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IMAGE ©Alexis Grabel - What Alexis Cooked

Heirloom Tomato Galette

with Herbes De Provence Crust
a dinner recipe
ingredients
FOR THE HERBES DE PROVENCE CRUST:
1 stick unsalted butter, cold
1¼ cups flour
½ tsp salt
1 tbsp Herbes De Provence, Classic Blend
2 tbsp water, ice cold
2 tbsp vodka, ice cold
FOR THE GALETTE:
2 medium heirloom tomatoes
½ tsp salt
1 egg
1 tbsp water
⅛ cup parmesan cheese, shredded
Heirloom Tomato Galette
with Herbes De Provence Crust
a dinner recipe
Alexis Grabel is a self-taught home cook and baker. She enjoys baking desserts as well as sourdough and yeasted breads. Always on a quest to improve on her culinary skills, she often takes classes to learn new cooking and baking methods. Her current favorite things to bake and make are sourdough bread, ice cream and pastries. Recently she has worked at perfecting vegan and vegetarian dishes for her husband. Alexis enjoys collecting vintage bakeware and cooking utensils. Find her delicious creations on Instagram and TikTok @whatalexiscooked.
a little bit about the recipe
Celebrate tomato season with a delicious, savory galette! The juicy tomatoes pair perfectly with a Herbes De Provence crust. Top with shredded parmesan to serve.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H 40 M
TOTAL | 3 H 10 M
4 SERVINGS | 2 slices each
directions
  • Make the pie crust: Cube the butter, then return it to the fridge while you gather the rest of your ingredients.

  • In the bowl of a food processor combine flour, salt and Herbes De Provence. Pulse once or twice to combine. Sprinkle the cubed butter over the flour and pulse until the butter is combined with the flour mixture.

  • With the food processor running, drizzle in the water and vodka. Once clumps begin to form, remove dough from food processor, pat into a disk and refrigerate for two hours.

  • When you have 30 minutes remaining on your dough, preheat the oven to 400°F and line a sheet pan with parchment paper. Slice your tomatoes ¼ inch thick, add to a medium bowl and sprinkle on ½ tsp salt. Toss to coat. Allow the tomatoes to sit for 25 minutes to release their juices. Drain the bowl, then pat the tomatoes dry with a paper towel.

  • Take your chilled dough and roll it into a 12 inch round about ⅛ inch thick. Transfer it to your baking sheet.

  • Top with the tomatoes, leaving a 1 inch border. Combine the egg and 1 tbsp water in a small bowl and whisk to create an egg wash. Fold the border up and over the tomatoes and brush crust with the egg wash. Bake for 40 minutes.

  • Remove from oven and sprinkle with shredded parmesan, serve immediately.

expiry
Leftovers can be stored, tightly wrapped, in the fridge for up to two days.
tips
The alcohol evaporates out of the vodka during baking, but if you don’t want to use it you can replace it with an additional 2 tbsp of ice water.

To save time, use a premade refrigerated pie crust instead. Just sprinkle 1 tbsp Herbes De Provence on the rolled out crust before adding the tomatoes.
ingredients in recipe
5.0
classic blend
A kitchen staple for those who enjoy robust flavors and traditionally hearty dishes. Its balanced yet rich herbal profile enhances everyday cooking, bringing the rustic warmth of Southern France to the table.
0.5 oz - JAR$5
0.5 oz - REFILL$4
0.5 oz - JAR $5
custom label info included!
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