This fresh tomato galette recipe is perfect as an appetizer, or a side dish for any meal. Use your favorite basil pesto to make this delicious, end-of-summer treat.
Summer is almost over. We’re at the end of August, and Labor Day is just around the corner. One of the things I love most about these lazy, end-of-summer days is enjoying the last of the season’s fresh fruits and vegetables. Here in Ohio, it has been a banner year for tomatoes. I’ve been buying them for weeks, and every single one was delicious and firm. Which leads me to today’s recipe, fresh tomato galette.
What is a galette?
The word galette refers to a round piece of pastry that is topped with any sort of filling. After the pastry is filled, the edges are simply turned over, leaving the middle uncovered. This gives the tart a rustic and natural look. A galette can be filled with any of your favorite ingredients. Sweet or savory, the sky is the limit. And really, what could be easier?
The actual definition of galette is a “flat round cake of pastry or bread.” The one thing that distinguishes a galette from a tart is the fact that a galette is baked without a tin, or pie pan. Simply roll out the dough on a baking sheet, add your toppings, and fold over the edges.
How is “galette” pronounced?
I have to admit, I wasn’t sure how to pronounce “galette.” The correct pronunciation is guh-let, with a hard “g,” and the emphasis on the second syllable.
Is galette dough the same as pie dough?
Yes! The two-pack Pillsbury pie crusts work great for this tomato galette. You do not want to buy refrigerated pie crust that’s already in a pie pan. If using a homemade pie crust, you’ll want to roll it out to a 10 to 12-inch circle. (A butter pie crust would be delicious.) Leave about a 2-inch border all around your ingredients. Another wonderful option is to use puff pastry.
What kind of basil pesto is best in this fresh tomato galette?
Any kind of basil pesto mixture can be used. If you have a good recipe, and access to plenty of fresh basil, by all means use your own homemade basil pesto. A food processor makes the job of preparing pesto so easy. Any store-bought brand can also be used. Good choices are Prego, Barilla, or Classico.
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Tips for a perfect tomato galette
- A tomato galette is traditionally served with balsamic glaze. You can purchase pre-made from the store, or you can easily make your own while the galette is baking. I am not a huge lover of balsamic vinegar, but I do enjoy just a little glaze on this galette.
- This tomato galette recipe lends itself well to personalization. Like more cheese or pesto? Pile it on! Don’t like pesto at all? Just leave it off. Have a favorite homemade pie crust recipe or an abundance of cherry tomatoes or heirlooms in your garden? Swap it out! If you leave off the pesto, put the basil leaves between the cheese and the tomatoes. Another herb option is is fresh thyme leaves.
- It’s fine to use the whole egg to brush the pastry. Using just the yolk of the egg results in a much browner crust than using the whole egg.
- You can use shredded mozzarella if desired, however the fresh mozzarella will have a richer flavor. If you are going for convenience, the shredded mozzarella is fine. Goat cheese or feta cheese can be substituted for the mozzarella. The addition of parmesan cheese is also very good.
- This tomato galette is best served fresh out of the oven. Any leftovers can be stored in an airtight container and kept in the refrigerator.
Shop + Source Tomato Galette Supplies:
Fresh Tomato Galette Recipe
- baking sheet
- parchment paper
- Rolling Pin
- pastry brush
- Pizza Cutter
- 1 round pie crust sheet (homemade or store-bought)
- 1/2 cup basil pesto
- 1 handful fresh basil leaves
- 3 thick slices fresh mozzarella
- 1 large tomato (about 7 slices)
- salt & pepper to taste
- 1 egg yolk
- balsamic glaze (if desired)
- Preheat oven to 400 degrees F.
- Place a sheet of parchment paper on a cookie sheet. Dust the parchment paper with flour. Unroll pie dough onto parchment paper.
- Sprinkle tomato slices with salt & pepper. Let sit for 5 minutes.
- Drain excess moisture by resting tomato slices on paper towels for about 5 minutes.
- Spoon pesto on pie crust and spread within 1 inch of the edge.
- Place about seven basil leaves on top of pesto.
- Tear fresh mozzarella into medium sized pieces and place on top of basil.
- Top with salted/drained tomato slices.
- Fold over the edges of the pie crust toward the filling, making sure to overlap.
- Whisk the egg yolk in a small bowl, then brush onto edges of pie crust.
- Bake for 30 minutes, or until crust is browned and cheese is melted.
- Garnish with fresh chopped basil and drizzle with balsamic glaze, if desired.
- Slice and serve warm.
This is such an easy and eye-pleasing dish. If you decide to try it, and love it, I encourage you to come back and leave a 5-star review. It would really help me, and I would appreciate it so much! And now that I’ve discovered galettes, I’m going to try something sweet, so stay tuned for that!
Until next time…