Heirloom Tomato Galette

This super fresh, herby galette is the ideal Summer brunch meal for me. It’s super simple to build and utilizes all the best of Summer tomatoes, in honor of my namesake.

I made a rough puff pastry dough from Claire Saffitz’s Dessert Person. I made it the night before so that I only needed to use my oven in the morning before it got too hot to bother.

The best part about this recipe too is that it can kinda be whatever you want it to be. I used goat cheese and crème fraîche because that was what I had in my fridge. Adding ricotta, parm, or mozzarella would probably be just as good. This is where you can add all the flavors you like too like I did: s&p, garlic, chili flake, oregano.

After spreading down the cheese mixture, I stacked the slices of tomato to my desired thickness. Only after everything is on the base will I fold over the edges of dough. I used an egg wash the keep the folds in place. I sprinkled the top of the entire galette with Maldon flaky salt and oregano.

Bake at 400˚ for about 40 minutes. Let cool for 10 minutes and top with chiffonade basil. and a drizzle of olive oil.

Enjoy!