Heirloom Tomato Phyllo Galette with Beef Tallow

Golden Age Snacks

Cuisine

Mediterranean

Category

Light Bite/Lunch

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.


Heirloom Tomato Phyllo Galette with Beef Tallow

Ingredients

  • ¼ cup Golden Age Beef Tallow, melted

  • 8 oz phyllo dough, thawed

  • ¼ cup pesto

  • 3 heirloom tomatoes, thinly sliced

  • 1 tsp sesame seeds

  • Fresh basil leaves, for garnish

  • Flaky sea salt, to finish

Directions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.

  2. Layer the phyllo dough one sheet at a time on the baking sheet, brushing each layer with melted beef tallow before adding the next.

  3. Once all the sheets are stacked, spread pesto evenly in the center in a circular shape, leaving a border around the edges.

  4. Arrange the tomato slices on top of the pesto.

  5. Carefully fold the edges of the phyllo over the filling to form a rustic galette shape.

  6. Brush the folded edges with more melted beef tallow and sprinkle with sesame seeds.

  7. Bake for 25–30 minutes, or until the phyllo is a beautiful golden brown and crisp.

  8. Slice into triangles and top with fresh basil leaves and flaky sea salt before serving.