Heirloom Tomato Galette
When fresh tomatoes are at their peak, try this Heirloom Tomato Galette. A homemade pie crust is filled with herby crème fraîche and juicy tomatoes, then baked with a sprinkle of cheese. It's perfect as an appetizer or a light dinner!
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 00:55 plus chilling time
- Yield: Serves 8
- Category: Savory Pie
- Method: Bake
Ingredients
- 1 (single) 9-inch butter pie dough
- 2-3 medium (about 20 ounces) heirloom tomatoes
- ¼ teaspoon coarse kosher salt, more for tomatoes
- 1 egg
- ½ cup (4 ounces) crème fraîche
- ¼ cup minced fresh herbs (such as basil, thyme, parsley, chives, or dill), plus more for garnish
- 3/4 cup (2 ounces) grated hard cheese, (such as Parmesan, Asiago or Gruyère), divided
- 1 cloves garlic, finely minced or grated on a microplane
- All-purpose flour (for work surface)
Instructions
- Make pie dough and let it rest in the refrigerator for at least 2 hours, preferably overnight.
- Preheat the oven to 400ºF and place an oven rack in the lowest part of the oven. Line a rimmed baking sheet with parchment paper.
- Slice the tomatoes into ¼-inch-thick rounds and place in a colander. Sprinkle with a big pinch of salt and let them drain for 20 minutes. Transfer the tomatoes to a paper towel and blot to remove any excess liquid. Set aside.
- In a small bowl, whisk together the egg.
- Pour half of the whisked egg into a large bowl, then add in the crème fraîche, minced fresh herbs, ½ cup grated cheese, garlic, and remaining ¼ teaspoon salt and mix. Set aside.
- Liberally flour a work surface, then roll out the dough to a rough 12 to 13-inch circle. Transfer the dough to the parchment-lined baking sheet.
- Spread the crème fraîche mixture on top of the pastry, leaving a 1-inch border around the outside edge. Arrange the tomatoes on top of the crème fraîche filling.
- Fold the edges of the dough over the edges of the filling, pleating the pastry as desired.
- To the small bowl with the egg, whisk in a tablespoon of water. Brush the pastry with the egg wash and sprinkle with the remaining ¼ cup cheese.
- If the pastry has warmed up a lot, let the assembled galette chill in the freezer for 10 minutes.
- Bake until the pastry is golden, 30 to 35 minutes.
- Transfer to a wire rack to cool. Let cool for 10-15 minutes, sprinkle with additional fresh herbs, and serve.
Notes
A classic butter pie crust is great here. Some other good choices would be this Ultra Flaky Pie Crust, Sour Cream Pie Crust, or Cream Cheese Pie Crust, or Gluten-Free Pie Dough if you need it. Most of these recipes make enough for two galettes, or you can save the other pie dough for another project.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.
Make sure your dough is well-chilled and your oven is fully preheated—these are key to keeping the crust from losing its shape. Also, take care to pleat the pastry edges securely, as they might try to open up in the oven (though I've never had any filling spill out). Once the galette is out of the oven and still very hot, use a spatula to carefully adjust and press together any edges that may have shifted.
Originally published in 2020, this recipe has been regularly re-tested and slightly updated to ensure it remains as good as it can be!
Find it online: https://everydaypie.com/heirloom-tomato-galette/