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Heirloom Tomato Galette with Gruyere, Toum, and Basil Recipe

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4 from 3 reviews

This rustic Heirloom Tomato Galette features a flaky, black pepper and Gruyere-infused crust layered with juicy, seasoned heirloom tomatoes and a savory toum spread. Baked until golden and topped with creamy labne, sweet hot honey, and fresh basil, it’s a beautiful and delicious summer appetizer or light meal.

  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings

Ingredients

Dough

  • 1 1/4 cups all-purpose flour (156 grams)
  • 1/3 cup finely grated Gruyere cheese (32 grams)
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold butter cut into small chunks (113 grams)
  • 1 teaspoon apple cider vinegar
  • 3-4 tablespoons ice cold water

Filling and Topping

  • 1 1/2 pounds heirloom tomatoes, sliced ¼-inch thick
  • 1 teaspoon salt
  • 1/2 cup toum
  • 1 large egg beaten with 1 tablespoon of water (egg wash)
  • 1/2 cup labne
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons hot honey
  • 1/4 cup fresh basil leaves
  • Flaky sea salt and freshly cracked black pepper for finishing

Instructions

  1. Preheat the oven: Set your oven to 400°F to get it ready for baking the galette.
  2. Make the black pepper Gruyere dough: In a food processor, pulse together the all-purpose flour, grated Gruyere cheese, freshly cracked black pepper, and kosher salt about 5 times until mixed. Add the cold butter chunks and pulse until the texture looks like coarse crumbs. Drizzle in the apple cider vinegar and add ice cold water a tablespoon at a time, pulsing just until the dough begins to clump. Turn it out onto a floured surface, press into a flat disk, wrap tightly in plastic wrap, and chill for at least 1 hour until firm.
  3. Prepare the tomatoes: Arrange the sliced heirloom tomatoes in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture. Afterward, gently pat them dry with more paper towels.
  4. Roll out the dough: On a lightly floured piece of parchment paper, roll the chilled dough into a 12 to 13-inch circle about 1/8-inch thick. Carefully transfer the parchment and dough onto a rimmed baking sheet.
  5. Assemble the galette: Spread the toum evenly over the center of the dough, leaving a 2-inch border around the edges. Arrange the drained tomato slices in a single overlapping layer on top of the toum. Fold the exposed dough edges over the outer ring of tomatoes to create a rustic border. Brush the crust generously with the egg wash.
  6. Bake: Place the galette in the oven and bake for 40-45 minutes, or until the crust is deep golden brown and the tomatoes are softened and slightly caramelized around the edges. Remove and let it cool on the baking sheet for 10 minutes.
  7. Add finishing touches and serve: Dollop the labne over the galette, then drizzle with hot honey and extra virgin olive oil. Garnish with fresh basil leaves and season with flaky sea salt and freshly cracked black pepper. Slice and enjoy.

Notes

  • Chilling the dough is essential for a flaky crust.
  • Salting the tomatoes beforehand reduces excess moisture and prevents a soggy crust.
  • Toum is a garlic sauce adding a savory layer; it can be substituted with garlic aioli if unavailable.
  • Use ripe but firm heirloom tomatoes to maintain structure during baking.
  • Let the galette rest slightly before serving so the toppings set.
  • Author: Chef
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://avascooking.com/heirloom-tomato-galette-with-gruyere-toum-and-basil-recipe/