We were so excited to hear one of our closest friends from my Yale residency was going to move to Seattle. It’s hard to make friends as an adult (especially after the pandemic). On the other hand, residency is one of the best places to make friends – nothing like like bonding over 28 hour shifts and 80 hour work weeks, especially in New Haven since everyone lives in the same place.

Our friends have two little girls the same ages as Izzy and Alanna, so we were also thrilled for them to have playdates.

Our first dinner get together at their house, I made this heirloom tomato galette. I was inspired by all the colorful heirloom tomatoes I saw at the local farm stand. I’ve been wanting to make this recipe from Wishbone Kitchen all summer, and I’m excited to have new taste testers.

Heirloom Tomato Galette

Print Recipe

Ingredients

CRUST

2 cups all purpose flour
1 1/2 sticks cold butter unsalted cut into cubes
1 tbsp apple cider vinegar
1/3 cup ice water additional as needed
2 tsp salt

GALETTE

4-6 heirloom tomatoes different sizes and colors
1/4 cup basil pesto
2 cups fresh grated parmesan
salt and pepper to taste
1 lemon zested
1 egg for egg wash
3/4 cup burrata
fresh basil leaves for garnish to taste

Instructions

PREP: Slice your tomatoes 1/4 of an inch thick. Salt both sides, and transfer to a paper towel lined sheet tray. Allow the tomatoes to release their excess moisture for at least 10 minutes.
DOUGH: In a food processor, pulse the 2 cups flour, cubed cold butter, and salt. Transfer to a large bowl, and add apple cider vinegar and 1/3 cup ice water. Stir with a fork until the dough starts to come together (add more water if needed). Transfer the dough to floured surface and knead. Avoid overworking. Wrap in plastic wrap and chill in the fridge for at least 2 hours.
Once chilled, transfer the dough to a clean work surface dusted with flour. Roll out a circle with dough 1/8 of an inch thick. Transfer to a sheet tray lined with parchment.
GALETTE: Preheat oven to 400.
Spread about basil pesto in the center of the dough, leaving about a 1 inch edge for the crust. Sprinkle 1 1/2 cups of grated parmesan on top of the pesto. Layer the tomatoes on top of the cheese. Add lemon zest. Fold the crust over the edges of the tomatoes. Brush the exposed crust with egg wash and sprinkle with remaining parmesan. Add salt and pepper to taste.
Transfer to preheated oven for 45-50 minutes. Top with fresh basil and burrata and let cool for about 15 minutes before slicing. Enjoy!