Heirloom Tomato Galette

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.

Heirloom Tomato Galette
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.

Heirloom Tomato Galette

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!

Heirloom TomatoesHoew to make a Tomato GaletteHeirloom Tomato GaletteTomato Galette

More Tomato Recipes You Will Love

Heirloom Tomato Galette
Print WW Personal Points
4.72 from 7 votes
Did you make this recipe?

Heirloom Tomato Galette

6
153 Cals 2 Protein 15.5 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 35 mins
rest time: 15 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Appetizer, Side Dish
CUISINE: American
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.

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

Equipment

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.

Nutrition

Serving: 1slice, Calories: 153kcal, Carbohydrates: 15.5g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 314mg, Fiber: 1g, Sugar: 2.5g
Keywords: galette, tomato galette, tomato pie

Leave a Reply

Your email address will not be published.

Rate this Recipe:




38 comments

  1. What I serve this with for lunch

  2. 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! 

  3. 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!!

  4. 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!

  5. 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.