• Skip to main content
  • Skip to primary sidebar
In Krista's Kitchen
menu icon
go to homepage
  • Fourth of July Recipes
  • Dinner
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Fourth of July Recipes
    • Dinner
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Appetizers

    Heirloom Tomato Galette

    Published: Jul 12, 2021 · Modified: Oct 22, 2023 by Krista Stechman · This post may contain affiliate links · 2 Comments

    Sharing is caring!

    • Facebook
    Jump to Recipe Print Recipe
    heirloom tomato galette with fresh herbs
    Tomato Galette with one slice cut out of the whole pie

    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!

    Heirloom Tomato Galette with a slice taken out of it.

    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

    Jump to:
    • Ingredients for Heirloom Tomato Galette
    • Tips for the best Heirloom Tomato Galette
    • What is a galette?
    • How long do I cook a galette?
    • How long is a galette good for?
    • Heirloom Tomato Galette

    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
    raw tomato galette sprinkled with herbs

    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.
    • 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.
    tomato galette right out of the oven

    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!

    a raw galette on a sheet pan

    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.

    heirloom tomato galette with 2 slices cut out of it

    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.

    close up of the heirloom tomatoes on a raw galette
    heirloom tomato galette with one slice cut out of it

    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

    Love the combo of garlic, cheese and dough?! Garlic Pizza Bread is a quick and simple dinner that you'd love.

    Tomato Galette with a slice taken out of it.

    Heirloom Tomato Galette

    Krista Stechman
    Delicious garden fresh heirloom tomatoes seasoned with fresh garlic and thyme then layered onto a crispy flaky galette dough with parmesan and sharp cheddar cheese, baked to a golden brown perfection and topped with fresh chives and basil
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Chilling time 1 hour hr 20 minutes mins
    Total Time 2 hours hrs 30 minutes mins
    Course appetizer, dinner, lunch
    Cuisine american
    Servings 8 people
    Calories 165 kcal

    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 teaspoon fresh thyme
    • ¼ teaspoon black pepper
    • 1 teaspoon 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 teaspoon 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!

    Notes

    Don't skip the chilling step for the homemade crust.
    Don't worry about making a perfect circle, galettes are supposed to look rustic. 

    Nutrition

    Calories: 165kcalCarbohydrates: 26gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 838mgPotassium: 132mgFiber: 1gSugar: 1gVitamin A: 423IUVitamin C: 5mgCalcium: 99mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Delicious Appetizer Recipes

    • Alexia® Potato Pancakes with Smoked Salmon topped with capers, chive, tomatoes and dill.
      Alexia® Potato Pancakes with Smoked Salmon
    • Ultra smooth and creamy hummus in a bowl drizzled with olive oil, dusted with paprika and topped with chickpeas for garnish surrounded by warmed pita triangles.
      Easy Hummus and Pita
    • Harissa Hummus in a bowl surrounded by pita pieces.
      Harissa Hummus
    • Old fashioned pimento cheese in a bowl with crackers on the side.
      Old Fashioned Pimento Cheese Recipe

    Reader Interactions

    Comments

    1. Megan

      September 05, 2024 at 12:06 pm

      5 stars
      I followed the recipe exactly. Oh. My. Lanta. It was so delicious!
      We shared a piece with our Italian neighbors and they called us to say how good it was. They raved about it. Definitely making this once a week or more with our heirloom tomatoes.

      Reply
      • Krista Stechman

        September 06, 2024 at 4:00 pm

        Yayy! Love to hear that, thank you so much for sharing that with us!

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a star rating and review, ask a question or share a helpful tip! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    heirloom tomato galette with fresh herbs
    Tomato Galette with one slice cut out of the whole pie
    krista standing in a white kitchen with a white shirt on holding a white pan of blondies facing the camera smiling

    Welcome to In Krista's Kitchen where you'll find delicious dinners and desserts with restaurant flavor that you can make in the comfort of your home. You can find dinners, desserts, sides, brunch recipes and breakfast recipes for any occasion. I'm here to help you create meals and desserts packed with flavor! These recipes range from easy to slightly more experienced home cooks. I'll give tips and tricks and am always available through email to answer any cooking questions you have!

    More about me →

    Fourth of July Recipes

    • A slice of Peanut Butter Pretzel Pie with Chocolate Ganache and flaky sea salt on a stack of plates.
      No Bake Peanut Butter Pretzel Pie
    • A slice of No Bake Chocolate Pie on a plate with a fork.
      No Bake Chocolate Pie
    • Deviled Eggs with Relish topped with bacon and green onions.
      Deviled Eggs With Relish
    • Spicy Mac and Cheese on a plate, topped with pepper and a fork.
      Spicy Mac And Cheese
    • Banana Pudding Cheesecake Squares topped with whipped cream and Nilla Wafers.
      Banana Pudding Cheesecake Squares
    • Strawberry Galette cut into triangles with a scoop of vanilla ice cream on top.
      Strawberry Galette
    See more Fourth of July Recipes →

    Dinners

    • A pork burger on a brioche bun with special sauce, onion, pickle and lettuce.
      The Ultimate Pork Burger Recipe
    • Loaded Steak Nachos recipe topped with sour cream, salsa, guacamole and jalapenos.
      Loaded Steak Nachos Recipe
    • Falafel on a pita with schug sauce, tomatoes, feta and cucumber.
      Falafel Pita
    • Garlic Parmesan Chicken Pasta in a bowl on a small cheese board.
      Garlic Parmesan Chicken Pasta
    • Taco Bell Crunchwrap Supreme with cheese sauce, ground beef, tomato and lettuce.
      Taco Bell Crunchwrap Supreme Recipe (Copycat)
    • Creamy Lobster Pasta recipe in a large bowl.
      Creamy Lobster Pasta
    See more Dinner →

    Desserts

    • Banana Bread with Streusel Topping topped with maple glaze.
      Banana Bread with Streusel Topping
    • Banana Coffee Cake with maple glaze being drizzle over the top.
      Banana Coffee Cake
    • A slice of carrot cake with a ton of cream cheese frosting.
      Almond Carrot Cake
    • Chocolate Espresso Banana Bread half sliced on a platter.
      Chocolate Espresso Banana Bread
    • Soft Molasses Cookies with chewy crackly tops.
      Soft Molasses Cookies
    • Molasses crinkle cookies on a wire rack.
      Molasses Crinkle Cookies
    See more Desserts →

    Sides

    • Arugula Pear Salad in a bowl topped with nuts and sherry dressing.
      Arugula Pear Salad
    • A slice of Blueberry Cornbread on a plate topped with honey butter and honey drizzling over the top.
      Blueberry Cornbread With Honey Butter
    • Sourdough stuffing with herbs in a baking dish.
      Sourdough Stuffing
    • Shaved Brussel Sprout Salad with parmesan cheese on a plate with a fork.
      Shaved Brussel Sprout Salad
    • Cheesy Cauliflower Casserole in a skillet with a spoon.
      Cheesy Cauliflower Casserole
    • Garlic Chili Oil on a plate with a spoon.
      Garlic Chili Oil

    Footer

    heirloom tomato galette with fresh herbs
    Tomato Galette with one slice cut out of the whole pie

    ↑ back to top

    About

    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Privacy

    • Privacy Policy

    Accessibility

    • Accessibility

    In Krista’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2021-2025 In Krista's Kitchen

    • Facebook
    • Pinterest
    • Save

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.