A quick and easy recipe for a summery tomato galette. To make, brush a piece of pie dough with pesto, top with slices of provolone and ripe tomatoes. That’s it!
Why You’ll Love This Tomato Galette Recipe
- Takes less than 30 minutes to make.
- Tastes like a cross between a pie and pizza.
- Great way to enjoy summer tomatoes
Easy Tomato Galette: The Ingredients
- Pie Dough. You need one 9-inch round of pie dough for this recipe. And you definitely don’t need to make your own dough.
- Premade pie dough. The easiest way to make this tomato galette is to buy a box of pie dough at the store. Let the dough sit at room temperature for about 10 to 15 minutes before unrolling. This prevents the dough from cracking.
- Homemade pie dough. If you love making pie dough, go for it. If your recipe calls for sugar, skip it. The tomato pie doesn’t need the sweetness.
- Pesto. A thin layer of pesto adds a nice burst of flavor to this pie. If you buy pesto and it’s thin, stir in a little grated parmesan cheese to thicken it before spreading it on the pie dough.
- Provolone Cheese. with its dry texture and smoky/nutty flavor goes great with the tomatoes and pesto. If you don’t like provolone, replace it with a low-moisture mozzarella. Don’t use fresh mozzarella in this recipe. It contains too much water. During baking, the tomatoes release a lot of liquid. If fresh mozzarella is added to the mix, the pie turns out soggy.
- Ripe Tomatoes. This pie celebrates the flavor of fresh tomatoes. Use ripe, in-season tomatoes. If you can get them from a local grower–of your backyard–even better. Any tomato works in this recipe, even small (grape) tomatoes. Simply slice them in half before using.
How to Make a Tomato Galette
- Preheat the oven. Before making the pie, preheat your oven. Pie dough bakes best in a hot oven. It keeps the dough flaky and prevents the dough from getting greasy.
- Use a parchment-line baking sheet. Once filled, this pie is hard to move. Place the dough on a parchment-lined baking sheet and then assemble. Baking on a piece of parchment also keeps the pie dough from sticking to the pan.
- Brush the pesto over the dough. Spread the pesto in a thin layer over the pie dough. You can cover the entire surface of the dough or leave about a 1-inch edge around the border. If you leave a border, the pesto flavor is less intense.
- Top with provolone slices and tomato slices. Place the provolone slices on the crust and leave about a 1-inch border around the crust. Putting the cheese down first keeps the crust nice and crisp. Top with the tomato slices. This way, when the tomatoes release liquid as they bake, the provolone acts as a barrier and the crust won’t absorb all that extra liquid.
- Fold the crust over the cheese and tomatoes. Fold the edge of the dough up and over the tomatoes. You’ll overlap and sort of pleat the dough as you go. If the dough cracks, simply pinch it back together.
4 Ingredient Tomato Galette
Pie crust, pesto, provolone, and tomatoes are all you need to make this tomato galette. Use homemade or premade pie crust.
- 1 9-inch pie dough, unbaked
- 3 tablespoons pesto
- 5 slices provolone
- 1 to 2 large tomatoes, sliced into ¼-inch thick pieces
- Salt and freshly ground black pepper
- finely chopped fresh basil, optional
Preheat oven to 425 degrees F.
Place the pie dough on a parchment-lined baking sheet. Brush with pesto, leaving a 1-inch border around the edge. Top with provolone slices and tomato slices. Fold edge of dough over the tomatoes, pleating as needed. The dough will only cover about ½-inch of the tomatoes. If the dough tears, pinch it back together.
Bake until the crust is golden brown, about 20 minutes. Allow to cool for about five minutes before serving.
Store leftovers in the refridgerator overnight. Enjoy cold or reheat in the toaster oven or microwave.