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tomato_Galette We posted this Heirloom Tomato Galette on instagram as something we just whipped up because of all the awesome tomatoes you can get right now. You all requested we post the recipe on the blog so here it is! This is a really great way to take advantage of all the lovely tomatoes that are available right now. It’s also pretty easy to make, and would make such a great dinner with a yummy salad. Enjoy tomatoes and enjoy this Heirloom Tomato Galette!
heirloom_tomatoes tomato_galette_pre_bake heirloom_tomato_galette

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Heirloom Tomato Galette
Makes 1 (12”) galette

cream cheese pie dough:
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons unsalted butter, cold and cut into small cubes
1/4 cup (2 ounces) cream cheese, cold and cut into small cubes
2 teaspoons apple cider vinegar
1-2 teaspoons ice cold water
4 ounces goat cheese, softened
1/4 cup panko breadcrumbs
2 heirloom tomatoes, thinly sliced
salt and pepper to taste

2 tablespoon shredded parmesan
shaved ricotta salata for garnish
fresh basil leaves, optional garnish

1.Preheat oven to 400˚F.
2. For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 13” circle, about 1/8-1/4 inch thick.
4. Transfer dough onto a parchment lined baking sheet.
5. Spread the goat cheese evenly over the crust, leaving a 1 inch boarder.
6. Sprinkle panko over the goat cheese and top with the tomato slices, each slice slightly overlapping one another.
7. Fold the edge of the crust into the center and gently press down to seal. Sprinkle the crust with the grated parmesan and bake for 25 to 30 minutes or until crust is golden brown.
8. Remove from oven and allow galette to cool, 10-15 minutes. Top with ricotta salata and fresh basil leaves, if using. Cut into wedges and serve.

  1. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This is so pretty!! Love that cream cheese crust!

  2. Mari Not Specified Not Specified

    Looks so awesome, but I don’t like cheese… any cheese :( Is there a substitution for the cream cheese, or can I just leave it out?


    • Jenny Park Not Specified Not Specified

      You can make an all butter crust instead of a cream cheese one and you can replace the goat cheese on the bottom with a mustard of your choice OR just add an extra tablespoon of breadcrumbs while just omitting the goat cheese

  3. Martine Not Specified Not Specified

    This looks awesome! I have some amazing heirlooms I’m trying not to eat like apples :) so I can actually make something with them.
    Quick question- your galette does not look watery at all but how did you prevent the galette crust from getting soggy on the bottom from all the water coming out of the tomatoes? I’ve made a tomato tart before that ended up being an ocean of tomato juices :/

    • Jenny Park Not Specified Not Specified

      I usually lay the slices of tomatoes on a piece of paper towel and top them with paper towel as well…just to dab away the excess juice…then I also sprinkle a thin layer of Panko breadcrumbs over the crust and under the tomatoes to also help absorb some of the tomato juice as it cooks!

  4. Krystal Edwards Not Specified Not Specified

    This savory galette looks amazing! A great way to use up the abundance of tomatoes in the garden (and perhaps an addition of basil!) and not labor over pizza dough in this summer heat. Thanks for the recipe!

  5. laci Not Specified Not Specified

    i made this for a potluck today, and it was an absolute hit! i may have also sprinkled a bit of crumbled bacon over the top…

  6. jim goshert Not Specified Not Specified

    What is ricotta salata

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  9. Jill Ellis Not Specified Not Specified

    Are the green tomatoes unripe heirlooms?

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