Tomato Basil Fruit Galette

A galette is the French free-form tart that skips the pie tin for a rustic fold of pastry. This sweet version pairs ripe late-season tomatoes with strawberries or peaches, fresh basil, honey, and a touch of balsamic for a bright weekend dessert.

Serves 6 · 25 min prep · 35 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 42g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1 pie dough disc
• 2 medium ripe late-season tomatoes
• 1 1/2 cups sliced fresh strawberries or peaches
• 1/4 cup packed fresh basil leaves
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 large egg
• 1 tbsp coarse sugar
• 1/4 tsp pinch of flaky salt
• 1 tbsp balsamic glaze

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment.
2. 2Slice the tomatoes into thin rounds and pat them very dry with paper towels to remove excess moisture.
3. 3On a floured surface roll the dough into a 12-inch rustic circle and move it to the prepared sheet.
4. 4Scatter flour and granulated sugar over the dough center, leaving a 2-inch border.
5. 5Arrange overlapping tomato slices and fruit pieces in the center, tucking torn basil leaves between layers.
6. 6Drizzle honey over the fruit and tomatoes, then sprinkle lemon zest and a tiny pinch of flaky salt.
7. 7Fold the dough edges up and over in casual pleats, sealing lightly so juices stay inside.
8. 8Beat the egg and brush it over the crust; sprinkle coarse sugar on the dough.
9. 9Bake 30 to 38 minutes until the crust is richly browned and the filling looks jammy and bubbling.
10. 10Cool at least 15 minutes on the sheet so the juices thicken.
11. 11Finish with a light drizzle of balsamic glaze and a few extra fresh basil leaves.
12. 12Transfer to a wooden board and slice into wedges for a bright, shareable weekend dessert that highlights late tomatoes without heavy sauce.