Sliced ripe heirloom tomatoes with parmesan cheese, fresh thyme and fresh garlic are all baked deliciously in a pie crust!


  • 1 refrigerated pie crust
  • 3 small heirloom tomatoes, sliced ¼” thick
  • ½ cup grated parmesan cheese
  • 1 teaspoon fresh thyme, minced
  • ½ teaspoon fresh chopped garlic
  • 1 egg
  • Flaky sea salt
  • Della Terra Balsamic Vinegar


  1. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
  2. Unroll the dough and place it in the middle of the baking sheet.
  3. Place the tomatoes around the dough, leaving a 1” border.
  4. Sprinkle over the parmesan, thyme, and garlic powder.
  5. Fold the edges of the dough over the tomatoes and press them together to seal.
  6. Whisk the egg with a splash of water to create an egg wash. Brush the crust with the egg and sprinkle with flakey salt, if desired.
  7. Bake until the dough becomes golden brown — about 20-25 minutes.
  8. Serve warm or at room temperature. Store any leftover gallette in an airtight container in the fridge for up to three days.


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