Heirloom Tomato Pesto Galette Recipe

I absolutely love this recipe because it combines the buttery, flaky goodness of puff pastry with the vibrant flavors of heirloom tomatoes and basil pesto, creating a delightful symphony of tastes and textures. Plus, it’s super easy to make, yet it looks impressively gourmet, making it perfect for entertaining friends or just treating myself to something special.

I adore this Heirloom Tomato Pesto Galette. The flavors are bright, the textures rich and buttery; it comes together in a delightful medley reminiscent of summer.

The base is puff pastry, which, with no small amount of butter, achieves a crispness that is as close to the perfect galette as I can imagine. On top, vibrant slices of heirloom tomatoes, creamy ricotta, and a layer of fresh, bright, and basil pesto.

A sprinkle of Parmesan, a touch of olive oil, and a few fresh basil leaves finish it off.

Ingredients

Tomatoes from a heritage variety: Rich in vitamins, give antioxidants, add a juicy sweetness.

Basil Pesto: Full of good-for-you fats, offers a hearty, fragrant flavor.

Ricotta Cheese: Has a creamy structure, is high in protein, and a mild sweetness.

Parmesan cheese offers a delectable, umami-rich flavor and is a highly nutritious food, delivering both calcium and protein in ample supply.

Olive Oil: Fats that are healthy for the heart, amplify taste, yield silky texture.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 2 cups heirloom tomatoes, sliced
• 1/2 cup basil pesto
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg (for egg wash)
• Fresh basil leaves, for garnish

Instructions

1. The oven should be preheated to 400°F (200°C), and a baking sheet should be lined with parchment paper.

2. On a lightly floured surface, roll the thawed puff pastry sheet into a circle about 12 inches in diameter. Place it on the prepared baking sheet.

3. Cover the center of the puff pastry with the basil pesto, and leave a 2-inch border around the edges.

4. In a bowl, blend the ricotta cheese with salt and black pepper. Evenly distribute this mixture over the pesto layer.

5. Overlap the sliced heirloom tomatoes slightly as you arrange them around the ricotta.

6. Over the tomatoes, sprinkle grated Parmesan cheese.

7. Fold the pastry’s edges over the filling. If needed, first overlap the edges and pleat them to create a rustic look. The entire center of the pastry should be open.

8. Brush the edges of the pastry with the beaten egg for a golden finish.

9. Pour olive oil over the tomatoes.

10. Preheat the oven to 375°F (190°C). Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy. Garnish with fresh basil leaves before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Bowl
8. Spoon
9. Pastry brush
10. Measuring cups
11. Measuring spoons

FAQ

• Q: Can I use store-bought pesto for the galette?Yes, you can use basil pesto that you have purchased from the store, or you can prepare and use pesto that you have made yourself.
• Q: How do I prevent the galette from becoming soggy?A: To ensure that the heirloom tomatoes do not make the dish soggy, drain them well after slicing. Also, consider sprinkling a bit of cornstarch or breadcrumbs onto the puff pastry prior to adding the filling.
• Q: Can I substitute another cheese for ricotta?You can use these substitutes in place of traditional ricotta:

  – Cottage cheese
  – Mascarpone

  Keep in mind that the flavor and texture may change.

• Q: What is the best way to thaw puff pastry?To ensure that puff pastry is cool and remains workable, thaw it in the refrigerator for a few hours or overnight.
• Q: How do I make an egg wash?B: Beat the egg with a tablespoon of water to make an egg wash, and brush it along the pastry’s edges. When baked, the wash will yield a golden brown color.
• Q: Is it okay to use different types of tomatoes?A: Yes, including a blend of heirloom tomato varieties can make for a truly unique galette.

Substitutions and Variations

Puff pastry: Substitute with phyllo dough, brushed with butter between sheets for layers, to achieve a different texture.
If you can’t find heirloom tomatoes, use sliced cherry tomatoes or sliced Roma tomatoes.
Basil pesto: Use homemade or store-bought sun-dried tomato pesto in its place for an entirely different flavor.
Use goat cheese or cream cheese as a creamy alternative to ricotta cheese.
Grana Padano or Pecorino Romano can be used as alternatives to Parmesan cheese.

Pro Tips

1. Avoid Soggy Layers: To prevent the puff pastry from getting soggy, consider brushing a thin layer of egg wash over the pastry before applying the pesto. This creates a barrier that helps keep it from becoming soggy from the moist toppings.

2. Tomato Preparation: Pat the sliced heirloom tomatoes with a paper towel to remove excess moisture before arranging them on the ricotta. This helps keep the pastry crisp.

3. Chill Before Baking: After assembling the tart, chill it in the fridge for 15-20 minutes before baking. This helps the pastry maintain its shape and ensures a flaky texture.

4. Layer the Cheese: Add a small sprinkle of Parmesan cheese directly on top of the ricotta layer before placing the heirloom tomatoes. This will add extra flavor and help keep the tomatoes in place.

5. Fresh Basil Addition: Add the fresh basil leaves as a garnish only after baking. This keeps them vibrant and preserves their flavor, preventing them from wilting or turning brown during baking.

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Heirloom Tomato Pesto Galette Recipe

My favorite Heirloom Tomato Pesto Galette Recipe

Print Recipe

Equipment Needed:

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Bowl
8. Spoon
9. Pastry brush
10. Measuring cups
11. Measuring spoons

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 cups heirloom tomatoes, sliced
• 1/2 cup basil pesto
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg (for egg wash)
• Fresh basil leaves, for garnish

Instructions:

1. The oven should be preheated to 400°F (200°C), and a baking sheet should be lined with parchment paper.

2. On a lightly floured surface, roll the thawed puff pastry sheet into a circle about 12 inches in diameter. Place it on the prepared baking sheet.

3. Cover the center of the puff pastry with the basil pesto, and leave a 2-inch border around the edges.

4. In a bowl, blend the ricotta cheese with salt and black pepper. Evenly distribute this mixture over the pesto layer.

5. Overlap the sliced heirloom tomatoes slightly as you arrange them around the ricotta.

6. Over the tomatoes, sprinkle grated Parmesan cheese.

7. Fold the pastry’s edges over the filling. If needed, first overlap the edges and pleat them to create a rustic look. The entire center of the pastry should be open.

8. Brush the edges of the pastry with the beaten egg for a golden finish.

9. Pour olive oil over the tomatoes.

10. Preheat the oven to 375°F (190°C). Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy. Garnish with fresh basil leaves before serving.