Tomato Pesto Galette

photo (16)

Tomatoes are in full swing and my dad’s heirlooms are especially sweet now. Here is a quick and easy lunch recipe I threw together last weekend. I love tomatoes and pesto, so I had eyed this recipe up since it was posted in early in August. The original recipe (here) has how to  make crust from scratch. I was lazy and had pizza dough on hand, so I just used that to make two galettes.

Tomato Pesto Galette
Original recipe – Two Peas and Their Pod



  • 2-3 large heirloom tomatoes, sliced 1/4″ thick
  • premade whole wheat pizza dough (or see link above for dough from scratch)
  • 1/3 cup basil pesto (I used this recipe from earlier in the summer)
  • [optional] fresh Parmesan, feta, or mozzarella cheese


  1. Preheat oven to 400F. Spray a cookie sheet and/or pie tin. I made one in a pie tin and one on a cookie sheet.
  2. Roll out dough to desired size. Spread a generous amount of pesto and top with tomato slices.
  3. Fold edges over the tomatoes (see picture)
  4. Top with cheese, if desired.
  5. Bake for 30 minutes.

photo (15)photo (14)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s