Wishbone Kitchen Heirloom Tomato Galette

 

This was my fifth recipe from the Wishbone Kitchen cookbook and once again, it did not disappoint. I used a premade pie crust (because life) and swapped in some leftover mozzarella instead of burrata, and it still turned out incredible. Juicy heirloom tomatoes, melty cheese, flaky crust.. this is peak summer food. Fancy enough to serve to friends, easy enough to throw together on a weeknight.

The Ingredients:
For the pie dough (or grab a good-quality premade one like I did)

• 2 cups AP flour, plus more for dusting

• 1.5 sticks cold unsalted butter, cubed

• 1 tbsp apple cider vinegar

• ⅓ cup ice water, plus more as needed

• 2 tsp salt

For the galette:

• 4–6 large heirloom tomatoes, ideally a variety of colors and sizes

• ¼ cup basil pesto

• 2 cups fresh grated parmesan or pecorino

• 1 cup stracciatella or burrata (I used leftover mozzarella and it worked great)

• ¼ cup fresh basil leaves

• 1 lemon, zested

• 1 egg, beaten (for egg wash)

• Flaky salt and black pepper for serving

 

How to Make It:

1. Preheat oven to 400°F. 

2. Prep the tomatoes: Slice into ¼-inch rounds, salt both sides, and lay on a paper towel-lined tray for at least 10 minutes to release extra moisture 

If making dough from scratch:
3. Pulse flour, butter, and salt in a food processor until crumbly. Add vinegar and ice water until it starts coming together. Knead lightly, wrap in plastic, and chill for 2 hours.
4. Roll out dough to ⅛-inch thick on a floured surface and transfer to a parchment-lined tray.

If using store-bought crust:
5. Roll it out slightly to give yourself a little extra surface area and transfer to a tray.

 

Assemble the galette:
6. Spread pesto in the center, leaving a 1–2 inch border. Top with 1½ cups of grated parmesan.
7. Layer on the tomatoes, then place mozzarella over the top.
8. Fold the edges of the crust over the tomatoes. Brush the crust with egg wash and sprinkle with the rest of the parmesan and flaky salt.
9. Bake for 45–55 minutes until golden and crisp. Let it cool on the tray for about 15 minutes.

 

To finish:
Top with extra pesto, fresh basil, lemon zest, and black pepper. Slice and serve.

 

Final Thoughts:
This galette is the definition of summer on a plate. Whether you go all-in with burrata or clean out your fridge and use mozzarella, it’s going to be delicious. I’m obsessed with this cookbook and already planning to make the Harissa Pitas with Feta and Cucumber next. Highly recommend.