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Heirloom Tomato Galette with Herb Pesto

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A rustic, free-form pastry filled with ripe heirloom tomatoes, fresh herb pesto, and creamy cheese—baked to golden perfection for a vibrant, savory treat.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/2 teaspoon salt
  • 2–3 heirloom tomatoes, thinly sliced
  • 1/2 cup cheese (mozzarella, goat cheese, or ricotta)
  • 2–3 tablespoons fresh herb pesto (basil, parsley, or arugula-based)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 tablespoon olive oil
  • Salt and ground black pepper, to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. In a bowl or food processor, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Add ice water, mixing just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
  3. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  4. On a floured surface, roll out dough into a 12-inch circle. Transfer to the prepared baking sheet.
  5. Spread cheese evenly over the center of the dough, leaving a 2-inch border.
  6. Arrange tomato slices over the cheese in overlapping rings. Season with salt, pepper, and drizzle with olive oil.
  7. Fold the dough edges over the tomatoes, pleating as needed. Mix egg and water, and brush onto dough edges.
  8. Bake for 30–35 minutes until crust is golden and tomatoes are tender.
  9. Remove from oven and dollop with herb pesto. Garnish with fresh herbs if desired.
  10. Serve warm or at room temperature.

Notes

  • Pat tomatoes dry before layering to prevent sogginess.
  • Use any creamy or soft cheese—ricotta, goat, mozzarella, or even feta.
  • The dough can be made and chilled up to 2 days in advance.
  • Customize with add-ins like caramelized onions or olives.

Nutrition

Find it online: https://tastyera.com/heirloom-tomato-galette-with-herb-pesto/