Easy Heirloom Tomato Galette

Easy, delicious and perfectly savory, this easy heirloom tomato galette is basically a fancier version of pizza. Made with fresh sliced tomatoes, creamy goat cheese, and fresh basil, this is a delicious way to use up all those summer tomatoes.

Why I Love This Recipe

This savory tart starts with a flaky, buttery pastry crust, a creamy herby goat cheese spread, and layers of sliced heirloom tomatoes that are topped with fresh basil and coarse sea salt.

In other words – tomatoes, cheese and dough. It’s like pizza, elevated. I also like to think of galettes as an easier pie without the double crust.

Plus, I just love how they look with the simple folded over crust. Rustic and no-fuss.

I love all the flavors in this recipe. Each bite offers a blend of the juicy, umami-filled tomatoes, the soft, creamy goat cheese, and the fresh basil all enveloped in the crisp, buttery layers of the crust.

Of course, you don’t have to use heirloom tomatoes, any fresh tomatoes will work just fine. But this recipe will be tastiest while tomatoes are in-season, right now through September!

And you don’t have to use goat cheese; feta or mozzarella would work beautifully too. Whatever you have on hand!

It’s also pretty easy to make the dough for the galette if you have a food processor. Although you do have to let it refrigerate for 30-60 minutes so if you’re in a time crunch, you could always buy pre-made pie crust at the grocery store.

Ingredients You’ll Need

Notes on Ingredients

all-purpose flour: Acts as part of the base for the crust

whole-wheat pastry flour: Adds a little fiber and nutty flavor to the crust.

sugar: Adds a subtle sweetness to the crust.

butter: I use unsalted butter and the key is to make sure it’s cold! Don’t take it out of the refrigerator until you’re ready to use it.

water: This also must be cold! I like to stir a few ice cubes in a cup of water and let them sit for a minute before pouring the water into the food processor. The water helps the crust form together. 

oregano: Adds flavor to the crust.

heirloom tomatoes: Provides a subtly sweet yet tart flavor.

garlic: Adds a punch of aromatic flavor.

salt and pepper: Essential flavor enhancers.

goat cheese: Adds a creamy, rich element to the dish. 

basil: Tomato’s friend! Basil compliments the sweetness of the sliced tomatoes and gives a slightly pungent and peppery flavor.

olive oil: Enhances the flavor and consistency of the goat cheese spread.

lemon zest: brightens the flavor of the goat cheese spread.

egg: Used to make an egg wash that helps achieve a nice shiny golden brown color on the crust.

Nutrition Benefits of Heirloom Tomatoes

Heirloom tomatoes come in a variety of shapes, sizes, and colors, each with unique flavors and characteristics. Since there are many different species of heirloom tomatoes, they can vary nutritionally but they all offer some great health benefits.

In general, heirloom tomatoes are rich in Vitamin C, which supports immune health, and vitamin A, which is important for vision and cell growth. They are a good source of potassium, a vital mineral that helps maintain proper electrolyte balance, support muscle function, and regulate blood pressure.

Heirloom tomatoes also contain the antioxidant, lycopene, which has been found to reduce the risk of chronic diseases.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Food Processor or Pastry Cutter

Rolling Pin

How to Make Heirloom Tomato Galette

To make the dough:

1. Combine dry ingredients with cold butter. Mix flours, sugar, salt and oregano. Using the food processor (or a pastry cutter or two knives), cut in the cold butter until the mixture resembles coarse meal. 
2. Add cold water. If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
3. Chill dough. Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
4. Roll dough. Once the dough has chilled, roll it out onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.

To make the filling:

1. Prepare tomatoes. Slice heirloom tomatoes and add to a large mixing bowl. Add salt and garlic then mix to combine. Let sit for at least 15 minutes. Drain excess liquid.
2. Prepare goat cheese spread. Add goat cheese, basil, olive oil, lemon zest and salt to a small mixing bowl and combine.

To assemble:

1. Spread goat cheese mixture on rolled dough, leaving about 1 inch of space around the edges.
2. Arrange tomatoes over top of goat cheese.
3. Gently fold the edges of the dough over, covering about 1 inch of the filling, pressing gently to adhere the folds.
4. Brush with egg wash. Brush egg wash over the exposed dough edges.
5. Bake and cool. Bake at 400 degrees until crust is golden-brown and tomatoes are soft, about 40-45 minutes. Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.

Tips from the expert (that’s me!)

1. Be sure to refrigerate dough ahead of time for at least 30-60 minutes. Dough can be made up to three days in advance.
2. Be sure to transfer rolled out dough onto parchment-lined baking sheet BEFORE piling with toppings. Otherwise, it’s really hard to transfer to a baking sheet when it’s weighed down with filling.
3. Be careful not to roll the dough out too thin. Galettes are meant to be rustic – it’s okay if some juices escape the crust, but be sure the dough is thick enough to prevent excess juices from leaking. 
4. Use store-bought pie crust to save some time.

Storage and Preparation

Leftovers can be stored at room temperature for up to 24 hours and in an airtight container in the refrigerator for up to 3-4 days.

Dough can be made up to three days in advance and stored in the refrigerator wrapped in plastic wrap. If refrigerated for more than 60 minutes, let sit out at room temperature for 15-30 minutes before using.

Dough can also be stored in the freezer for up to three months. If frozen, let dough defrost overnight in the fridge before using.

Recipes That Pair Well

Summer Peach Corn Salad

Air Fryer Salmon

Baked BBQ Salmon

Air Fryer Zucchini Chips

Air Fryer Whole Chicken

For more galette/pizza inspiration, check out my other recipes below! 

Strawberry Rhubarb Galette

Asparagus Mushroom Galette

Spring Pizza

Roasted Vegetable Pizza

Buffalo Cauliflower Pizza

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

Don’t ever miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign up: Rediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published July 2018. 

Print

Easy Heirloom Tomato Galette

---

(1 votes, average: 5.00 out of 5)
Loading…

5 from 1 review

• Author: Kara Lydon, RD, LDN
• Total Time: 1 hour 20 minutes
• Yield: 6 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Easy, delicious and perfectly savory, this easy heirloom tomato galette is basically a fancier version of pizza. Made with fresh sliced tomatoes, creamy goat cheese, and fresh basil, this is a delicious way to use up all those summer tomatoes.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon oregano
• 3/4 cup cold butter (1 1/2 sticks), cut into 1-inch pieces
• 1/3 cup ice cold water
• 1.5 lbs heirloom tomatoes (about 5), sliced
• 2 garlic cloves, sliced
• 1/2 teaspoon salt
• 4 ounces goat cheese
• 2 tablespoons olive oil
• 1/4 cup basil leaves, chopped
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste
• 1 egg
• 1 tablespoon milk
• Flaked sea salt and basil, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl or food processor, add flours, sugar, salt, and oregano, and stir or blend to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
2. If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
3. Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
4. In a medium bowl, mix tomatoes with salt and garlic and let sit for at least 15 minutes. Drain excess liquid.
5. In a small bowl, mix goat cheese, olive oil, basil and lemon zest until smooth and creamy. Season with salt and pepper, to taste.
6. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
7. Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
8. Spread the goat cheese mixture over the dough, leaving a 1-inch border. Arrange the tomatoes on top of the goat cheese. 
9. Gently fold the edges of the dough over the tomatoes, covering about 1 inch of the filling, pressing gently to adhere the folds.
10. In a small bowl, beat egg with milk to make an egg wash.
11. Brush egg wash over the exposed dough edges.
12. Bake galette at 400 degrees until crust is golden-brown and tomatoes are soft, about 40-45 minutes.
13. Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes.
14. Serve warm or at room temperature. Garnish with flaky sea salt and basil.

Notes

1. For a huge time saver, use store-bought pie crust.
2. Be sure to refrigerate dough ahead of time for at least 30-60 minutes. Dough can be made up to three days in advance.
3. Don’t forget to transfer rolled out dough onto parchment-lined baking sheet before piling with toppings. Otherwise, it’s really hard to transfer to a baking sheet when it’s weighed down with the filling.

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Oven
• Cuisine: French