Heirloom Tomato Galette
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.
Servings: 6 individual pies
Ingredients
Galette Crust
- 1 double Homemade Pie Crust Recipe
Filling
- 4 medium heirloom tomatoes
- fine sea salt sprinkle on tomatoes
- 8 oz soft goat cheese
- 1/3 cup gruyere cheese grated
- 2 large egg yolks
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh basil finely chopped
- 1/4 cup fresh chives chopped, more to sprinkle on top
Egg Wash
- 1 large egg beaten with a fork
Topping
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon garlic powder
- 1 teaspoon coarse sea salt
Instructions
Homemade Pie Crust
- Make homemade pie crust, wrap in plastic wrap and place in fridge for at least 30 minutes.1 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.4 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.8 oz soft goat cheese, 2 large egg yolks, 2 tablespoons fresh dill, 2 tablespoons fresh basil, 1/4 cup fresh chives, 1/3 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)1 large egg
Seed Topping
- Combine seeds, garlic, and sea salt in a separate bowl. Stir with a spoon.1 tablespoon chia seeds, 1 tablespoon sesame seeds, 1/2 teaspoon garlic powder, 1 teaspoon 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.
Notes
Cheese: Cream cheese, ricotta, or an herbed cheese spread can be used instead of goat cheese for a milder flavor.
Make Ahead: Make the all butter pie dough for the crust a head of time and place in the fridge to chill. You can even make it the day before.