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Heirloom Tomato Pesto Galette, a savory galette recipe that is perfect for summer time!
The summer is flying by and that makes me sad, but the summer produce is cheering me right up! I can’t get enough! I am currently obsessed with heirloom tomatoes. I love eating them with a little salt and pepper, but I also enjoy using them in recipes. I recently made an Heirloom Tomato Pesto Galette that screams summer. It is so full of flavor thanks to the heirloom tomatoes.
We make galettes for dessert all of the time. A few favorites include: Blueberry Almond Streusel Galette, Apple Toffee Galette, and Pear Galette. We rarely make savory galettes though. I don’t know why…oh, wait, it probably has something to do with my sweet tooth:)
I figured it was time to make a savory galette with the heirloom tomatoes I picked up at Whole Foods Market. They had a fantastic selection so I loaded up my basket.
I love heirloom tomatoes because there are so many varieties and each tomato is so unique. Look at those beauties!
Not only are they pretty, but they are delicious too! I used a few different varieties to make the galette. I wanted contrast in color and flavor.
The galette dough is simple to make and can be made in advance, just keep it in the fridge until you are ready to roll it out.
I sliced the heirloom tomatoes and placed them on a paper towel to remove some of their juices. I didn’t want the galette to get soggy.I spread the galette with our favorite Spinach Basil Pesto and placed the beautiful tomato slices on top! I baked until the galette was golden brown.
We served the galette with a simple salad for dinner. The fresh basil pesto and heirloom tomatoes were a match made in heaven. The buttery rustic galette was the perfect base too!
I don’t know why it took me so long to make a savory galette. I loved it and so did Josh and Caleb. We will be making this Heirloom Tomato Pesto Galette again!
What is your favorite way to enjoy heirloom tomatoes? Leave a comment on this post and you will be entered to win a $50 gift card to Whole Foods Market. Giveaway ends on August 14th at 11:59 p.m. MST. U.S. residents only.
Update: The gift card winner is Lisa Kirk (#149).
Vegetarian
Savory galette with basil pesto and heirloom tomatoes. Serve with a salad and you have a wonderful summer meal!
Ingredients
- 1 3/4 cups all-purpose Gold Medal flour
- 1 tablespoon granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small pieces
- 1/3 cup buttermilk
- 3 large heirloom tomatoes sliced
- 1/3 cup basil pesto
- 1 egg beaten
Instructions
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F. Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet.
3. Slice the heirloom tomatoes and place them on paper towels. Brush the galette dough with pesto. Place the tomato slices on top of the dough, leaving a 2-inch border. Fold the dough border over the tomatoes, overlapping where necessary and pressing gently to adhere the folds. Lightly brush the edge of the dough with the beaten egg.
4. Bake the galette for 45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing. Slice and serve.
*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. You can use store-bought pesto if you are in a pinch, but we like to use our Spinach Basil Pesto. And any heirloom tomatoes will work for this recipe!
Have you tried this recipe?
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If you like this Heirloom Tomato Pesto Galette, you might also like:
Disclosure: This post is sponsored by Whole Foods Market but our opinions are our own.
FAQs
For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.
What do you eat with tomato galettes? ›
Tomato Galette Serving Suggestions
We often enjoy it alongside a salad filled with more peak-season produce. It goes especially well with this zucchini salad, this arugula salad, or this golden beet salad. You can't go wrong with a simple green salad either. This recipe is also a great addition to a weekend brunch.
Can you refrigerate a galette before baking? ›
Place the galette in the fridge for 20-30 minutes to chill while you preheat the oven to 375°f / 190°c. Brush the galette crust with egg wash, then sprinkle the galette all over with raw sugar. Bake the galette for 35 to 40 minutes, until the pastry is deep golden brown.
What is the pastry of a galette made of? ›
Galette dough is very much like pie dough. It starts with the combination of flour, a little sugar, butter, and just enough water to bring things together, and adds some crunch by way of cornmeal. Galette dough can be made by hand, but it's easily mixed in a food processor as well.
How do you keep the bottom of galette from getting soggy? ›
Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.
How do you make a galette not soggy? ›
To keep your galette from getting soggy, be sure to toss the blueberries thoroughly with the cornstarch! The cornstarch, as it bakes, will help to absorb the bursting juices from the berries and thicken it at the same time, which keeps it from saturating the pie crust.
Why is my galette soggy? ›
Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.
What is the charm in the galette? ›
Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.
Why do the French eat galette? ›
The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.
Why is the galette eaten on January 6th? ›
Traditionally, Epiphany is celebrated on January 6th, 12 days after Christmas. Beginning around the 13th or 14th century, sharing a Galette des Rois became a popular way to celebrate this occasion, with the cake signifying the arrival of the Three Wise Men in Bethlehem.
Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.
Can a galette be made a day ahead? ›
You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
What is a fève in a galette? ›
In addition, the galettes always contain a single little charm, or fève, that hidden inside. Historically, there really would be a fève ('broad bean') inside, but in the 19th century this was replaced by small ornaments or figurines.
What is the difference between a gâteau and a galette? ›
(Of course, it bears noting that when consulting a French dictionary, the definition becomes a bit more complex--for it seems that cake translates not only to gâteau but galette as well--the gâteau generally accepted as a raised cake, frequently with icing, whereas galettes are generally flat, crusty and sometimes ...
What happens if you find the charm in the galette? ›
If you find a fève (charm) in your portion then you get to wear the crown and be the king (le roi) or queen (la reine) for the day. It's this tradition that inspired my take on the galette: the puff pastry crowns combine the flavours of the galette with the ceremony that accompanies it.
How many types of galettes are there? ›
Three common types include the Galette Breton, Galette de Rois, and Fruit Galette. Galette Breton: This is the French term for a savory buckwheat crêpe that's associated with Brittany, France. It includes the Galette Complète, which is a buckwheat crepe filled with meat, cheese, and an egg.
Which is the most famous galette in France? ›
Galette des Rois is a beloved tradition in France – who will get the King cake baby? Find a galette recipe to make your own at home. All over France in January millions of children excitedly bite into a flaky pastry cake hoping to come upon a tiny toy or trinket.
What is the difference between a galette and a gâteau? ›
In Provence, “gâteau des rois” replaces “galette des rois”
There are two kinds of King Cakes in France. In Provence, the frangipane (almond cream) based “galette des rois” – Epiphany's traditional pastry – is replaced by the “gateau des rois”, a ring-shaped brioche decorated with candied fruits.
What is another name for a galette? ›
Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.
