This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
Heirloom Tomato Galette
The best part about making a galette is that they are rustic so they don’t have to be perfect. This heirloom tomato galette is not just gorgeous, it’s also delicious and simple to make! If your garden is overflowing with tomatoes right now, here’s a few more tomato recipes you need to make; Tomato Salad, Italian Caprese Salad, and Garden Tomato Sauce.
I had a small dinner party the other night with my neighbors and collaborated with my friend DyAnne, a prive chef from the Culinistas as she made such a beautiful spread, including this tomato galette that I knew I had to share. I watched her whip this up and once I saw how simple it was, I was excited to make it myself. I made it for dinner with a salad and grilled protein and my family loved it! Tommy said it made him think of a pizza, sort of like a pizza pie.
I modified their recipe slightly using pesto as the base, making this just a few ingredients!
I made this again for dinner last night, and my daughter Karina asked me to make this again and again! I wanted to share this with you as soon as possible because tomatoes are still at their peak and I know you’ll want to make this!
More Tomato Recipes You Will Love
- Tomato Salad
- Italian Caprese Salad
- Garden Tomato Sauce
- Grilled Steak with Tomatoes
- Chicken Cutlet Caprese Salad
Heirloom Tomato Galette
Equipment
Ingredients
- 2 tablespoons basil pesto
- 1 1/2 tablespoons extra virgin olive oil
- 3 heirloom tomatoes, sliced 1/2 inch thick
- 3 tablespoons lemon juice, from 1 lemon
- 1 teaspoon sugar
- 3 tablespoon shallots, thinly sliced
- 1 prepared pie dough round, refrigerated kind like Pillsbury
- basil leaves for garnish
- Sumac, optional for garnish
- Salt & freshly ground pepper, to taste
Instructions
- In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
- In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
- Drain tomatoes and pat them dry.
- Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
- Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
- Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.
I made this yesterday. The first of the season! Always a favorite. I took out the seeds and such with clean fingers before marinating. Helped eliminate extra moisture. Marinated for an hour, drained (I saved the marinade) patted dry and perfect. I used the reserved marinade as a light dressing on my salad.
Perfect!
unbelievably easy to make an unbelievably delicious! I used DuFour pie shell too – it makes a huge difference.
I was putting this recipe together and found out I did don’t have pesto, so I quickly ran to the store. After reading the reviews I decided I would cook thus on a pizza stone. So I turned the oven up to 450 and went to the store. I followed the rest of the recipe and refrigerated it for 20 minutes. Then I put it in the preheated stone and turned the heat down to 375. It only took about 30 minutes. Boy is it good. The crust was perfect. I’ll be making this again with that modification.
This is one of our favorite summer recipes! Get your hands on Sumac…it’s a great ingredient I was unfamiliar with until I ordered it from Amazon for this recipe. I drain the tomatoes before loading them into the pastry crust. Even doing that, it’s a juicy recipe. Baking on parchment paper rather than a silpat seems to keep the crust a bit less soggy. You can assemble the tomatoes and shallots way ahead of time and bake at the last minute.
The ease and flavors were all fantastic—but it was really watery. I dried it off as much as possible—I am wondering if you did an extra step of oven roasting the tomatoes a little on a rack to get some of the water out? Also—the tomato juices was so delicious that I wanted to figure out a way to use them.
Made this recipe with garden fresh tomatoes. It came out so tasty and was easy to make.
Making this today made me so happy! I followed your directions to a T. After marinating I dumped the tomatoes into a mesh strainer and stripped out the seeds. Then put them on paper towels with paper Powell’s on top to press.
Put the assembled galette in the fridge for about 20 minutes. Baked as directed. Crust was perfect! No mush!
It’s delish. I will be making this dish frequently. Thank you!!
Great!!
I like the idea, but using the white flour piecrust, did not work with this recipe, and I baked it to death..
I can see now why the reviews are mixed because it’s very poor on everything!
Never used Sumac. Is there any other substitute? Is it sold in the spice section?
This was excellent. I marinated the shallots and tomatoes longer (for an hour) and then drained tomatoes in a strainer for a few minutes before I patted dry. I chilled the galette for an hour (rather than 15 minutes) and it came out perfectly baked, and not soggy at all! Delicious at room temperature.
Incredibly soggy and the pie crust didn’t cook. I wasted so many paper towels trying to blot the tomatoes also.
Made this last night with the last of the field tomatoes
Excellent!!! Highly recommendf
How do keep liquid from tomatoes from making dough soggy?
Can’t wait to try this
What I serve this with for lunch
Made this last night with some substitutions. Defrosted fresh pizza dough, used mix of tomatoes (including Sun Gold and Plum) from our garden and red onion. Served with a simple salad using the dressing made for the tomatoes. Thank you – again for another DELICIOUS dinner!
I’m excited to make this tomorrow for a friends birthday get together. One question, I only have a frozen pie crust. Will that work? If so, how long in advance should I take it out of the freezer? Thank you!!
Followed the recipe exactly, but added soft goat cheese for the last 5 minutes. It was excellent. Not soggy at all. A big hit for lunch today with my 22-year-old!
That Pillsbury pie dough contains lard. I don’t have a problem with that, but that’s not V. Will prepare it this week, and expect it to be delicious.
We loved the flavor of this with tomato pesto and shallots. I followed all instructions and baked-but a bit longer to be sure bottom got a bit more browned. The tomatoes are so good and juicy right now that even with blotting them dry in baking they got a bit juicier again. Terrific, will make again while tomatoes are so good. Liked using different colors of tomato too-very pretty as well.
Wow this was amazing! After hearing that it can go a little liquidy from the tomatoes, I scraped the seeds out as I sliced them. I think that helped. I made exactly as written, and it made two pies worth (which is great since two doughs come in the pillsbury box). The flavors were amazing.
I am wondering how long you can leave a fully assembled one in the fridge before baking? Does the liquid mess with the dough? Because that could be a pre-prep game changer.
Flavor terrific, I didn’t use any oil except a spray or two, and I did blot the tomatoes what I thought was very dry, and chilled the whole thing for over 1/2 hour. I am thinking next time I would bake hotter-maybe 425? at least to start because the bottom of the crust never got particularly brown, stayed rather pale looking although I baked it about 20 plus minutes longer. The top part of crust folded over the tomatoes was perfectly baked and flaky. Or maybe bake on a stone with parchment under it? I will take any ideas. The flavor of everything was terrific. I will make again for sure. So many of these type of recipes add cheese in some way and I wondered if I would miss it, but no-there is so much great pure flavor from the pesto tomato and shallots. Great combination.
Mine turned into a big soupy mess 😬
The flavors were good but how do you avoid all of the runny tomato juice mess?
Drain the tomatoes, pat them down before assembling. And refrigerate 15 min before baking.
Amazing!!! Just made this tonight. So easy and I am delightfully surprised at how tasty this is. I was hesitant but even my son who hates tomatoes liked it. I used a frozen pie crust and it wasn’t quite big enough, so I will have to find a better dough option, but will definitely repeat!
Awesome!!!
What can I substitute for shallots??
red onion
Hi Gina! Can I make this using pizza dough?
Looking forward to making it!
This did not work for me. Even though I drained my tomatoes the bottom crust was soggy and my tart fell apart. Not sure where I went wrong.
What could I use instead of pesto? I am not a fan. Any recommendations?
Thank you,
I read a suggestion on FB to use Boursin cheese instead of pesto.
How many servings is this recipe?
8
This was a fail for me. I drained my tomatoes, and I still had a soggy bottom that fell apart.
This looks amazing. I foresee a few dollops of ricotta on this. (Mostly because it is in my fridge right is) Yum.
How thick did you slice the tomatos? Also, did you let drain on a paper towel before using?
About 1/2 inch thick, and yes drained before layering
This looks delicious! Do you think the two-ingredient bagel dough would work in place of the pie crust?
Sure but that would be more like a pizza than a galette.
How many servings is this recipe?
She says to cut into 8 slices, so 8 servings.
You slice it into 8 slices and it’s one piece per serving.
(It says that at the bottom of the recipe.)
Query: does the recipe call for powdered sumac seasoning or for sumac berries? Thanks!
Dried seasoning. 🙂
How many servings is this supposed to be? I can’t seem to see it. Thank you!
8
This was amazing. and so flavorful. I used heirloom tomatoes from my mother’s garden. I made one for her and she loved it too. She said it was the best thing she has eaten this year. Thank you for this recipe.
I a so glad!!
Would any type of tomatoes work for this? Tons of tomatoes in the garden but not the heirlooms. This looks awesome!
Sure!
This looks amazing Gina thank you!