Fresh Heirloom Tomato Galette

Name: Fresh Heirloom Tomato Galette
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 pie crust, homemade sourdough or store bought; 2 large heirloom tomatoes, sliced 1/4 inch thick; 8 ounces cream cheese, softened; 1/4 cup fresh basil, chopped; 2 tablespoons fresh chives, chopped; 1 clove garlic, minced; Salt and pepper to taste; Balsamic glaze, for drizzling; Fresh basil leaves, for garnish

A beautiful and savory summer tart featuring juicy tomatoes over a herb infused cream cheese spread.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

50 minutes

Cook

35 minutes

Total

1 hour 25 minutes

Serves

There is something so special about baking with fresh heirloom tomatoes when they are at their peak. This galette is one of my favorite ways to showcase them, tucked into a buttery, flaky crust that feels just as fancy as a restaurant dish but is actually quite simple to pull together at home.

I love serving this for a relaxed weekend brunch or a light dinner on the patio. My best tip is to make sure you salt those tomato slices well before assembling, because getting rid of that extra moisture is the secret to a perfectly crisp crust that stays delicious down to the very last bite.

🧺 Ingredients

1 pie crust, homemade sourdough or store bought
2 large heirloom tomatoes, sliced 1/4 inch thick
8 ounces cream cheese, softened
1/4 cup fresh basil, chopped
2 tablespoons fresh chives, chopped
1 clove garlic, minced
Salt and pepper to taste
Balsamic glaze, for drizzling
Fresh basil leaves, for garnish

👩‍🍳Instructions

1
Slice your tomatoes and lay them on a paper towel or wire rack. Sprinkle them lightly with salt and let them sit for 30 minutes to draw out excess moisture. Pat them dry gently before using.
2
Preheat your oven to 400 degrees Fahrenheit.
3
Roll your pie dough out on a lightly floured surface into a rough circle about 1/8 inch thick.
4
Transfer the dough onto a parchment paper lined baking sheet.
5
In a small bowl, stir together the cream cheese, chopped basil, chives, and minced garlic until smooth.
6
Spread the cream cheese mixture over the center of your dough, leaving a 2 to 3 inch border around the edge.
7
Arrange the dried tomato slices over the cream cheese in a single layer.
8
Fold the edges of the dough up and over the outer tomatoes, pleating the dough as you go.
9
Bake for 30 to 35 minutes until the crust is a beautiful golden brown.
10
Let the galette cool for 10 minutes, then drizzle with balsamic glaze and scatter fresh basil over the top before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to reheat it, pop it in a 350 degree oven for about 15 minutes to help the crust crisp back up. This galette also freezes well if wrapped tightly in plastic and foil for up to 3 months.

#vegetarian #summer #brunch #savory pie

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