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Heirloom Tomato Galette with Pecorino

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
  • Total Time
    Prep: 10 min. + chilling Bake: 25 min. + cooling
  • Makes
    6 servings


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup sour cream
  • 2 cups cherry tomatoes, halved
  • 3 ounces pecorino Romano cheese, thinly sliced


  • Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours.
  • Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
  • Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet.
  • Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
Nutrition Facts
1 piece: 317 calories, 23g fat (15g saturated fat), 68mg cholesterol, 559mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 9g protein.
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Average Rating:
  • Emily
    Aug 26, 2019

    This was delicious! The crust was flaky and the pecorino romano added the best flavor. I served this with steak and asparagus. I'll definitely be making this one again!

  • matteliz
    Aug 8, 2016

    This utterly delicious tart couldn't be simpler to make! I used my own crust recipe, with oil instead of butter, but the cheese layer made up for any lacking richness. Yum!

  • curlylis85
    Jul 4, 2016

    The crust was very easy to work with! I hadn't cooked with Romano before, but it has a nice, nutty flavor that complements the rich crust and the sweetness from the tomatoes. Leftovers held up very well for the next day.