Sourdough Tomato Galette Recipe (with Heirloom Tomatoes)

This sourdough tomato galette is not just a feast for the eyes: it’s a celebration of flavors and textures that everyone will love. In this article, we provide a comprehensive step by step guide to make this recipe, ensuring you create a dish that’s as delicious as it is beautiful. Let’s dive into the world of rustic cooking that’ll make any weeknight dinner feel special.

For More Guidance:

Why You’ll Love This Recipe:

A super tasty way to use summer’s best tomatoes:

Sourdough Tomato Galette, where the rich, tangy flavor of heirloom tomatoes dances on your palate. This recipe transforms the bounty of summer into something extraordinary, showcasing the vibrant hues and complex tastes of the season’s best tomatoes. The buttery, flaky crust, made from sourdough, provides a delightful contrast that elevates the entire experience, making each bite a moment to savor.

Casual get-togethers are way more fun: 

This dish invites everyone to gather around and indulge in the deliciousness of vibrant colors and rich flavors. Its crust, infused with the tangy notes of sourdough, offers a crisp yet tender base that perfectly complements the juicy heirloom tomatoes. The presentation is effortlessly chic, making it a conversation starter that elevates your casual get together from ordinary to extraordinary.

Make-ahead friendly:

You’ll adore the Sourdough Tomato Galette Recipe with Heirloom Tomatoes for its effortless make ahead appeal. This dish not only bursts with vibrant flavors but also offers the convenience of preparation in advance, freeing up your timeline for gatherings or busy weeks. Picture this: lazily enjoying warm, flaky pastry with the rich, tangy core of heirloom tomatoes, all while knowing you’ve efficiently planned.

Ingredients & Substitutions

• Sourdough pie crust: This galette crust is buttery and flaky and made with chilled sourdough discard. You can use the same amount (in grams) of sourdough starter instead of discard. Prep it days in advance and store in the fridge to long-ferment. By the way, this is a double pie crust recipe; store the second disc in the freezer for later! 
• Heirloom tomatoes : I just love the different colors and shapes that heirloom tomatoes bring to this simple galette. Slice them thin and salt to release moisture. 
• Cheese: Gives the galette a creamy, savory layer that keeps the tomatoes from soaking the crust and pulls all the flavors together. I use creamy, plain goat cheese and parmesan for this recipe. For easy mixing, bring the cheese to room temperature.  
• Chives-Stir into the cheese mixture for fresh, mild onion flavor
• Olive oil-Adds richness to the cheese filling
• Lemon zest-Brightens the cheese mixture
• Garlic-Adds savory depth.
• Egg wash (1 egg + splash of water)-Brushed on the crust for a golden brown finish
• Fresh basil leaves and flaky sea salt-Sprinkle on after baking for garnishing
• Salt: I like to use Redmond’s Unrefined Fine Sea Salt for my recipes, but I use flaky sea salt alongside fresh basil leaves for garnishing these savory galettes. 

How to Make Sourdough Tomato Galette

1. Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust, but you will only need 1 disc for this recipe). Then, follow the instructions below. 
2. Preheat the oven to 400 degree F and line a large, rimmed baking sheet with parchment paper and set aside. 

5. After 30 minutes, place the tomatoes on a paper towel to remove any extra moisture. 

10. Bake for 40-45 minutes or until the pie crust is golden brown. Cool slightly before slicing and serving.

How to Store:

To store your sourdough tomato galette with heirloom tomatoes, first let it cool for about 30 minutes so it sets properly. If you plan to serve it the same day, it can sit out on the counter for a couple of hours. For leftovers, wrap the galette or place it in an airtight container and store it in the refrigerator, where it will keep well for about 3 days. When reheating, use an oven preheated to 350°F (175°C) for 10-15 minutes to regain the crispy crust. Freezing is not recommended, as tomatoes tend to release water and the crust can become soggy. For best taste and texture, enjoy the galette fresh or after refrigeration rather than frozen storage.

More Info:

Ingredients

For the Sourdough Crust:

• 1 cup sourdough starter (active and bubbly)
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• 2-3 tablespoons ice water

For the Filling:

• 3-4 heirloom tomatoes (variety of colors if possible)
• 1 tablespoon olive oil
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 teaspoon dried oregano or fresh thyme leaves
• ½ cup grated mozzarella or ricotta cheese
• 1-2 cloves garlic, minced
• Fresh basil leaves for garnish

---

Instructions

Make the Sourdough Crust:

1. In a bowl, mix the sourdough starter, flour, and salt.
2. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add ice water until the dough comes together when pressed.
4. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Filling:

1. Slice the heirloom tomatoes about ¼ inch thick. Lay them on a paper towel and gently press to remove excess moisture.
2. Toss the tomatoes with olive oil, salt, pepper, oregano (or thyme), and minced garlic.

Assemble the Galette:

1. Preheat the oven to 400°F (200°C).
2. Roll out your chilled sourdough dough on a floured surface into a 12-inch circle.
3. Transfer it to a parchment-lined baking sheet.
4. Spread the cheese evenly, leaving a 2-inch border.
5. Arrange the tomato slices over the cheese in a single layer.
6. Fold the edges of the dough over the tomatoes, pleating as you go to create a rustic edge.
7. Brush the crust edges with olive oil.

Bake and Serve:

1. Bake for 35-40 minutes until the crust is golden and crisp, and the tomatoes are bubbling.
2. Let rest for 10 minutes, then garnish with fresh basil leaves.
3. Slice and serve warm or at room temperature.

---

Tips for Perfection

• Use a well-fed sourdough starter to ensure the crust rises slightly and has depth of flavor.
• Choose ripe but firm heirloom tomatoes to avoid excess water making the crust soggy.
• You can add a sprinkle of pine nuts or a drizzle of balsamic glaze after baking for extra flair.

More Recipes: