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Heirloom Tomato Olive Oil Galette

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 3 to 4


Galette Crust:

  • 2 tbsp. Olive Oil
  • 4-5 tbsp. Water
  • 1 cup All-Purpose Flour, you can substitute 1/3 cup with whole wheat flour for added flavor
  • 1/8 tsp. Each: Sea Salt, Black Pepper, & Cardamom

Tomato Filling:

  • 2 large Heirloom Tomatoes, or vine-ripen tomatoes
  • 1 Spring Onions, minced
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1/2 tsp. Each: Sea Salt & Black Pepper

Additional Ingredients:

  • 1 Egg, or 1 tbsp. Olive Oil
  • 1 tbsp. 'Everything But The Bagel' Seasoning


Galette Crust:

  • In a small bowl, mix the flour, sea salt, black pepper, and cardamom to combine.
  • Drizzle in the olive oil, then pinch it in the flour mixture with your fingers until crumb-like texture.
  • Add in 3 tbsp. water, then knead the dough on a clean surface. If needed, add more water until the dough is smooth and pliable.
  • Wrap tightly in saran wrap, then place in the fridge for 20 minutes.

Making the Tomato Filling:

  • In a small bowl, whisk together the ground cumin, olive oil, sea salt, dijon mustard, and black pepper. Set aside.

Assembling the Galette:

  • Preheat oven to 400F.
  • Evenly divide the dough into 3-4 pieces. Use your hands to round out each piece into a ball, then roll out to be 1/8" thick (circular-shaped).
  • Slice the tomatoes according to your liking, then dip each tomato slice in the dijon mustard mixture so both sides are evenly coated. Place a few slices onto the center area of each rolled-out dough leaving 1" border on the edge. Evenly toss on the spring onions over the tomatoes for each galette.
  • Fold the rim of the dough up then over the edge of the tomatoes. Overlap the dough as you make your way around so that the dough is pleating. Gently press down on the dough to ensure it stays.
  • Brush the galette crust with an egg wash (one whisked egg) or olive oil, then (optional) garnish with 'everything but the bagel' seasoning.
  • Bake for 12-15 minutes, until the crust is golden brown. Allow it to cool for at least 10 minutes. Enjoy warm :)