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An Heirloom Tomato Spinach Galette laying on a piece of brown parchment paper garnished with fresh torn basil

Heirloom Tomato Spinach Galette

  • Author: Melissa Latin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


When it comes to delightful summer recipes, few things can rival the exquisite flavor and vibrant colors of this Heirloom Tomato Spinach Galette. It’s a rustic and elegant dish that not only celebrates the best of seasonal produce, but also captures the essence of simplicity and sophistication on a single plate.


  • 2 large, or 3 medium-sized ripe heirloom tomatoes
  • 1 refrigerated pie crust, or see recipe for homemade galette dough
  • 2 teaspoons olive oil, divided
  • 12 ounces fresh baby spinach
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 3/4 cup freshly shredded provolone or mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg
  • 1 teaspoon water
  • 4 torn basil leaves, for garnish


  1. Preheat oven to 400°.
  2. Slice the tomatoes. Lay them out on paper towels sprinkled with kosher salt for at least five minutes.
  3. Heat up a teaspoon of olive oil in a pan. Add the minced garlic and spinach. Season with a 1/2 teaspoon of salt. Sauté until the spinach is just wilted.
  4. Roll out the galette dough to approximately 14″.
  5. Place dough on a parchment lined baking sheet.
  6. Brush the dough with the remaining olive oil making sure to leave a 2″ border around the dough.
  7. Top with the shredded provolone cheese.
  8. Top the cheese with the spinach mixture.
  9. Blot the tomatoes with a paper towel and arrange them on top of the spinach mixture. 
  10. Season the tomatoes with salt, black pepper and dried oregano.
  11. Sprinkle on the Parmesan cheese.
  12. Fold the outer edges of the dough onto the tomatoes creating pleats. 
  13. In a small bowl, combine the egg with the water to create an egg wash.
  14. Brush the outer edges of the dough with the egg wash.
  15. Bake at 400° for 30-35 minutes, or until the crust is golden and the tomatoes have slightly caramelized.
  16. Allow to cool for at least 10 minutes prior to cutting.
  17. Garnish with fresh torn basil or fresh thyme leaves.
  18. ENJOY!

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♬ Stories 2 - Danilo Stankovic


  • choose very ripe heirloom tomatoes
  • slice tomatoes, sprinkle with salt and allow them to sit on paper towels to drain off any excess juice
  • be sure to leave a 2″ border around the dough when filling
  • brush with an egg wash to create a golden crust
  • bake on a parchment lined baking sheet for a crispy bottom crust
  • allow to cool at least 10 minutes prior to cutting
  • see post for more tips and substitutions
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer, Brunch, Lunch, Dinner
  • Method: Moderate
  • Cuisine: French

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