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.

1 disc sourdough pie crust

Preheat the oven to 400 degree F and line a large, rimmed baking sheet with parchment paper, set aside.

Slice the tomatoes thinly, add them to a large bowl and sprinkle them with 3 grams (1/2 teaspoon) of salt and mix. Let them sit for 30 minutes. This helps to extract extra moisture from the tomatoes so the galette isn’t soggy.

1 pound heirloom tomatoes

While you wait, prepare the cheese mixture. To a medium bowl, add the goat cheese, parmesan cheese, chives, olive oil, lemon zest, garlic and the remaining salt –3 grams (1/2 teaspoon). Mix until incorporated.

4 ounces creamy goat cheese, 50 grams Parmesan cheese, 15 grams extra virgin olive oil, 5 grams chives, chopped, 2 cloves garlic, pressed, zest of lemon

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

On a lightly floured work surface with a floured rolling pin, roll out the sourdough pie dough to a 12-inch circle. Transfer the dough by rolling it up onto the rolling pin and unrolling onto the prepared baking sheet.

Spread the cheese mixture on the pie dough while leaving an inch border all around the dough. Then, arrange the tomatoes on top of the cheese mixture.

Lastly, fold the edges of the pie dough over the edges of the tomatoes and using a pastry brush, brush an egg wash (1 egg with a splash of water, whisked) on the pie dough crust.

egg wash

Bake for 40-45 minutes or until the pie crust is golden brown. If the pie dough is browning too quickly, cover with aluminum foil while it continues to cook. Cool slightly before slicing. Garnish with fresh basil leaves and flaky salt and enjoy!