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Heirloom Tomato Galette with Pecorino

Total Time

Prep: 10 min. + chilling Bake: 25 min. + cooling

Makes

6 servings

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Heirloom Tomato Galette with Pecorino Recipe photo by Taste of Home
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Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup sour cream
  • 2 cups heirloom cherry tomatoes, halved
  • 3 ounces pecorino Romano cheese, thinly sliced

Directions

  1. Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours.
  2. Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
  3. Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet.
  4. Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.

Nutrition Facts

1 piece: 317 calories, 23g fat (15g saturated fat), 68mg cholesterol, 559mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 9g protein.

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