If summer had an official comfort food, this Rustic Heirloom Tomato Galette would be a strong contender. With a buttery, flaky crust, colorful heirloom tomatoes, creamy mozzarella, and a drizzle of rich Sun-Dried Tomato Barrel Aged Balsamic, it's one of those recipes that looks like it came from a little countryside café but is surprisingly simple to make.
The secret is using Olivelle Tuscan Herb Infused Olive Oil right in the crust. It adds savory herb flavor without any extra chopping, while Black Garlic Infused Sea Salt gives every bite a rich, mellow depth. Finish everything with Sun-Dried Tomato Barrel Aged Balsamic and you've got a dish that's fresh, rustic, and packed with incredible flavor.
Serve it as a light lunch, pair it with grilled chicken for dinner, or slice it into smaller pieces for your next backyard gathering. However you serve it, don't expect leftovers.
Why You'll Love This Recipe
❤️ Beautiful enough for entertaining but easy enough for a weeknight.
🍅 A perfect way to use fresh garden heirloom tomatoes.
🧀 Creamy mozzarella pairs perfectly with sweet tomatoes and garlic.
🌿 The homemade crust comes together quickly with Tuscan Herb Infused Olive Oil.
🥗 Delicious as a main course, brunch dish, or hearty side.
Prep Time
- Prep Time: 2 hours 30 minutes (includes chilling)
- Bake Time: 45 minutes
- Servings: 6
Ingredients
For the Crust
- 1½ cups all-purpose flour
- ½ teaspoon Olivelle Black Garlic Infused Sea Salt
- 4 tablespoons cold butter, cubed
- ¼ cup Olivelle Tuscan Herb Infused Olive Oil
- ¼ cup sour cream
For the Filling
- 3 heirloom tomatoes, sliced ¼-inch thick
- 8 ounces sliced mozzarella
- 2 garlic cloves, thinly sliced
- 1 tablespoon Olivelle Sun-Dried Tomato Barrel Aged Balsamic, plus extra for finishing
- 1 egg
- 1 tablespoon water
- Fresh chopped chives for garnish
Directions
Make the Dough
In a food processor, combine the flour and Black Garlic Infused Sea Salt. Add the cold butter, Tuscan Herb Infused Olive Oil, and sour cream. Pulse until a soft dough forms.
The dough will be delicate and much softer than traditional pie dough. That's exactly what you want.
Shape into a flat disk, wrap tightly, and refrigerate for at least 2 hours or overnight.
Prepare the Galette
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the chilled dough on the parchment paper and gently press or roll it into a rustic circle about ½-inch thick.
Alternate slices of heirloom tomatoes and mozzarella across the center of the dough, leaving about a one-inch border.
Scatter the sliced garlic over the top and drizzle with the Sun-Dried Tomato Barrel Aged Balsamic.
Fold & Bake
Fold the outer edge of the dough over the filling, pleating as needed to create the classic rustic galette look.
Whisk together the egg and water to make an egg wash, then brush it over the crust.
Bake for approximately 45 minutes, or until the crust is golden brown and cooked through. If the edges begin browning too quickly, loosely cover them with foil.
Allow the galette to rest for about 15 minutes before slicing.
Finish with chopped chives and one final drizzle of Sun-Dried Tomato Barrel Aged Balsamic.
Chivilla Bay Tips & Tricks
🍅 Pat your tomato slices dry with paper towels before assembling. It helps keep the crust crisp instead of soggy.
🧀 Fresh mozzarella works wonderfully, but if it's packed in water, blot it dry first.
🌿 Mix in fresh basil, thyme, or oregano for even more garden-fresh flavor.
🔥 Want a heartier meal? Add thin slices of prosciutto or grilled chicken before baking.
🥗 Pair with a crisp green salad tossed in Olivelle Traditional Barrel Aged Dark Balsamic and your favorite infused olive oil for an easy summer dinner.
What to Serve with Rustic Tomato Galette
This galette pairs beautifully with:
- Grilled chicken breasts
- Herb roasted asparagus
- Fresh fruit salad
- Sweet corn on the cob
- Chilled white wine or sparkling lemonade
- A simple mixed greens salad with Olivelle vinaigrette
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! The dough can be prepared up to 24 hours ahead and refrigerated until you're ready to assemble.
Can I use regular tomatoes?
Yes. Roma or vine-ripened tomatoes work well, though heirloom tomatoes provide the best flavor and beautiful color.
Can I reheat leftovers?
Yes. Warm slices in a 350°F oven for about 10 minutes to help keep the crust crisp.
Shop the Flavor
This recipe shines thanks to three Olivelle favorites:
- Tuscan Herb Infused Olive Oil
- Black Garlic Infused Sea Salt
- Sun-Dried Tomato Barrel Aged Balsamic (available August 1st)
They're simple pantry upgrades that bring restaurant-quality flavor to homemade meals.
