Heirloom Tomato Galette

We’re sure this Heirloom Tomato Galette will make good use of your bountiful harvest when tomatoes are at their peak season from July into the fall. A crunchy crust hugs a filling of warm cheese, savory cuts of tomato, onion, and fennel. Top your slice off with a honey drizzle and basil garnish for the rustic picnic treat of your dreams.

What is a Galette? 

This French-style pastry is known for its flat-form, relaxed appearance. A galette typically consists of a rolled-out dough base topped with a variety of sweet or savory fillings (though we of course opted for savory for this mouthwatering recipe). Unlike a pie, a galette is not confined to a pie dish, allowing for a more rustic presentation. A galette is often made with classic fruit combinations. Savory options like cheese and vegetables are also very familiar.

Heirloom Tomato Galette Recipe

Heirloom Tomato Galette Ingredients

• 2-3 heirloom tomatoes, sliced
• 1 bulb fennel 
• 1 onion
• 3 oz Farmstead Gouda Cheese, grated
• 3 oz Farm Girl Cheese, grated
• Honey and basil for garnish 

For the crust: 

• 8 tbsp cold butter cut into 1/2-inch chunks 
• 1 1/4 cups all-purpose flour 
• 2 tsp granulated sugar 
• 1/2 tsp salt 
• 1/4 cup buttermilk 
• 2 tbsp corn meal**

Tomato Galette Instructions

1. Mix together flour, sugar, and salt, and pour into a food processor. Add butter and pulse until butter is cut into the flour (make sure it still has visible chunks no larger than a pea.)
2. While pulsing, slowly trickle in 1/4 cup of the buttermilk. Continue to pulse until the buttermilk is incorporated into the dough. At this point, your dough should look like rough crumbs and just hold its shape if squeezed together. If the dough does not, add a a little more buttermilk, one teaspoon at a time.
3. Lay a sheet of plastic wrap on the counter. Dump the dough crumbs onto the sheet. Gather the edges and press tightly together to form a 1-inch thick disk. Place in a plastic bag and refrigerate for at least an hour (up to 24 hours.)
4. While your dough is chilling, sauté the onion and fennel in 2 tablespoons of butter until soft and translucent. Set aside.
5. Once chilled, sprinkle cornmeal all over dough and roll out into a large round disk. Try to get the dough as thin as you can, you don’t want it to be thicker than 1/4 inch.
6. Fill the dough with the grated cheese, and the sautéed onion and fennel mixture. Leave 2 inches of pie dough around the edges. Top with slices of tomato and fold the edges up over the tomatoes.
7. Season with salt and pepper and bake at 375 degrees until the crust is slightly brown. Drizzle with honey and garnish with basil before serving.

**Rolling out the pie dough using cornmeal adds a nice crunch to the crust, but normal flour can be used as well.

Recipe and Styling by Anna Franklin / Story by Kylie Thomas / Photography by Dave Bryce 

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