Heirloom Tomato Galette
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Heirloom Tomato Galette
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Heirloom Tomato Galette combines juicy heirloom tomatoes, flaky crust, and fresh herbs to create a dish that’s as beautiful as it is tasty! Simple yet elegant, this galette is a delicious and visually stunning recipe to showcase the best of the summer produce!
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Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon table salt
- 10 Tablespoons butter salted
- 4-6 Tablespoons water ice
For the Galette
- 4-6 heirloom tomatoes varied colors and sizes, sliced ¼" thick (about 1 to 1 ½ pounds, large
- 2 teaspoons kosher salt coarse
- ¼ cup basil pesto
- 1 ½ cups Parmesan Cheese or pecorino romano, freshly grated
- 1 egg + 1 teaspoon cold water for egg wash, large
- ¼ cup basil fresh leaves
- 1 cup burrata cheese two 4-ounce balls
- 1 lemon zested
- salt flaky; freshly ground
- black pepper flaky; freshly ground
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- To make the pastry crust, combine the flour, sugar, and salt in a large mixing bowl. Use a pastry cutter to cut the cold butter into the dry ingredients until the chunks of butter are about the size of peas. This can also be done in a food processor or using two knives if you don't have a pastry cutter.
- Add the cold water a tablespoon at a time, stirring it in with a fork to evenly moisten the dough just until it starts to clump together. Gather the dough into a ball and flatten it into a disc on a piece of plastic wrap. Wrap it up and stick it in the fridge or freezer for 20 to 30 minutes. This serves both to keep the butter in the dough cold while also allowing the flour to hydrate from the water in the dough so it is easier to roll out.
- Toss the sliced tomatoes with 1-2 teaspoons of kosher salt and arrange them on a baking sheet lined with paper towels. Let them sit for 10-30 minutes to release excess juices, then blot dry with paper towels. Most of the salt will come off during this process so they shouldn't end up too salty.
- Roll out the pastry crust on a lightly floured surface into a large 12-inch circle. Transfer to the baking sheet lined with parchment paper.
- Spread the basil pesto over the unbaked crust leaving about 1 1/2-inches around the edges. Sprinkle with grated parmesan cheese. Layer the tomato slices over the pesto and cheese. Fold the edges of the dough over the tomatoes to form a rustic edge.
- Whisk egg and cold water in a bowl and brush the crust with egg wash. Sprinkle with flaky salt if desired.
- Bake the galette for 45 to 55 minutes, or until the crust is golden brown and the tomatoes are tender.
- Cool the galette for 15 minutes before garnishing with burrata, fresh basil leaves, lemon zest, extra pesto, a drizzle of olive oil, flaky salt, and freshly ground black pepper.
Notes
- Store: Place the galette in an airtight container and refrigerate for up to three days.
- Freeze: Wrap the cooled galette tightly in plastic wrap and store in a freezer-safe container for up to two months.
- Reheat: Preheat oven to 350°F and warm the galette until heated through.
- Make Ahead: Assemble the galette and refrigerate for a few hours before baking. You can also make the crust 2-3 days ahead and store in the fridge or freeze for up to 3 months and thaw in the fridge overnight before using.
Nutrition Information
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Calories
563kcal
(28%)
Carbohydrates
35g
(12%)
Protein
20g
(40%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
128mg
(43%)
Sodium
1669mg
(70%)
Potassium
318mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2064IU
(41%)
Vitamin C
21mg
(23%)
Calcium
477mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 1669mg | 70% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2064IU | 41% |
| Vitamin C | 21mg | 23% |
| Calcium | 477mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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