Mimi's Organic Eats » Pie & Tart Recipes » Heirloom Tomato Basil Galette

Heirloom Tomato Basil Galette

This Heirloom Tomato Basil Galette uses local heirloom tomatoes, garlic, fresh mozzarella, and basil inside a buttery and flaky crust. This Heirloom Tomato Basil Galette makes an amazing appetizer or lunch!

If you love making savory pies as much as I do, be sure to check out some of my other favorite recipes like my Cheddar Apple Chicken Pot Pie, Broccoli Cheese Galette, or my Bone Broth Ham & Cheese Quiche.

tomato basil galette recipe

Why You'll Love This Recipe

It's tomato season! This is the best time to buy local, fresh, and heirloom tomatoes. You can find varieties that aren't usually available as well as all the brightly colored heirloom tomatoes. I love using a variety of tomatoes in this recipe as it really adds more depth of flavor.

This Heirloom Tomato Basil Galette is a savory tart that can be made for brunch, appetizers, lunch, or dinner. I love making this for lunch as it's light but it has good protein from the mozzarella. The best time to make this is when tomatoes are in season, which is May through October. So check out your local farmers market for some heirloom tomatoes.

heriloom tomatoes

Ingredients for Heirloom Tomato Basil Galette

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Organic Garlic Cloves

Organic Valley Mozzarella

Organic Heirloom Tomatoes

Organic Fresh Basil

Organic Valley Large Eggs

Tools Needed

Digital Food Scale

Stand Mixer

Rolling Pin

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

tomato basil galette recipe

How to Make Heirloom Tomato Basil Galette

Step 1

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar.

Cut the butter into small cubes and add to the mixing bowl. Measure cold water and have ready. Turn mixer on to low, mix until it looks like wet sand (about 1 to 2 minutes). Then immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, stop mixer and do not over mix.

Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.

Step 2

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.

Step 3

Melt the butter and add the minced garlic. Slice tomatoes into ¼-inch slices.

Step 4

On a floured surface, roll out the dough to ¼-inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter. Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.

Step 5

In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.

Step 6

Bake for 1 hour or until golden brown on crust. Finely chop basil leaves and sprinkle on top. Serve immediately.

tomato basil galette recipe

FAQ's

Can I use regular tomatoes?

Yes, if you want to make this and can't find heirloom tomatoes, you can definitely use more traditional tomatoes like Roma tomatoes. It will still be aboslutley delicious!

Can I use mozzarella balls?

Yes! If you want to use mozzarella balls instead of grated mozzarella, feel free to do that. I've made this both ways!

Can I make this round?

Yes! If you want to make this galette round, you can definitely do that. It is a bit easier to make a round disk of dough and roll it out round. So, it really does not matter, whatever you prefer!

How should I store this?

If you have extra, store in the leftovers in the fridge for up to 3 days. If you are reheating this, be sure to either reheat in your toaster oven (air fryer) or regular oven. You can use a warm setting or even a bake at 350°F would be fine for 5 to 10 minutes to warm it and crisp up the crust. Do not microwave this to reheat it. You never want to microwave any sort of flaky pastry crust like pie, galettes, or pastries as they can just become soggy and loose their perfectly flaky crust.

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

tomato basil galette recipe

Heirloom Tomato Basil Galette

Mimi Council
When tomatoes are in season, it's the best time to make this Heirloom Tomato Basil Galette. Buttery, flaky crust with fresh garlic, basil, and tomatoes makes a simple appetizer or light dinner.
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 1 day
Course Main Course
Cuisine Italian
Makes 3 servings
Calories 718 kcal

Ingredients
 
 

Crust

Filling

  • 57 grams salted butter
  • 2 garlic cloves (minced)
  • 113 grams mozzarella (grated)
  • 2 heirloom tomatoes (small)
  • 1 large egg
  • ½ cup fresh basil leaves

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and sugar.
  • Cut the butter into small cubes and add to the mixing bowl. Measure cold water and have ready. Turn mixer on to low, mix until it looks like wet sand (about 1 to 2 minutes). Then immediately add the cold water. Continue to mix until a dough has formed. As soon as it forms, stop mixer and do not over mix.
  • Shape the dough into a rectangle that is about 3 x 5 inches and place on a piece of plastic wrap. Cover completely and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Remove the dough from the fridge. Allow to sit for a few minutes while you prep the ingredients.
  • Melt the butter and add the minced garlic.
  • Slice tomatoes into ¼-inch slices.
  • On a floured surface, roll out the dough to ¼-inch thick. It should be about 9 x 13 inches. Place on the prepared baking sheet. Using a pastry brush, brush the dough evenly with the garlic butter.
  • Place tomatoes and mozzarella onto the dough. Fold the sides of the dough over to create a crust.
  • In a small dish, crack and beat the egg. Using a pastry brush, brush the egg onto the crust. This will help create a golden brown crust.
  • Bake for 1 hour or until golden brown on crust. Finely chop basil leaves and sprinkle on top. Serve immediately.

Notes

High Altitude – Bake for 50 minutes or until golden brown on crust.

Nutrition

Calories: 718kcalCarbohydrates: 39gProtein: 16gFat: 56gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 206mgSodium: 627mgPotassium: 322mgFiber: 2gSugar: 4gVitamin A: 2644IUVitamin C: 13mgCalcium: 237mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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mimi council in the kitchen

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