Tomato Galette
A summer dish showcasing the flavor of heirloom tomatoes
Recipe type: Tart
Cuisine: French/Californian
Dough (for a 10-inch galette)
  • 150 g white whole wheat pastry flour
  • 66 g all-purpose flour
  • 97 g butter, cold
  • 59 g ice-water
  • 3 g fine sea salt
  • 60 g mozzarella, shredded
  • 60 g Monterey Jack or Cheddar or a combination of the two, shredded
  • ½ cup basil leaves, cut into chiffonade
  • 3 or 4 (or more as needed) assorted tomatoes cut into ¼-inch slices
  • 15 g cornmeal
  • salt and pepper
  • extra virgin olive oil
  • black sesame seeds for garnish
  • Dijon Mustard (from France, not domestic or imported from Canada), optional
Egg wash
  • 1 egg, cracked and whisked with 1 TB of milk
  1. Place dry ingredients into food processor and process 1 minute.
  2. Add butter and process until mixture resembles marbles, peas, and cornmeal.
  3. Pour water through feed tube until dough holds together but isn't sticky.
  4. Dump dough onto counter, shape into a ½ thick round disk and wrap in plastic.
  5. Refrigerate for 30 minutes to one hour.
(Dough can also be made by hand using a pastry cutter.)
  1. Take dough out of the fridge (it should be at about 60°F to be rolled out easily.)
  2. Preheat oven to 400°F.
  3. Line a half-sheet pan with parchment paper.
  4. Dust countertop generously with flour and roll out dough to a 12-inch round.
  5. Transfer to paper-lined half-sheet pan by draping the dough over the rolling pin.
  6. (Optional) For a French touch, paint the center of the dough with French Dijon mustard, leaving a 2-inch border.
  7. Brush the whole galette with egg wash.
  8. Sprinkle cornmeal in center of pastry again leaving a 2-inch border.
  9. In a separate bowl, combine cheeses and basil. Sprinkle mixture on the cornmeal-dusted dough (again leaving a 2-inch border).
  10. Lay the tomatoes in concentric circles, sprinkle with salt and pepper, drizzle with olive oil and fold in the sides of the dough until you have a loose circle with crimped edges.
  11. Brush some of the remaining egg wash on the outside of the galette.
  12. Sprinkle border with sesame seeds.
  13. Bake at 400°F for 35-40 minutes.
  14. Let rest for 10 minutes before slicing.
  15. When the galette has cooled a bit, drizzle some more olive oil on it and place a sprig of basil in the middle.
Recipe by Farine at