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Heirloom Tomato Galette with Mozzarella and Fresh Basil
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5 from 1 vote

Heirloom Tomato Galette with Mozzarella and Fresh Basil

Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Servings: 2 - 4 people
Author: Pam - For the Love of Cooking


  • 3 small heirloom tomatoes, sliced and seeded
  • 4-5 grape tomatoes, sliced or halved
  • Sea salt, to taste
  • 1 premade pie crust
  • Olive oil, to taste
  • 1 cup mozzarella cheese, freshly grated
  • Parmesan cheese, freshly grated Plus more for serving
  • Freshly cracked black pepper, to taste
  • Fresh basil leaves, for serving


  • Place the tomato slices on a few paper towels then season with a little bit of sea salt on top of each tomato slice.
  • Flip the tomato slices over and season the other side with just a bit of sea salt on each slice. Place a couple more paper towels on top and let the sit for 30 minutes to drain juices. 
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Roll the pre-made pie crust out on the parchment paper.
  • Brush the pie crust with olive oil then sprinkle with shredded mozzarella cheese then top with some freshly grated parmesan cheese in the center of the pie crust leaving about a 2 inch border.
  • Layer the tomato slices and grape tomato halves over the cheese then season with freshly cracked black pepper, to taste.
  • Gently fold and pleat the dough over the tomatoes. Brush the edges of the folded pie crust with a bit of olive oil, if desired.
  • Place into the oven and bake for 35-40 minutes, or until the crust is golden brown.
  • Remove from the oven and top with fresh basil leaves. Slice and serve immediately with extra parmesan on the side. Enjoy.