Heirloom Tomato Galette
Last Updated on August 11, 2020 by Annie
Flaky buttery pastry topped with garlic, olive oil, and juicy heirloom tomatoes come together in this flavorful heirloom tomato galette.
This vegan heirloom tomato galette highlights the best in summer produce. The tomatoes you find on the shelves at grocery stores and local farmers markets during the summer months are truly not to be missed. They are fresh, flavorful, and perfect for salads, sandwiches, or baking into pastry.
During tomato season, one particular tomato reigns supreme, the heirloom tomato. These thick and juicy tomatoes show up for a very brief time each summer, but are beyond flavorful and worth seeking out when the season is hot.
What’s the deal with Heirloom Tomatoes?
These tomatoes get their name from the seed. Farmers save seeds from the juiciest, best tomatoes grown each season to plant and create the next season’s crop. I would like to believe this is how all produce is created but unfortunately it’s not the case, which is what makes heirloom tomatoes so special.
How to make Heirloom Tomato Galette
Make the Flaky Pastry
I truly cannot get over how flaky this pasty crust came out. It’s the same pastry dough I typically make with one key difference. I use 4 Tbsp water. No more. It takes a little extra kneading before I set it to rest but the result is a tender, flaky, salty pie crust perfect for cradling the juicy heirloom tomatoes.
To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp salt. Stir to combine.
Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add remaining 3 Tbsps of water until incorporated.
With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.
When you are ready to bake your galette, remove from the refrigerator and roll into an (approximate) 18 inch circle.
Make the Tomato Galette
In a small bowl stir together 4 pods of diced/microplaned garlic with 2 Tbsp olive oil. Wash and slice heirloom tomatoes into 1/2 in thick slices.
With a spoon or pastry brush, spread the garlic oil mixture on the pastry dough in a 12 inch circle. Layer the sliced tomatoes on the pastry dough and fold in the remaining pastry dough to make a hexagon around the tomatoes.
Place the heirloom tomato galette into the refrigerator for 30 minutes, before baking.
Preheat the oven to 400°F. When you are ready to bake, remove the galette from the refrigerator and drizzle the sides with olive oil. Sprinkle coarse sea salt on the sides and top of the galette.
Bake for 40-45 minutes. Remove from the oven and allow to cool slightly before slicing and serving.
Dairy-Free Changes to Heirloom Tomato Galette
The beauty of this delicious tomato galette is that the natural flavor of the garlic and heirloom tomatoes provides such a great flavor, dairy is un-necessary.
For the pastry dough I use a vegetable shortening to get the flaky crust instead of butter.
Did you make this delicious heirloom tomato tart? I would love to hear how it went! Leave a comment below to share how it went or snap a picture and share it with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
Other delicious recipes for tomato season
Pan con Tomate– Easy to make, and ready in 15 minutes or less. This is a great appetizer for any meal or a great dish for a tapas night.
Pico de Gallo– This fresh pico de gallo is a quick, simple, and healthy salsa that you can make in under 30 minutes.Â
Sausage and Veggie Loaded Orzo– Flavor packed Sausage and Veggie Orzo makes the perfect 30 minute meal. This fresh and filling dinner also makes an excellent meal prep recipe.
Heirloom Tomato Galette
A flaky pastry surrounds juicy heirloom tomatoes with a garlic and olive oil sauce.
Ingredients
Flaky Pastry Crust
- 1½ c. Flour
- ½ tsp. Salt
- ½ c. Vegetable Shortening
- 4 Tbsp. Water ice cold
Galette Filling
- 4 pods Garlic microplaned
- 2 Tbsp. Olive Oil
- 3 Heirloom Tomatoes sliced
- Coarse Sea Salt for sprinkling
- Olive Oil to drizzle on top
Instructions
-
To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp. salt. Stir to combine.
-
Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add remaining 3 Tbsps of water until incorporated.
-
With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.
-
When you are ready to bake your galette, remove from the refrigerator and roll into an (approximate) 18 inch circle.
-
In a small bowl stir together 4 pods of diced/microplaned garlic with 2 Tbsp olive oil. Wash and slice heirloom tomatoes into 1/2 in thick slices.
-
With a spoon or pastry brush, spread the garlic oil mixture on the pastry dough in a 12 inch circle. Layer the sliced tomatoes on the pastry dough and fold in the remaining pastry dough to make a hexagon around the tomatoes.
-
Place the heirloom tomato galette into the refrigerator for 30 minutes, before baking.
-
Preheat the oven to 400°F. When you are ready to bake, remove the galette from the refrigerator and drizzle the sides with olive oil. Sprinkle coarse sea salt on the sides and top of the galette.
-
Bake for 40-45 minutes. Remove from the oven and allow to cool slightly before slicing and serving.