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A baked tomato galette with fresh herbs on top.

Heirloom Tomato Galette

  • 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

Description

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!


Ingredients

  • 1 (single) 9” pie dough (see note)
  • 23 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

Instructions

  1. Make pie dough, and let it rest at least 2 hours, or preferably overnight.
  2. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  3. 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.
  4. Mix together creme fraiche, fresh herbs, salt, ½ cup grated cheese and garlic in a small bowl. Set aside.
  5. 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.
  6. 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.
  7. Bring the edges of the dough over the top of the filling, pleating together as desired.
  8. Brush the pastry with an egg wash and sprinkle with the remaining ¼ cup of cheese.
  9. If the pastry has warmed up a lot, let the assembled galette chill in the freezer for 10 minutes.
  10. Bake on lowest rack in the oven, until pastry is golden, about 30-35 minutes
  11. 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.

Keywords: Tomato Galette