Name: Heirloom Tomato Galette
Ingredients: 1 crust Refrigerated pie; 3–4 large tomatoes Heirloom tomato (sliced 1/4-inch thick); 1/2 Tsp Salt (plus more to taste); 1/4 cup Basil pesto; 1/3 cup Parmesan cheese (grated); 1 egg Egg (beaten); 1/4 cup Fresh basil leaves; to taste Black pepper; 4–8 oz Burrata or fresh mozzarella (torn, optional)

Heirloom Tomato Galette

Juicy heirloom tomatoes, pesto, and Parmesan bake together in a flaky crust for a simple savory galette. Salting the tomatoes before baking draws out excess moisture and helps keep the crust crisp.

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Ingredients

Refrigerated pie 1 crust
Heirloom tomato, sliced 1/4-inch thick 3–4 large tomatoes
Salt, plus more to taste 1/2 Tsp
Basil pesto 1/4 cup
Parmesan cheese, grated 1/3 cup
Egg, beaten 1 egg
Fresh basil leaves 1/4 cup
Black pepper to taste
Burrata or fresh mozzarella, torn, optional 4–8 oz

Instructions

Arrange the tomato slices on a paper towel-lined baking sheet or large plate. Sprinkle with the salt and let sit for 15–20 minutes. Pat the tomatoes dry with additional paper towels. This removes excess moisture and helps prevent a soggy crust.
Preheat the oven to 400°F. Place the pie crust on a parchment-lined baking sheet.
Spread the pesto over the crust, leaving about a 2-inch border around the edge. Sprinkle the Parmesan over the pesto.
Arrange the tomato slices over the filling, overlapping them slightly. Fold the edges of the crust over the tomatoes, pleating as needed.
Brush the exposed crust with the beaten egg.
Bake for 40–50 minutes, or until the crust is golden brown and the tomatoes are tender. Let cool for 10–15 minutes.
Top with fresh basil, black pepper, and burrata or mozzarella, if using. Serve warm or at room temperature.