Savory Heirloom Tomato Galette (thin crust)

Savory Heirloom Tomatoes spread evenly over a thin parmesan crust and baked until golden brown. Mmmm…

Recently, my friend Lorrie gave me beautiful heirloom tomatoes from her garden. I was so geeked to turn them into a dish that was staring, open-mouthed worthy.

Making a tasty galette did just that!

Savory Heirloom Tomato Galette (thin crust)

Oh, the justice I have given to these heirloom tomatoes ūüôā .

Here are a few snaps of her garden and how heirlooms are grown.

a table with heirloom tomatoes

Her garden is absolutely beautiful!

heirloom tomatoes in a baking dish

How to make the best savory galette dough.

As I mentioned earlier, you can make the dough in a food processor. Exciting, right? Let’s get started.

galette dough for a savory heirloom tomato galette

It’s as simple as adding all of the ingredients into the processor and pulsing until a ball of dough forms. Simple, right? I knew you would think so.

Furthermore, I like the taste of parmesan cheese, however, if you want to be a little adventurous, try Grana Padano, Monterey Jack, or Pecorino. They all work well for this recipe.

I used rennet-free parmesan cheese, off the block preferred. Now, let’s talk about those tips.

Firstly, start with really cold butter. This is the most important tip. Place your butter into the freezer for a couple of hours for the best result.

Secondly, cut the butter into medium dice (small-ish cubes) to ensure even distribution while processing.

Thirdly, use ice-cold water. Either add ice cubes to a glass of water or place a glass of water into the freezer for a few minutes.

Fourthly, add one tbsp at a time. Do not add all of the liquid at once.

Finally, wrap the dough with saran wrap and place it into the fridge to rest for about 10-minutes or so.

savory galette dough rolling out
savory galette dough

What I love about making a galette is the fact that the dough is forgiving and I can roll it out into an imperfect funky circle and it doesn’t even matter. ūüôā

savory galette with heirloom tomatoes before going into the oven
savory heirloom galette recipe

Brush the edges with an egg yolk to give an optimal brown crust. Adding extra parmesan and cracked black pepper onto the edges of the dough, optional.

savory heirloom tomato recipe posh plate

Are you ready to take a deep breath and inhale that warm savory heirloom tomato galette fresh out of the oven?

Let’s make delicious heirloom tomato galette!

More Recipes You May Like:

Spicy Buckwheat Salad with Roasted Corn

Marinated tomatoes over Seasoned Greek Yogurt

Amazing Parmesan Dressing (that goes with everything!)

Print

Savory Heirloom Tomato Galette (thin crust)

heirloom-tomato-galette
  • Author: ashley
  • Prep Time: 15-20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 galette 1x
  • Category: Main Dish
  • Method: Food Processor & Baked
  • Cuisine: American-Italian
  • Diet: Vegetarian
Scale

Ingredients

For the crust

¬ĺ cup fresh grated parmesan cheese, lightly packed

1 cup all-purpose flour, plus more for dusting and rolling

¬Ĺ tsp kosher salt

1 tsp baking powder

1 tbsp sugar

1/2 stick of butter ( 4 tbsp), cold, unsalted, cut into cubes

Egg yolk to brush the crust before baking

Toppings

2-3 medium-sized heirloom tomatoes, thin-sliced

6-8 basil leaves for garnish

A drizzle of olive oil

A pinch of salt and pepper

 

Instructions

Make the dough

In a food processor, add the flour, parmesan cheese, cold butter, baking powder, kosher salt, and pulse until all of the ingredients are incorporated.

Once the butter has incorporated evenly within the flour, add the ice-cold water one tbsp at a time while pulsing. Keep adding up to 4 tbsp of the ice-cold water until a ball of dough forms.

Cover the dough with saran wrap and plate it into the fridge and let it rest for 10 minutes. Meanwhile, preheat the oven to 375 ¬įF.

When ready, dust a flat surface with flour and a rolling pin. Roll out the dough to create a 12-inch crust. Do the best you can do. After you have rolled it out, transfer the dough with your rolling pin onto a baking sheet lined with parchment paper if necessary.

Putting it all together

Slice the tomatoes as thin as you can without them falling apart. Use a paper towel to pat off any excess juices from the tomatoes. Season both sides with salt and pepper.

Place each tomato nicely in the center of the dough. Fold the edges to create that signature shape. Brush the edges with an egg yolk and a sprinkle of pepper (optional).

Place the galette into a preheated oven set at 375¬įF for 45 minutes. The edges should be nice and golden brown.

Enjoy once the galette has cooled. Garnish with a drizzle of olive oil and torn pieces of basil.

Like always, eat with company.

Keywords: savory tomato galette, heirloom tomato galette, savory

1 Comment

  1. Nicole says:

    Heirloom tomatoes are my favorite but they are generally expensive unless from a friend’s farm or garden! Their taste is the best.

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