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Heirloom Tomato Galette

4.63 from 16 votes

This Heirloom Tomato Galette is delicious and deceptively easy to make with refrigerated pie dough, summer tomatoes, shallots and pesto.

Prep Time: 10

Cook Time: 35

rest time: 15

Total Time: 1

Yield: 8 servings

Course: Appetizer, Side Dish

Cuisine: American

Equipment

sheet pan

Ingredients

2 tablespoons basil pesto
1 1/2 tablespoons extra virgin olive oil
3 heirloom tomatoes (sliced 1/2 inch thick)
3 tablespoons lemon juice (from 1 lemon)
1 teaspoon sugar
3 tablespoon shallots (thinly sliced)
1 prepared pie dough round (refrigerated kind like Pillsbury)
basil leaves for garnish
Sumac (optional for garnish)
Salt & freshly ground pepper (to taste)

Instructions

In a shallow dish, gently toss tomatoes with 1 1/2 tablespoons lemon juice, sugar, 1 tablespoon olive oil, 1 teaspoon kosher salt and black pepper; reserve.
In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, 1/8 teaspoon salt & pepper; reserve.
Drain tomatoes and pat them dry.
Place pie dough on a parchment-lined baking sheet. Leaving a 2-inch rim of dough, spread pesto evenly in the center; layer with tomatoes and shallots on top of the pesto. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 minutes to set.
Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
Garnish with sumac & basil; slice into 8 and serve warm or at room temperature.

Nutrition

Serving: 1slice, Calories: 153kcal, Carbohydrates: 15.5g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 314mg, Fiber: 1g, Sugar: 2.5g

- WW Points: 6

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