An easy rustic tomato galette recipe packed with juicy ripe tomatoes, flakey pie crust, basil pesto and topped with creamy burrata. This galette pastry is the perfect savory summer treat!
Check out all these delicious summertime recipes for more fun and fresh ideas!
TOMATO GALETTE
This tomato galette pastry is going to become your favorite summertime savory treat! Flakey pie dough loaded with flavorful pesto sauce, juicy tomatoes and then baked, topped with creamy burrata cheese and fresh basil. This delicious savory galette makes a stunning appetizer, a light lunch, or a beautiful addition to any brunch spread.
WHAT IS A GALETTE?
A galette is essentially a free-form, open-faced pie. It’s a flat, round pastry topped with sweet or savory ingredients, with the edges folded in slightly to hold the filling.
WHAT YOU NEED-
- Pastry Dough– Typically a galette uses flakey pie dough or puff pastry dough. You can use either homemade or store-bought pastry dough. For this recipe, I like to use Pillsbury pie crust!
- Pesto– The base of this pie tart is pesto sauce! You can use store-bought pesto sauce or my homemade basil pesto sauce.
- Tomatoes– For the best results, use big, ripe, juicy colorful heirloom tomatoes! I like to use a variety of large, sliced tomatoes and halved cherry tomatoes. Other tomatoes like Roma tomatoes, Campari tomatoes, big beef tomatoes, etc.
- Flavor– To season this savory galette, use salt, pepper, garlic powder, and Italian seasoning. You can also use any other of your favorite seasonings.
- Burrata Cheese– Topping this tomato galette with creamy burrata cheese takes this dish to a whole new level! The combination of flavors goes so well together! You can also swap Mozzarella cheese or Stracciatella cheese or just leave out the cheese fully.
- Herbs– You can’t forget to top this galette with fresh herbs like basil, cilantro or parsley. Topping this pastry tart with herbs is totally optional.
- Drizzle– Finish off this galette pastry with a drizzle of balsamic glaze, pesto oil, hot honey, or olive oil for a finishing touch!
HOW TO MAKE TOMATO GALETTE
- Line a baking sheet or cutting board with a paper towel.
- Slice the tomatoes into thin slices and lay flat on the paper towel. Lightly season all the tomatoes with salt. Let the tomatoes sit for about 15-20 minutes. (This step is vital to avoid excess juices making the dough soggy when baking.)
- Preheat the oven and line a large baking sheet with parchment paper.
- Dust the counter with flour and roll out the pie dough into about a 12–14-inch circle, no less than 1/8 of an inch thick. Transfer the dough to the lined baking sheet.
- With a spatula or pastry brush, brush the pesto sauce over the galette dough, leaving about 1 1/2 -inch border all around.
- With an additional paper towel, pat the top of the tomatoes, to remove the released juices. Then arrange the tomatoes over the pesto sauce, overlapping is okay.
- Fold the edges of the dough into the filling, over the tomatoes. (The center will be open and exposed.)
- With a pastry brush, cover the edges with egg wash.
- Bake until the pie dough is golden brown. Remove from the oven and cool it for about 10 minutes.
- Top with scoops of burrata around the tomatoes, freshly chopped basil and your choice of drizzle.
- Slice and serve!
SPREAD VARIATIONS-
Another popular option instead of pesto and burrata cheese is to spread the bottom of the pie with a cheesy base. Here are some spreads you can swap the pesto for:
- Boursin Cheese, Plain or Herbed
- Garlic & Herb Cream Cheese Spread
- Herbed Laughing Cow Cheese
- Any other spreadable cheese
TOPPING IDEAS
You don’t have to just add sliced tomatoes! Add some other ingredients to this galette:
- Spinach
- Sliced Onions
- Olives
- Zucchini
- Feta Cheese
- Bell Peppers
- Peaches
- Bacon
- Prosciutto
QUESTIONS YOU MIGHT HAVE:
No! You can use puff pastry dough instead, whichever you prefer.
You can assemble the tart at least 4-5 hours before baking, store covered in the fridge.
This delicious tomato galette is best enjoyed when it is warm, you can also eat it cold too!
To avoid a soggy galette, you must be sure to remove the excess moisture from the tomatoes beforehand, don’t skip that step! That will help you avoid an overly wet and soggy pie.
This tomato galette pastry is best enjoyed when fresh! But leftovers are still delicious! Once cooled, store the tart covered or in an airtight container in the fridge for 1-2 days. To enjoy, reheat in the air fryer, oven or microwave.
OTHER TOMATO RECIPES-
Use up your fresh summer tomatoes with these other great recipes:
Tomato Burrata Galette Recipe
Ingredients
- 14.1 oz Pillsbury pie dough or homemade
- 1/4 cup basil pesto sauce
- 1 1/2 lbs heirloom tomatoes about 2 large tomatoes
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 whisked large egg for egg wash
- 1 burrata cheese ball optional
- 3 Tbsp fresh basil finely chopped
- balsamic glaze for drizzling
Instructions
- Line a baking sheet or cutting board with a layer of paper towels.
- Slice the tomatoes into thin rounds and arrange them in a single layer over the paper towels. Lightly sprinkle with salt. Let the tomatoes rest for 15–20 minutes. (This helps draw out excess moisture and prevents the crust from becoming soggy during baking.)
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Open both pie crusts and combine together and knead until combined, then form a flat disk out both pie crusts. (This step is for if you use the Pillsbury pie crust.)
- Lightly dust your work surface with flour and roll out the dough into a rough 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to the prepared baking sheet.
- Using a spatula, spread a layer of pesto sauce over the dough, leaving 1 1/2 -inch border around the edges.
- Gently pat the tops of the tomatoes with more paper towels to absorb any remaining moisture. Then arrange the tomato slices over the pesto sauce in a slightly overlapping pattern.
- Fold the edges of the dough inward, over the filling, creating pleats as needed. (The center will be open and exposed.)
- Brush the folded edges of the crust with egg.
- Bake at 400°F for 40-45 minutes or until the crust is golden brown and crisp. Remove from the oven and cool it for about 10 minutes.
- Top with spoonful’s of creamy burrata, freshly chopped basil, and a drizzle of your choice. (Drizzles like balsamic glaze, olive oil, hot honey, or extra pesto sauce works great.)
- Slice and serve!
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