Heirloom Tomato Pesto Galette

Galettes are the fancier, more bougie cousin of a pie, but also wayyyy more approachable. I love a sweet galette like my rustic apple galette, but this heirloom tomato pesto galette is a close second. Savory, juicy tomatoes baked into a buttery, flaky galette dough and sharp, tangy pesto as the base. It's everything you never knew you needed, until now.

I love having tomatoes on hand, regardless of the season. They're incredible versatile, especially in my fresh tomato summer sauce and in a delicious BLT with avocado sandwich. This galette ties together the sweet and savory world, and trust, this will fly off the table fast.

Tomato and Pesto Galette Tips and Reminders

1. Work as quickly as possible when rolling out the dough as to not let the butter become warm.
2. It becomes difficult to work with when the butter warms up, so use a little more flour to make it easier to roll out and maneuver from counter to baking sheet.
3. Keep in mind when layering the ingredients onto the rolled out dough that the galette needs to bake, and if you add too much into the middle of the dough, it will be too heavy and either underbake, or become completely soggy.

Key Ingredients

1. All Purpose Flour - All purpose flour is a classic flour to use in all baking, and does a great job and binding to the cold butter and water when kneaded into a dough.
2. Cold Butter - Super cold butter is important in making pastry dough as it helps make those flaky, buttery layers of dough when kneaded and folded into the flour.
3. Sugar - We need just a little sugar in the dough for a touch of sweetness but also moisture and texture.
4. Ice Water - Cold water, specifically ice water will help bind the ingredients together and keep the butter cold as it folds.
5. Heirloom Tomatoes - Heirloom tomatoes add fresh flavor, moisture, and a colorful topping to the galette.
6. Pesto - Pesto adds basil, garlic, Parmesan, and olive oil for an easy way to build flavor without extra ingredients.
7. Egg - A beaten egg is brushed over the crust to help it bake golden brown and crisp.

Galette Swaps and Substitutions

• 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

How to make a pesto and tomato galette

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.

Tomato Pesto Galette FAQs

Check out these other irresistible tomato recipes:

Heirloom Tomato Pesto Galette

Morgan Peaceman

Buttery galette dough acts as the base for this heirloom tomato pesto galette with beefy tomatoes, sharp pesto, and a buttery crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 6 slices

Calories 375 kcal

Equipment

• ▢
  1 baking sheet
• ▢
  parchment paper
• ▢
  1 mixing bowl
• ▢
  1 food processor or blender
• ▢
  1 spatula
• ▢
  1 Rolling Pin
• ▢
  measuring cups or scale

Ingredients

  

1x2x3x

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.

Notes

Work as quickly as possible when rolling out the dough as to not let the butter become warm.

It becomes difficult to work with when the butter warms up, so use a little more flour to make it easier to roll out and maneuver from counter to baking sheet.

Keep in mind when layering the ingredients onto the rolled out dough that the galette needs to bake, and if you add too much into the middle of the dough, it will be too heavy and either underbake, or become completely soggy.

Nutrition

Calories: 375kcalCarbohydrates: 30gProtein: 6gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 322mgPotassium: 195mgFiber: 2gSugar: 6gVitamin A: 1424IUVitamin C: 8mgCalcium: 63mgIron: 2mg

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