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Heirloom Tomato Galette with Mozzarella and Fresh Basil

Heirloom Tomato Galette with Mozzarella and Fresh Basil

I made this heirloom tomato galette for a family lunch recently and it was a big hit with all of us. I kept it super simple by using a premade pie crust but took the time to salt the tomato slices to ensure my galette didn’t turn out soggy. This rustic tomato pie smelled terrific while it baked and turned out delicious. The heirloom tomatoes were so flavorful and I loved the fresh basil on top. I served this galette with a simple butter leaf salad and it was a delicious and healthy lunch that we all devoured.

Heirloom Tomato Galette with Mozzarella and Fresh Basil

How to Make Heirloom Tomato Galette with Mozzarella and Fresh Basil

Place the tomato slices on a few paper towels then season with a little bit of sea salt on top of each tomato slice. Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let them sit for 30 minutes to drain juices.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Roll the premade pie crust out on the parchment paper. Brush the pie crust with olive oil then sprinkle with shredded mozzarella cheese then top with some freshly grated parmesan cheese in the center of the pie crust leaving about a 2-inch border.

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Layer the tomato slices and grape tomato halves over the cheese then season with freshly cracked black pepper, to taste. Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Place into the oven and bake for 35-40 minutes, or until the crust is golden brown. Remove from the oven top with fresh basil. Slice and serve immediately with extra parmesan on the side. Enjoy.

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 2 - 4 people
Author: Pam - For the Love of Cooking

Ingredients

  • 3 small heirloom tomatoes, sliced and seeded
  • 4-5 grape tomatoes, sliced or halved
  • Sea salt, to taste
  • 1 premade pie crust
  • Olive oil, to taste
  • 1 cup mozzarella cheese, freshly grated
  • Parmesan cheese, freshly grated Plus more for serving
  • Freshly cracked black pepper, to taste
  • Fresh basil leaves, for serving

Instructions

  • Place the tomato slices on a few paper towels then season with a little bit of sea salt on top of each tomato slice.
  • Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let them sit for 30 minutes to drain juices. 
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Roll the pre-made pie crust out on the parchment paper.
  • Brush the pie crust with olive oil then sprinkle with shredded mozzarella cheese then top with some freshly grated parmesan cheese in the center of the pie crust leaving about a 2-inch border.
  • Layer the tomato slices and grape tomato halves over the cheese then season with freshly cracked black pepper, to taste.
  • Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.
  • Place into the oven and bake for 35-40 minutes, or until the crust is golden brown.
  • Remove from the oven and top with fresh basil leaves. Slice and serve immediately with extra parmesan on the side. Enjoy. 
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7 Comments

  1. This looks amazing with that golden brown crust and ripe juicy heirloom tomatoes!

  2. I’ve been thinking I need to make a tomato galette this summer. Looks so fresh and delicious!

  3. Great timing. Just picked up some great tomatoes from a neaby farm stand. This recipe is perfect for them

  4. It’s so pretty! Simple lunches like this are the best.

  5. beautiful yet simple–this is my kind of dish! i’m glad your heirloom tomatoes tasted good–that’s not always the case in my experience!