As the warm days of summer settle in, and tomato girl summers return, it's only natural that we celebrate with a tomato based side dish. One of my favorite ways to showcase these jewels of the season is in a rustic galette.
Galettes are wonderfully versatile and surprisingly easy to make. With just puff pastry dough, you can let your creativity run wild and use all those veggies from your garden. A buttery crust topped with vibrant heirloom tomatoes, garnished with fresh herbs, Parmesan, and a drizzle of olive oil. It’s a dish that not only tastes amazing but also adds a touch of elegance to any meal.
And if savory isn’t your style, fear not! A galette can just as easily transform into a sweet treat. With summer fruits towered in that same flaky crust, finished with a hint of honey. Perfect for any occasion from casual dinners to elegant gatherings. Enjoy the flavors of summer in every delicious bite!
Ingredients:
2-3 heirloom tomatoes (preferably different colors for visual appeal)
Salt and pepper
1 sheet of frozen puff pastry (thawed according to package instructions)
Pesto (homemade or store-bought)
Olive oil
1 egg, beaten (for egg wash)
Fresh basil leaves, for garnish
Directions:
Allow the frozen puff pastry sheet to come to room temperature until it’s pliable and easy to work with.
Preheat your oven to 425°F (220°C).
Slice the heirloom tomatoes into approximately ¼-inch thick slices. Season lightly with salt and pepper.
Roll out the puff pastry on a piece of parchment paper.
Spread a thin layer of pesto over the center of the pastry, leaving about an inch border around the edges.
Arrange the tomato slices in overlapping layers over the pesto-covered area.
Fold the edges of the pastry dough over the tomatoes, pleating as you go around the circle. The center of the galette should remain open.
Dot the top of the tomatoes with a few dollops of pesto.
Brush the exposed pastry crust with beaten egg, which will give it a beautiful golden color when baked.
Transfer the galette on the parchment paper to a baking sheet.
Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and crisp.
Once baked, remove the galette from the oven and let it cool slightly.
Garnish with fresh basil leaves, a drizzle of olive oil, and a sprinkle of cracked pepper before serving.
Comments