This Heirloom Tomato Galette is rustic, beautiful, and surprisingly simple to make. Using a store-bought refrigerated pie dough, ripe summer heirloom tomatoes, shallots and a smear of basil pesto, this galette is a perfect appetizer or side dish for warm-weather meals. It requires just a few ingredients and comes together quickly, making it ideal for casual dinners or a small gathering.
Heirloom Tomato Galette
One of the great things about galettes is that their rustic appearance is part of the charm—perfection is not required. If your garden is full of tomatoes, this galette highlights their bright, fresh flavor. I first tasted a version of this at a small dinner with neighbors, where a friend and private chef prepared it. After watching how quickly it came together I adapted the recipe slightly, using basil pesto as the flavor base for the crust. We served it with a simple salad and grilled protein, and everyone loved it—my family especially asked for it again the next night.
This recipe emphasizes simplicity: slice the tomatoes, toss them briefly with lemon and a pinch of sugar to boost their sweetness, layer them over pesto on a pie dough round, fold the edges up, chill briefly and then bake until the crust turns golden. The shallots add a gentle bite, and a sprinkle of fresh basil at the end lifts the whole dish.
Serve the galette warm or at room temperature. It makes a lovely starter, an elegant side for a summer meal, or a light main with a side salad. Leftovers keep well in the refrigerator for a day or two and can be reheated gently in the oven to revive the crust.
More Tomato Recipes You Will Love
- Tomato Salad
- Italian Caprese Salad
- Garden Tomato Sauce
- Grilled Steak with Tomatoes
- Chicken Cutlet Caprese Salad
Heirloom Tomato Galette
Summary: This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto. Bright lemon, a touch of sugar, and a drizzle of olive oil enhance the tomatoes’ flavor.
Yield: 8 servings
Serving Size: 1 slice
Prep: 10 mins | Cook: 35 mins | Rest time: 15 mins | Total: ~1 hr
Equipment
- Sheet pan
- Parchment paper
- Shallow bowls for tossing
Ingredients
- 2 tablespoons basil pesto
- 1 1/2 tablespoons extra virgin olive oil
- 3 heirloom tomatoes, sliced 1/2 inch thick
- 3 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon sugar
- 3 tablespoons shallots, thinly sliced
- 1 prepared pie dough round, refrigerated (store-bought)
- Basil leaves for garnish
- Sumac, optional for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- In a shallow dish, combine the tomato slices with 1 1/2 tablespoons lemon juice, the sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt (or to taste), and freshly ground black pepper. Gently toss to coat and let sit so the flavors meld while you prepare the other components.
- In a small bowl, mix the thinly sliced shallots with the remaining lemon juice, the remaining olive oil (about 1/2 tablespoon), and a pinch (about 1/8 teaspoon) of salt and some black pepper. Set aside to mellow.
- After the tomatoes have marinated briefly, drain them and gently pat them dry with paper towels to remove excess moisture—this helps keep the crust from getting soggy.
- Place the prepared pie dough round on a parchment-lined baking sheet. Leaving a 2-inch border, spread the basil pesto evenly over the center of the dough.
- Arrange the tomato slices over the pesto, then scatter the marinated shallots on top. Fold the outer edge of the dough up over the filling in rustic pleats so some of the tomatoes remain exposed. The pleats give the galette its characteristic free-form look.
- Chill the assembled galette in the refrigerator for at least 15 minutes to help the dough set and hold its shape during baking.
- Preheat the oven to 375°F (190°C). Bake the galette on the middle rack until the crust is golden brown and the tomatoes are slightly softened, about 35–40 minutes.
- Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves and an optional sprinkle of sumac for a bright, slightly tart finish. Slice into 8 wedges and serve warm or at room temperature.
Nutrition (per slice)
- Calories: 153 kcal
- Carbohydrates: 15.5 g
- Protein: 2 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 2.5 g
- Sodium: ~314 mg
Tips & Variations
- Choose ripe but firm heirloom tomatoes so slices hold their shape during baking.
- If you prefer, swap basil pesto for a thin layer of ricotta mixed with lemon zest for a creamier base.
- For extra texture, sprinkle grated Parmesan or torn fresh mozzarella over the tomatoes before folding the crust.
- Leftovers keep in the fridge for 1–2 days. Reheat briefly in a preheated oven to revive the crust.
If you try this galette, taste and adjust the seasoning to your liking and enjoy how simple ingredients—quality pie dough, ripe tomatoes and a touch of pesto—come together to create a delicious, elegant dish perfect for summer meals.