Heirloom Tomato Galette
Prep time
Cook time
Total time
Fresh heirloom tomatoes and some basil top this one-crust pie - a great summer dish.
Recipe type: Vegetables
Cuisine: American
Serves: 8
Crust: (adapted from Food & Wine's "The Ultimate Savory Pie Crust")
  • 1¾ c. all-purpose flour
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 stick + 2 Tb. cold, unsalted butter, cut into small cubes
  • ⅓ c. ice water
  • Heavy cream or 1 beaten egg (for brushing crust)
  • Fresh basil (for topping, once cooked)
  • ¼ c. sour cream
  • 2 Tb. whole milk ricotta
  • Few dashes of hot sauce (I used Sriracha)
  • Zest of 1 small lemon
  • Dash kosher salt
  • Few grinds of freshly ground black pepper
  • Approx. 2-3 medium/large tomatoes
  • Handful small tomatoes
Prepare Crust:
  1. In a food processor, pulse the flour, salt and pepper.
  2. Add the butter and pulse until it looks like coarse meal.
  3. Sprinkle the ice water over the mixture and pulse until the dough just starts to come together.
  4. Scrape the dough onto a work surface. Gather up crumbs and pat the dough into an 8-inch round.
  5. Wrap in plastic and refrigerate about 1 hour.
Prepare Filling & Tomatoes:
  1. Combine sour cream, ricotta, hot sauce, lemon zest, salt & pepper in a small bowl. Cover and refrigerate until ready to use.
  2. Slice the larger tomatoes and cut in half the small varieties - for texture and spacing.
Assemble Crust & Filling:
  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Remove dough from refrigerator and allow to rest for about 10 minutes before rolling it out.
  4. On a floured surface, roll out the dough to a 10-12” circle, about ¼” thick.
  5. Spread the cheese mixture over the center, leaving about 1” of dough around the edges.
  6. Spread tomatoes over the cheese layer; keep adding tomatoes until you have a nice-looking design.
  7. Fold the edges of the dough onto the tomatoes.
  8. Brush the edges of the dough with cream or a beaten egg. Sprinkle edges with kosher or Maldon salt (optional).
  9. Sprinkle olive oil over tomatoes; top with a few grinds of fresh black pepper.
  10. Place in oven and cook until the crust is nicely brown and starts to bubble, about 30-35 minutes.
  11. Remove from oven and allow to cool at least 20 minutes before serving. Just before serving, sprinkle with fresh basil.
I find it helpful to prep the ice water for the dough by placing several ice cubes in a small bowl, then filling the bowl with water and allowing it to cool before mixing the dough. Simply measure out the amount of water you need :)
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/heirloom-tomato-galette/