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Heirloom Tomato Galette

A rustic galette featuring vibrant heirloom tomatoes, a flaky buttery crust, and a mix of flavorful cheeses and herbs, perfect for summer gatherings.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups all-purpose flour Make sure it's fresh for the best results.
  • 1.5 tsp kosher salt
  • 1.5 sticks butter (cold or frozen) Cut into small pieces for easier mixing.
  • 1 tbsp apple cider vinegar Helps with the dough's texture.
  • ¼ cup ice water Add more as needed to hold the dough together.
  • 1 egg (for egg wash) Beaten before use.
  • 1 pinch kosher salt (for topping) For sprinkling on the crust edges.
  • 1 pinch black pepper (for topping) For sprinkling on the crust edges.
For the filling
  • 2 heirloom tomatoes (sliced) Choose ripe tomatoes for the best flavor.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 tsp kosher salt For seasoning the filling.
  • ⅓ cup sharp white cheddar (shredded)
  • ⅓ cup parmesan (shredded)
  • 1 tsp fresh thyme
  • ¼ tsp black pepper
  • 1 tsp fresh chives (sliced) For fresh flavor.
  • ¼ cup fresh basil (ripped) For seasoning.

Method
 

Preparation
  1. In a large bowl, mix together the flour and 1.5 tsp of kosher salt.
  2. Add the cold or frozen butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter until it resembles coarse crumbs.
  3. Stir in the apple cider vinegar and ice water, adding just enough water until the dough holds together.
  4. Wrap the dough in plastic and refrigerate for at least an hour.
  5. Slice the heirloom tomatoes and sprinkle them with a pinch of kosher salt to draw out moisture. In a bowl, mix with garlic, thyme, black pepper, chives, and basil.
Assembly and Baking
  1. Roll out the dough on a lightly floured surface into a rough circle about 1/8-inch thick.
  2. Spread a layer of shredded white cheddar and parmesan over the dough, leaving about 2 inches from the edge.
  3. Pile the seasoned tomato mixture atop the cheese.
  4. Gently fold the edges of the dough over the filling, creating a pleated border.
  5. Brush the crust with egg wash and sprinkle with a pinch of kosher salt and black pepper.
  6. Bake in a preheated oven at 400°F for about 30-35 minutes or until the crust is golden brown.

Notes

Serve warm with a drizzle of olive oil or extra fresh herbs. Leftover slices can be stored in the fridge for up to three days. To reheat, pop in the oven at 350°F for about 10 minutes.