This post was created in partnership with the California Avocado Commission. All opinions are our own.

On your mark, galette set… go! June is officially California Avocado Month and summer is just around the corner, so fix yourself a refreshing island sunrise cocktail, and let’s get this pastry party started! This year, we’ve had the pleasure of partnering with California Avocados. Each month they’ve inspired us to create recipes with exciting new themes, and this time our theme is Movie Meals—dishes that are perfect for a cozy movie night at home. If you’ve never tried a galette before, let this baked beauty be your first. Introducing our Heirloom Tomato and California Avocado Galette: this show stopping pie will turn any movie night into a groovy night!

Let’s celebrate California Avocado Month together—no matter where you live! We combined all the best flavors of summer to create a memorable meal that is colorful and delicious. Resting in a golden crust speckled with Fresh California Avocados and rosemary—perfectly flaky, light, and buttery—this rustic pastry is filled with melty gruyère cheese, seasonal heirloom tomatoes, ribbons of basil, and plenty of crushed garlic. This gorgeous galette is sprinkled with extra gruyère cheese around the edges of the crust and topped with thin slices of Fresh California Avocados. Sizzling hot from the oven, it will make a beautiful centerpiece for your next movie night… just be forewarned—it probably won’t even last through the opening credits!

To ensure you’re enjoying locally grown California Avocados, be sure to look for California on the label from spring through summer. And for more avocado inspiration, check out our other recipes that use this fabulous fruit:

Recent posts featuring California Avocados:
– guacanoochi
– kimchi quesadillas with swiss cheese and avocado
– spaghetti with asparagus, wilted greens, and avocado
– vegan mint chip avocado milkshake

Heirloom Tomato and California Avocado Galette
Makes one 10-inch galette, serves 2 to 3

For the crust:
1 1/4 cups plus 2 tablespoons (165 g) all-purpose flour
1/2 teaspoon salt
1 tablespoon finely minced fresh rosemary
8 tablespoons (113 g) unsalted butter, cubed and chilled
1/4 cup (38 g) cubed ripe, Fresh California Avocado, chilled
1/4 cup (55 g) greek yogurt or sour cream
1/4 cup (59 ml) cold water
2 teaspoons lemon juice

For the filling and assembly:
8 ounces (227 g) heirloom tomatoes in a variety of colors and sizes
1/2 teaspoon plus 1/8 teaspoon salt, divided
4 ounces (113 g / about 1 cup) gruyère cheese, grated
2 to 3 cloves of garlic (10 to 15 g), pressed or finely minced
1/2 ripe, Fresh California Avocado, peeled and thinly sliced
1/8 teaspoon ground black pepper
pinch of red pepper flakes
1 egg yolk
1 teaspoon water
4 to 6 fresh basil leaves, thinly sliced, for garnish

To make the crust:
In a medium mixing bowl, whisk together the flour, salt, and minced rosemary. Scatter the chilled butter and avocado cubes over the flour mixture, and use a pastry knife or your fingers to work in the butter and avocados until the largest pieces are the size of peanuts.

In a small bowl or measuring cup, whisk together the yogurt, lemon juice, and cold water. Pour the liquid into the bowl with the flour mixture, and stir just until the dough forms into one mass and no longer sticks to the sides of the bowl, without over-mixing. Add a tablespoon or two of flour if the dough is too sticky. Gather the dough into a 6-inch ball, press into a disc about 3 inches thick, wrap tightly in plastic, and refrigerate for at least one hour, up to two days.

To assemble:
Preheat oven to 400°F/204°C. Line a rimmed baking sheet with parchment or a silicone mat.

Cut the tomatoes into thin 1/8-inch slices, then place the tomato slices in a bowl. While tossing gently, gradually add 1/4 teaspoon of salt to coat all the tomatoes evenly. Let rest for 5 minutes, then drain off any liquid and pat the tomato slices dry to remove any excess moisture.

On a large clean countertop or pastry mat, scatter a few pinches of flour. Place the chilled dough on the floured surface and roll out to a 12-inch circle, adding a few pinches of flour as needed to prevent sticking. Once the circle is complete, fold it gently in half without creasing, and fold it in half again—then transfer it to the prepared baking sheet and unfold the circle in the center of the parchment.

Spread the grated cheese in an even layer over the center of the crust, leaving a 2-inch border around the edges, and reserving a few pinches of cheese to garnish the crust later. Then place the tomatoes on top of the cheese, arranging them in an even layer. Sprinkle 1/8 teaspoon salt over the tomatoes, then scatter the crushed or minced garlic cloves over the tomatoes, spreading out the garlic evenly. Place the thin slices of avocado over the tomatoes, leaving space for some of the tomatoes to peek through. Sprinkle the avocados and tomatoes with 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and a generous pinch of red pepper flakes. Fold up the sides of the crust, pleating each one over the next as you work your way around the circle, leaving the center open. In a small bowl, whisk together the egg yolk and teaspoon of water, then brush this mixture lightly over the crust. Sprinkle the crust with the reserved cheese. Bake until golden brown, 30 to 40 minutes. Let cool for 5 minutes, then garnish with ribbons of fresh basil, serve while hot, and enjoy!