Heirloom Tomato Phyllo Galette with Beef Tallow
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Category
Light Bite/Lunch
Cuisine
Mediterranean
Author:
Golden Age Snacks
Looking for the best beef tallow recipes for summer? This Heirloom Tomato Phyllo Galette is the ultimate seed-oil-free savory tart. We’ve replaced processed oils with grass-fed beef tallow to create flaky, golden phyllo layers with a signature crackly crust. This tallow pastry is layered with vibrant pesto and ripe heirloom tomatoes, then finished with toasted sesame and fresh basil. It’s a simple yet impressive way to showcase the versatility of cooking with tallow while enjoying a healthy, nutrient-dense crunch.
Ingredients
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¼ cup Golden Age 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 beef 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 beef tallow and sprinkle with sesame seeds.
Bake for 25–30 minutes, or until the phyllo is a beautiful golden brown and crisp.
Slice into triangles and top with fresh basil leaves and flaky sea salt before serving.
Recipe Note
When working with phyllo dough, the fat you choose determines the final texture. Beef tallow is a game-changer here because it has a higher melting point than butter and zero water content. This means it creates distinct, airy layers that stay crisp even under the weight of juicy heirloom tomatoes. For the best results, lightly brush each layer with melted Golden Age Beef Tallow to ensure a golden, seed-oil-free crust that never gets soggy.