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barleyandsage
By barleyandsage

Heirloom Tomato Galette with Pesto & Goat Cheese

19 steps
Prep:20minCook:35min
This heirloom tomato galette has a flaky parmesan pie crust, creamy goat cheese, fresh pesto, and flavorful fresh heirloom tomatoes! It's super easy to make and the perfect savory summer treat!
Updated at: Thu, 17 Aug 2023 04:59:05 GMT

Nutrition balance score

Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
13
Moderate

Nutrition per serving

Calories345.9 kcal (17%)
Total Fat26.1 g (37%)
Carbs19.3 g (7%)
Sugars2.3 g (3%)
Protein9.1 g (18%)
Sodium514 mg (26%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Pie Dough

Step 1
For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Step 2
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
Step 3
In a medium sized bowl, whisk together the flour, parmesan cheese, and salt. Add in the cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Step 4
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Step 5
Take the formed ball of dough and shape into slightly flattened disk.
Step 6
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
Step 7
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!

Galette

Step 8
Preheat your oven to 400°F.
Step 9
Line a baking sheet with paper towels. Then slice the heirloom tomatoes and place the slices on top of the paper towels. Sprinkle with kosher salt and let sit for 10-15 minutes. Then pat the slices dry with a paper towel. This helps the tomatoes release extra moisture so that the galette doesn't get soggy in the oven.
Step 10
Lightly flour a clean surface. Roll out pie dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Step 11
Place the dough on a parchment lined baking sheet.
Step 12
Spread the goat cheese over the pie dough, leaving about an inch around the edges. Note: room temperature goat cheese will spread much more easily than cold!
Step 13
Then smooth the fresh pesto over top of the goat cheese.
Step 14
Arrange the sliced heirloom tomatoes over the pesto in overlapping circles.
Step 15
Gently fold over the edges of the dough, overlapping as you go.
Step 16
Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
Step 17
Bake at 400°F for 35-45 minutes or until the crust is golden brown.
Step 18
Remove from the oven and let the heirloom tomato galette rest for 5-10 minutes before serving.
Step 19
Then garnish with some more fresh pesto and basil!
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