Heirloom Tomato Galette

I’ve whipped up this heirloom tomato galette a few times now, and I’m amazed at how easy and delicious it is! Let me tell you, it’s become a family favorite in no time.

The beauty of this galette is its simplicity. You don’t need to be a pro chef to make it look great – it’s meant to be rustic.

I use refrigerated pie dough as a shortcut. Then I just spread on a layer of sliced heirloom tomatoes, cheese and fold up the edges.

My kids say it reminds them of pizza, but fancier. It’s perfect for using up those garden tomatoes at their peak. I’ve served it for casual dinners with a salad and grilled chicken, and it’s always a hit.

While I love using a mix of colorful heirloom tomatoes, you can use any ripe tomatoes you have on hand. The key is to choose tomatoes that are flavorful and not too watery.

Why you will love this Heirloom Tomato Galette recipe

You’ll fall in love with this Heirloom Tomato Galette from the moment you smell it baking. The aroma of butter, herbs, and roasting tomatoes is irresistible.

This galette is a showstopper. The colorful tomatoes and rustic shape make for a beautiful presentation that’s sure to impress your guests.

It’s also incredibly versatile. You can serve it as a main dish, side dish, or appetizer, making it perfect for everything from casual lunches to dinner parties.


Choose tomatoes that are ripe but still firm. Overly ripe tomatoes can make the crust soggy.

Chill the dough well before rolling it out. This helps create a flaky crust.

Don’t overfill the galette. Leave a border around the edge to fold over, and avoid piling the tomatoes too high.


Heirloom Tomatoes

The star of the show. Choose a mix of colors and sizes for visual appeal. Heirloom tomatoes have complex flavors that really shine in this simple preparation.

Pastry Dough

A simple mix of flour, butter, and ice water creates a flaky, buttery crust that complements the juicy tomatoes perfectly.

Fresh Herbs

I use a mix of basil and thyme. The herbs add a fresh, aromatic element that enhances the tomato flavor.


A sprinkle of grated Parmesan adds a savory, salty note that balances the sweetness of the tomatoes.

How to Make Heirloom Tomato Galette

Prepare the Dough

Mix flour and salt, cut in cold butter, and add ice water. Form into a disk and chill for 30 minutes.

Prepare the Tomatoes

Slice tomatoes and toss with olive oil, herbs, salt, and pepper.

Assemble the Galette

Roll out the dough, arrange tomatoes in the center, leaving a border. Fold the edges over.


Brush the crust with egg wash and bake at 400°F for 35-40 minutes until golden brown.

What to Serve With Heirloom Tomato Galette


  • Use regular tomatoes if heirloom aren’t available
  • Swap Parmesan for goat cheese or feta
  • Try different herbs like oregano or rosemary


  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Mixing bowls


Can I make this galette ahead of time?

You can prepare the dough and slice the tomatoes a day ahead. Assemble and bake just before serving for best results.

How do I prevent a soggy crust?

Slice the tomatoes ahead of time and let them drain on paper towels to remove excess moisture.

Can I freeze this galette?

While it’s best fresh, you can freeze the baked galette. Reheat in a 350°F oven until warmed through.

Heirloom Tomato Galette

Print Recipe
Course Main Course
Keyword Galette, pesto, tomato
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup ice water
  • 3-4 medium heirloom tomatoes sliced
  • 2 tbsp olive oil
  • 2 tbsp fresh basil chopped
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 egg beaten (for egg wash)


  • Mix flour and salt. Cut in butter until crumbly. Add water and form dough. Chill for 30 minutes.
  • Toss sliced tomatoes with olive oil, herbs, salt, and pepper.
  • Roll out dough on parchment paper. Arrange tomatoes in the center, leaving a border.
  • Fold edges over. Brush with egg wash.
  • Bake at 400°F for 35-40 minutes until golden brown.


  • Drain tomatoes on paper towels to prevent a soggy crust.
  • Chill dough well for a flaky crust.