Even if it’s not Summer, our heirloom tomato galette is a great savory dish to use with any tomatoes. If you have heirloom tomatoes, it will look and taste amazing. But even with “regular” tomatoes it is so good. In fact, it’s a great way to make bland and boring tomatoes delicious again. Our savory tomato galette is a fantastic dish to make anytime of year, especially holidays. It’s a stunning showstopper that’s delicious. We originally shared this recipe in 2014 and was part of our first cookbook!

Heirloom Tomato Galette on a baking sheet

Summer or Year Round Heirloom Tomato Galette Recipe

We were trying to be good kids this summer by making it a season of “to-do’s”. If any of you have one of these lists, we’ve probably got you beat by a mile. Or two. Somewhere down on our list is to eat more heirloom tomatoes. Basically, don’t travel so much so that we can actually be home to enjoy eating from the garden more. That’s what we’ve also been focusing on, which is to work locally more and take less travel jobs because we enjoy being home so much!

Heirloom tomatoes always seem to ripen at once and when they do, it is time to feast on them for every minute of every meal of the day. This tomato galette is one of our favorite recipes that we shared in our cookbook, Bountiful. It’s a great way to use up those tomatoes that are overflowing at the markets and in gardens.

Video: Savory Heirloom Tomato Galette

Using Refridgerated Pie Dough

For our recipe we use our buttery and flaky homemade pie dough recipe. But we’ve tested it with refridgerated pie dough and it works great too. Sometimes you’re in a pinch and need a quick pie dough so the prepared store bought dough is a good alternative. It’s just not as flaky and buttery as homemade, but it’s better than not making the galette.

Outtakes from our cookbook photoshoot

Here’s some pics from when we shot our cookbook Bountiful – Sierra liked to guard the table, while Lexi (she was so little) hoped to find food under the table. 

Garden at WhiteOnRiceCouple.com
Heirloom Tomato Galette Recipe on WhiteOnRiceCouple.com
Heirloom Tomato Galette on a baking sheet

Heirloom Tomato Galette

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe is adapted from our cookbook, Bountiful. One of our favorite ways to use pastry is to make a galette. 
The key to a great crust is using cold butter, cold water, not working the dough too much, and chilling the dough after mixing together.
The base of the galette interior uses our Sweet Onion Dip. If you are making the dip, just set some aside for this galette and add a bit of thyme, otherwise you can make a mini portion as shown in the recipe below.
Makes one 8-inch Galette.
5 from 11 votes
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Ingredients

for the filling

  • 1/4 cup (50 g) freshly grated parmesan
  • 2 ounces (57 g) cream cheese , at room temperature
  • 1/4 cup (60 g) mayonnaise
  • 1/4 medium onion , diced (about 1/4 cup / 40g)
  • 1/2 teaspoon (2.5 ml) fresh minced thyme leaves , optional
  • 1/4 teaspoon (1.25 ml) freshly cracked black pepper , or to taste

for the crust

  • 1 cup (125 g) flour
  • 1/4 cup (57 g) cold butter , (1/2 stick) cut into 1/2-inch (12-mm) pieces
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/4 cup (60 ml) cold water

for finishing the galette

  • 3 to 4 medium tomatoes , sliced 1/4 inch (6-mm) thick
  • Egg wash or heavy cream, for brushing crust
  • kosher salt , to taste
  • fresh cracked black pepper , to taste

Instructions 

Make the Filling:

  • In a bowl, mix the 1/4 cup (50g) parmesan, 2 ounces (57g) cream cheese, 1/4 cup (60g) mayonnaise, 1/4 cup diced onion, 1/2 teaspoon minced thyme (optional), and black pepper to taste until well combined. Set aside.
    Mixing together sweet onion dip

Make the Crust Dough:

  • In a separate bowl, smash and pinch together the 1 cup (125g) flour, 1/4 cup (57g) butter, and 1/2 teaspoon (2.5ml) salt with your fist and fingertips until most of the big chunks of butter are flattened or broken up. Incorporate the 1/4 cup (60ml) cold water into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour-you'll still see some little pats of butter, but they should be flattened and not chunks).
    Dough ball
  • Flatten the ball into a disk. Wrap in plastic wrap and place it in the fridge. Chill for 30-45 minutes (you can chill it up to overnight-it might be a little too firm to roll out a first, but let it sit for 10-15 minutes and it should soften just enough. The dough rolls out the best and creates the flakiest crust when chilled just enough and not too warm).
    Wrapping dough to chill

Form & Bake the Galette

  • Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
    Preheat oven
  • On a floured surface, roll the disk out to a circle slightly larger than 10 inches (25-cm) in diameter. If you want the edges very uniform, you can trim the dough into an even 10-inch (25-cm) circle (a 10-inch / 25-cm ring mold works great to cut the dough). But we like the rustic feel of hand rolled edges as it feels less commercial. Try to roll the dough out as efficiently as possible so it stays fairly chilled and not too warm & soft.
    Rolled out dough
  • Gently wrap the dough around a rolling pin, then unroll it onto the parchment lined sheet pan. Spoon the Parmesan–cream cheese mixture in the center of dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
  • Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes.
    Wrapping edges of dough around tomato slices
  • Brush the crust with the egg wash or heavy cream. Season crust and tomatoes with salt and pepper. (You can chill the un-baked galette now if making ahead of time and want to bake and serve warm later. The crust will actually be a bit flakier if it gets chilled before baking.)
    Seasoned un-baked galette
  • Bake for 50 to 60 minutes, or until the crust is golden, rotating the pan halfway through so the galette will bake evenly. Serve warm or at room temperature.
    Finished galette

Notes

For the egg wash, beat together an egg and about 1 Tablespoon of water until everything is smooth. 

Video

Nutrition Information per Serving

Calories: 270kcal, Carbohydrates: 19g, Protein: 5g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 38mg, Sodium: 352mg, Potassium: 187mg, Fiber: 1g, Sugar: 2g, Vitamin A: 910IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 1.2mg
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 270

Busy House Duties

We’re feeling satisfied at this point in our career that we don’t need to hop on a plane to work as much. Yeah, travel is nice. More than nice, we love it.  But it had gotten to a point when actually being home for more than seven days at a time was a luxury for us. So it’s nice to dial it back a little and appreciate every moment  sitting in the garden and eating more heirloom tomatoes.

Top of our list was finishing up house maintenance duties that have been neglected for a while. You’d be proud to know that we finally replaced our old wood side-gates. Yes! We built out two new small decks going into the garden and replaced the top wood on our front deck. In the process we discovered ironwood, which is amazing. We also had our outside garage lights fixed and they’re now finally working after about 3 years. Hope you all are having a marvelous Summer. We’re enjoying every minute of it and you can get more glimpses of our garden and Summer adventures on Instagram for White On Rice Couple. And we’re still hoping to finish our “to-do” list by July. Wish us luck!

More Great Galette Recipes Here: