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Heirloom Tomato and Three Cheese Galette

Beautiful, juicy produce is abundant right now. It can be overwhelming to see so much of it in a

store and not buy everything at once. One of my biggest pet peeves is wasting food so I limit

myself to three items for the week and search for recipe ideas. Some very gorgeous heirloom

tomatoes caught my eye this week and being that I love galettes, it was the perfect time to get

my “savory” on.

Fresh heirloom tomatoes

I’ve tried many recipes over the years and pulled the flavors I love to make this one. I like flour

in sweet pies and tarts but when it’s savory, I like more of a cornmeal crust. It adds so much

flavor and is a nice backdrop for the many fresh flavors and spices that will be added in the


A few choices I made during the process….

  • I used butter instead of olive oil to sauté the sliced onions, then added the fresh thyme during the last minute of cooking. I did not chop the thyme but used my Herb Stripper to remove the leaves and drop them in. Using butter will make more brown bits to scrape from the bottom of the pan which adds flavor.

  • This galette is really about the amazing tomatoes so the cheese, for me, is just added flavor to pull the recipe together. You can add as much, or as little, cheese as you like.

  • Don’t skip the drizzle of olive oil over the tomatoes. It helps in the cooking process.

  • Definitely add the drizzle of honey as it really adds flavor.

  • I baked the galette on an All-Clad Pizza Stone. I highly recommend it but it’s not a necessity.

Baked tomatoe galette

Baked Galette Fresh Out of the Oven

This is a very easy recipe to make and you can even make the crust ahead of time and keep it in the freezer to skip that process during a busy work week. Try different cheeses, different toppings…this crust compliments any vegetable. You can also remove the Gruyère Cheese from the crust recipe completely.

After rolling dough to 1/8-inch thickness, crumble blue cheese, sharp cheddar and Gruyère cheese over dough.

Add caramelized onions evenly over the cheese layer.

Add basil leaves over onion layer.

Add tomatoes as the final layer. Sprinkle with salt and pepper, drizzle with olive oilhoney.

Fold over the edge of the dough to form a nice edge for the Galette to hold in the toppings. Beat the egg and brush the crust. It's ready for the oven!

It’s a beautiful galette with lots of flavors and a savory crust. Have fun with it and ask any questions you might have in the comment section below.

* I am not an affiliate of Amazon.



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