Heirloom Tomato Pesto Galette

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

Heirloom Tomato Pesto Galette Recipe on twopeasandtheirpod.com

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 twopeasandtheirpod.com #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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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 twopeasandtheirpod.com

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Heirloom Tomato Pesto Galette

Savory galette with basil pesto and heirloom tomatoes. Serve with a salad and you have a wonderful summer meal!
5 from 1 vote


  • 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!

Have you tried this recipe?

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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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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 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. 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. slice them, add some homemade mozzarella, fresh organic basil & drizzle with balsamic and/or EVOO. Yum!

  5. 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. 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

  7. 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!

  8. 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!

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

  10. 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.

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

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

  13. 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!

  14. 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?

    1. 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!

  15. 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.

  16. 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.

  17. 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!)

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

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

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

  21. My favorite way to enjoy the heirloom tomatoes is to slice and pile them on a platter and eat them all by myself. 🙂 Seriously can’t wait to try this tart, though!

  22. I adore galettes – but I’ve never made a savory one either! chock it up to my wicked sweet tooth, too. I am always a sucker for caprese or bruschetta – but ya know, I love them with cottage cheese and pepper, too. Simplicity is always best.

  23. I LOVE HEIRLOOM TOMS!!! Their is nothing better! They scream summertime. I dont usually make savory galettes either and this looks awesome.

  24. Ooo, I love me a caprese salad (or sandwich!) so that would be my favorite way! A little bruschetta doesn’t hurt either.

  25. Beautiful Heirloom Tomato Galette, Maria! Love that you used cornmeal in the pastry. Thank so much for sharing!

  26. I like getting Italian bread still warm from the oven from oven, slathering the bread with Kerry organic butter, and just slicing the tomatoes and adding salt. As soon as you pick up the bread, have you and friends head out to a fav picnic table in a grassy field out in the country.

  27. Heirlooms are – on their own – amazing! But you really took it to a whole new level of awesome with this galette! I’m in love!

  28. It took me a while to make a savory galette too! Yours looks awesome. My favorite way to enjoy heirloom tomatoes is on a fancy blt!

  29. I’ve never eaten an heirloom tomato but I’d love to try one! I love regular tomatoes (homegrown are the best) any way they are prepared, but one of my favorites is to slice them about 1/2″ thick, top with provolone or parmesan and broil till the cheese is melted and browned.

  30. I love to make some fresh ricotta (so easy and delicious) and substitute it for mozzarella to make MY version of a caprese salad. Heirloom tomatoes and fresh ricotta – now THAT’S summer on a plate!

  31. I LOVE your pear galette and am very much looking forward to making this. I have a nearby Farmers’ Market with heirloom tomatoes.

  32. I love to eat heirloom tomatoes either in a mixed green salad or – best of all – sliced and eaten as a tasty side dish for any supper!

  33. I’ve always been a fruit/veggie girl…my favorite way to enjoy one of these beauties would be to sprinkle it with salt and take a bite—just like an apple 🙂

  34. Summer Pizza. You need to make your crust very thin. Brush olive oil on and sprinkle finely diced garlic on the crust, cover this with sliced fresh mozzarella (don’t skimp), then cover the entire top with sliced tomatoes, then fresh basil, more garlic to taste, and drizzle with more olive oil a dash of pepper and salt to taste. Bake at 425 for 15 to 20 minutes or until done.

  35. Yummy, drool, yum-yum!
    I have a homeade pie crust awaiting use in my deep freeze, so this will be on my table very soon! (thinking about adding gorgonzola crumbles, what do you think?)

  36. I love to eat tomatoes with fresh mozzarella, sea salt, fresh basil, and a drizzle of balsamic vinegar.

  37. My favorite way to eat a heirloom tomato is sliced with some salt. This galette would show the beauty of the fruit.

  38. I love them in a mozzarella salad. Cheese, tomatoes, basil and an olive oil dressing with salt and pepper.

  39. My favorite thing to make with heirloom tomatoes is caprese salad. we joined a CSA and have had so many heirloom tomatoes and so much basil. I take the tomatoes and slice them thinly, buy fresh mozzarella, and then chiffonade basil on top. pour olive oil and balsamic around and serve. delish!

  40. I love them raw on anything! On a rice cake or toast with avocado, big leaves of green lettuce, sometimes turkey, and a bit of fresh ground black pepper is a fav!

  41. All things heirloom tomato – I don’t have just one favorite! I made two kinds of tomato jam this week, have a tomato, basil and Duke’s mayo sandwich just about everyday during KY tomato season, broil tomatoes, on pizza, with my eggs, and tomato pie when I’m not worried about the calories, caprese, salsa, and finally panzenetta with watermelon and tomatoes. 3 meals a day plus, I might just grab some sungold cherry tomatoes as a snack.

  42. Wow! This just looks fantastic! I love love love heirloom tomatoes! This is perfect for brunch/dinner parties! Can’t wait to try it!
    Whole foods is definitely the #1 place to go for fresh fruits and produce!

  43. I grow only heirloom tomatoes.
    Live them in a sandwich.
    Last fall I made heirloom tomato jam… It is awesome on a burger or an egg sandwich.

  44. Wow, this looks and sounds amazing!
    I love heirloom tomatoes sliced thick with fresh mozzarella and basil, drizzled with olive oil and aged balsamic vinegar – so delish!

  45. Until I am full and rolling around the kitchen, anything from the garden is going to be eaten simply with salt, pepper and some extra virgin oil!

  46. I love them either in a BLT or just sliced with cottage cheese of which garlic chives have been added. My favorite summer meal!

  47. My favorite way is to cut them up with red onion, cucumbers and green pepper strips. Then pour some oil, vinegar and garlic over them. Yum.

  48. I love heirloom tomatoes sliced, sprinkled with salt and pepper and layered on a piece of crusty bread with a little brown mustard.

  49. I love them the same ways you do- with some salt or in galette! They just scream summer. Hope to try this recipe before the end of the season, looks delicious!

  50. That looks amazing. My absolute favorite way to eat an amazing tomato is sliced thick, and put on a bagel with vegan cream cheese. SO good. Sooooo good, that apparently I will now be running out for bagels in the morning. 🙂

  51. I fell in love with heirloom tomatoes several years ago, especially with Cherokee Purple, Black Krim, Brandywine, Aunt Ruby’s German Green . . . too many favorites. I especially adore them in panini with really good bacon and cheese (sometimes a fried egg) and in roasted tomato, basil and mozzarella pie. Can’t wait to try this galette!

  52. You had me at coarse cornmeal. I love, love, love galette dough with cornmeal. I make a fresh cherry tomato galette with a ricotta/mozzrella schmer and use a cornmeal dough. It is so yummy. I will have to try this one as I love heirloom tomatoes.Thanks for sharing the recipe!

  53. 5 stars
    Omg this was heavenly. Made this my library’s cook book club. If he now made the dough 3 times in the last week. 2 following the recipe and one with fig and goat cheese it’s just so perfect and versatile!