Tomato, Gorgonzola, Spot Shrimp Puff Pastry Galette

TOMATO, GORGONZOLA, SPOT SHRIMP PUFF PASTRY GALETTE

If you want to make the most of the tail end of summer and tomato season, look no further!

This Tomato, Gorgonzola & Spot Shrimp Puff Pastry Galette is a vibrant taste of summer. Juicy, sun-ripened tomatoes bring natural sweetness and bright acidity, perfectly offsetting the tangy, crumbly Gorgonzola that melts just enough into the flaky puff pastry to create pockets of rich, savory flavor. Tender, lightly sautéed spot shrimp add a delicate sweetness and subtle brininess, while fresh chives and a squeeze of lemon lift the dish with brightness and freshness.

The combination of textures — crisp, buttery pastry, melty cheese, juicy tomatoes, and succulent shrimp — makes every bite satisfying and layered. Light, colorful, and bursting with contrasting yet harmonious flavors, this galette is ideal for a relaxed summer lunch, a backyard gathering, or a casual dinner paired with a chilled glass of rosé.

TOMATO, GORGONZOLA & SPOT SHRIMP PUFF PASTRY GALETTE RECIPE

Ingredients

• 2 lb. ripe heirloom tomatoes, sliced ½” thick
• 1 ½ tsp. kosher salt
• 1 sheet all-butter puff pastry (thawed but still cold)
• 4 oz. Gorgonzola
• Freshly ground black pepper
• Red chili flakes
• 1 egg, lightly beaten (for egg wash)
• 1–2 tbsp. unsalted butter (for sautéing shrimp)
• 12 – 14 spot shrimp, peeled and deveined
• ½ lemon, for juice
• 2 tbsp. fresh chives, finely snipped

Instructions

Prepare the tomatoes:

Slice tomatoes ½” thick. Sprinkle with salt and let drain on paper towels for 10–15 minutes to remove excess moisture. Pat dry.

Prep the puff pastry:

Preheat oven to 400°F.

Roll out the puff pastry so it fits inside an 18 X 13 baking sheet.

Transfer to the parchment-lined baking sheet.

Assemble the galette:

Crumble Gorgonzola evenly over the pastry, leaving a clean 2 inch perimeter.

Arrange tomato slices in a shingled pattern over the cheese. Season with black pepper and red chile flakes.

Fold edges over tomatoes in rustic pleats and brush the pastry edges with egg wash.

Bake:

Place the baking sheet in the lower third of the oven.

Bake 25–30 minutes, until puff pastry is deeply golden and fully puffed.

Cook the shrimp:

While the galette bakes, heat butter in a skillet over medium-high heat. Lightly season shrimp with salt and pepper.

Sauté spot shrimp 1–2 minutes per side until just opaque. Remove from heat.

Immediately squeeze ½ lemon over the shrimp.

Finish the galette:

Remove baked galette from oven and let rest 5 minutes.

Top with sautéed shrimp and sprinkle fresh chives.

Notes

You can also serve the galette without the shrimp, still quite lovely.

Alaska Spot Shrimp are excellent in this recipe because they are sweet and succulent. And when cooked for only a couple minutes, they are luscious and much more tender than the common variety. 

More about spot shrimp here.

Flaky puff pastry meets juicy summer Farmers Market tomatoes, tangy crumbly Gorgonzola, and sweet, tender spot shrimp. Finished with fresh chives and a squeeze of lemon, this galette is a bright, savory bite of summer — perfect with a chilled bottle of “summer water.”