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Perfect Heirloom Tomato Basil Galette Recipe Easy Homemade Gruyère Dijon Crust

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A rustic and flavorful galette featuring a tangy Dijon-infused Gruyère crust, fresh heirloom tomatoes, and aromatic basil. Perfect for a quick, impressive meal that celebrates summer flavors.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour, sifted if you remember
  • ½ cup (115 grams) unsalted butter, cold and cubed
  • ¾ cup (about 85 grams) Gruyère cheese, finely grated
  • 1 ½ tablespoons Dijon mustard
  • 3–4 tablespoons ice water, chilled
  • ½ teaspoon salt
  • 3 large heirloom tomatoes, sliced about ¼ inch thick
  • 12–15 fresh basil leaves, torn
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. In a large bowl, combine 1 ½ cups flour and ½ teaspoon salt. Add cold, cubed butter and cut into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits.
  2. Stir in ¾ cup finely grated Gruyère cheese and 1 ½ tablespoons Dijon mustard until evenly incorporated.
  3. Drizzle 3 tablespoons ice water over mixture, stirring gently with a fork. Add more water, 1 teaspoon at a time, until dough just comes together (about 3-4 tablespoons total). Avoid over-mixing.
  4. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. While dough chills, slice heirloom tomatoes and toss gently with olive oil, minced garlic (if using), salt, and pepper. Set aside.
  6. Roll chilled dough on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a parchment-lined baking sheet.
  7. Arrange tomato slices in overlapping concentric circles, leaving a 2-inch border. Scatter torn basil leaves over tomatoes and sprinkle with 2 tablespoons grated Parmesan cheese.
  8. Fold edges of dough over filling, pleating as needed to create a rustic border. Brush crust edges lightly with olive oil.
  9. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and crisp and tomatoes are tender but not mushy.
  10. Let galette cool for 10 minutes on baking sheet before slicing. Serve warm or at room temperature.

Notes

Keep butter cold and handle dough minimally for a flaky crust. Chill dough for at least 30 minutes before rolling. Sprinkle cornmeal or breadcrumbs on crust before adding tomatoes to prevent sogginess. Watch crust edges during baking and tent with foil if browning too quickly. For gluten-free, substitute almond flour; for vegan, use plant-based butter and cheese alternatives.

Nutrition

Keywords: heirloom tomato galette, basil galette, Dijon crust, Gruyère cheese, savory galette, easy galette recipe, summer tomatoes, rustic tart

Find it online: https://forkmila.com/perfect-heirloom-tomato-basil-galette-recipe-easy-homemade-gruy-e-re-dijon-crust/