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Heirloom tomato galette

It's fall y'all! Not officially, but it feels like it. That's right, back to school and pumpkin spice. Both were part of my day yesterday. This heirloom tomato galette feels like fall and reminds me of changing leaves and comfort food. I have been so excited to try this and it is amazing!

I never liked tomatoes growing up. I always thought the large ones were mushy or the small ones were too juicy. Since then I learned to appreciate a good tomato and then I met the heirloom tomato. This is the first one that I could make a meal of- with or without a dash of salt.

Heirloom Tomato Galette w/ Honeyed Goat Cheese, Caramelized Shallots, & Fresh Thyme



1/2 cup Salted Butter

1 1/2 cups All Purpose Flour, sifted

pinch of Salt

pinch of Sugar

1/3 cup Cold Water – approx.


4 Shallots, diced (approx. 1 cup’s worth)

2 tsp Extra Virgin Olive Oil + more for drizzling

8 oz Goat Cheese

2 – 3 tbsp Honey

3 – 4 Heirloom Tomatoes, sliced

1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.

2 tbsp Fresh Thyme

1 Large Egg, beaten


1) Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.

2) When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round.  Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.

3) While dough chills, in small skillet combine shallots and 2 tsp EVOO. Saute over medium-high flame until shallots are lightly caramelized (~10 minutes), then remove from heat to cool.

4) Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.

5) With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges. Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots. Next, liberally season sliced tomatoes with salt & pepper before layering over goat cheese and shallots. Generously drizzle additional EVOO over tomatoes, then lastly sprinkle with thyme.

6) Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg. Bake galette for 1 hour* until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.

>> Every oven is different, so begin watching the galette at the 45-minute mark for doneness

This recipe is from WryToast listed below. You can find other variations here as well.

1 Half Baked Harvest- Heirloom Tomato and Zucchini Galette with Honey + Thyme.

2 WryToast- Heirloom Tomato Galette w/ Honeyed Goat Cheese, Caramelized Shallots, & Fresh Thyme

3 Bon Appetit- Tomato Galette


1) Use store bought crust to save time.

2) Add in chopped basil to the crust

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