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This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
Heirloom Tomato Galette
The most effective part about making a galette is that they’re rustic so that they don’t need to be perfect. This heirloom tomato galette will not be just gorgeous, it’s also delicious and easy to make! In case your garden is overflowing with tomatoes right away, here’s just a few more tomato recipes it’s good to make; Tomato Salad, Italian Caprese Salad, and Garden Tomato Sauce.
I had a small feast the opposite night with my neighbors and collaborated with my friend DyAnne, a prive chef from the Culinistas as she made such an attractive spread, including this tomato galette that I knew I needed to share. I watched her whip this up and once I saw how easy it was, I used to be excited to make it myself. I made it for dinner with a salad and grilled protein and my family loved it! Tommy said it made him consider a pizza, form of like a pizza pie.
I modified their recipe barely using pesto as the bottom, making this just just a few ingredients!
I made this again for dinner last night, and my daughter Karina asked me to make this time and again! I desired to share this with you as soon as possible because tomatoes are still at their peak and I do know you’ll have the desire to make this!
More Tomato Recipes You Will Love
Heirloom Tomato Galette
6
Prep Time: 10 mins
Cook Time: 35 mins
rest time: 15 mins
Total Time: 1 hr
This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.
- 2 tablespoons basil pesto
- 1 1/2 tablespoons extra virgin olive oil
- 3 heirloom tomatoes, sliced
- 3 tablespoons lemon juice, from 1 lemon
- 1 teaspoon sugar
- 3 tablespoon shallots, thinly sliced
- 1 prepared pie dough round, refrigerated kind like Pillsbury
- basil leaves for garnish
- Sumac, optional for garnish
- Salt & freshly ground pepper, to taste
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In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
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In a small bowl, mix shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
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Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the middle; layer tomatoes & shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering a few of the filling. Refrigerate, minimum quarter-hour.
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Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
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Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.
Serving: 1slice, Calories: 153kcal, Carbohydrates: 16g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 200mg, Fiber: 0.5g, Sugar: 2.5g
Keywords: galette, tomato galette, tomato pie