Heirloom Tomato Galette

This elegant heirloom tomato galette has a flaky and buttery homemade crust, and a savory tomato filling. It’s totally delicious!

I’m elbow deep in garden tomatoes at the moment, and I love it! My garden this year is wilder and more lush than it has ever been, and I’m in awe of how well all of my plants have grown. I really don’t know what combination of circumstances has created this bounty, but I’m grateful for it. (It’s almost certainly not due to my lackluster gardening skills. :) ) So far, I’ve made most of our tomatoes into batches of this lovely tomato soup or this garden tomato spaghetti sauce. Both recipes freeze really well, and now my deep freezer is full of garden goodness. The idea for this heirloom tomato galette popped into my head randomly a few days ago, and it turned out even better than I was hoping!

Don’t be tempted to skip the step of draining the extra moisture from the tomatoes! They have so much water in them that your galette will be a soggy mess and you won’t end up with a crisp crust. Sprinkling them with salt helps draw the moisture out, but you’ll blot most of the salt with the paper towels, so the tomatoes shouldn’t be overly salty.

I used the crust from this galette recipe, and I love that it’s so easy to make. It comes out flaky and buttery and delicious every time! For the cheese layer, I used Boursin cheese to make things super easy, then spread my tomatoes evenly on top. I don’t know exactly what variety of heirloom tomatoes I have (all of my tomato plants this year were gifts from a friend), but they are so sweet and flavorful. The combination of tomatoes and cheese makes this galette totally delicious!

Heirloom Tomato Galette

Print Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Total Time:55 minutes mins

Ingredients

for the pastry:

• 1 1/4 cups flour
• 1/4 teaspoon salt
• 8 tablespoons cold butter
• 1/4 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup ice water

for the filling:

• 1 pound heirloom tomatoes cored and thinly sliced
• kosher salt
• 1 5 ounce package garlic and herb Boursin cheese
• 1 tablespoon grated parmesan cheese
• 1 egg
• 1 tablespoon water
• 1 tablespoon chopped fresh basil

Instructions

• To make the crust, in a medium bowl, whisk together the flour and salt. Grate the cold butter into the flour mixture. Using a pastry cutter, blend the butter in until the pieces are no larger than pea sized. Whisk together the sour cream, lemon juice, and ice water, then pour the wet ingredients into the dry ingredients. Stir with a fork until the dough just begins to come together, then pat the dough into a ball. Wrap in plastic wrap and refrigerate at least one hour.
• While the crust is chilling, line a baking sheet with paper towels and lay out the tomato slices in an even layer. Sprinkle the tomatoes with the kosher salt, then add a layer of paper towels on top. Let rest 10 minutes, then gently pat the tomatoes to remove the excess moisture.
• When the pastry has chilled, preheat the oven to 400. Roll the dough out into a large circle on a piece of parchment or a silicone liner. Spread the Boursin cheese evenly over the dough, leaving a 1 1/2 inch border around the edges. Spread the tomato slices over the cheese in an even layer. Fold the edges of the dough toward the middle, leaving the middle open, and overlapping as needed to make a roughly round shape.
• Beat the egg with 1 teaspoon of water to form an egg wash, then brush the egg wash over the pastry edges. Sprinkle the parmesan cheese over the top of the galette. Carefully place the parchment or silicone liner on a baking sheet. Bake 25-30 minutes, or until golden brown. Sprinkle the fresh basil over the top and let cool slightly before serving.

Servings: 8