Rustic Heirloom Tomato Tart with Thyme Crust

This rustic tomato galette is super easy to put together and will impress your hungry crowd with its beauty and flavor. I like to let the fresh tomatoes speak for themselves here so they're only dressed with a little extra virgin olive oil, sea salt and black pepper and some fresh basil because they are a match made in heaven.

The flaky pastry is kicked up a notch with fresh thyme leaves and brushed with a turmeric wash to give it that perfect golden hue. This is great for an appetizer or side dish or also as a main with some creamy vegan cheese or labneh dolloped on top.


Thyme Pastry Dough

Rustic Heirloom Tomato Tart


Prepare Dough:

  1. Stir together flour salt and thyme leaves with fork in a mixing bowl. Cut shortening and oil into flour mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea sized bits.
  2. Add ice water 1 tablespoon at a time and stir with a fork after each addition until dough comes together into a ball. The total amount of water needed will change depending on the humidity of that day. (It's been very humid here this summer and I only needed 3 tablespoons of ice water at the time I made this recipe.)
  3. Form dough into a disc and wrap in plastic wrap or a waxed food wrap. Store dough in refrigerator if not using right away. Dough will keep refrigerated for several days or freeze for longer storage. Bring to room temperature before rolling out.

Prepare Tart:


Best eaten the day it's made but leftovers will keep covered and refrigerated for a couple of days. This is great served with a dollop of homemade soy labneh (recipe in the archives).

Recipe by Fare Isle at