Herby Heirloom Galette
A rustic, flaky galette loaded with juicy heirloom tomatoes and an herb-flecked cheese spread. This savory tart is the perfect way to highlight summer’s best tomatoes.
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
- Sharp knife
- Pastry brush
Ingredients
For the Galette Dough:
- 1 ½ cups 190g all-purpose flour
- ½ teaspoon fine sea salt
- ½ cup 1 stick, 115g unsalted butter, cold and cubed
- ¼ cup 60ml ice water, plus more as needed
For the Filling:
- 3 –4 medium heirloom tomatoes varied colors, sliced ¼-inch thick
- 1 teaspoon kosher salt for draining tomatoes
- ½ cup whole-milk ricotta or soft goat cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme or oregano
- 1 garlic clove finely grated
- Zest of ½ lemon
- Freshly cracked black pepper to taste
To Assemble:
- 1 egg beaten (for egg wash)
- 1 tablespoon olive oil
- Flaky sea salt for garnish
- Extra fresh herbs for garnish
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- Add the cold, cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Lay the sliced tomatoes on a clean kitchen towel or paper towels. Sprinkle evenly with the kosher salt and let them drain for 20 minutes. Pat dry to remove excess moisture.
- In a small bowl, combine the ricotta (or goat cheese), Parmesan, basil, thyme or oregano, garlic, lemon zest, and a generous pinch of black pepper. Mix until smooth and set aside.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
- Spread the herby cheese mixture evenly over the dough, leaving a 2-inch border around the edges.
- Arrange the tomato slices on top of the cheese, overlapping slightly. Drizzle with olive oil and season with extra black pepper.
- Fold the edges of the dough up and over the filling, pleating as needed to create a rustic edge. Brush the crust with the beaten egg for a golden finish.
- Bake for 35–40 minutes, or until the crust is deep golden brown and the tomatoes are bubbling.
- Let the galette cool for 5–10 minutes. Sprinkle with flaky sea salt and extra fresh herbs. Slice and enjoy warm or at room temperature.
Video
@herbyeater If you’re a fan of pizza - who isn’t these days - and want to up the ante on your next craving, then switch it up and try this herby heirloom (tomato) galette. Galette’s have a rustic european charm with a flaky crispy buttery pastry crust, alongside a delicious and easy to put together filling. Sweet or savory. Serve in slices with a little arugula side salad sprinkled with fresh herbs and you’ve got one elegant twist on those classic “pizza” flavors. A dish well deserving of the gorgeous gorgeous ripened summer heirlooms. Truly no better tomato around. #herbyeats #vegetarian #galette #savorygalette #heirloomtomatoes #healthycomfortfood
♬ Better Together - Jack Johnson
Notes
The dough can be made up to 2 days in advance and kept chilled.
Cheese Options: Ricotta keeps things light and creamy, while goat cheese adds a lovely tang.
Use a variety of heirloom tomatoes for the most stunning presentation — the more colors, the better!
Cheese Options: Ricotta keeps things light and creamy, while goat cheese adds a lovely tang.
Use a variety of heirloom tomatoes for the most stunning presentation — the more colors, the better!