If you’ve been a fan of this page for a long time then we would be pretty familiar with sweet galettes by now; you guys absolutely loved my apple and strawberry glattes. But galettes are not restricted to just sweet flavours, this savoury Italian-inspired tomato galette is nothing short of delicious and it’s so easy to make; let me show you how.

There are 3 main components to this dish: The tomatoes, pesto, and puff pastry.

1. Tomatoes: if you want an eye-catching galette, i highly recommend using a variety of different tomatoes; I used ox-heart tomatoes for it’s extraordinary dissection (you can also use heirloom tomatoes) and a variety of cherry tomatoes. If your tomatoes are not in season and a bit too sour for your liking, cut them into slices and sprinkle a bit of sugar over them to bring out its sweetness.
2. Pesto: use store-bought pesto to cut down on time but if you want to go full gourmet, check out my Pesto recipe on this site as well!
3. Puff pastry: once again, store-bought might be best in this situation. I cut up and joined a few puff pastry sheets together to create a bigger circle. You can make it as big as you want, depending on how many people you’re serving. You can also opt for short-crust pastry too if it is what you prefer.

Ingredients

1-2 sheets of frozen puff pastry
A variety of tomatoes, sliced
2-3 tbsp pesto
Stracciatella
Basil leaves
1 egg, beaten

Method

1. Preheat oven to 200C/400F.
2. Depending on how big you want your galette to be, use 1-2 sheets of puff pastry to create a circle of your desired size. Do this in on a piece of parchment paper. No need to be perfect, you can Frankenstein it.
3. Leaving an inch border, spread your pesto onto the frozen puff pastry evenly. Then decoratively arrange the slices of tomatoes on top of the pesto. Season the tomatoes with salt and pepper.
4. Fold the border over the tomatoes. Brush with egg and bake for 25-30 minutes or until the puff pastry is golden brown.
5. Top with stracciatella and basil.