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heirloom tomato galette

Savory Heirloom Tomato Galette with a Crunchy Cornmeal Crust

This heirloom tomato galette features a crunchy cornmeal crust and a flavorful pesto filling, perfect for a summer meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all purpose flour A key ingredient for structure; creates the base of your flaky crust.
  • 1/2 cup yellow cornmeal Adds a delightful crunch and unique flavor.
  • 1/2 teaspoon salt Essential for enhancing flavors.
  • 1/2 cup butter Provides richness for a flaky crust; can substitute with vegan butter.
  • 1/4 cup buttermilk Adds moisture to bind the dough; can replace with milk and vinegar.
For the Filling
  • 1/4 cup pesto Infuses a herby richness; substitute with olive oil if needed.
  • 8 ounces provolone cheese Adds creaminess; mozzarella or cheddar can work as alternatives.
  • 2 cups heirloom tomatoes The star of the show; choose an array of colors.
  • to taste salt & pepper Seasoning to enhance the flavors.
Optional Topping
  • 1 tablespoon heavy cream Adds a glossy finish to the crust; can be swapped with milk.
  • to taste Everything Bagel Seasoning Provides an extra flavor boost; optional.

Equipment

  • Mixing Bowl
  • Parchment paper
  • Rolling Pin
  • Baking Sheet
  • Box Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine all-purpose flour, yellow cornmeal, and salt.
  3. Grate cold butter into the flour mixture and blend it until coarse crumbs form.
  4. Stir in pesto and gradually mix in buttermilk until the dough is moistened but crumbly.
  5. Knead the dough gently on a floured surface, wrap it, and chill for at least 30 minutes.
  6. Slice heirloom tomatoes thickly, sprinkle with salt, and let them rest on paper towels for 10–15 minutes.
  7. Roll out the chilled dough to a ¼-inch thick rectangle.
  8. Transfer the rolled dough to a parchment-lined baking sheet.
  9. Layer provolone cheese on the dough, leaving a 2-inch border, and arrange tomato slices on top.
  10. Fold the edges of the dough over the filling, leaving tomatoes slightly exposed.
  11. Brush the edges with heavy cream and optionally sprinkle with cheese and seasoning.
  12. Bake for about 30 minutes until the crust is golden and tomatoes are tender.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Grate the butter for a flaky crust and let the galette cool slightly before slicing for cleaner cuts.

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