Savory Heirloom Tomato Galette

By Samantha Binkley

Usually, I get a lot of tomatoes from my garden, but I didn’t have that great a year. I harvested really good Sun Gold cherry tomatoes that I used on everything, but there wasn’t a ton of yeild from the bigger traditional heirlooms that I planted. Every year is different. Luckily, I still have some time. I can harvest ripe tomatoes as late as October so my fingers are crossed!

I do have enough though to put together this delicious herby tomato galette. You can make it gluten-free by swapping out the regular flour for Cup 4 Cup gluten-free flour. It seems to work the best and the crust still retains the flakiness.

This galette is perfect for brunch and reminds me of pizza! It’s a good way to use up tomatoes that are really ripe and sweet. Enjoy!


Makes 6 servings

For the Doug

For the Filling

  • lbs. heirloom tomatoes, sliced ¼ thick

  • 2

    tbsp olive oil

  • 1

    cup ricotta cheese

  • 1

    tbsp Healthy On You® Let the Good Thymes Roll spice blend + more for sprinkling

  • 1

    cup diced onion

  • 2

    cloves garlic, minced

  • ¼

    cup shredded Parmesan cheese


Make the Dough

  1. In a large bowl, whisk the flour with ¾ tsp each of salt and pepper and the Let the Good Thymes Roll spice blend.

  2. Working over the bowl, grate the frozen butter on the large holes of a box grater.

  3. Gently toss the grated butter in the flour. Stir in the iced water one tbsp at a time until the dough is evenly moistened.

  4. Work the dough until it starts to come together.  Scrape out onto a work surface, gather up any crumbs and knead gently into a ball.

  5. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Meanwhile, Make the Filling

  1. Add the olive oil to a sauté pan under medium heat.

  2. Add the onions, garlic and the Let the Good Thymes Roll spice blend. Cook for 5-7 minutes until fragrant and the onions are transparent.

  3. Add the ricotta cheese to a medium-sized bowl. Add in the cooked onion and garlic mixture and stir well. Set aside.

Put it all together

  1. Preheat the oven to 400°F.

  2. On a lightly floured work surface, roll out the dough to a 14-inch round.

  3. Carefully transfer to a parchment paper-lined baking sheet.

  4. Spread the ricotta and onion, garlic mixture over the dough, leaving a 1½ -inch border.

  5. Sprinkle ¼ cup of the parmesan cheese on top of the ricotta.

  6. Arrange the tomatoes on top of the Parmesan cheese. Sprinkle with the Let the Good Thymes Roll spice blend.

  7. Fold the pastry edge up and over the tomatoes to create a 1½ -inch border.

  8. Bake the tomato galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Cut into wedges and serve warm.

  9. Make-Ahead: The galette can be made a few hours early and rewarmed before serving.