What’s easier to make than a pie, but has the same delicious buttery crust? A galette! We like to think of them as freeform pies, and they work just as well with sweet and savory fillings. We used our finest summer tomatoes in this version, but when the season’s over you can use our dough recipe with pretty much any fruit—or even squash.
Learn how to make a tomato galette:Print
- 1½ cups all-purpose flour, plus more for rolling out
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 10 tablespoons cold unsalted butter
- ¼ cup cold water
- 4 ounces goat cheese
- 2 tablespoons chives, thinly sliced, plus more for serving
- 1 clove garlic, grated
- 2 teaspoons lemon zest
- Kosher salt
- 3 heirloom tomatoes, thinly sliced
- 8 cherry tomatoes, halved
- 1½ tablespoons olive oil, plus more for drizzling
- 1 egg, beaten to blend
- ¼ cup white sesame seeds
- Flaky sea salt and freshly ground black pepper
- For the dough, add flour, salt, and sugar to a food processor and pulse to combine. Add cold butter to flour mixture and pulse until butter resembles a coarse meal, with pea-sized pieces. Drizzle water over the mixture and pulse again until a shaggy dough ball forms. Turn dough out onto a piece of plastic wrap and bring the dough together to form a disk. Wrap dough with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 400 degrees F and prepare a baking sheet with parchment.
- In a small bowl, combine goat cheese, chives, garlic, lemon zest, and ½ tsp salt. Set aside.
- Thinly slice heirloom tomatoes and halve cherry tomatoes. Place tomatoes on a paper towel-lined baking sheet and season both sides with salt to help draw out excess moisture. Let sit for 5 minutes, then pat dry.
- On a lightly floured surface, roll dough roughly into a 12-inch circle. Evenly spread goat cheese mixture over top, leaving a 1½-inch border. Working from one side to the other, place heirloom tomatoes slightly overlapping on top of the goat cheese mixture, then add halved cherry tomatoes evenly on top of the heirlooms. Drizzle olive oil over the tomatoes, avoiding the border.
- Bring the edges of the dough up over the filing, overlapping if necessary, and brush with egg wash. Sprinkle sesame seeds over the dough to completely cover the crust. Chill galette in the freezer for 10 minutes.
- Bake, rotating halfway through, until galette is golden brown and cooked through, 50 to 60 minutes. Let cool slightly, drizzle olive oil over top, and sprinkle with flaky sea salt and some freshly ground black pepper before serving.