Heirloom Tomato Phyllo Galette
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Category
Dinner
Flaky, buttery layers of phyllo meet the bright, savory flavors of pesto and ripe heirloom tomatoes in this simple, golden galette. Brushed with beef tallow for extra depth and crispness, it bakes into a light, crackly crust that’s perfectly balanced by juicy tomatoes, toasted sesame, and fresh basil on top. The kind of recipe that feels effortless but looks like you spent all afternoon making it.
Ingredients
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¼ cup Golden Age Fats Beef Tallow, melted
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8 oz phyllo dough, thawed
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¼ cup pesto
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3 heirloom tomatoes, thinly sliced
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1 tsp sesame seeds
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Fresh basil leaves, for garnish
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Flaky sea salt, to finish
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper.
Layer the phyllo dough one sheet at a time on the baking sheet, brushing each layer with melted tallow before adding the next.
Once all the sheets are stacked, spread pesto evenly in the center in a circular shape, leaving a border around the edges.
Arrange the tomato slices on top of the pesto.
Carefully fold the edges of the phyllo over the filling to form a rustic galette shape.
Brush the folded edges with more melted tallow and sprinkle with sesame seeds.
Bake for 25–30 minutes, or until the phyllo is golden brown and crisp.
Slice into triangles and top with fresh basil leaves and flaky sea salt before serving.
Recipe Note
Add a sprinkle of parmesan or crumbled feta before baking for extra flavor.