Heirloom tomatoes for summer? Groundbreaking, I know. But that never changes how giddy I get with excitement every year I see these plump beauties begin to show up at the farmer’s market. The most important piece of advice I can give: RESPECT THE ‘MATER. There really isn’t much you have to do reach peak tomato flavor, so, like most of my summer produce preparations, I like to keep it as simple as possible. In this savory galette, a quick pie crust laced with dried basil encases heirloom slices seasoned only with olive oil, salt and pepper. The result is as summery as you can get with jammy, sweet tomatoes in a flaky AF package.
With such few ingredients, let’s talk tips and tricks for the best galette ever. Like most times in life, vodka is your friend! Using alcohol in your dough doesn’t only help it come together, but it inhibits gluten development for a more tender crust. As for the filling, you don’t need anything other than fresh tomato slices. Tomatoes are packed with pectin, which is what causes fruit to get jammy. That means you can just shingle them over your dough without any fear of a watery galette. Just make sure you season them up well since as you’ve probably learned by now, I’m a salt fiend.
Summer is here, so stock up on tomatoes this weekend and galette’s get it on!!
- 4 cups all purpose flour, plus more for dusting
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons dried basil
- 2 sticks unsalted butter, cubed
- 3/ 4 cup ice water
- 1/ 4 cup vodka
- 5-6 heirloom tomatoes, sliced ¼-inch thick
- Black peppercorns, freshly cracked, to taste
- Olive oil, for drizzling
- 1 egg, beaten
- Flaked sea salt, for garnish
- Basil, leaves only, for garnish
Preheat oven to 400°F with a baking steel or pizza stone on the middle rack. In a large bowl, whisk together flour, salt and dried basil. Using your fingers, work butter into flour mixture until pea-sized pieces form. Add water and vodka, and continue to knead until a dough forms. Cover and let rest in the refrigerator for 1 hour.
On a floured surface, roll out dough into a ⅙-inch thick oval, then transfer to a parchment-lined sheet pan. Arrange slices of tomatoes over the dough, leaving a 2-inch border untouched. Season with salt and pepper, and drizzle with olive oil.
Fold outer dough over tomatoes with a series of pleats, then brush liberally with beaten egg. Place sheet pan on the stone or steel and bake until golden brown, 50-60 minutes. Let cool slightly, then garnish with more oil, flaky sea salt and basil. Slice and serve.