Don’t let tomato season pass you by! This heirloom tomato galette with pesto and mozzarella cheese is savory but refreshing, and it’s a great reason to pick up some things at the farmer’s market.
This galette is kind of like eating a deconstructed tomato pie, or like a very rich and buttery piece of pizza. The dough is flaky and thick and the cheese and pesto melt together underneath the juicy heirlooms. Tastes great with some fresh basil and sea salt on top!
What is a galette?
A galette is a term from French cuisine to define crusty cakes that aren’t made in a structured pan. There’s about a thousand different kinds you can make, just like pie. The galette dough can be made with different kinds of flour too, and the final result is a pancake-like pie that takes half the effort.
Equipment needed for this heirloom tomato galette
- A large sheet pan – I used a Goldtouch one from Williams Sonoma. Use a three quarter sheet or a full sheet.
- Parchment paper – so the galette doesn’t stick to the pan.
- A food processor – it’s best to use one if you are making fresh pesto. I use a Cuisinart one and it’s the best.
- A sharp knife – I use a Zwilling one.
- A large plate – to let the tomatoes rest after slicing
- Paper towels – to get rid of the excess moisture from the tomatoes.
- A cutting board
- Plastic wrap – to wrap the galette dough before chilling.
- Rolling Pin – to roll out the galette dough.
Ingredients for the heirloom tomato galette
Add all of this to your grocery list:
- all purpose flour – nice and easy!
- unsalted butter – you’re going to want it to be COLD as well, so refrigerate it.
- apple cider vinegar – A dash of vinegar will help the dough rise. It creates carbon dioxide bubbles and works as a leavening agent.
- a couple large heirloom tomatoes – I only used one for this recipe, but buy a few just in case.
- fresh pesto – find my favorite recipe below if you want to make your own.
- fresh mozzarella – pre-sliced or a chub works!
- an egg – for egg wash, which will give the galette a nice golden color in the oven.
- fresh basil – for topping (and for pesto).
- salt and pepper
- dried oregano – To add to our galette crust.
- red pepper flakes
How to make this heirloom tomato galette
Let’s make it together!
Step 1
To make the galette dough, add the flour and salt to a food processor and pulse together. Then add the butter pieces. Pulse until the dough looks shaggy and mostly combined.
Step 2
Add the apple cider vinegar and pulse. Then add the ice water one tablespoon at a time, pulsing it as you go. You may need more or less ice water depending on the day. When the dough forms into one large ball, stop adding water or else it will get too wet. Don’t over process! Turn the dough out onto a counter and knead it about five times, just to form it into a nice disc. If it’s really sticky, sprinkle some additional flour on the dough as you knead. Wrap the dough in plastic wrap and place it to chill in the fridge, for at least two hours or overnight.
Step 3
Take your galette dough out of the fridge and let it sit for around 20 minutes. Meanwhile, preheat the oven to 400℉. On a cutting board, slice your heirloom tomato thinly. Place the tomatoes on a plate with a paper towel. Cover the tomatoes with another paper towel and gently tap it so it absorbs the excess water from the tomato. Let sit for 15 minutes. This is important, or else the galette will get too wet in the oven and not crisp as much as we’d like.
Step 4
Grab your dough and lightly flour your work surface to prevent sticking. With your rolling pin, roll the dough into a large circle, at least 12 inches across and about an ⅛th inch thick. It doesn’t have to be perfect.
Step 5
Line a baking sheet with parchment paper. Transfer your dough to the baking sheet. In the center of your dough, place your mozzarella slices, leaving around a 2 inch border on all sides. Spoon on the pesto and smooth it out. Layer on the heirloom tomatoes, overlapping them to fully cover the pesto and cheese underneath.
Step 6
Sprinkle the tomatoes with salt, pepper and red pepper flakes. Fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed.
Step 7
Brush the dough with the egg wash and while it’s wet, sprinkle oregano on the crust. Place it in the oven and bake it for around 30-35 minutes, until the crust is golden brown. Allow to cool for 10-20 minutes before slicing to eat. Top with fresh basil.
How to make fresh pesto
Click here for my favorite pesto sauce recipe. Just leave out the noodles!
Storage and Leftovers
Keep refrigerated and eat within one week. You can reheat galette in the oven: preheat the oven to 325–375°F and bake for 6–12 minutes, or until warmed through. You can cover the galette with foil.
Or, place it in the microwave to heat for less than a minute. However, be warned microwaving will produce a soggier crust.
Other recipes to check out
If you liked this heirloom tomato galette with pesto and mozzarella, check out these other recipes:
Summer Pasta Salad with Pancetta, Broccoli and Tomatoes
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Heirloom Tomato Galette with Pesto and Mozzarella
Equipment
- 1 large sheet pan metal
- parchment paper
- 1 Food processor to make pesto
- 1 sharp knife
- 1 large plate
- paper towels to dab tomatoes
- cutting board
- plastic wrap for the galette dough
- Rolling Pin
Ingredients
The Galette Dough
- 3 cups all purpose flour
- 12 tbsp unsalted butter cold, sliced into tbsp-sized chunks
- 7 tbsp ice cold water
- 1 tbsp apple cider vinegar
- 1 tsp salt
For assembly
- 1 large heirloom tomato sliced thin
- ¼ cup fresh pesto recipe below
- 4-5 slices mozzarella cheese
- 1 egg for egg wash
- salt and pepper
- 1 pinch dried oregano
- 1 pinch red pepper flakes
- fresh basil torn, for topping
Instructions
- To make the galette dough, add the flour and salt to a food processor and pulse together. Then add the butter pieces. Pulse until the dough looks shaggy and mostly combined.3 cups all purpose flour, 1 tsp salt, 12 tbsp unsalted butter
- Add the apple cider vinegar and pulse. Then add the ice water one tablespoon at a time, pulsing it as you go. You may need more or less ice water – when the dough forms into one large ball, stop adding water or else it will get too wet. Turn the dough out onto a counter and knead it about five times, just to form it into a nice disc. If it's really sticky, sprinkle some additional flour on the dough as you knead.Wrap the dough in plastic wrap and place it to chill in the fridge, for at least two hours or overnight.7 tbsp ice cold water, 1 tbsp apple cider vinegar
- Take your galette dough out of the fridge and let it sit for around 20 minutes. Meanwhile, preheat the oven to 400℉. On a cutting board, slice your heirloom tomato thinly. Place the tomatoes on a plate with a paper towel. Cover the tomatoes with another paper towel and gently tap it so it absorbs the excess water from the tomato. Let sit for 15 minutes.1 large heirloom tomato
- Grab your dough and lightly flour your work surface to prevent sticking. With your rolling pin, roll the dough into a large circle, at least 12 inches across and about an ⅛th inch thick. It doesn't have to be perfect.
- Line a baking sheet with parchment paper. Transfer your dough to the baking sheet. In the center of your dough, place your mozzarella slices, leaving around a 2 inch border on all sides. Spoon on the pesto and smooth it out. Layer on the heirloom tomatoes, overlapping them to fully cover the pesto and cheese underneath.4-5 slices mozzarella cheese, ¼ cup fresh pesto
- Sprinkle the tomatoes with salt, pepper and red pepper flakes. Fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed.salt and pepper, 1 pinch red pepper flakes
- Brush the dough with the egg wash and while it's wet, sprinkle oregano on the crust. Place it in the oven and bake it for around 30-35 minutes, until the crust is golden brown. Allow to cool for 10-20 minutes before slicing to eat. Top with fresh basil.1 egg, 1 pinch dried oregano, fresh basil
Notes
- 1 cup basil leaves
- ½ cup parsley
- juice of a lemon
- 3 cloves garlic peeled
- ¼ cup toasted pine nuts
- ½ cup olive oil
- ¾ cup grated Parmesan
- ground pepper
- pinch of salt
- red pepper flakes
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Nathan Fleischer
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