Tomatoes are the star of this savory heirloom tomato with pesto galette recipe, but lets not forget the most incredible four ingredient pesto you will ever make. This galette features a homemade dough, heirloom tomatoes from the local farm stand, and a homemade pesto that is versatile for just about anything. Summer is not over just yet!
Tomatoes are in season for most of the summer months, but you can easily find tomatoes at the store and make this any time of year.
I love using tomatoes when they're in season, especially in my summer sauce and in a delicious BLAT sandwich.
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What ingredients do I need for this galette?
There are a few different ingredients you will need depending on how you make this recipe. You can either buy jarred pesto or make your own. You could also buy pie crust from the store or make a homemade dough. So, it's users choice. I prefer to make my own pesto and my own galette dough, so here's what you'll need for all of it:
For the Dough:
- All Purpose Flour
- Sugar
- Ice Water
- Cold Butter
For the Pesto, you can follow my recipe for an easy homemade nut-free pesto here!
For the Galette itself:
- Heirloom tomatoes
- pesto
- Parmesan cheese, optional
- 1 egg
See the recipe card below for specific information about quantities.
How do I make this recipe?
Depending on how you approach the recipe itself, and if you use store-bought or go for homemade, the steps for making this recipe will vary. I'll map out how I made it using homemade pesto and dough, with other variations down below!
For the Galette Dough:
In a food processor, pulse together the flour and sugar to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and knead until the dough comes together and is soft, smooth, and not crumbly. Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for 60 minutes.
For the Pesto:
In a food processor, add the basil leaves, chopped garlic, oil, and parmesan cheese. Close tightly and blend until smooth. Continue to add more cheese and/or oil to your desired consistency: smooth in texture with minimal to no clumps of garlic or basil leaves.
20 minutes before removing the dough from the oven, preheat the oven to 400º and line a baking sheet with parchment paper. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.
Slice the heirloom tomatoes into thin slices, then set down on a paper towel to pat dry.
Place the sliced tomatoes into the center of the dough overlapping on each other as needed. Fold the outsides of the dough on top of the galette, overlapping each fold. In a small bowl, crack the egg and whisk. Brush the crust of the galette with the egg wash. Bake for 30 minutes. Let cool for 15 minutes before slicing and serving.
HINT: Work as quickly as possible when rolling out the dough as to not let the butter. become soft. It becomes a little more difficult to work with when it warms up, so use a little more flour to make it easier to roll out and maneuver from counter to baking sheet.
Recipe Swaps and Substitutions
Gluten free? Dairy free? Here are a few of the suggestions I would make for this savory galette without fully compromising on the entire recipe itself.
- Flour: swap for a 1:1 gluten free flour instead of all purpose flour.
- Butter: use a vegan or dairy-free butter.
- Parmesan: you can add in nutritional yeast in the pesto for a "cheesy feel" instead of the parmesan cheese
Recipe Variations
If you are not looking to make a homemade pesto or a from-scratch dough, here are some variations I recommend:
- Store-Bought: You can find pre-made pie crust or puff pastry in the freezer section.
- Jarred Pesto: Using jarred pesto works just as well as making your own. I've done both for this recipe, and for my cheesy pesto tortellini bake, and both ways taste just as delicious.
- Cheese: If you'd like to add some mozzarella or even gruyere on top, be my guest!
How would I serve this galette?
The benefits of making this type of savory galette is the versatility that it lends itself to. I love serving this recipe as:
- An appetizer for a brunch or a family event
- A side dish
- A light lunch option
- Bringing to a pot luck
- Bring to a friends house
No matter how you serve it, it will be gone in seconds because it's just that irresistible.
Kitchen Equipment and Tools
Galettes don't typically require a ton of different equipment, but I will say a few tools are very important to get the dough just right: one being the scale.
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen items for this recipe include:
- Baking sheet
- Parchment paper
- Rolling Pin
- Medium-sized blender or large food processor
- Spatula
- Measuring spoons and cups
- Mixing bowl(s)
How do I store this galette? Can I freeze it?
This galette can be stored in the fridge in a tightly sealed container for up to 3 days. If you'd like to freeze it, wrap tightly in a few pieces of plastic wrap, place in a large ziplock bag, and freeze for up to one month. Thaw the night before in the fridge and reheat in a 350º oven for 15 minutes.
PRO TIP:
Drizzle a little olive oil on top for added savory flavor!
Hungry for more?
Check out these other irresistible recipes!
Savory Heirloom Tomato with Pesto Galette Recipe
Equipment
- 1 baking sheet
- parchment paper
- 1 mixing bowl
- 1 food processor or blender
- 1 spatula
- 1 Rolling Pin
- measuring cups or scale
Ingredients
For the Galette Dough
- 180 grams all purpose flour 1 ½ cups
- 10 tablespoon butter cold, salted
- 2 tablespoon sugar
- ¼ cup ice water
For the Galette Filling
- 2-3 large heirloom tomatoes sliced thin
- ⅓ cup pesto
- 2 tablespoon parmesan cheese optional
- 1 large egg whisked
Instructions
For the Galette Dough
- In a food processor, pulse together the flour and sugar to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
- Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and knead until the dough comes together and is soft, smooth, and not crumbly.
- Form the dough into a large ball and wrap the dough in cling wrap. Press down into a thick disk and set in the fridge to chill for 60 minutes.
For the Galette Assembly
- 20 minutes before removing the dough from the oven, preheat the oven to 400º and line a baking sheet with parchment paper.
- Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick.
- Slice the heirloom tomatoes into thin slices, then set down on a paper towel to pat dry.
- To the dough, place the sliced tomatoes into the center of the dough overlapping on each other as needed.
- Fold the outsides of the dough on top of the galette, overlapping each fold.
- In a small bowl, crack the egg and whisk. Brush the crust of the galette with the egg wash.
- Bake for 30 minutes. Let cool for 15 minutes before slicing and serving.
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