Summer is about so many things to me, but you can’t dispute the fact that heirloom tomatoes are some of the best produce summer provides.  Summer means color, lots of color and these beauties are as colorful as it gets. Cooking seasonally is one of the ways to live the moment and it’s one of my favorite practices.

As you already know, I am a big fan of galette tart so, I couldn’t help but think that a tomato galette would be the best way to showcase a colorful array of heirloom tomatoes, and I was very excited about this recipe.

You can fill your galette a variety of ways, including fresh mozzarella, pesto, and the list goes on. Use your favorite tomatoes, or substitute with your favorite fresh or roasted vegetables. The crust may be made in advance and rolled before assembling. 


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoons white sugar
  • 1 cup unsalted butter COLD, cut in pieces
  • 1/2 cup ice cold water

For the filling

  • 5-6 heirloom tomatoes, sliced
  • 150g fresh mozzarella (sliced )
  • black peppercorns, freshly cracked, to taste
  • Olive oil, for drizzling
  • flaked sea salt, for garnish
  • basil, leaves only, for garnish
  • 1 egg beaten


Step 1: Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Step 2: Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Step 3: Remove dough from processor (will be crumbly) and form into a disc. Wrap the dough in plastic wrap and place it in an airtight container. Refrigerate for at least 30 minutes, or overnight.

Step 4: Preheat oven to 180C/350F on fan bake and line a baking tray with baking (parchment) paper.

Step 5: On a floured surface, roll out dough into 4mm thick oval, then transfer to a parchment-lined sheet pan. Arrange slices of mozzarella, then tomatoes over the dough, leaving a 2-inch border untouched. Season with salt and pepper, and drizzle with olive oil.

Step 6: Fold outer dough over tomatoes with a series of pleats, then brush liberally with beaten egg. Place sheet pan on the oven and bake until golden brown, 50-60 minutes. Let cool slightly, then garnish with more oil, flaky sea salt and basil. Slice and serve.

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