Cooking with The Culinistas: Heirloom Tomato Galette Recipe

The Culinistas, a culinary resource that gives everyone the freedom and confidence to connect around a meal, shared their Heirloom Tomato Galette Recipe with Hamptons.com. Impress your friends and family when you serve them this delicious galette. 

Prep time 15 mins, Plus 15 mins chilling time

Cook Time 40mins

Ingredients

1 cup basil, plus small leaves for garnish

1 cup + 1½ TB olive oil

1 TB lemon zest

1 egg yolk

3 heirloom tomatoes, sliced

3 TB lemon juice

1 tsp sugar

3 TB shallots, thinly sliced

1 prepared pie dough round

Sumac, for garnish

Prep

Salt & freshly ground pepper, to taste

1. Make basil aioli: In a high speed blender, combine basil, 1 cup olive oil, lemon zest, salt & pepper; blend until smooth. Add egg yolk to a medium bowl & whisk, 1 min; while continuously whisking, stream in basil oil until thick; reserve.
2. In a shallow dish, gently toss tomatoes with 1½ TB lemon juice, sugar, 1 TB olive oil, salt & pepper; reserve.
3. In a small bowl, combine shallots with remaining lemon juice, remaining olive oil, salt & pepper; reserve.
4. Place pie dough on a parchment-lined baking sheet. Leaving a 2 inch rim of dough, spread 2 TB basil aioli evenly in the center; layer tomatoes & shallots on top of aioli. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 mins.
5. Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
6. Garnish with sumac & basil; slice & serve at room temperature. Transfer remaining basil aioli to a small dish & serve on the side.

CHEF TIPS

Shopping:

– 1 lemon yields 3-4 TB of juice; for this recipe, we suggest 1 lemon. – Store bought pie dough often utilizes vegan shortening in place of butter; Wewalka & Pillsbury All Vegetable Pie Crust are two dairy free pie dough options.

Leftover Ingredient: Spread basil aioli on toast for the perfect sandwich base.

4. Place pie dough on a parchment-lined baking sheet. Leaving a 2 inch rim of dough, spread 2 TB basil aioli evenly in the center; layer tomatoes & shallots on top of aioli. Fold the rim of dough into rustic pleats, covering some of the filling. Refrigerate, minimum 15 mins.
5. Preheat oven to 375°F; bake galette until crust is golden, 35-40 mins.
6. Garnish with sumac & basil; slice & serve at room temperature. Transfer remaining basil aioli to a small dish & serve on the side.