This galette leans into contrast:

• Slow baking concentrates the tomatoes and deepens their flavor
• Flaky, butter-rich crust adds texture and structure
• Ricotta or goat cheese brings richness without heaviness
• Wanderlust Sea Salt adds clarity and crunch, tying everything together

It’s a simple dish that balances rich, savory flavors with fresh, vibrant ingredients.

Recipe Card

2-Page Download

Step-by-Step Guide

Ingredients:

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ tsp sugar
• ½ tsp Wanderlust Sea Salt
• 8 Tbsp cold unsalted butter, cut into cubes
• ¼ cup ice water (plus more if needed)

Ingredients:

For the Filling:

• 3–4 medium heirloom tomatoes (or a mix of cherry + roma), sliced
• 1 Tbsp Wanderlust Sea Salt (for sprinkling on tomatoes to draw out moisture)
• 1 Tbsp olive oil
• ½ tsp freshly ground black pepper
• 1 tsp fresh thyme or oregano leaves (optional)
• ½ cup ricotta or goat cheese (optional base layer)
• 1 egg, beaten (for egg wash)

Ingredients:

For the Finish:

• Extra Wanderlust Sea Salt (for sprinkling)
• A drizzle of olive oil
• Fresh basil leaves

*Add a few dollops of our famous      Pesto for extra flavor. Linked Below.

Directions:

1. Make the Crust

• In a large bowl, whisk together flour, sugar, and Wanderlust Blend.
• Cut in the butter with a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs.
• Add ice water a tablespoon at a time until the dough just comes together.
• Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes. 

2. Prepare the Tomatoes

• Slice the tomatoes and lay them on a paper towel–lined tray.
• Sprinkle lightly with Wanderlust Blend and let sit 20 minutes to draw out excess moisture.
• Pat dry.

Preheat oven to 400°F (200°C).

3. Assemble the Galette

• On a lightly floured surface, roll out the dough into a rustic 12-inch circle.
• Transfer to a parchment-lined baking sheet.
• Spread ricotta (or goat cheese) in the center, leaving a 2-inch border (optional, but adds richness).
• Arrange tomato slices in overlapping layers on top. Drizzle with olive oil, sprinkle with black pepper, herbs, and a pinch of Wanderlust Blend.
  

4. Bake the Galette

• Fold the dough edges up over the filling, pleating as you go.
• Brush the crust with egg wash.
• Bake for 35–40 minutes until the crust is golden brown and the tomatoes are tender, concentrated, and lightly caramelized.

5. Finish & Serve

• Let cool slightly. Top with fresh basil, a final drizzle of olive oil, and a pinch more Wanderlust Blend for that perfect finishing crunch.

From Our Kitchen

Galettes are meant to be imperfect. Uneven edges, bubbling tomatoes, rustic folds — that’s where the beauty lives. Let the oven do the work and don't rush the process.

Serve warm with a spoonful of pesto, a simple green salad, or a glass of red wine. It's a reminder that good food has a way of bringing people together and turning everyday ingredients into something memorable.

And don’t skip the final pinch of Wanderlust Blend. That finishing crunch is what brings the whole thing back into focus.

A Note on Tomatoes

Tomatoes benefit from a little extra care. Salting them first draws out excess moisture and helps concentrate their flavor, making them even more flavorful once baked. If you have access to heirloom, cherry, roma, or greenhouse tomatoes, they all work beautifully in this recipe.

Flavor Feature  

WANDERLUST FLAKE SEA SALT BLEND made with Norwegian Flake Sea Salt, Garlic, Onion, Herbes de Provence and Black Pepper

If you dream of the perfect salty seasoning, this just might be it! We lovingly refer to the flavor profile as a "savory herbes de provence".

Optional, but worth it.

A fresh Basil Pesto adds a rich, herbaceous layer that plays beautifully with slow-roasted tomatoes and flaky crust. Spoon it beneath the galette or serve it alongside for dipping — it’s a small step that makes a great dish feel even more memorable.

• Featuring our Salt + Pepper Blend