What kind of pastry should I use?

This recipe calls for a standard butter pie crust . You can use store-bought pie dough if you want, though truly homemade is best for this recipe. It's also easy to make this gluten-free, using this gluten-free pie dough .

Can I use something other than crème fraîche?

Yes, but I'll be sad for you! It's so good with the crème fraîche! However, it is definitely easy to swap it out with ricotta cheese, goat cheese or possibly even a whipped feta cheese!

How do I stop the galette from losing it's shape?

Make sure your dough is chilled and make sure your oven is pre-heated. Those are the best ways to prevent the crust from losing it's shape. Beyond that, try to make sure your pastry is well pleated together.

How long will this galette keep?

This tomato galette is best eaten fresh! If there are any leftovers, keep for 1-2 days and heat up in a toaster oven until the pastry is crisp again.

Heirloom Tomato Galette

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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!

Author: Kelli Avila
Prep Time: 00:15
Cook Time: 00:30
Total Time: 03:05 (includes chilling time)
Yield: Serves 8
Category: Galette
Method: Bake
Cuisine: Savory

Ingredients

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

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Instructions

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.

Notes

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.

Find it online: https://everydaypie.com/heirloom-tomato-galette/