Heirloom Tomato and Hazelnut Galette | www.floatingkitchen.net

Heirloom Tomato and Hazelnut Galette

It’s hard to pick a favorite Summer fruit or vegetable. Each week it seems like I have a new obsession.

I started off the season by eating my weight in cherries (and I have the stained cutting board to prove it). Then I quickly moved on to plowing through buckets of blueberries and shucking enough local corn to make my fingers sore. Now I’m all about the heirloom tomatoes. Their jewel tones and sometimes silly, oddball shapes make me smile. And at the moment, their flavor is superior to just about everything else at the farmer’s market.

Heirloom tomatoes are like the prize at the end of the Summer. They’re our reward for sweating through the hazy, hot and humid days of June and July. And I, for one, have my eye on the prize.

Heirloom Tomato and Hazelnut Galette | www.floatingkitchen.net

This Heirloom Tomato and Hazelnut Galette puts these Summer beauties front and center. Both literally and figuratively. I definitely recommend trying to get your hands on a mix of different varieties, because this will give you the greatest visual impact. But if you can only find a single variety, that’s perfectly fine. Heirloom tomatoes come in a wide range of sizes. I used 3-4 medium sized heirloom tomatoes for this recipe, but you may need more or less depending on their size. You’ll want enough slices to create two layers that loosely overlap each other.

Galettes are suppose to be rustic. It’s normal for them to turn out a little lopsided. And maybe even crack on one side. It’s all part of their charm. And it’s why I love them so much. I’ve never been the best at constructing beautifully crafted baked goods. Freeform is certainly more my style.

Heirloom Tomato and Hazelnut Galette | www.floatingkitchen.net

There is one unexpected ingredient here: hazelnut butter. I got the idea for idea for combining hazelnuts/hazelnut butter with tomatoes from a salad I had a Saint Dinette. It might sound like an odd combination. But it works really well. You can find hazelnut butter with the other natural nut butters in your grocery store. Be sure to purchase a plain, unsweetened variety (not chocolate flavored!). Or you can easily make your own if you have high powered blender or food processor. And for a third option, you could swap out the hazelnut flour/butter for something of the almond variety.



Recipe for the dough adapted from Smitten Kitchen

Heirloom Tomato and Hazelnut Galette

Serves 4-6

Heirloom Tomato and Hazelnut Galette


  • For the Dough
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup hazelnut flour
  • 1/4 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pieces and chilled
  • 1/4 cup Greek yogurt
  • 1/4 cup cold water
  • 2 tsp. lemon juice

  • For the Filling
  • 4 ounces mascarpone cheese, softened at room temperature
  • 2 tablespoons hazelnut butter
  • 1/2 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 3-4 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • Fresh basil for garnish, if desired

  • For the Egg Wash
  • 1 egg yolk
  • 2 tsp. water


  1. Make the dough. In your food processor with the blade attachment, pulse together the flours and salt. Add the butter and pulse until pea-sized crumbs are formed. In a small bowl, stir together the yogurt, water and lemon juice. Then add this mixture to your food processor and pulse until the dough comes together into a loose ball. Turn the dough out onto a floured work surface and use your hands to shape it into a disk. Wrap the dough disk in plastic wrap and refrigerate it until well chilled, at least 1 hour or up to 2 days.
  2. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
  3. In a bowl, mix together the mascarpone cheese, hazelnut butter and 1/4 tsp. each of the salt and pepper. Set aside.
  4. Assemble the galette. On a well floured work surface, roll out the chilled dough so it’s approximately 12-inches in diameter. It doesn’t have to be perfectly round. Transfer the dough to your parchment paper-line baking sheet. If the dough tears in a few places, just patch it together with your fingers. Spread the mascarpone-hazelnut mixture out into a thin layer over the center of the dough, leaving a 2-inch boarder around the edges. Then loosely layer the tomato slices on top. You’ll want to create two layers that are overlapping, but not tightly packed. Sprinkle the tops of the tomatoes with the thyme leaves and the remaining salt and pepper. Fold the edges of the dough over the filling, pressing it together lightly so it adheres. In a small bowl, beat together the egg yolk and the water. Then brush this egg wash over the surface of the dough.
  5. Transfer the galette to your pre-heated oven and bake for 40 minutes, rotating the baking sheet once half way through the baking time. The crust should be browned and the center bubbling. Remove the baking sheet from your oven and place it on a wire rack to cool slightly. Allow the galette to rest for about 10 minutes before slicing and serving. Top with a few fresh basil leaves before serving, if desired.

24 comments on “Heirloom Tomato and Hazelnut Galette”

  1. I totally have a hard time choosing my favorite summer fruit or vegetable because it literally changes every week. But right now I’m all about tomatoes! Your crust is beautiful and it’s so fun that the salad we had at St. Dinette inspired the use of hazelnut butter!


  2. My favorite Liz! I cannot get enough tomatoes right now! Gimme all the Jersey tomatoes and I’m a happy girl! This galette is stunning! That filling with that hazelnut butter and mascarpone…OMG!

    • I wish tomatoes would last longer. I’m going to need to eat them at every meal of the day to get my fill!

  3. This galette is stunning! This has me thinking back to the Bon Appetit magazine special on heirloom tomatoes last year- this galette should’ve been in there! Love the hazelnuts 🙂

  4. Gahhhh This galette, Liz – GORGEOUS!!! Heirloom tomatoes are the absolute best and I love that you really let them shine here! Combining them with hazelnut butter sounds AMAZING! And I’m all for rustic anything, I’m not great at perfect baked goods either. I totally need this delicious beauty in my life PRONTO! Pinned! Cheers, chicka!

  5. I’ve been going through phases this summer, too, and now it’s all about peaches, blueberries, and heirloom tomatoes! This is sheer summer comfort food and is just gorgeous, Liz!

  6. Absolutely stunning! I have been making a bunch of galettes this summer, but haven’t tried a tomato one … yet 🙂 Love the hazelnut butter.

  7. Heirloom tomatoes indeed are a prize at the end of the summer! I just love the color that it adds to any dish. Beautiful galette, Liz!!

  8. I definitely love heirloom tomatoes. I just wish my plants would grow more than four tomatoes a year! I’ve never heard of hazelnut and tomatoes together. I am very intrigued!

  9. We’re on the same wavelength with heirloom tomato galettes! I made one yesterday and it was sooo good – I’m so intrigued about your hazelnut butter addition, so I guess another heirloom tomato galette is in my future. So lovely!

  10. I would love a big ass slice of this galette! So gorgeous friend!

  11. Heirlooms are my favorite food in the whole world! I love the addition of hazelnuts…gorgeous!!

  12. Hi – I don’t have any hazelnut butter or flour. What would you suggest subbing in their place? Thanks!

Leave a Reply to Medha @ Whisk & Shout Cancel reply

Your email address will not be published. Required fields are marked *