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Man, clearly I am all about the summer produce this week!

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

Can you blame me though? The grocery stores and farmers markets are basically bursting with fresh fruits and veggies, they have me SO excited!

Apparently I’m all about galettes this week as well. Honestly, I’ve made at least four in the last three days. NO JOKING around. Two of this pretty heirloom tomato galette, and two berry and one apple galettes. I know, I know, that’s A LOT of galettes, but it’s a busy week…

Speaking of which, did you guys happen to catch me on Facebook Live over on the Food Network’s Facebook Page on Monday? I made mango salsa and answered a whole bunch of questions, it was really fun! If you want to watch it, you can see it here. Don’t read the comments though, cause well, you get some nice ones and some not so nice ones…UGH. Sorry I didn’t look all that cute. I had literally been working in the kitchen all day long, so it wasn’t my finest outfit, hair or make-up moment. And yes, the cat totally jumped on the counter and people were freaking out about it. And yes, the rooster crowed like five times, but oddly most people seemed to be OK with that. I know it probably wasn’t my readers leaving mean comments, but to those out there that said Food Network could do better and that I am boring, well, no one asked you to watch, just turn it off. And honestly, don’t you have anything better to do with your life than take time to bash on someone who works really hard at what she does, basically 24/7?

For those of you who left incredibly kind comments, THANK YOU! You guys are the best!

More to come on the whole Food Network topic, but expect to see me on the Food Network’s Snapchat Discover channel come August. 🙂

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvestHeirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvestHeirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

OK. SO let’s just dive right into this recipe today because I have yet another big day of filming ahead!

First, how pretty is this heirloom tomato and zucchini galette? Just like yesterday’s Summer Fruit Plate, when I finished taking photos of this galette I was in the happiest mood. Pretty food just does that to me, and it’s a huge bonus that it also tastes incredibly delicious!!

I will not lie though, the first time I made this, it was not so good. One, I must have used some bad tomatoes, which really throws the entire thing off. Two, I didn’t cut the zucchini into small enough slices, so they where kind of flavorless. And three, there just was not nearly enough cheese.

Even though the first galette was not all that awesome, I was totally not ready to give up. I mean, I NEEDED to make this work because I needed to photograph all those pretty heirloom tomatoes.

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

SO, I adjusted the recipe a bit by adding plenty more cheese, caramelizing up some onions… for a touch more flavor, slicing that zucchini a bit smaller, and I got some of the best tasting tomatoes!

And guess what?!?! I had SUCCESS! Yeah!

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

I mean, how could I not? Buttery dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes and fresh thyme?


I also topped my galette with a handful of fresh heirloom cherry tomatoes for a nice texture variation and little added prettiness. Perfection!

I highly recommend making this. Like maybe tonight? Think of it as a fancy (personal?!) pizza! <–DO IT!

Alright, see you guys on snapchat today with behind the scenes snaps! Wish me luck!

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

Heirloom Tomato Galette with Honey + Thyme.

Prep Time 15 minutes
Cook Time 25 minutes
Refrigerate 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 Servings
Calories Per Serving: 678 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cornmeal Crust


  • 2 tablespoons butter
  • 1 sweet onion thinly sliced
  • kosher salt + pepper
  • 6 fresh thyme sprigs chopped
  • 8 ounces blue cheese crumbled
  • 4 ounces sharp cheddar cheese shredded
  • 1/4 cup fresh basil
  • 1 small zucchini thinly sliced
  • 1-2 small to medium heirloom tomatoes sliced
  • 1 1/2 cups cherry tomatoes halved
  • olive oil for drizzling
  • honey and or honeycromb for serving
  • toasted walnuts for topping


  • In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
  • Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
  • Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
  • Preheat the oven to 375 degrees F.
  • Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.
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Heirloom Tomato and Zucchini Galette with Honey + Thyme | @hbharvest

Galette Wednesday for the win.

PS. haters be gone…and go find something better to do with your life. ?

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  1. 5 stars
    Don’t worry about the haters. Glad to have found this recipe. Made it on a pellet stove – too hot here to put the oven on. A little dicey maintaining a constant temp. Still Lovely.

    1. Hey Jessica,
      Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT

  2. 5 stars
    I have made this many times for summery picnics and movies in the park. It is delicious! Making again this week!

    1. Hey Robyn,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan

  3. I’ve made this recipe probably about 6 times I Love It So Much! I’m a huge onion fan so the last few times I’ve added more but your original is great! Thanks for sharing!

    1. Hey Courtney,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan

  4. 5 stars
    So yummy! I didn’t have thyme when I made this, but I spread chopped dill over the bottom of the pastry and also added it to the eggwash and it was just delicious! Thanks for the wonderful lunch 🙂

    1. Hey Karen,
      Those are added as a topping in step 6. I hope you love the recipe, please let me know if you give the recipe a try! xTieghan

    1. Hey there,
      You could brush the crust with buttermilk in place of the egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Loved this. Loved that I usually have most ingredients around in the house or in the garden. Being stuck at home for the time being, I make a couple disks of dough for the fridge and use them for lunches or suppers throughout the week when I know we’ll be busy or want something light poolside.

  6. Nice recipe but I found it rather salty. Next time I will only put a pinch of salt in the dough, leave the salt out of the onions and just a touch of salt on the tomatoes.

  7. Hey so I’m making this for dinner tonight and I made the dough ahead of time so it could really chill. I checked it today and it seems crumbly. I’ve never really made anything like this so I’m not sure how it should behave. Is there something I could to do make it stick together better or is it supposed to be crumbly?

    1. Hey Cameron! If your dough is feeling a bit dry, just work a couple tablespoons or so of water into the dough until it feels moist enough to roll out. Sometimes chilling the dough can dry it out a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. I might try this out for Easter this year, looks and sounds delicious! My problem is I suck at making any type of dough, guaranty I will ruin it LOL. I know wont be as good as yours but do you think I could substitute in crescent dough sheet? Your foods are so creative & beautiful!

    1. Hey Angie! I recommend store bought puff pastry! You can find it in the freezer isle and it works so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. 5 stars
    Hello ! I coked this galette yesterday and OMG it was SO tasty ! I didn’t add any cheese because my family don’t like cheese..But the tomato gave an incredible flavour so it was ok. The dough was very crumbly, buttery, delicious. I save this recipe and I’m happy to know your blog! I really enjoy your Instagram account to. I support you to continue like this !

  10. I’d also like to add that I’ll be traveling 3 hours away with these bad boys in tow, so transferring them in pie tins seems much easier.

  11. This. Is. Beautiful. I’m wanting to make this (x2!) for a family get together this weekend! I’m a complete novice and am intimidated by the crust of all things. What’s your opinion on making this with a pie crust?

    1. HI Kendall! I think using a pie crust will work out just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  12. Ok, I got most of the ingredients fresh from the farmers market this morning and am excited to try this recipe! But I want to eat it Tuesday when I host some friends for dinner. Options to make ahead and freeze?

    1. HI! You can bake and store in the fridge, and then reheat in a 325 degree oven for 15 minutes or until warm. I am sure that will be great! I have not tried freezing, but that may work too. I would thaw the tart before reheating. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?