Heirloom Tomato Galette with Pesto & Goat Cheese

close up of heirloom tomato galette with pesto and goat cheese.

Heirloom Tomato Galette with Pesto & Goat Cheese

This heirloom tomato galette has a flaky parmesan pie crust, creamy goat cheese, fresh pesto, and flavorful fresh heirloom tomatoes! It's super easy to make and the perfect savory summer treat!

Course Appetizer, Snack

Cuisine American, French

Diet Vegetarian

Prep Time 20

Cook Time 35

Chilling Time 30

Total Time 1 25

Servings slices

Calories 259kcal

Author Kyleigh Sage

Equipment

Ingredients

Pie Dough

1 cup all purpose flour
¼ cup parmesan cheese shredded (optional)
¼ teaspoon kosher salt
6 tablespoons unsalted butter cold
2 tablespoons water cold
1 large egg beaten for egg wash
flaky sea salt

Galette

3 large heirloom tomatoes sliced
½ teaspoon kosher salt
4 ounces goat cheese softened
¼ cup fresh pesto

Garnish

fresh pesto
fresh basil

US Customary - Metric

Instructions

Pie Dough

For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, parmesan cheese, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!

Galette

Preheat your oven to 400°F.
Line a baking sheet with paper towels. Then slice the heirloom tomatoes and place the slices on top of the paper towels. Sprinkle with kosher salt and let sit for 10-15 minutes. Then pat the slices dry with a paper towel. This helps the tomatoes release extra moisture so that the galette doesn't get soggy in the oven.
Lightly flour a clean surface. Roll out pie dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Place the dough on a parchment lined baking sheet.
Spread the goat cheese over the pie dough, leaving about an inch around the edges. Note: room temperature goat cheese will spread much more easily than cold!
Then smooth the fresh pesto over top of the goat cheese.
Arrange the sliced heirloom tomatoes over the pesto in overlapping circles.
Gently fold over the edges of the dough, overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
Bake at 400°F for 35-45 minutes or until the crust is golden brown.
Remove from the oven and let the heirloom tomato galette rest for 5-10 minutes before serving.
Then garnish with some more fresh pesto and basil!

Notes

This heirloom tomato galette is best eaten the same day, but can be stored in the fridge for 2-3 days. You can serve it cold or warm it up in the oven at 350°F for about 5 minutes to crisp up the crust.

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