Would it even be summer if you didn’t make an heirloom tomato galette? This rustic tart features summers sweet heirloom tomatoes that are layered on top of spicy arugula pesto. A perfect addition for an al fresco brunch or light dinner.
It is no surprise how much I adore tomatoes, especially heirlooms (give me an heirloom tomato salad any day!) This is my favorite season for food because heirlooms are beginning to peek out, with their fun stripes and crazy shapes. Today I am sharing a simple, gorgeous and rustic heirloom tomato galette.
What is a galette exactly?
A galette is a rustic, free form tart. You don’t need any special tart dishes or crimping expertise. The more rustic and natural, the more appetizing in my opinion.
I use the same dough recipe for all my galettes and it never fails me. I’ve used the same galette dough for my potato leek tart and made a few modifications to create a sweet fruit tart as well.
Once the dough is rolled out, add the filling in the center and fold up the edges. It doesn’t have to be perfect and once baked, the rustic tart looks and tastes fantastic.
A Bit More About this Galette Dough
The dough to this recipe couldn’t be simpler! It was inspired from my zucchini galette I made, which was formerly inspired from Smitten Kitchen zucchini galette.
The dough calls for simple ingredients such as flour, butter, cold water and sour cream, but instead I added Greek yogurt which made for an incredible savory crust.
I have made this dough so many times with so many variations and it’s always a winner.
Arugula Pesto
This recipe came up on a whim when I didn’t have basil on hand but had an abundance of peppery arugula. The results were delicious and if you like a more peppery bite, like I do, you will love this arugula pesto.
Of course if arugula is too spicy or not to your liking, stay with classic basil or even spinach for a sweeter and more mild pesto
How to Make Heirloom Tomato Galette
- Start with the Arugula Pesto. In a food processor add hazelnuts and pulse until finely ground. Add arugula, grated Parmesan cheese, lemon zest and juice and salt and pepper.
2. Continue to pulse and as the pesto is blending, slowly drizzle in olive oil until desired consistency. When done, taste for seasoning and adjust as needed. Spoon pesto into sealed jar and refrigerate until ready to use.
3. Make the galette dough. To a clean food processor, add flour, salt and cold cubed butter and pulse until the mixture looks like small peas.
4. In a small bowl, whisk the Greek yogurt, lemon juice and water and add to the flour mixture and pulse until blended together. You can test the dough by squeezing a small piece of dough with your hands and f it sticks together easily, it’s ready.
5. Using very floured hands, form dough into a disk, wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
6. Prep the Tomatoes. Meanwhile, slice your tomatoes thin and place them on double lined paper towels. Sprinkle tomatoes with salt and cover with another sheet of paper towel. This will allows the tomatoes to release moisture so your tart won’t get soggy.
7. Dust a clean work surface with flour and roll out dough to about a 10-12 inch circle.
8. Once dough is rolled out, transfer it to a non-stick baking sheet. The dough is fragile so it needs to be on the baking sheet before toppings are added. Spread a thin layer of pesto onto the dough leaving a 1 inch border around.
9. Layer tomato slices over the pesto, overlapping if needed.
10. Fold the border over and brush the dough with egg wash. Sprinkle everything with flakey salt and drizzle the tomatoes with a bit of olive oil.
11. Bake the tomato galette at 400 degrees Fahrenheit for 25 minutes until the crust is golden brown.
12. Serve warm or at room temperature.
Heirloom Tomato Galette with Arugula Pesto
LittleFerraroKitchen.com
Equipment
Ingredients
Arugula Hazelnut Pesto
- 3 cups Arugula
- 1/2 cup hazelnuts finely chopped
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Kosher salt to taste
- 1/4 teaspoon ground black pepper
Dough
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter cold cut into small cubes
- 1/4 cup Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice cold water
Tomato Filling
- 2-3 medium heirloom tomatoes sliced thin
- Olive oil for drizzling
- Egg wash 1 egg + splash of water
- Flakey salt for garnish
Instructions
- Start with the Arugula Pesto. In a food processor add hazelnuts and pulse until finely ground. Add arugula, grated Parmesan cheese, lemon zest and juice and salt and pepper.
- Continue to pulse and as the pesto is blending, slowly drizzle in olive oil until desired consistency. When done, taste for seasoning and adjust as needed. Spoon pesto into sealed jar and refrigerate until ready to use.
- Make the galette dough. To a clean food processor, add flour, salt and cold cubed butter and pulse until the mixture looks like small peas.
- In a small bowl, whisk the Greek yogurt, lemon juice and water and add to the flour mixture and pulse until blended together. You can test the dough by squeezing a small piece of dough with your hands and f it sticks together easily, it’s ready.
- Using very floured hands, form dough into a disk, wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
- Prep the Tomatoes. Meanwhile, slice your tomatoes thin and place them on double lined paper towels. Sprinkle tomatoes with salt and cover with another sheet of paper towel. This will allows the tomatoes to release moisture so your tart won't get soggy.
- Dust a clean work surface with flour and roll out dough to about a 10-12 inch circle.
- Once dough is rolled out, transfer it to a non-stick baking sheet. The dough is fragile so it needs to be on the baking sheet before toppings are added. Spread a thin layer of pesto onto the dough leaving a 1 inch border around.
- Layer tomato slices over the pesto, overlapping if needed.
- Fold the border over and brush the dough with egg wash. Sprinkle everything with flakey salt and drizzle the tomatoes with a bit of olive oil.
- Bake the tomato galette at 400 degrees Fahrenheit for 25 minutes until the crust is golden brown.
- Serve warm or at room temperature.
Notes
Nutrition
This recipe was originally published in May, 2014 and updated in June, 2022 with helpful tips and nutritional information.
Simply gorgeous! I can see making this soon – and the arugula pesto? Don’t get me started!
I love everything about this! I need to get my hands on some heirloom tomatoes.
This looks unreal! I love heirlooms maybe almost as much as you!
No way…you like heirlooms as much as me?? Perhaps I’ll make it again for your Cali trip!