Heirloom Tomato Galette
Serves 6
30 mins prep
30 mins cook
60 mins dough resting time
120 mins total
Heirloom tomato galette recipe made into individual tomato pies with a goat cheese, basil, and chives filling inside a seeded flaky all butter pie crust.
Filling
mediumheirloom tomatoes
fine sea saltsprinkle on tomatoes
cupgruyere cheesegrated
tbspfresh dillfinely chopped
tbspfresh basilfinely chopped
cupfresh chiveschopped, more to sprinkle on top
Egg Wash
large eggbeaten with a fork
Topping
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Homemade Pie Crust
Make homemade pie crust, wrap in plastic wrap and place in fridge for at least 30 minutes.
double Homemade Pie Crust Recipe
**during this time make your filling and toppings, then set aside**
Prep the Tomatoes
Slice tomatoes into 1/4 inch slices with a sharp knife. Place the slices onto paper towels and sprinkle with fine sea salt to help them release their juices.
medium heirloom tomatoes
fine sea salt
Let them sit for about 10 minutes before adding to the pie dough. This will help your galettes from getting soggy with excess tomato juice.
Mix the Filling
Combine goat cheese, gruyere, dill, basil, egg yolks, and onions in small bowl. Stir with a fork.
oz soft goat cheese
large egg yolks
tbsp fresh dill
tbsp fresh basil
cup fresh chives
cup gruyere cheese
Make an Egg Wash
Prepare egg wash by whisking one egg with a fork in a small bowl. (use pastry or small paint brush when applying)
large egg
Seed Topping
Combine seeds, garlic, and sea salt in a separate bowl. Stir with a spoon.
tbsp chia seeds
tbsp sesame seeds
tsp garlic powder
tsp coarse sea salt
Assemble Tomato Galettes
Preheat oven to 375℉/190℃/170℃ Fan (convection). Line a large baking sheet with parchment paper.
Remove pie dough from the fridge, weigh and cut into 6 even portions using a sharp knife or a bench scraper. Form each section into a ball (do not knead dough).
Work in batches, starting with 4 galettes. Keep the remaining dough in the fridge until ready to roll out.
On a lightly floured surface, using a rolling pin and roll out one ball into a 6 to 7-inch circle.
Spoon 1-tablespoons of the filling into the center of the dough. Gently spread into an even layer, leaving a 1-inch border of bare crust.
Lay 2-3 tomato slices in a triangle shape over the filling. How many tomato slices you use, depends on how big they are. Try to just cover up the filling and cut slices in half if needed.
Fold the dough towards the center to slightly overlap the tomatoes, adding pleats with each turn.
Brush the outer crust with a nice coating of egg wash. Sprinkle seeds and salt topping across the egg wash.
Place the tray of tomato pies into the fridge for 15 minutes before baking, to firm up the crust. A cold butter crust will hold its shape better while in the oven.
Place the pan on the middle oven rack and bake for 30-35 min, or until the crust is a nice golden brown.
Transfer the pan to a wire cooling rack for 10 minutes, before removing the galettes and serving with an extra sprinkle of chives.