Two Peas and Their Pod

Heirloom Tomato Pesto Galette

Heirloom Tomato Pesto Galette, a savory galette recipe that is perfect for summer time!

Heirloom Tomato Pesto Galette Recipe on

The summer is flying by and that makes me sad, but the summer produce is cheering me right up! I can’t get enough! I am currently obsessed with heirloom tomatoes. I love eating them with a little salt and pepper, but I also enjoy using them in recipes. I recently made an Heirloom Tomato Pesto Galette that screams summer. It is so full of flavor thanks to the heirloom tomatoes.

Heirloom Tomato Pesto Galette on #recipe

We make galettes for dessert all of the time. A few favorites include: Blueberry Almond Streusel Galette, Apple Toffee Galette, and Pear Galette. We rarely make savory galettes though. I don’t know why…oh, wait, it probably has something to do with my sweet tooth:)

Heirloom Tomato Pesto Galette Recipe from

I figured it was time to make a savory galette with the heirloom tomatoes I picked up at Whole Foods Market. They had a fantastic selection so I loaded up my basket.

Easy Heirloom Tomato Pesto Galette Recipe from

I love heirloom tomatoes because there are so many varieties and each tomato is so unique. Look at those beauties!

Easy Heirloom Tomato Pesto Galette Recipe on

Not only are they pretty, but they are delicious too! I used a few different varieties to make the galette. I wanted contrast in color and flavor.

Savory Heirloom Tomato Pesto Galette Recipe on

The galette dough is simple to make and can be made in advance, just keep it in the fridge until you are ready to roll it out.

Simple Heirloom Tomato Pesto Galette Recipe on

I sliced the heirloom tomatoes and placed them on a paper towel to remove some of their juices. I didn’t want the galette to get soggy. I spread the galette with our favorite Spinach Basil Pesto and placed the beautiful tomato slices on top! I baked until the galette was golden brown.

We served the galette with a simple salad for dinner. The fresh basil pesto and heirloom tomatoes were a match made in heaven. The buttery rustic galette was the perfect base too!

I don’t know why it took me so long to make a savory galette. I loved it and so did Josh and Caleb. We will be making this Heirloom Tomato Pesto Galette again!

What is your favorite way to enjoy heirloom tomatoes? Leave a comment on this post and you will be entered to win a $50 gift card to Whole Foods Market. Giveaway ends on August 14th at 11:59 p.m. MST. U.S. residents only.

Update: The gift card winner is Lisa Kirk (#149). 

Beautiful Heirloom Tomato Pesto Galette on

Heirloom Tomato Pesto Galette

Yield: Serves 6-8

Cook Time: 40-45 minutes

Savory galette with basil pesto and heirloom tomatoes. Serve with a salad and you have a wonderful summer meal!


1 3/4 cups all-purpose Gold Medal flour
1 tablespoon granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
3 large heirloom tomatoes, sliced
1/3 cup basil pesto
1 egg, beaten


1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F. Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet.

3. Slice the heirloom tomatoes and place them on paper towels. Brush the galette dough with pesto. Place the tomato slices on top of the dough, leaving a 2-inch border. Fold the dough border over the tomatoes, overlapping where necessary and pressing gently to adhere the folds. Lightly brush the edge of the dough with the beaten egg.

4. Bake the galette for 45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing. Slice and serve.

*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. You can use store-bought pesto if you are in a pinch, but we like to use our Spinach Basil Pesto. And any heirloom tomatoes will work for this recipe!

If you like this Heirloom Tomato Pesto Galette, you might also like:

Disclosure: This post is sponsored by Whole Foods Market but our opinions are our own. 

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156 Responses to “Heirloom Tomato Pesto Galette”

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  1. Terry Covington — August 9, 2013 @ 6:20 am

    I love to use heirlooms in a simple salad, sort of a Mediterranean thing. I use feta or whatever cheese I have on hand if I want cheese, cut tomatoes, some kalamata olives, a little green pepper, and sometimes some thin slices of red onion which I have marinated in red wine vinegar while I make the rest of the salad. The vinegar takes the sting out of the onions, but I love their color. I simply dress it with some balsamic vinegar and a little salt and pepper. My favorite heirlooms are the yellow varieties.

  2. Erica — August 9, 2013 @ 6:47 am

    I agree- I don’t want summer to end…ever! The watermelon stash is getting smaller and smaller at the store and its making me so sad. This galette is just gorgeous- look at those pretty tomatoes!

  3. I just love summer tomatoes, they are the best! Your galette looks simply amazing!!

  4. Beth S. — August 9, 2013 @ 7:04 am

    slice them, add some homemade mozzarella, fresh organic basil & drizzle with balsamic and/or EVOO. Yum!

  5. Megan — August 9, 2013 @ 7:11 am

    I’ve been eating mine on a tartine with a basil/arugula pesto as well as just sliced with a drizzle of very flavorful olive oil.

  6. Dianna — August 9, 2013 @ 7:18 am

    I love them in a BLT. Just plain and simple!

  7. Sarah — August 9, 2013 @ 7:21 am

    Love it with fresh mozzarella, basil and a little extra virgin olive oil and salt and pepper.

  8. Katie — August 9, 2013 @ 7:30 am

    I love to make your parmesan crusted pesto grilled cheese with roasted heirloom tomato inside! The tomato adds just a small amount of sweetness, but a huge flavor pop

  9. Jessie — August 9, 2013 @ 7:42 am

    in a salsa!

  10. Brittany S. — August 9, 2013 @ 7:51 am

    I’ve never had heirloom tomatoes before, but I would love to try them in this recipe!

  11. Hannah — August 9, 2013 @ 8:07 am

    I love heirloom tomatoes with balsamic vinegar and olive oil! So delicious!

  12. Courtney — August 9, 2013 @ 8:13 am

    I enjoy them with just a little salt & pepper. My grandfather used to eat them with a sprinkle of sugar! Thanks for the recipe- I’ll have to try a variation of it, as I don’t have everything on hand now, but now I’m craving this for supper!

  13. Caitlyn — August 9, 2013 @ 8:25 am

    I love bruschetta!

  14. Rebecca — August 9, 2013 @ 8:25 am

    Bruschetta with basil, olive oil, balsamic, salt and pepper. Delicious!

  15. Joyce — August 9, 2013 @ 8:31 am

    Sliced with salt

  16. Melissa — August 9, 2013 @ 8:38 am

    Roasted in the oven!

  17. Steph — August 9, 2013 @ 8:39 am

    I love heirloom tomatoes in a simple caprese salad.

  18. Catherine — August 9, 2013 @ 8:40 am

    Caprese salad.

  19. Jen @JuanitasCocina — August 9, 2013 @ 8:40 am

    I love to eat them as caprese!

  20. Drew Weseman — August 9, 2013 @ 8:40 am

    I love them on handmade burgers or on a pizza with fresh basil and mozzarella cheese

  21. Such a fabulous recipe! Love it!

  22. Jess @ Gas Stove Girl — August 9, 2013 @ 8:47 am

    I love using Heirloom tomatoes for a Cobb Salad Tomato Stack! I slice the heirlooms nice and thick, layer them with avocado and cucumbers, sprinkle charred corn and bacon on top, with a side of hardboiled egg–Yum!

  23. Jenna — August 9, 2013 @ 8:51 am

    Those tomatoes!!!! Stunning

  24. Olivia Wagner — August 9, 2013 @ 8:51 am

    I love halving baby heirlooms and tossing them in a salad with figs, arugula, goat cheese, and a light drizzle of good balsamic… YUM!

  25. Shari Bennetti — August 9, 2013 @ 8:56 am

    Heirloom tomatoes are so flavorful and just the perfect bite of summer. Since the season for fresh heirlooms is so short, I would have to say my favorite is sliced heirloom tomatoes with fresh ground pepper and a pinch of coarse salt. Wow, the juices/meat from these tomatoes are a party in my mouth. Once you have your first slices of fresh picked summer heirloom tomatoes for the perfect indulgence of yum, then all recipes are a go and they are all delish.

  26. Tieghan — August 9, 2013 @ 8:58 am

    This is stunning!! Heirlooms are my favorite and I love just eating them plain!

  27. Marie @ Little Kitchie — August 9, 2013 @ 9:04 am

    Oh my gorgeous!!

  28. Janine O — August 9, 2013 @ 9:09 am

    Sadly, I’ve never eaten an heirloom tomato. This will be the recipe that gets me! Looks delicious…

  29. Anne Weber-Falk — August 9, 2013 @ 9:22 am

    I have never had an heirloom tomato before so I guess this is a great opportunity to find out. Thank you very much.

  30. Erica — August 9, 2013 @ 9:27 am

    I just love heirloom tomatoes in a caprese salad- looks beautiful on a plate just like this galette! Can’t wait to try this recipe!

  31. Amanda — August 9, 2013 @ 9:28 am

    I have made a galette once, and it came out terribly soggy. Any ideas of why this may have happened or what to do to make sure it does not happen?

    • Two Peas replied: — August 9th, 2013 @ 9:35 am

      I put the tomatoes on paper towels to soak up some of their juice before putting them on the galette. Our galette wasn’t soggy at all!

  32. Christina — August 9, 2013 @ 9:28 am

    Anywhere that shows off their color! I love them in a ratatouille, or sliced on a sandwich, or just raw with a dollop of pesto.

  33. Becky @ A Calculated Whisk — August 9, 2013 @ 9:36 am

    Yum! This looks great–galettes are so pretty, and I’ve been wanting to try a savory version! I like to use heirlooms for a fresh tomato sauce for pasta.

  34. Rin — August 9, 2013 @ 9:38 am

    I keep meaning to branch out more… but most of the tomatoes haven’t been making it into real dishes this year, because I’ve been eating them washed & sliced or roasting them with a little bit of coriander.
    Tho, I did just try your peach, tomato & burrata salad last week with fresh peaches. (and i ate that for breakfast lunch & dinner: delicious!)

  35. Ashley @ Wishes and Dishes — August 9, 2013 @ 9:41 am

    I like them with fresh mozzarella! What an amazin glookin galette!

  36. Those photos are gorgeous! This summer, I’ve been enjoying heirloom cherry tomatoes in caprese salads. So good!

  37. Tommy — August 9, 2013 @ 9:46 am

    I love tomatoes in a tart like this

  38. Jessica @ OrganicallYou — August 9, 2013 @ 9:52 am

    That sounds delicious! I love slicing them up and adding a drizzle of balsamic vinegar :) I also love to grill them! YUM!

  39. Kristina N. — August 9, 2013 @ 9:55 am

    I saw an heirloom tomato pizza and cannot stop making it now. It’s gorgeous, easy, and so delicious!

  40. Cathy — August 9, 2013 @ 9:56 am


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