Heirloom Tomato Galette

Who wouldn’t love the combination of buttery pastry crust, creamy feta cheese, and oven roasted heirloom tomatoes? That’s why this tomato galette recipe is always a great choice when you have fresh tomatoes on hand. Whether you’re looking for a delicious vegetarian dinner idea or simple gluten free appetizer, this rustic dish is the perfect option!

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Course: Main Course

Cuisine: American

Keyword: Heirloom Tomato Galette, Tomato Galette

Prep Time: 30

Cook Time: 45

Servings:

Calories: 291kcal

Ingredients

Roasted Garlic Crust:

2 cups all-purpose gluten-free 1:1 flour we used Bob’s Red Mill 1:1
¾ cup cornmeal
2 tablespoons minced fresh herbs we used chives, basil, rosemary, thyme, and parsley
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup frozen butter grated
¾ cup milk dairy-free if vegan, we use unsweetened plain almond milk

Filling:

1 ½ lbs heirloom tomatoes sliced ¼” thick
2 teaspoons sea salt
1 cup crumbled feta cheese dairy-free if vegan
2 tablespoons minced fresh herbs we used chives, basil, rosemary, thyme, and parsley
2 garlic cloves minced
Optional ideas for a quick garnish: a drizzle of honey or olive oil. Hot sauce is great as is lemon zest or smoked flaky sea salt. Microgreens are pretty and add a punch of green.

Instructions

Preheat the oven to 425° F, and line a large sheet pan with parchment paper.
Place the sliced tomatoes on a sheet pan lined with a clean kitchen towel and sprinkle with the 2 teaspoons of sea salt. Let stand for 10 minutes for the salt to draw out some of the moisture from the tomatoes.
In a large bowl, mix together the flour, cornmeal, herbs, sea salt, and black pepper.
Add the shredded butter to the flour and mix until it resembles sand.
Pour in the milk and mix just until combined then knead 3-4 times until a shaggy ball of dough forms.
Lightly dust a clean work surface (or directly onto the parchment) with flour and roll the dough into an ⅛” thick circle. Carefully transfer the dough to a parchment paper-lined sheet pan.
Keeping 1 ½” of the edges clear, sprinkle the feta cheese, herbs, and garlic over the dough.
Arrange the tomatoes on top, layering the tomatoes slightly over each other in a circular manner.
Fold in the edges of the dough, and brush the edges with olive oil.

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