This beautiful heirloom tomato galette has all of the best parts of tomato pie in a savory, flakey pie crust. The best part is how easy it is to make.
For the crust:
- 1 and 1/2 cups flour
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 8 Tbsp. freezing cold butter
- 4–5 Tbsp. ice water
For the filling:
- 1 cup grated mozzarella cheese
- 2 Tbsp. mayo
- 1 Tbsp. grated parmesan cheese
- 1/2 tsp Italian seasoning
- a few pinches of fresh cracked pepper
For the galette:
- 2 heirloom tomatoes
- about 5 basil leaves, divided
- 2 tsp. parmesean cheese
- 1 pinch salt
- 1 pinch pepper
- 2 tsp. olive oil
- Place the butter in the freezer 5 mins before using.
- Fill a glass or bowl with ice water. Let chill.
- Measure out dry ingredients. Mix.
- Cube butter. Add it to dry mixture.
- Incorporate with a food processor, pastry cutter or fork until pea-sized crumbs form.
- Add water 1 tbsp at a time until dough pulls together.
- Wrap the dough in plastic warp and refrigerate 20 minutes while you get the filling ready.
- Slice the tomatoes into 1/4 inch thick slices. Set aside.
- To make the filling, mix together the mozzarella cheese, mayo, parmesan, Italian seasoning, and pepper.
- Preheat the oven to 400F.
- Remove the dough from the fridge. Roll it out on a large piece of parchment paper until you have a circle that’s 10-12 inches in diameter.
- Slide the crust, while still on the parchment, onto a baking sheet.
- Spread the filling all over the dough, leaving about a 1 inch crust free of filling.
- Lay the tomato slices on top of the filling. Fold the crust up around the tomatoes creating the galette.
- Wisk together the egg and water. Brush on the egg mixture all over the crust to make an egg wash. Sprinkle on the parmesean and fresh cracked pepper all over the galette and the crust.
- Slide the baking sheet into the oven and bake for 30-40 minutes, or until the tomatoes are cooked and the crust is golden brown.
- Cool until warm before slicing and serving.