• Jennifer

Summer Heirloom Tomato Galette


I recently had a dinner party, pot-luck style. We had lovely salads, a zingy pasta, all sorts of tasty treats.... and an heirloom tomato galette that completely stole the show.


This is not “diet food” in any way shape or form. But whatever, just don’t eat too much of it and you’ll live.


Being August, we are in the midst of tomato season here in San Diego. More tomatoes than a family can possibly eat. The best part of this galette then, is you can use it to make those summer heirloom tomatoes shine.


Make this. It is beyond good, and best eaten the same day so just invite your friends over and share it.



Summer Heirloom Tomato Galette 🍅


Serves 6


Fold edges of crust loosely over filling.




120g all purpose flour

1/2 t salt

1t baking powder

1 stick unsalted butter

1/2 cup (123g) Crème Fraîche



1 pint tomatoes (slice, lightly salt, drain on paper towels for an hour)

1/4c creme fraiche

1T thyme

ground pepper



1 bunch micro radishes

1 cup micro greens

olive oil

balsamic vinegar

sea salt




Bring crust together in food processor. Chill 2 hours

Roll out crust on parchment paper to about 3/8” (but not so thin it tears).


On top of raw crust (leaving a 1” border of empty crust around ingredients) add: - thin layer of Crème Fraîche (spread with a small spatula) - layer of fresh thyme

- salt & pepper - layer of salted & drained tomatoes - light layer of sheep cheese (manchego) or pecorino


Fold the plain crust over the tomatoes creating the edges of your galette.


Bake 425’ F

40-50 min or until crust is golden