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–+ servings
heirloom tomato galette with one slice cut 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 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling time 1 hour 20 minutes
Total Time 2 hours 30 minutes
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!

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 838mgPotassium: 132mgFiber: 1gSugar: 1gVitamin A: 423IUVitamin C: 5mgCalcium: 99mgIron: 2mg
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