An Heirloom Tomato Galette combines juicy heirloom tomatoes, a flaky all-butter 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!
I look forward to tomato season every summer and the gorgeous heirloom tomatoes on display at our local farmer’s market. Their unique flavors and vibrant colors make them a favorite during tomato season in the hot months of June, July, and August.
This savory Heirloom Tomato Galette highlights their natural beauty and taste, making it an ideal dish for summer gatherings or a special weeknight dinner! It’s similar to our incredibly popular Southern Tomato Pie, but lighter and simpler to make with a freeform rustic crust.
This beautiful heirloom tomato galette recipe stands out due to its flaky, buttery crust and the rich combination of juicy tomatoes, cheese, and fresh herbs. It’s a labor of love that results in a dish with rustic charm and gourmet appeal. The combination of creamy burrata cheese, zesty lemon, and fresh basil brings a burst of flavor that perfectly complements the sweet and juicy heirloom tomatoes!
For more delicious tomato recipes, check out my Heirloom Tomato Salad with Burrata, Fried Green Tomatoes, Tomato Bruschetta Recipe, and Burrata Caprese!
Why We Love This Recipe
- The galette is easy to prepare with simple ingredients, making it accessible even for novice cooks!
- The shaggy dough and free-form pie shape gives it a rustic appearance, adding to its visual appeal and charm.
- The combination of beautiful heirloom tomatoes, creamy burrata cheese, and fresh basil creates a flavor profile that is both refreshing and satisfying!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pie Crust – The foundation of the galette, providing a buttery and flaky texture. You can use my go-to pie crust recipe or try the all-butter crust recipe I’m including below. Both are delicious but lately I’ve been enjoying experimenting with an all-butter pie crust.
- Fresh Heirloom Tomatoes – The star of the dish, offering a variety of colors and flavors.
- Pesto – Adds a rich, herbal base layer. Use your favorite store bought variety (I love the Kirkland brand basil pesto from Costco) or make your own homemade pesto.
- Freshly Grated Parmesan Cheese – Provides a savory, nutty flavor.
- Egg – Used for the egg wash to give the crust a golden brown finish.
- Fresh Basil Leaves – Adds freshness and a burst of flavor.
- Burrata – This cousin to burrata adds creaminess and richness. It’s fantastic and one of my husband’s food obsessions that he cannot resist ordering whenever it’s on a menu.
- Lemon Zest – Provides a zesty brightness.
- Flaky Sea Salt & Freshly Ground Black Pepper – Enhances the flavors of the galette.
How to Make Homemade Heirloom Tomato Galette
- Prepare equipment. Preheat your oven to 400°F and line a baking sheet pan with parchment paper.
- Prepare tomatoes. Toss the sliced tomatoes with 1 teaspoon 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.
- Roll the galette dough. Use a rolling pin (affiliate link) to roll out the pie crust onto the prepared baking sheet.
- Add pesto and cheese. Spread the basil pesto over the dough, and sprinkle with grated parmesan cheese.
- Assemble the galette. Layer the tomato slices over the pesto and cheese. Fold the edges of the dough over the tomatoes to form a rustic edge. Use a pastry brush to coat the crust with egg wash and sprinkle tomatoes with flaky salt if desired.
- Bake galette. Bake the galette for 45 to 55 minutes, or until the crust is golden brown and the tomatoes are tender.
- Garnish. 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.
Recipe FAQ’s
Yes, store-bought pie dough can be used as a time-saving alternative. But I strongly encourage you to try making your own homemade dough one of these days! It’s 1,000x better, not as difficult as you have been led to believe, and totally worth it.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Yes, you can freeze the baked galette. Allow it to cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container. It can be frozen for up to two months.
Yes, you can assemble the galette a few hours ahead and store it in the refrigerator until you’re ready to bake.
Absolutely. If you don’t have heirloom tomatoes but want to use your juicy garden-fresh tomatoes, they will be excellent in this recipe! I just don’t recommend bothering if you have mealy, out-of-season store bought tomatoes.
Tips for Success
- Use a variety of colorful heirloom tomatoes for the best visual and flavor impact.
- Blot the tomatoes well to remove excess moisture and prevent a soggy crust.
- Don’t skip the egg wash, as it gives the crust a beautiful golden brown finish.
- Allow the galette to cool slightly before cutting to let the juices set.
What to Serve with Heirloom Tomato Galette
This heirloom tomato galette pairs wonderfully with a simple green salad dressed with a light vinaigrette. It also complements grilled meats or a bowl of soup, making it a versatile addition to any summer meal.
Substitutions and Variations
- You can substitute basil pesto with sun-dried tomato pesto or a garlic herb spread.
- Pecorino Romano or Asiago cheese are good alternatives to Parmesan cheese.
- Fresh mozzarella, ricotta, goat cheese, or boursin cheese can all be used in place of burrata cheese, if you want to try something different.
- Instead of basil, try other fresh herbs like fresh thyme or oregano for a different flavor profile.
- Other types of tomatoes such as cherry tomatoes, Roma tomatoes, beefsteak tomatoes, and vine-ripened tomatoes can be used as alternatives to heirloom tomatoes.
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Heirloom Tomato Galette
Ingredients
For the Crust
- 1 1/2 cups (191g) all-purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon table salt
- 10 Tablespoons salted butter
- 4-6 Tablespoons ice water
For the Galette
- 4-6 large heirloom tomatoes varied colors and sizes, sliced ¼" thick (about 1 to 1 ½ pounds)
- 2 teaspoons coarse kosher salt
- ¼ cup basil pesto
- 1 ½ cups freshly grated parmesan cheese or pecorino romano
- 1 large egg + 1 teaspoon cold water for egg wash
- ¼ cup fresh basil leaves
- 1 cup burrata (two 4-ounce balls)
- 1 lemon zested
- Flaky salt & freshly ground black pepper
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 (affiliate link) or using two knives if you don't have a pastry cutter.1 ½ cups (191g) all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon table salt, 10 Tablespoons salted butter
- 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.4-6 Tablespoons ice water
- 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.4-6 large heirloom tomatoes, 2 teaspoons coarse kosher salt
- 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.¼ cup basil pesto, 1 ½ cups freshly grated parmesan cheese
- Whisk egg and cold water in a bowl and brush the crust with egg wash. Sprinkle with flaky salt if desired.1 large egg
- 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.¼ cup fresh basil leaves, 1 cup burrata, 1 lemon, Flaky salt & freshly ground black pepper
Notes
Storage & Make Ahead
- 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.
