Heirloom Tomato Galette with Labneh and Hot Honey

This heirloom tomato galette with labneh and hot honey is a favorite rustic, savory summer pie. Flaky black pepper gruyere crust is topped with a garlicky toum base, roasted heirloom tomatoes, and cool dollops of labneh finished with a drizzle of hot honey.

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Watch how to make this

Recipe

Step-by-step instructions

Step 1: Make pie dough

Let's start making the heirloom tomato galette with the base. This is not your standard galette dough, and that's what makes it so good.

Use a food processor to pulse finely grated gruyere and freshly cracked black pepper with the flour and salt. If you don't have a food processor, you can use a pastry cutter.

Then, pulse in the cold butter until you have coarse crumbs, drizzle in the apple cider vinegar and ice water, and pulse just until it clumps. The vinegar helps create a more tender and flaky crust, so don't skip it.

Once the dough comes together, press it into a flat disk, wrap it up, and refrigerate for at least one hour. You want that butter to firm back up completely before rolling, which is what gives you those beautiful flaky layers.

If you're short on time, you can pop it in the freezer for about 30 minutes instead. The dough can also be made up to two days ahead, which makes this a great recipe for entertaining.

Step 2: Prepare tomatoes

While the dough chills, prepare the tomatoes. Slice them about a quarter inch thick and lay them out in a single layer on a paper towel-lined sheet tray.

You don't want to slice the tomatoes any thinner than ¼-inch because they will fall apart and shrink significantly after they are roasted.

On the other hand, you don't want to slice them any thicker because the tomatoes won't cook through evenly in the allotted baking time.

Season generously with salt and let them sit for 30 minutes.

After 30 minutes, pat the tops dry with fresh paper towels.

Step 3: Assemble galette

Roll the chilled dough out on a lightly floured sheet of parchment paper into a roughly 12 to 13-inch circle, about an eighth of an inch thick. Don't stress about making it a perfect circle. Galettes are meant to be rustic and free form, so embrace the imperfect edges.

Transfer the parchment and dough onto a rimmed baking sheet. Spread the toum in an even layer over the center of the dough, leaving a two-inch border all around.

The toum serves double duty here. It adds an incredible garlicky, creamy flavor under the tomatoes, and it also acts as a moisture barrier between the crust and the filling, helping keep everything crisp.

Arrange the drained tomato slices over the toum in a single overlapping layer. If you're using different colored heirloom tomatoes, alternate the colors as you layer for a beautiful mosaic effect.

Once the tomatoes are in place, fold the edges of the dough up and over the outer ring of tomatoes, pleating as you go.

Brush the exposed crust generously with egg wash. This is what gives the crust that gorgeous golden brown color and slight sheen.

Step 4: Bake

Bake the galette at 400°F for 40 to 45 minutes or until the crust is deeply golden brown and the tomatoes are softened and slightly caramelized around the edges.

Keep an eye on it during the last 10 minutes. If the crust is browning faster than the tomatoes are roasting, loosely tent a piece of foil over the top.

Once it's out of the oven, let the galette cool on the baking sheet for about 10 minutes. This rest period lets everything settle, so the slices hold together when you cut into them.

Then comes the best part. Spoon generous dollops of cool labneh over the warm tomatoes, drizzle hot honey and a good glug of extra virgin olive oil across the top, and scatter fresh basil leaves all over. Finish with flaky sea salt and a few extra cracks of black pepper.

The first time I tasted this heirloom tomato galette, I knew this was the one. The crust is the perfect balance of nutty, peppery richness from the gruyere and black pepper, while the tomatoes are jammy and sweet from roasting. The toum adds a savory element while the cool, tangy labneh melts slightly against the warm tomatoes.

And of course, you can't forget about the finishing drizzle of the hot honey and fresh basil. It's savory, creamy, sweet, and spicy all at once.

For another delicious savory galette, check out this french onion galette, pear and prosciutto galette, and delicata squash apple and chorizo galette!

Make-ahead and storage tips

• Make-ahead: The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More tomato recipes

Looking for more dishes featuring tomatoes? Try these: