It’s a galette summer and juicy heirloom tomatoes are perfect for an unexpected savory version. Paired with pesto, parmesan, and arugula, it gives all the delicious pizza flavors that I constantly crave. Salting the tomatoes ahead of time, then patting them dry is key. Letting them release some of their liquid is essential for a crisp, flakey crust.
The pie dough here is reminiscent of pizza crust. If I can, I prefer to make my own pie crust. I have been using Alison Roman’s recipe and have been really pleased with it. I usually make her recipe and freeze the other disk of dough. Having a pie crust in the freezer is the biggest flex. But, if you can’t handle making it from scratch, I feel you. I’m not always the biggest fan of making it myself. Using store-bought pie dough is perfectly fine. I would maybe even opt for a puff pastry for extra flakiness.
heirloom tomato galette
4
servings30
minutes50
minutesIt’s a galette summer and juicy heirloom tomatoes are perfect for an unexpected savory version. Paired with pesto, parmesan, and arugula, it gives all the delicious pizza flavors that I constantly crave. Salting the tomatoes ahead of time, then patting them dry is key. Letting them release some of their liquid is essential for a crisp, flakey crust.
Ingredients
1 disk of pie dough
1/4 cup pesto
3-4 large heirloom tomatoes
1/2 cup parmesan cheese
1 egg, beaten with 1 tablespoon of water for egg wash
olive oil, balsamic glaze, flakey salt, and arugula for garnish
Directions
- Preheat oven to 400 degrees.
- Start by slicing your tomatoes and placing them on a sheet pan. Season both sides with salt and let sit while you assemble the pie crust.
- Flour your work surface and roll out pie dough into a large even round. It doesn’t need to be perfect, that’s the beauty of a galette. Transfer the dough to a parchment-lined baking sheet.
- In the middle of the dough, add the pesto and smooth it into an even layer leaving a one-inch border around the sides. Top with shredded parmesan cheese.
- Pat the excess moisture off the tomatoes and start placing them in a circular pattern, slightly overlapping the slices.
- Gently fold the edges of the crust over the tomatoes. Brush the exposed crust with egg wash and sprinkle everything with flakey salt.
- Transfer to the preheated oven and bake for 45-50 minutes, the crust will be golden and the tomatoes will be nice and jammy.
- Garnish the galette with more parmesan, a drizzle of olive oil and balsamic glaze, and a sprinkle of arugula leaves.
- Let the galette cool for at least 15 minutes. Slice and serve with additional pesto, as desired.
Recipe Video
Notes
- Salting the tomatoes ahead of time, then patting them dry is key. Letting them release some of their liquid is essential for a crisp, flakey crust.