Bring rustic charm to your table with this Tomato Pesto Galette, a savory free-form tart that’s as beautiful as it is delicious. Layer a flaky, buttery crust with a vibrant spread of basil pesto cream cheese, then top it with juicy, ripe tomatoes for a dish that bursts with fresh garden flavor. Finish with a sprinkle of fresh basil, and you’ll have an elegant yet effortless recipe that works perfectly as an appetizer, light lunch, or centerpiece for a summer gathering.
Make a delicious variation of this galette with my Leek Mushroom Galette or a sweet version with my Banana Chocolate Galette recipe. Use pesto in more recipes like my Seafood Cannelloni or my Chicken Alfredo Pesto Pasta recipe.
Ingredients
Find below the list of ingredients I used to make my Tomato Pesto Galette.
- All Purpose Flour
- Salt
- Unsalted Butter
- Greek Yogurt
- Water
- Apple Cider Vinegar
- Cream Cheese
- Basil Pesto
- Assortment of fresh tomatoes
- Egg Yolk and Milk (for egg wash)
- Everything Bagel Seasoning (optional crust topping)
See recipe card for quantities.
How to make Tomato Pesto Galette
Make sure to go through the steps in order, and follow the recommended timeline for a better result. Line a cookie pan with parchment paper, and preheat the oven at 400F before starting to roll out the dough.
Prepare the Dough
- Combine in a large mixing bowl, the flour and salt. Use a pastry cutter or clean hands to break apart the butter into the flour mixture, into a small crumb. Gently stir in the wet ingredients until the dough comes together.
- Shape the dough into a disk and tightly wrap it with plastic wrap. Rest in the fridge for 30 minutes or until ready to roll out.
Prepare the Fillings
- Cut the tomatoes into ¼ inch slices. The thicker slice with prevent them from falling apart. Place them in a large bowl and sprinkle each slice with salt. Let them sit in the bowl for 30 minutes. The salt with help to extract excess moisture from the tomatoes.
2. Combine in a medium mixing bow, the softened brick of cream cheese and the basil pesto. Use a hand blender to mix until well homogonous. Set aside.
Assemble and Bake the Tomato Pesto Galette
- Roll out the chilled dough on a floured surface. Try to roll out the dough as even as possible in order to get a 15-inch in diameter circle.
2. Place the rolled out dough onto the lined baking tray. Spread the cheese filling evenly in the center of the dough, leaving a 2-3 inch edge all around.
- Transfer the tomato sliced onto a parchment paper lined plate. Pat the slices down with paper towel to remove excess moisture.
- Place the patted-down tomato sliced on top of the circle of cream cheese filling. They should slightly overlap for good coverage of the filling.
5. Fold over a 4-inch piece of the dough border over the filling. Continue doing so, a section at a time, overlapping on the last section, until all sides are folded in.
6. Make a quick egg wash with the yolk and milk. Lightly brush the crust border. Sprinkle the egg washed area with Everything Bagel seasoning.
Place the Tomato Pesto Galette into the preheated 400F oven. Bake for 20-25 minutes or until the crust is a nice golden color. Remove and let it cool for 5-10 minutes before serving. Garnish with finely chopped fresh basil leaves.
Storage
Cool the Tomato Pesto Galette completely before storing to prevent condensation from softening the crust. Transfer it to an airtight container or wrap it gently in foil and refrigerate for up to three days if storing longer. Reheat it in a 375°F (190°C) oven for 10 to 15 minutes to bring back its crisp, flaky texture. Freeze the baked galette for up to two months by wrapping it tightly in plastic wrap and a layer of foil. Bake it straight from frozen at 350°F (175°C) for about 20 to 25 minutes until heated through and golden again.
Recipe
Tomato Pesto Galette
Ingredients
Galette Pie Dough
- 1½ cup All Purpose Flour
- ½ teaspoon Salt
- ½ cup Unsalted Butter cold
- ¼ cup Greek Yogurt
- ⅓ cup Cold Water
- 2 teaspoon Apple Cider Vinegar
Other Ingredients
- 8 ounces Cream Cheese softened
- ⅓ cup Basil Pesto
- 5 medium Tomatoes
- 1 piece Egg Yolk
- 1 tablespoon Water
- 1 tablespoon Everything Bagel Seasoning
- 2 tablespoon Fresh Basil finely chopped
Instructions
- Make sure to go through the steps in order, and follow the recommended timeline for a better result. Line a cookie pan with parchment paper, and preheat the oven at 400F before starting to roll out the dough.
Make Pie Dough
- Combine in a large mixing bowl, the flour and salt. Use a pastry cutter or clean hands to break apart the butter into the flour mixture, into a small crumb. Gently stir in the wet ingredients until the dough comes together.1½ cup All Purpose Flour, ½ teaspoon Salt, ½ cup Unsalted Butter, ¼ cup Greek Yogurt, ⅓ cup Cold Water, 2 teaspoon Apple Cider Vinegar
- Shape the dough into a disk and tightly wrap it with plastic wrap. Rest in the fridge for 30 minutes or until ready to roll out.
Prepare the Fillings
- Cut the tomatoes into ¼ inch slices. The thicker slice with prevent them from falling apart. Place them in a large bowl and sprinkle each slice with salt. Let them sit in the bowl for 30 minutes. The salt with help to extract excess moisture from the tomatoes.
- Combine in a medium mixing bow, the softened brick of cream cheese and the basil pesto. Use a hand blender to mix until well homogonous. Set aside.
Assemble the Galette
- Roll out the chilled dough on a floured surface. Try to roll out the dough as even as possible in order to get a 15-inch in diameter circle.
- Place the rolled out dough onto the lined baking tray. Spread the cheese filling evenly in the center of the dough, leaving a 2-3 inch edge all around.
- Transfer the tomato sliced onto a parchment paper lined plate. Pat the slices down with paper towel to remove excess moisture.
- Place the patted-down tomato sliced on top of the circle of cream cheese filling. They should slightly overlap for good coverage of the filling.
- Fold over a 4-inch piece of the dough border over the filling. Continue doing so, a section at a time, overlapping on the last section, until all sides are folded in.
- Make a quick egg wash with the yolk and milk. Lightly brush the crust border. Sprinkle the egg washed area with Everything Bagel seasoning.
- Place the Tomato Pesto Galette into the preheated 400F oven. Bake for 20-25 minutes or until the crust is a nice golden color. Remove and let it cool for 5-10 minutes before serving. Garnish with the freshly chopped basil.
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