credits to Meredith hayden, wishbone kitchen
Ingredients
- 1 pie crust (I use Little Spoon Farm sourdough pie crust)
- 4 to 6 large heirloom tomatoes, preferably a mix of sizes and colors, sliced 1/4 inch thick
- 5 cherry tomatoes, preferably a mix of colors, thinly sliced
- 1/4 cup basil pesto, plus more for serving
- 1 1/2 ounces freshly grated Parmesan or pecorino cheese (about 1/3 cup)
- 1 large egg, beaten
- 8 ounces stracciatella or burrata cheese
- 1/4 cup fresh basil leaves, for serving
- 1 lemon, zested
- Kosher salt, flaky salt, and freshly ground black pepper
Directions
- Preheat the oven to 400 F and line a sheet pan with parchment paper. Remove your pie dough from the fridge.
- Prep your tomatoes: Salt the sliced heirloom and cherry tomatoes and arrange them in a single layer on a paper towel-lined sheet pan. Allow the tomatoes to drain and release excess moisture for at least 10 minutes.
- Roll out the dough: Lightly dust the work surface with flour and, using a rolling pin, roll the dough into a large circle, about 15 inches in diameter. Carefully transfer the dough to the prepared sheet pan.
- Build your galette: Spread the pesto in the center of the dough, leaving a 1- to 2-inch border at the edges. Sprinkle half of the Parmesan on top of the pesto and then layer the large tomatoes over the Parm. Top the large tomatoes with the small tomatoes.
- Fold the curst up and over the edges of the tomatoes; it’s perfectly okay that the edges are uneven. Lightly brush the exposed crust with the beaten egg and sprinkle it with the remaining Parmesan.
- Bake until the crust is lightly browned, 45 to 55 minutes. Remove from the oven and allow the galette to cool on the sheet pan for about 15 minutes and then carefully transfer it to the wire rack to cool to room temperature.
- Garnish and serve: Top the tomato center with stracciatella, extra pesto, basil leaves, lemon zest, flaky salt, and pepper. Slice and serve.
Natalie’s Notes
Made June 22, 2026. Deceivingly easy! I sliced 5 large tomatoes, but only used about 4 because I was worried about it being soggy and too heavy for the crust to support. This crust easily supported the 4 tomatoes once cooled, so next time I’ll try 5. We were eating this straight out of the fridge! It has a wonderful jammy texture that way.
This recipe also calls for her homemade Basil Pesto, but I swear by Gotham Greens pesto and it saves you from buying $25 worth of herbs and pine nuts.
