Sourdough Tomato Galette Recipe

Yield: servings

Prep Time: 1

Cook Time: 40

Chill Time: 1

Total Time: 2 40

This sourdough tomato galette is one of my favorite ways to use up summer heirloom tomatoes. It's filled with creamy goat cheese, parmesan, chives, garlic, olive oil, lemon zest, and a pinch of fine sea salt. All of these simple ingredients get tucked into my buttery sourdough pie crust, and baked until perfectly golden brown.

5 from 1 vote

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Equipment

Ingredients

1 disc sourdough pie crust
1 pound heirloom tomatoes
6 grams salt, divided* 1 teaspoon
4 ounces creamy goat cheese 113 grams
50 grams Parmesan cheese 1/2 cup
5 grams chives, chopped 1 1/2 Tablespoons
15 grams extra virgin olive oil 1 Tablespoon
zest of lemon
2 cloves garlic, pressed
egg wash
basil leaves for garnish

Instructions

Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust, but you will only need 1 disc for this recipe). Then, follow the instructions below.
1 disc sourdough pie crust
Preheat the oven to 400 degree F and line a large, rimmed baking sheet with parchment paper, set aside.
Slice the tomatoes thinly, add them to a large bowl and sprinkle them with 3 grams (1/2 teaspoon) of salt and mix. Let them sit for 30 minutes. This helps to extract extra moisture from the tomatoes so the galette isn’t soggy.
1 pound heirloom tomatoes
While you wait, prepare the cheese mixture. To a medium bowl, add the goat cheese, parmesan cheese, chives, olive oil, lemon zest, garlic and the remaining salt -3 grams (1/2 teaspoon). Mix until incorporated.
4 ounces creamy goat cheese, 50 grams Parmesan cheese, 15 grams extra virgin olive oil, 5 grams chives, chopped, 2 cloves garlic, pressed, zest of lemon
After 30 minutes, place the tomatoes on some clean paper towel to remove any extra moisture.
On a lightly floured work surface with a floured rolling pin, roll out the sourdough pie dough to a 12-inch circle. Transfer the dough by rolling it up onto the rolling pin and unrolling onto the prepared baking sheet.
Spread the cheese mixture on the pie dough while leaving an inch border all around the dough. Then, arrange the tomatoes on top of the cheese mixture.
Lastly, fold the edges of the pie dough over the edges of the tomatoes and using a pastry brush, brush an egg wash (1 egg with a splash of water, whisked) on the pie dough crust.
egg wash
Bake for 40-45 minutes or until the pie crust is golden brown. If the pie dough is browning too quickly, cover with aluminum foil while it continues to cook. Cool slightly before slicing. Garnish with fresh basil leaves and flaky salt and enjoy!

Notes

Ingredients & Substitutions

Sourdough pie crust: This galette crust is buttery and flaky and made with chilled sourdough discard. You can use the same amount (in grams) of sourdough starter instead of discard. Prep it days in advance and store in the fridge to long-ferment. By the way, this is a double pie crust recipe; store the second disc in the freezer for later!
Heirloom tomatoes : I just love the different colors and shapes that heirloom tomatoes bring to this simple galette. Slice them thin and salt to release moisture.
Cheese: Gives the galette a creamy, savory layer that keeps the tomatoes from soaking the crust and pulls all the flavors together. I use creamy, plain goat cheese and parmesan for this recipe. For easy mixing, bring the cheese to room temperature.
Chives-Stir into the cheese mixture for fresh, mild onion flavor
Olive oil-Adds richness to the cheese filling
Lemon zest-Brightens the cheese mixture
Garlic-Adds savory depth.
Egg wash (1 egg + splash of water)-Brushed on the crust for a golden brown finish
Fresh basil leaves and flaky sea salt-Sprinkle on after baking for garnishing
Salt: I like to use Redmond’s Unrefined Fine Sea Salt for my recipes, but I use flaky sea salt alongside fresh basil leaves for garnishing these savory galettes.

Nutrition

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