Heirloom Tomato Galette Recipe - Tasting Table (2024)

Recipes

Photo: Rachel Vanni/Tasting Table

From ice pops to hand pies, we've been finding as many ways as possible to use up our summer tomato bounty. And even though we've been trying to keep our ovens off this summer, we couldn't resist slicing up heirloom tomatoes to throw together a tomato galette.

A buttery, flaky crust holds together this free-form pie of multicolored tomato slices layered over a bright tomato jam. We also added grated Parmesan cheese, as well as chunks of goat cheese and blue cheese for richness and the right amount of tang to complement ripe tomatoes.

It's the fancy-French-pizza relative that's acceptable to eat at brunch, lunch, dinner, whenever. Since you'll be making this for the rest of the summer, here are a few tips to become a galette pro.

The crust is a must. We've already given you all the tools you need to make the perfect pie, but you have to be particularly careful when making a galette. Since it's not contained within a pie dish, you need to pay even more attention to the dough.

You want to knead the dough so that it isn't too crumbly, since you should be able to roll out a circle of dough that still has the elasticity to fold over itself. On the same end, you can't have a dough that's too wet. While it may fold better, the dough will quickly melt when it hits the oven—and nobody likes a droopy galette. Finding the balance of both is the key to success.

Say cheese. It is commonly advised to avoid using excessively juicy fruit when baking a galette, because the dough can get soggy. Ripe summer tomatoes are no exception, but one trick helps prevent the bottom crust from soaking up any liquid. By layering grated cheese directly over the dough, the melted cheese forms a barrier that keeps the dough dry..

Tuck everlasting. While this galette is gorgeous, we have a trick for making a picture-perfect crust every time. When you roll out the dough into a circle, the edges are going to be a little rugged. By folding the rim of dough over itself, you get a clean line to make perfect pleats for the galette. Don't worry, you'll have plenty of time to 'gram it while you let it cool.

Check out some of our favorite tomato recipes.

Recipe from the Tasting Table Test Kitchen

Ingredients

• For the Dough
• 3 cups all-purpose flour
• 1¼ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1½ sticks unsalted butter, cold and cubed
• ¾ cup ice-cold water
• For the Tomato Jam
• 2 tablespoons olive oil
• ¼ cup tomato paste
• 2 medium (10 ounces) plum tomatoes, diced
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper, to taste
• For the Galette
• ¼ cup grated Parmesan
• Tomato jam
• 1½ pounds heirloom tomatoes, sliced ¼-inch thick
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup (4 ounces) blue cheese, crumbled in large chunks
• 2 tablespoons (2 ounces) goat cheese, crumbled
• 1 egg, beaten
• Flaky sea salt, for garnish
• Thyme, mint and basil leaves, for garnish

Directions

1. Make the dough: In a medium bowl, whisk together the flour, salt and sugar. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the water and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.
2. Meanwhile, make the tomato jam: In a small saucepan, heat the olive oil over medium-high heat. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Add the remaining tomato jam ingredients and cook until the tomatoes have broken down and reduced to ½ cup, 13 to 15 minutes. Using an immersion blender, purée the tomatoes into a thick purée, then let cool completely.
3. Make the galette: Preheat the oven to 375º. Roll out the dough into an 18-inch circle, ⅙-inch thick. Transfer the dough over to a sheet of parchment paper and sprinkle the Parmesan over the center of the crust. Spread the tomato jam to form a thin layer on the dough, leaving a two-inch outer border clear. Arrange the tomato slices over the tomato jam and season with salt and pepper, then dot with the blue cheese and goat cheese.
4. Fold the outer ½-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes, forming a series of pleats. Brush the outside crust liberally with the beaten egg.
5. Bake until the galette is golden brown, 45 to 55 minutes. Let cool completely, then garnish with flaky sea salt and thyme, mint and basil leaves. Slice and serve.