Slice into pure heaven when you serve this homemade Heirloom Tomato Galette! Sliced ripe heirloom tomatoes with parmesan cheese, fresh thyme and garlic powder are all baked deliciously in a pie crust. Served as a side dish or appetizer, this galette is always a hit!
I’m a big lover of all things heirloom tomatoes. It’s funny because I don’t love regular tomatoes and I actually don’t eat them. I like sundried tomatoes and ketchup but that’s about it….until heirloom tomato season.
One of my favorite midday snacks is just a sliced tomato with a small drizzle of olive oil and a pinch of flaky sea salt…I’m definitely craving that now. So, I took that love of heirloom tomatoes and created what might just be my new favorite side dish and appetizer!
Tomatoes are delicious when prepared in a variety of ways, obviously. Between my favorite sliced snack to tomato pasta sauces and tomato soups, it’s hard to go wrong when you’re working with this vibrant red veggie.
With that being said though, I feel like this galette really encompasses everything delicious about heirloom tomatoes.
Tomatoes really shine when they’re paired with Italian ingredients like parmesan and garlic powder. The simplistic ingredients in this galette recipe are perfect for enhancing the natural flavors of the tomatoes, but they’re not so bold that they compete with the tomatoes.
If you’re an heirloom tomato lover like me, you’re going to be in love with the way this galette really showcases them!
How to make an heirloom tomato galette
Making a tomato galette is fairly easy. It’s a much more rustic version of a pie and I personally love that look because you get to take a peek at all the contents without having to slice into it! Plus, it’s much easier to put together, in my opinion.
You can also choose to use your own pie crust recipe or one from the store. It’s all up to you!
- Pie crust – A refrigerated pie crust from the grocery store works just fine.
- Tomatoes – Slice the heirloom tomatoes about 1/4 inch thick for the best consistency.
- Parmesan cheese – I like to grate the cheese myself just before using, as it has the best flavor that way.
- Thyme – Make sure it’s fresh, not dried!
- Garlic powder – If you like a lot of garlicky flavor, toss a little extra powder in there.
- Salt – The flaky sea salt is optional, but I really enjoy the way a light sprinkle helps develop the other flavors.
Do I have to use heirloom tomatoes?
I like to use heirloom tomatoes when they’re in season because I think the variation in color is really striking, and the flavors are fantastic when they’re ripe.
However, really any sliced tomato will work well with this galette recipe. Just make sure it’s not too juicy, or the pie crust will become soggy.
What other herbs can I use?
I think that fresh thyme is the most complimentary to the natural tomato flavor.
However, basil and rosemary are also tasty!
Have any more ripe tomatoes handy?
Heirloom Tomato Galette
- 1 refrigerated pie crust
- 3 small heirloom tomatoes, sliced ¼” thick
- ½ cup grated parmesan cheese
- 1 teaspoon fresh thyme, minced
- ½ teaspoon garlic powder
- 1 egg
- Flakey sea salt, optional
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the dough and place it in the middle of the baking sheet.
- Place the tomatoes around the dough, leaving a 1” border.
- Sprinkle over the parmesan, thyme, and garlic powder.
- Fold the edges of the dough over the tomatoes and press them together to seal.
- Whisk the egg with a splash of water to create an egg wash. Brush the crust with the egg and sprinkle with flakey salt, if desired.
- Bake until the dough becomes golden brown — about 20-25 minutes.
- Serve warm or at room temperature. Store any leftover gallette in an airtight container in the fridge for up to three days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.