This easy heirloom tomato galette with pie crust is a labor of love for me! A few years ago I began a small raised-bed backyard garden. Once I had enough for a small harvest, I knew that this easy tomato galette was exactly what I wanted to make!
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Easy Tomato Galette with Pie Crust
This tomato galette features heirloom tomatoes of various sizes, a mascarpone filling with lemon and garlic, and a flaky, all-butter herb crust. The galette is topped with herbs straight from my garden, but you can use whatever fresh herbs you like!
Here's what you'll need to make this heirloom tomato galette. First, for the herbed galette crust:
- all-purpose flour - the structure of our dough.
- Italian herb seasoning - this adds so much flavor to your galette crust and complements the flavors in the filling so well!
- cold salted butter - it's important that your butter is very cold so that it stays intact while you're making your dough.
- ice cold water - cold water helps keep the butter cold, which ensures a flaky crust. I like to just stir the water with a few ice cubes before measuring.
Then, for your galette filling you'll need:
- mascarpone - Mascarpone is a smooth, Italian cream cheese. It should be softened to room temperature. If you have a hard time finding mascarpone, regular cream cheese should also work.
- fresh garlic - Minced or pressed through a garlic press.
- lemon zest - so crucial to brighten up the mascarpone filling and complement the fresh tomatoes.
- a beaten egg - helps to give the filling a little structure.
- salt & pepper
- heirloom tomatoes - I used Black Krim and Yellow Pear varieties. You can also use regular tomatoes, just try to find the most flavorful and ripe ones that you can!
And finally, to top your galette and get it ready for baking, you'll need:
- fresh chopped herbs - you can use whatever herbs you like or have on hand -- I gathered some from my garden, so I used thyme, sage, chives, basil, and Italian oregano.
- egg wash - this is an egg beaten with a tablespoon of water. It coats the outer edge of the crust, helping it brown and making it more shiny and flaky!
- salt and pepper - a final flourish of flavor before baking (sorry for the alliteration, haha!)
I love this heirloom tomato galette recipe, in part because it's so easy to make with simple kitchen tools. First, to make the galette crust you'll need either a food processor, a stand mixer, a pastry cutter, or just your hands. Then you'll just need a rolling pin and a sheet pan, and you're ready to bake!
Tips to make the best tomato galette
Chill your dough before assembling the galette. This step allows the butter in the crust dough to re-solidify and gives the crust that flaky texture that is so amazing! I like to chill the dough for at least a couple hours. If you are able, you can even plan ahead and make your dough the night before, or see below for more make-ahead tips!
Chill your galette AFTER assembling, too! This is one more step to help ensure the flakiest crust, and keep the galette from spreading too much as it bakes. I simply place the galette, sheet pan and all, into the freezer while the oven preheats.
Make ahead and save time! This is related to that first tip above -- I would definitely recommend making your galette crust a day or so early and just pop it in the fridge for up to two days. If you're really looking to maximize your time, you can freeze the crust for up to two months before baking -- just be sure to thaw it in the refrigerator 24 hours before rolling it out. You can also make the mascarpone filling up to one day ahead of time, too -- just let it sit out for about 10 minutes to soften before spreading onto your galette crust.
If you like this tomato galette recipe, you should one of my favorite savory snack recipes, my cast-iron skillet Black Olive Parmesan Focaccia. It's got a caramelized, crispy edge thanks to the cast-iron skillet, and amazing flavor from the olives and cheese!
For another recipe featuring fresh veggies, you might also want to try my light and refreshing Broccoli and Tomato Salad. It's got crumbly feta cheese and a quick and easy lemon vinaigrette -- perfect for a lunch side dish!
Equipment you may need
- pastry cutter
- 1 ½ cup all-purpose flour - spooned and leveled (192g), plus more for sprinkling
- 1 tablespoon dried Italian herb blend
- ½ cup salted butter
- 5 tablespoon ice cold water
- 6 oz mascarpone - room temperature - you can also substitute cream cheese if you can't find mascarpone
- 2 cloves fresh garlic - minced
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg - beaten
- 1-2 lbs ripe heirloom tomatoes - sliced, assorted sizes
- 3 teaspoon fresh herbs of your choice - chopped (I used basil, thyme, chives, Italian oregano, and sage)
- 1 egg - beaten with 1 tablespoon water
- Sea salt and freshly cracked pepper
Prepare herb galette crust
- Combine flour and herbs in a bowl, food processor, or in the bowl of a stand mixer.
- Cut in butter until mixture resembles coarse crumbs.
- Slowly add water and mix just until dough comes together.
- Form dough into a 6-inch disk, wrap in plastic wrap and chill for 2 hours or up to 2 days.
Prepare Mascarpone Filling and Tomatoes
- Mix softened mascarpone, lemon zest, garlic, salt, pepper, and beaten egg in a bowl.
- Roll out chilled galette crust onto floured parchment paper to a 13-inch circle. Roll the outer edges a bit thinner.
- Spread filling in a circle onto galette crust, leaving 1-2 inches from the outer edge open.
- Place tomatoes on top of mascarpone filling, filling in gaps as necessary. Fold and pleat remaining crust over tomatoes, leaving most of tomato filling exposed.
- Sprinkle chopped herbs onto tomatoes and sprinkle with sea salt and fresh cracked pepper.
- Brush egg beaten with water onto the outer edge of the crust. Place galette and parchment onto a large baking sheet.
- Let chill in freezer 10 minutes while you preheat the oven to 400°F.
- Bake galette for 40 minutes at 400°F or until the crust is nicely golden brown and the outside edge of the crust sounds hollow when you tap it.
- Cool slightly, slice, and serve warm!
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Last Updated on June 19, 2022 by Chenée Lewis