Full Recipe
Author
Rebecca Firkser |
Description
"Sweet, juicy heirloom tomatoes are ideal in a galette, their acidity offset by the buttery pastry. I give this one the same treatment as my tomato toast: fragrant seed and chile flake–dusted tomatoes over a layer of garlicky mayonnaise. The bottom will turn out the crispest with smaller tomatoes, which contain more flesh and less watery pulp, but really, any size will do."Excerpted from Galette! by Rebecca Firkser (Artisan Books). Copyright © 2025. Photographs by Jessica Marx.
