Often people associate galettes with sweet but this savory Heirloom Tomato Galette gives any sweet galette a run for it’s money! There is so much mouthwatering flavor going on with this galette; sharp cheddar cheese, parmesan, garlic, juicy heirloom tomatoes, fresh thyme, chives and fresh basil. DELISH!
Don’t forget about that crispy flaky crust! It really makes this Heirloom Tomato Galette perfect. My recipe for galette crust is super simple and foolproof as long as you follow the directions and keep the ingredients and dough cold. If you’ve always been scared to make your own crust, this is the recipe you should finally try. You’ll love it, I promise. It makes all the difference.
If you want more galette recipes, check out my Strawberry Galette & Berry Cheesecake Galette
Table of Contents
Ingredients for Heirloom Tomato Galette
- All Purpose Flour
- Kosher Salt
- Unsalted Butter
- Ice Water
- Apple Cider Vinegar
- Sharp Cheddar
- Parmesan
- Garlic Cloves
- Heirloom Tomatoes
- Fresh Thyme
- Fresh Chives
- Black Pepper
- Fresh Basil
Tips for the best Heirloom Tomato Galette
- Make the homemade crust. The crispy flaky layers are amazing
- Chill the butter and the crust according to recipe. Also use ice water. Cold ingredients will make a huge difference on how your crust will turn out
- Don’t skip the step of chilling the rolled out galette right before baking
- Drying the heirloom tomatoes on a layer of paper towels is a very important step to help keep the crust nice and crispy
- Use a larger sheet tray that the galette will fit nicely on. I like to use these for my baking https://www.amazon.com/gp/product/B0064OM53G/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0064OM53G&linkCode=as2&tag=inkristaskitc-20&linkId=80da3debc96797d6ed2c424aadc6c164
- You could add any fresh herbs you like to the top of the Heirloom Tomato Galette after baking. Rosemary, oregano, parsley, chives, basil, thyme
- Egg washing the edges of the crust really gives the galette nice color
- If you can’t find heirloom tomatoes you can use vine ripened, cherry, grape, Roma or whatever you have handy
What is a galette?
A galette is a free form pie. You will see a lot of galettes with sweet fillings but savory galettes are equally as delicious. This Heirloom Tomato Galette reminds me of a pizza. It reminds me a little bit of a Margherita pizza but not quite the same as there are several different ingredients. I like to look at them as free form pies and free form pizza pies. Galettes are also super fun because you can fill them with basically anything and have a tasty and beautiful dish!
How long do I cook a galette?
For me the standard cook time on a galette is 45 minutes in a 400° oven. That will pretty much do the trick every time. Although the cooking time could slightly vary depending on what you are filling the galette with.
How long is a galette good for?
Store your leftover galette in the fridge wrapped tightly for 3-4 days. You can re-heat either in the oven or in the microwave. I often eat my sweet or savory galettes at room temp so just a quick warming will do.
If you make this Heirloom Tomato Galette recipe please leave a rating and/or comment on the post! And don’t forget to tag me in any Instagram photos, @inkristaskitchen
For a sweet galette try out my Berry Cheesecake Galette and Strawberry Galette!
Heirloom Tomato Galette
Equipment
- oven
Ingredients
Crust
- 2 cups all purpose flour
- 1.5 tsp kosher salt
- 1.5 sticks butter cold or frozen
- 1 tbsp apple cider vinegar
- ¼ cup ice water plus about 7 tbsp
- 1 egg for egg wash
- 1 pinch kosher salt for topping the crust edges
- 1 pinch black pepper for topping the crust edges
Filling
- 2 heirloom tomatoes sliced
- 2 cloves garlic
- 1 tsp kosher salt
- ⅓ cup sharp white cheddar shredded
- ⅓ cup parmesan shredded
- 1 tsp fresh thyme
- ¼ tsp black pepper
- 1 tsp fresh chives sliced
- ¼ cup fresh basil ripped
Instructions
Making the crust
- Blend the flour and the kosher salt in the food processor on low for 3 seconds
- Cut the chilled butter into ¼ inch cubes, add it to the food processor and pulse until you have a course meal texture. For me this is about 5 pulses for 1 second each
- Empty the flour mixture into a bowl and add the apple cider vinegar then the ¼ cup of ice water and mix quickly with a fork
- Continue adding ice water by the tablespoonful until the dough is shaggy or just wet enough that it just starts coming together with some pieces still hanging off
- Pull the dough together with your hands and knead it on the counter top 4 times. Do not over mix
- Press the dough into a disk and wrap it tightly with plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days
Making the filling
- Slice the heirloom tomatoes and set them in a medium sized bowl
- Add 1 tsp of kosher salt, mix well and let sit for 10-15 minutes
- Layer paper towels on a plate or the counter top and lay the heirloom tomatoes flat on the towels to soak up any extra liquid
- Press another layer of paper towels over the top of the tomato slices to soak up the juices from the top as well
- While the tomatoes are drying, shred the sharp white cheddar and parmesan cheeses
- Mince the garlic and set it to the side
- Pick the thyme off the stems, rough chop it and set it aside
- Slice the chives and set them aside
Making the galette
- Preheat the oven to 400°F and line a baking sheet with parchment paper
- After the galette dough has been in the fridge for at least 1 hour, take it out and roll it out on a lightly floured surface until it's 14-16 inches around. It doesn't need to be perfect by any means
- Then transfer the galette dough to the parchment lined sheet tray
- Top the dough with the sharp cheddar and parmesan, leaving a 2 inch border around the edges
- Sprinkle the fresh thyme over the cheeses
- Rub the garlic onto the heirloom tomatoes and layer them on top of the cheeses
- Sprinkle the black pepper over the top of the heirloom tomatoes
- Fold up the edges of the crust going around in a circle
- Whisk the egg and brush it over the top of the crust edges, sprinkle the edges with a pinch of kosher salt and black pepper
- Bake until the crust is a medium golden brown color. Top with fresh chives and basil. Serve hot or room temp
- Enjoy!
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