My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

heirloom tomato galette

heirloom tomato galette

heirloom tomato galette

The heirloom tomatoes this season are more beautiful and delicious than I can remember in a long time. I've been buying them every week at the farmer's market and putting them in salads with avocado, summer pasta, or just popping the small ones in my mouth like popcorn!  Naturally, I decided to throw them into a galette, surprise, surprise! 

heirloom tomato galette

As most of my friends and family know, I am always making galettes for dinner parties.  You can do the bulk of the work ahead of time and everyone loves them; they warm the soul and fill the belly.  How can anyone ever tire of a comforting, savory pie? I won't go on too much about my love affair with galettes, but I will say that this recipe is muy deliciosa!  Objectively speaking, Maggie (my sister and fellow galette aficionado) along with her Italian boyfriend, Andrea (in Italy galettes are called crostatas), say this one is their absolute favorite (my potato galette ranked no. 1 for several months).

There's just one thing about making galettes, they do take some time, effort and planning.  I recommend preparing this dish for a dinner party that occurs on the weekend, or when you have a day off, just so your not stressed.  I would never want you to be stressed when making something as joyous as a galette!  I usually make two at a time, as the dough recipe yields two galettes.  But, you can just as easily freeze half of the dough and stick to making one galette, which feeds about four people (two slices each).

heirloom tomato galette
heirloom tomato galette

There are lots of options for substituting ingredients in this recipe if you're vegetarian, and want to use standard ricotta, or are on a low-FODMAP diet for IBS.  My sister and I both have trouble with garlic, so I decided to skip putting them in my galette, and served a garlicky sauce on the side for the guests that have stomachs of steel.  If you have no trouble digesting garlic, I would add it to the baby tomato relish and the ricotta cheese mixture as I suggest in the recipe.  Garlic, tomato and basil are a wonderful trifecta, but for some, it's just not worth the tummy trouble.

heirloom tomato galette

Again, remember to plan ahead.  Although this recipe is not too labor intensive, the dough needs time to rest and takes about 3 1/2 hours total before you can roll it out and assemble the ingredients...but, it's totally worth the wait. 

Total: About 1 hour (after galette dough has been prepared) | Prep: 15-20 minutes | Cook: 30-35 min. | One galette serves 4


*{food processor, large mixing bowl and plastic wrap for galette dough}

cutting board


small mixing bowl

saute pan

basting brush



galette dough recipe

3 medium to large heirloom tomatoes (I usually get two red and one yellow, or two red and two yellow and use the leftovers in a salad)

3/4 cup baby heirloom tomatoes of mixed color (you will have extra)

 2 tablespoons basil chiffonade, stems removed, plus extra for garnish

**1 garlic clove, minced

1 tablespoon high-quality olive oil

a pinch of sea salt

fresh ground pepper to taste


ricotta mixture

1 package (1 cup) Kite Hill almond ricotta, regular ricotta, or easy homemade soy ricotta

4 sprigs of thyme, stems removed and roughly chopped

1 or 2 tablespoons chiffonade of basil

**1 garlic clove, minced


garlic and oil topping

two tablespoons olive oil

1 garlic clove, minced

pinch of salt and fresh ground pepper to taste



1.  Slice the baby heirloom tomatoes in half or quarters, depending on size.  Combine the baby tomatoes, basil, olive oil, garlic, salt and pepper in a small bowl and set aside.  Cut the larger heirloom tomatoes into 1/4 inch slices.  Mix together the ricotta, thyme, basil, and garlic in a bowl.

2.    Preheat the oven to 400 F.  Generously sprinkle Bob's Gluten-free All-purpose Baking Flour on a piece of parchment paper.  Place half of the galette dough onto the floured parchment paper.  Then, add more flour to cover the dough.  Place another piece of parchment paper on top of the dough and roll out evenly into a general circular shape (does not have to be perfect); tje dough should be between 1/4-1/2 inch thick.  Alternatively, with well-floured hands, pat the dough out into a circle.  Do the same with the remaining dough if you are making a second galette, or cover in plastic wrap and freeze for future use.

3.  Spread the ricotta mixture evenly over the galette dough, leaving about 2 inches around the edges.   Then, arrange the large heirloom tomato slices over the ricotta so that they are overlapping each other slightly.  Sprinkle the baby heirloom tomatoes mixture over the large slices, being sure to lift the tomatoes out of the remaining juice (you may have leftover baby tomatoes, eat them as a snack!); don't pour the leftover juice on top of the galette or else it will get soggy.

4. Fold in the edges of the dough. Bake for about 15 minutes. Rotate the pan, and bake for another 15-20 minutes, or until the edges are golden.    Meanwhile, prepare the garlic and oil topping.  When the galette is finished cooking, brush the garlic and oil sauce over the galette filling.  Allow it to cool for 15 minutes before cutting and serving.



*As mentioned above, the galette dough recipe takes about 3 1/2 hours.  It is not labor intensive, the dough just needs two hours plus one hour to rise.  Totally worth it all, but do plan ahead!

**skip the garlic if it bothers your stomach; you can use garlic infused oil instead or 1/2 a sauteed leek

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