Although my own garden tomatoes are still green on the vine, the markets are bursting with plump, juicy seasonal tomatoes. This galette showcases heirloom tomatoes layered on top of a protein-rich white bean purée drizzled with fragrant pesto, topped with tangy feta and enveloped in flaky pastry. It was a perfect summer meal and so good, I’m making another one tonight! If in a rush, you can use ready made white bean hummus and pesto.
Tomato-White Bean Galette with Pesto Swirl and Feta
- 1 prepared 9-inch pie crust
- 15 oz can white beans such as cannelini
- 3 gloves of garlic, minced
- 2 T Dijon mustard
- 1/4 c olive oil
- salt and pepper to taste
- 1 c of basil pesto
- 2 oz crumbled feta
- fresh ground pepper
- heirloom tomatoes of different sizes and colors
- fresh basil for topping
- To make the white bean purée, in a blender place the beans, the mustard, the garlic and oive oil. Purée until smooth. Season with salt and pepper to taste. I used a teaspoon of salt and 1/2 teaspoon of pepper.
- Slice the larger tomatoes and cut the smaller tomatoes in halves. Place on a paper towel in a collander to drain some of the moisture out while you prepare the crust. You want enough tomatoes to really pack the crust densely as shown in the photo.
- Preheat oven to 375F.
- On a sheet of parchment cut to fit a shallow, rimmed sheet pan, roll out your dough to a 1/8″ thickness. It can have an irregular shape. Transfer to your baking sheet on the parchment.
- Smear a layer of the white bean purée on the crust, leaving 2″ of the edges uncoated. You will have some left over for another use.
- Sread half of the pesto in a concentric design pattern over the white bean purée. Load the tomatoes on top, mixing up the colors and shapes . Dot the tomatoes with the rest of the pesto and season generously with freshly ground pepper.
- Spinkle the pie with the feta. Fold the edges of the dough, pleating as necessary.
- Bake on the lowest rack for 40 minutes. Sprinkle with shredded fresh basil. Let rest 10 minutes before slicling. Serves 6 as a starter or 4 as a meal.








its has all my favorite ingredients….what’s not to love:) My tomatoes are turning reddish today so would be perfect in a couple of days for this recipe!
Hope you are going to make this with your homegrown tomatoes Zeba! So good!
Johanne Lamarche
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Wow this looks vibrant Johanne!! Loved that combination of flavours on bread:))
Thank You Sumith! A galette is made with pie crust and is really just like a flatbread:)
Johanne Lamarche
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Looks absolutely delicious. Going to give it a try once my veggie garden comes in. Right now its looking pretty sad because it’s been so dry here in Ontario.
It was delish, Lily! Where are you in Ontario? I am from Timmins and was just there last week. They were complaining of rain every day! I went to school at Western, in London, and lived in Toronto for 7 years before I moved to PA.
Johanne Lamarche
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I’m from the greater Hamilton area and have a cottage out in Selkirk. The farmers and golf courses are all complaining of the drought. Too much rain in one area and not enough in another. Mother nature needs to spread her love out more lol.
Reblogged this on Chef Ceaser.
Sounds incredibly divine Johanne! My favorite type of dinner!
Jenna
Just add a glass of wine!
Johanne Lamarche
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Absolutely lovely!!!
And Elaine-approved!
Johanne Lamarche
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Oh yes, the official seal of the foodbod!!! 😉
Yes please, I love galettes, and love heirloom tomatoes too, so it’s a win-win for me. Can’t wait to try this.
Welcome home Loretta! Looks like you had a fabulous vacation. I know you will love this galette when you try it, hopefully with home grown tomatoes!
Johanne Lamarche
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