Make the most of peak-season tomatoes with this Heirloom Tomato Galette! A flaky homemade pie crust is layered with a flavorful herbed crème fraîche, topped with juicy heirloom tomatoes, and finished with a sprinkle of cheese. Ideal as a stunning appetizer or a light, satisfying dinner.
INGREDIENTS
- 1 (single) 9-inch butter pie dough
- 2–3 medium heirloom tomatoes (about 20 ounces)
- ¼ teaspoon coarse kosher salt, plus extra for tomatoes
- 1 egg
- ½ cup (4 ounces) crème fraîche
- ¼ cup finely chopped fresh herbs (such as basil, thyme, parsley, chives, or dill), plus extra for garnish
- ¾ cup (2 ounces) grated hard cheese (such as Parmesan, Asiago, or Gruyère), divided
- 1 clove garlic, minced or grated on a microplane
- All-purpose flour (for rolling)
INSTRUCTIONS
Prepare the Dough: Make the pie dough and refrigerate it for at least 2 hours, or ideally overnight.
Preheat the Oven: Preheat the oven to 400°F and position a rack in the lowest part of the oven. Line a rimmed baking sheet with parchment paper.
Prep the Tomatoes: Slice tomatoes into ¼-inch rounds and place them in a colander. Sprinkle with a generous pinch of salt and let drain for 20 minutes. Transfer to paper towels and pat dry to remove excess moisture. Set aside.
Make the Filling
- In a small bowl, whisk the egg.
- In a separate large bowl, combine half the whisked egg with crème fraîche, minced herbs, ½ cup grated cheese, garlic, and the remaining ¼ teaspoon salt. Mix well and set aside.
Roll Out the Dough: Lightly flour your work surface and roll the dough into a rough 12–13 inch circle. Transfer it to the prepared baking sheet.
Assemble the Galette
- Spread the crème fraîche mixture over the dough, leaving a 1-inch border around the edges. Arrange the tomato slices over the filling.
- Fold the edges of the dough over the filling, pleating as needed to create a neat border.
Add the Finishing Touches
- Mix 1 tablespoon of water into the remaining egg to make an egg wash. Brush the pastry edges with the egg wash and sprinkle with the remaining ¼ cup cheese.
- If the dough has softened, freeze the assembled galette for 10 minutes to firm it up.
Bake: Bake the galette for 30–35 minutes, or until the pastry is golden and crisp.
Cool and Serve: Transfer to a wire rack and let cool for 10–15 minutes. Garnish with additional fresh herbs before serving.
NOTES
- Pie Crust Options: A traditional butter pie crust works well, but you can also use Ultra Flaky Pie Crust, Sour Cream Pie Crust, Cream Cheese Pie Crust, or a Gluten-Free Pie Dough if needed. Most recipes yield enough for two galettes; save the extra for another use.
- Salt Adjustments: This recipe uses Diamond Crystal kosher salt. If substituting with Morton’s kosher salt or fine salt, reduce the amount by half. Refer to a salt conversion guide for accuracy.
- Tips for Success: Ensure the dough is thoroughly chilled and the oven is fully preheated to help maintain the galette’s shape. Securely pleat the edges of the pastry to prevent opening during baking. If any edges shift, you can gently adjust them with a spatula while the galette is still hot.
