An Heirloom Tomato Galette is an amazing recipe for early autumn days that are still sultry and summerlike. You could serve this for a light lunch with some simple greens or with soup for something more substantial. I love taking advantage of local produce and was able to find these gorgeous heirloom tomatoes at the farmer’s market. I had some fresh thyme and basil in my herb garden, which was the perfect addition to this galette.
For the base, I used goat cheese and added fresh chives, garlic, and lemon zest. The flavor was bright and delicate. To keep things simple, I went with a premade pie crust and brushed the edges with an egg wash. The tart was perfect and the edges were golden brown. You can find more great recipes here and here!
1 premade pie crust
3 large heirloom tomatoes
4 ounces of goat cheese
Zest of one lemon
1 garlic clove, minced
Salt and pepper to taste
Heat the oven to 350 degrees.
On a parchment-lined baking sheet, lay out the pie crust.
Slice the tomatoes.
Mince the garlic and the herbs.
Zest the lemon.
In a small bowl, beat the egg.
In a medium bowl, add the goat cheese, lemon zest, garlic, and chives.
Mix the goat cheese until all the ingredients are incorporated.
Spread the goat cheese mixture onto the pie crust leaving a one-inch edge around the galette.
Arrange the tomatoes in a single layer over the goat cheese mixture.
Sprinkle the tomatoes with thyme.
Fold the edges of the pie crust over the tomatoes to form the galette.
Brush the crust with the egg wash.
Bake the galette for 25 minutes or until the crust is golden brown.
Let the galette cool slightly.
Cut into slices, garnish with fresh basil, and enjoy!