The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Savory Heirloom Tomato galette with a thin parmesan crust that’s baked until golden brown.
This savory galette serves four and costs about $5.86 to make. That’s just $1.47 per serving.
If you love dishes with fresh tomatoes, I also recommend this Mediterranean Marinated Tomatoes recipe and this Creamy Tomato and Carrot Soup.
Heirloom Tomatoes fresh from the vine are a summer staple, but use them to make a galette, and you have the ultimate summer vibe. Of course, you can also buy tomatoes at the store all summer long to get that same summer feel. Baking with fresh tomatoes is the best way to celebrate the summer months that are packed with long warm days.
A galette is the perfect savory combo of cheese and tomatoes. I make the dough in a food processor, roll out the dough, top it with tomatoes, fold the dough up, and bake. You can serve it as an appetizer, brunch, or even dinner alongside this Pasta Salad.
Ingredients and Cost
RECIPE COST: $5.86
PRICE PER SERVING: $1.47
- ¾ cup parmesan cheese – $1.47
- 1 cup all-purpose flour – $0.20
- ½ teaspoon kosher salt – $0.01
- 1 teaspoon baking powder – $0.15
- 1 teaspoon sugar – $0.02
- ½ stick of butter – $0.40
- 2-3 heirloom tomatoes – $2.62
- 6-8 basil leaves – $0.99
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. For example, this recipe will cost a lot less when using tomatoes and basil from your garden.
Instructions
As I mentioned earlier, you can make the dough in a food processor. Exciting, right? Let’s get started.
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. So 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.
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.
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.
Storage Tips
SERVE: You can keep the tomato galette at room temperature for about two hours before it needed to be covered and refrigerated.
STORE: Wrap in plastic wrap or foil or store in a container. Store in the refrigerator for 1-2 days. Reheat in a 350 degree F oven for about 15-20 minutes on a baking sheet.
FREEZE: Wrap in two layers of plastic wrap and foil. Freeze for 2-3 months.
RE-HEAT FROM FROZEN: Place on a baking sheet in a 350 degree F oven and reheat for 25 minutes or until heated through. You may need to cover it with foil, so it doesn’t get too browned.
Recipe FAQs
This is a French dough that is free-form pie dough. This means it does not need to be perfectly shaped like a pie dough would be. For example, a galette is baked on a baking sheet instead of in a pie dish.
Yes, you can make a galette ahead of time. First, assemble the galette and then wrap it tightly in plastic wrap and foil before baking it. Then place it in the freezer for up to three months. You can then place it directly in the oven when ready to bake it.
Both a tart and a galette have fillings inside the dough. However, a galette is a rustic dough that looks somewhat like pizza dough with edges that fold over the filling. Meanwhile, a tart is a pastry dough with straight sides, a filling, and no top crust.
Are you ready to take a deep breath and inhale that warm, savory heirloom tomato galette fresh out of the oven?
Let’s make a delicious heirloom tomato galette!
More Vegetarian Recipes
- Roasted Carrot Fries
- Easy Coconut Cashew Butter
- Creamy Cucumber and Avocado Salad
- Garlicky Zucchini Yogurt
Savory Heirloom Tomato Galette
Ingredients
CRUST:
- ¾ cup fresh grated Parmesan cheese lightly packed
- 1 cup all-purpose flour plus more for dusting and rolling
- ½ tsp kosher salt
- 1 tsp baking powder
- 1 tbsp sugar
- 4 tbsp unsalted butter cold, cut into 12 small cubes
- 1 Egg yolk to brush the crust before baking
TOPPINGS:
- 2-3 medium heirloom tomatoes sliced thin
- 6-8 basil leaves for garnish
- drizzle olive oil
- pinch salt and pepper
Instructions
MAKE DOUGH:
- In a food processor, add the flour, parmesan cheese, salt, cold butter, baking powder, sugar, and pulse until all of the ingredients are incorporated.¾ cup fresh grated Parmesan cheese, 1 cup all-purpose flour, ½ tsp kosher salt, 1 tsp baking powder, 1 tbsp sugar, 4 tbsp unsalted butter
- 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.4 tbsp unsalted butter
- 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 °F.
ROLL DOUGH:
- 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.
ASSEMBLE:
- 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.2-3 medium heirloom tomatoes
- 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).1 Egg yolk
BAKE:
- Place the galette into a preheated oven set at 375°F for 45 minutes. The edges should be nice and golden brown.
COOL AND SERVE:
- Enjoy once the galette has cooled for 10-15 minutes. Garnish with a drizzle of olive oil and torn pieces of basil.drizzle olive oil, 6-8 basil leaves for garnish
- Serve.
Equipment
Nutrition
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Comments & Reviews
Elizabeth Flight says
This galette was insanely delicious! The whole family loved it!
Amanda Dixon says
I just picked up heirloom tomatoes from the farmers market, and this was the perfect way to use them! The crust was so flaky, and I loved the flavor from the Parmesan. Definitely worth making this summer!
Ana F. says
I love making galletes and this was hands down my favorite Tomato Galette. The dough came out perfectly and it had so much flavor! Thanks for the recipe!
Claudia Lamascolo says
Nothing better than bread and tomatoes and using it thin in a crust is about as gourmet as it gets!
Denay DeGuzman says
What a beautiful tomato galette! This summer our family’s been all about these rustic tarts. They’re so easy to make, and so delicious!
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.