 8

Justin GilmanComment