When fresh tomatoes are at their peak, make this Heirloom Tomato Galette. A homemade pie crust is wrapped around herby crème fraîche and juicy tomatoes, then baked with a sprinkle of cheese. Perfect for an appetizer or light dinner!
- 1 (single) 9” pie dough (see note)
- 2–3 medium (about 20 ounces) heirloom tomatoes
- 3/4 cup crème fraîche
- 1/2 cup minced fresh herbs (such as basil, thyme, parsley, chives, or dill)
- ¼ teaspoon sea salt
- 3/4 cup grated hard cheese (such as parmesan, asiago or gruyere), divided
- 2 cloves garlic, grated
- Egg Wash
- Additional fresh herbs, for garnish
- Make pie dough, and let it rest at least 2 hours, or preferably overnight.
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Slice tomatoes into ¼” rounds and place inside of a colander. Sprinkle with a big pinch of salt and let them drain for 20 minutes. Transfer tomatoes to a paper towel and remove any excess liquid. Set aside.
- Mix together creme fraiche, fresh herbs, salt, ½ cup grated cheese and garlic in a small bowl. Set aside.
- Let the chilled pastry sit at room temperature for 5-10 minutes. Liberally flour a work surface, and roll out the dough to a rough 13” circle. Transfer dough to the baking sheet.
- Spread creme fraiche on top of the pastry, making sure to leave a 1-½” border around the outside edge. Arrange the tomatoes on top of the creme fraiche.
- Bring the edges of the dough over the top of the filling, pleating together as desired.
- Brush the pastry with an egg wash and sprinkle with the remaining ¼ cup of cheese.
- If the pastry has warmed up a lot, let the assembled galette chill in the freezer for 10 minutes.
- Bake on lowest rack in the oven, until pastry is golden, about 30-35 minutes
- Let cool for 5 minutes, sprinkle with additional fresh herbs and serve immediately.
The pie dough recipe linked makes enough for 2 galettes. You can just use 1 single pie dough for now, and save one for later.
Need a gluten-free crust? Use this Gluten-Free Pie Dough recipe. It makes enough for 2 galettes, or save the other 9″ pie crust for another project.
Keywords: Tomato Galette