Heirloom Tomato Galettes
Heirloom tomato galettes are a perfect simple summer meal. Sweet juicy tomatoes, buttery pie crust, and a sprinkle of fresh basil. Perfection!
Ingredients
Pie Crust
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 ounces cold butter, diced
- 1/2 tablespoon vinegar, (optional)
- 1/4 cup cold water, (more or less as needed)
Egg Wash
- 1 egg
- 1 tablespoon milk or water
Tomato Galettes
- 3 tablespoons Panko breadcrumbs
- 1 tablespoon flour
- 1 tablespoon fine cornmeal
- 3 tablespoons grated parmesan
- 1/4 teaspoon dried basil
- About 1 pound of ripe heirloom tomatoes, sliced
- Salt & pepper, to taste
- 2 tablespoons fresh basil, chopped fine
- Extra grated parmesan for crust, (optional)
Instructions
For the pie crust:
- Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
- Add water and vinegar one tablespoon at a time, slowly incorporating until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
For the egg wash:
- Whisk egg and milk together; set aside.
For the tomato galettes:
- Combine breadcrumbs, flour, cornmeal, parmesan, and dried basil in a small bowl. Slice tomatoes.
- Roll pie dough out until it's about 1/4 inch thick. Cut out 5-6 inch rounds or squares (I like to trace a tupperware lid to make the rounds). Alternatively, you could make one large galette.
- Spoon about 1-2 tablespoons of breadcrumb mixture onto each pie dough round, smoothing it out and leaving some space around the edges where you'll fold the dough up. Place slices of tomato on top and sprinkle with salt and pepper.
- Fold dough up around edges, creating a pie dough border. Brush with egg wash and sprinkle edges with more parmesan.
- Freeze galettes for 20-30 minutes, until chilled and firm – this will help them hold their shape when they bake.
- Preheat oven to 375° F. Bake tarts until crust is golden and tomatoes are bubbling, about 30-35 minutes. Allow to cool for a few minutes; sprinkle with fresh basil.
Notes
Makes either 5-6 individual galettes or one 10 inch galette.
Did you try this recipe?
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