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Recipe | Heirloom Tomato Galette | トマトガレット

Tomato Galette

Heirloom Tomato Galette


1 Basic Pie Crust Recipe
1 Basic Vegan Pesto Recipe
4 oz soft herbed goat cheese or spreadable vegan cheese, like Kite Hill, room temperature
3 – 4 heirloom tomatoes, a variety of colors, slice thin
1 tbsp Herbs de Provence
salt + pepper
olive oil for drizzling
egg yolk wash, 1 egg yolk + 1 tsp water
sea salt flakes


Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Slice tomatoes and season to taste with salt, pepper, Herb de Provence, and drizzle with olive oil, set aside. Remove pie crust from the fridge and roll out into approximately a 12″ circle about 1/4″ thick. Spread goat cheese and 2-3 tbsp of pesto onto the crust, leaving 2 inches of crust to fold over later. Layer your tomatoes on top, alternating colors, and season with more Herb de Province and olive oil. Gently fold over the edge of your crust, being careful not to tear it. Brush edges with egg wash and bake at 350 degrees F for 40 minutes or until the crust is golden brown. Remove your galette from the oven and garnish with fresh Nasturtium flowers + sea salt flakes.

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    Recipe | Basic Vegan Pesto – To Be With Food
    July 20, 2020 at 9:24 pm

    […] I love using this Nasturtium Vegan Pesto in this Heirloom Tomato Galette Recipe. […]

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