makes 2


for the dough

  •  3 cups AP flour
  • 1 1/2 tsp. Kosher salt
  • 1 tsp. granulated suagr
  • 1 1/2 sticks of unsalted butter (super cold & cubbed)
  • 3/4 cup ICE COLD water

for the tomato sauce 

  • 1 (6oz.) can of tomato paste
  • 1/2 (14.5oz.) can of diced tomatoes (I used Hunts basil, garlic & oregano)
  • 2 cloves of garlic
  • 1 tsp. granulated sugar
  • 1/2 tsp. rosemary & thyme
  • 1 tsp. oregano & parsley
  • Salt & pepper to taste

for the egg wash 

  • 1 egg
  • 1 tbsp. heavy cream

for assembly 

  • 1 lb of mini heirloom tomatoes (halved)
  • 1 cup freshly shredded parmesan cheese + more for the end
  • 1/4 cup blue cheese crumbles
  • Flakey sea salt & fresh cracked pepper
  • ~10 leaves of fresh basil


for the dough 

  • Whisk together the flour, salt & sugar in a bowl.
  • Work the butter into the dough with your fingers till it resembles corse sand.
  • Add in the ice cold water and knead it into the flour mixture until a dough begins to form. DO NOT overwork the dough. It should we a shaggy dough that holds together. Work fast, you do not want the butter to melt. At any time you feel that your hands are too hot, place the dough in the fridge for 5-10mins.
  • Wrap the dough and chill it for at least 30mins (I let mine sit in the fridge overnight).

for the tomato sauce

  • In a food processor, blend together all ingredients, then transfer to a small saucepan.
  • Heat the sauce on medium heat and cook it for 10-15mins till most of the moisture is cooked out & the sauce has thickened.
  • Transfer to a bowl to cool.

for the egg wash

  • Beat together the egg & heavy cream, then set aside.


  • Preheat oven to 375°F.
  • Once the dough is chilled, take it out & divide it into two.
  • Gently create a circle shape for each piece with your hands, making sure not to work the dough to much.
  • Lightly dust your surface & rolling pin with flour and roll out two 9 inch circles.
  • Place each one on a pan lined with parchment paper.
  • Sprinkle a little less than 1/2 cup of parmesan cheese on each, leaving a 1/2 inch border.
  • Spread 1/3 of the tomato sauce on top of the cheese.
  • Layer on the halved mini tomatoes.
  • Sprinkle on the blue cheese crumbles, then salt & pepper.
  • Begin to pleat, folding one part of the border in on itself and continuing all the way around until its nice and even.
  • Brush the egg wash over the dough & sprinkle on the rest of the parmesan cheese.
  • Bake for 55-60 mins. Make sure to check on it and rotate the pans if one side or the top/bottom galette is getting darker quicker.
  • Once out, you can cool it first (or not!) on a wire rack, place on your basil leaves, shave on extra parm, slice & enjoy!