Spice-Dusted Heirloom Tomato Galette
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
30-45 minutes
Cook Time
50-65 minutes
"Sweet, juicy heirloom tomatoes are ideal in a galette, their acidity offset by the buttery pastry. I give this one the same treatment as my tomato toast: fragrant seed and chile flake–dusted tomatoes over a layer of garlicky mayonnaise. The bottom will turn out the crispest with smaller tomatoes, which contain more flesh and less watery pulp, but really, any size will do."
Excerpted from Galette! by Rebecca Firkser (Artisan Books). Copyright © 2025. Photographs by Jessica Marx.
Author:
Ingredients
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1 pound (455 g) small mixed heirloom tomatoes, sliced ¼ inch (6 mm) thick
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8 ounces (225 g) mixed cherry, Sungold, or grape tomatoes, halved
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1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, plus more to taste
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1 teaspoon fennel seeds, roughly crushed
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1 teaspoon cumin seeds
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1 teaspoon mild chile flakes, such as Aleppo pepper or gochugaru
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½ teaspoon ground coriander
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2 tablespoons mayonnaise
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4 garlic cloves, grated
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1 standard disk A Good Crust (page 27), or your favorite pie crust
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Egg wash: 1 large egg, beaten
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1 tablespoon olive oil
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Flaky sea salt
Directions
In a large bowl, gently toss together the tomatoes and kosher salt. Let sit for at least 10 minutes and up to 30 minutes. Set up a kitchen towel on a work surface. Leaving any excess liquid in the bowl, transfer the tomatoes to the towel (see page 174). Pat the tomatoes dry.
While the tomatoes are sitting, in a small bowl, stir together the fennel, cumin seeds, chile flakes, and coriander. In another small bowl, stir together the mayonnaise, garlic, and a pinch of kosher salt.
Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
Roll the dough into a round and set it on the lined sheet pan using the Basic Method (page 34).
Spoon the garlicky mayonnaise into the crust, leaving a 2-inch (5 cm) border. Layer the tomatoes over the mayonnaise (start with larger ones, then tile in smaller ones in open spaces, overlapping as needed). Sprinkle the tomatoes with the spice mix. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust. Drizzle the oil over the filling.
Bake until the crust is starting to turn golden, 12 to 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the filling is starting to brown and the crust is deeply golden brown, another 40 to 50 minutes, rotating the sheet pan front to back halfway through.
Remove the galette from the oven and sprinkle with some flaky sea salt. Cool, uncovered, for 20 minutes or up to 2 hours.
Slice and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a 350°F (180°C) oven until warmed through, about 10 minutes.
Recipe Note
Variation
Riff on the beloved summer sandwich with a BLT galette:
Skip the spice mix and olive oil; after the galette bakes for 25 minutes at 375°F (190°C), remove from the oven and top the tomatoes with 3 slices of roughly chopped, uncooked thin-cut bacon. Return to the oven and continue to bake until the bacon is crisp, another 20 to 25 minutes. Let cool for 20 minutes or up to 2 hours, then top with torn leaves of tender lettuce, such as Little Gem, tossed with a little fresh lemon juice, plus a sprinkle of flaky sea salt and black pepper.
Galette! by Rebecca Firkser is available for purchase here:
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