Herb-Infused Heirloom Tomato Galette (1 Hr, 5 Mins)

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Savor the vibrant, tangy flavors of heirloom and cherry tomatoes in this rustic galette. A generous layer of cheese under the tomatoes ensures a melt-in-your-mouth experience with every bite, while the crust, infused with fresh herbs, adds a delightful aromatic touch to this crowd favorite. Let’s begin!

  • Prep Time: 35 minutes (excludes chill time)
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
For the Herb-Infused Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup ice-cold water
  • 1 tablespoon freshly chopped rosemary
  • 1 tablespoon freshly chopped thyme
For the Filling:
  • 1 cup heirloom tomatoes, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup grated cheese (like mozzarella, fontina, or Gruyère)
  • Salt and pepper, to taste
For the Assembly:
  • 1 egg, beaten (for egg wash)
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare Herb-Infused Crust (15 minutes): In a bowl, combine flour, salt, rosemary, and thyme. Add in the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, mixing just until the dough comes together. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
  3. Assemble the Galette (15 minutes): Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Sprinkle the cheese over the dough, leaving a 2-inch border. Arrange the heirloom and cherry tomato slices on top of the cheese. Season with salt and pepper. Fold the edges of the dough over the tomatoes, pleating as needed.
  4. Final Touches and Bake (25-30 minutes): Brush the crust with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the tomatoes are tender.
  5. Garnish and Serve (5 minutes): Once out of the oven, allow the galette to cool slightly. Garnish with fresh basil leaves before slicing and serving.

Notes

This tomato galette shines as a testament to the beauty of simple, fresh ingredients. To elevate the dish even further, consider adding a drizzle of balsamic reduction after baking or serve with a fresh green salad on the side. When choosing tomatoes, pick ones that are ripe but still firm to ensure they hold their shape during baking. Dive into this galette and embrace the medley of flavors it offers!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 24g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 70mg

Pair this with...

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

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