Tomato Galette
User Reviews
5
32 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
40 mins
-
Additional Time
2 hrs
-
Total Time
3 hrs 40 mins
-
Servings
4
-
Course
Main Course
Tomato Galette
Report
This Tomato Galette consists of a flaky, buttery crust filled with thin slices of heirloom tomatoes combined with goat cheese, fresh herbs, and garlic. The tart is baked until the crust is golden and the tomatoes have released excess moisture, resulting in a crumbly pastry base with a juicily soft topping. It makes a flavorful accompaniment to salads or can be served as a light meal.
Description
The galette begins with a pastry crust made by pulsing flour and sea salt with cold butter until crumbly, then binding it with ice water and apple cider vinegar into a disk chilled before rolling out. The filling includes heirloom tomatoes that are thinly sliced and salted to draw out excess moisture, then drained and patted dry to prevent sogginess. Goat cheese, fresh herbs such as thyme and chives, lemon zest, and grated garlic layer flavor complexity over the tomatoes.
Baked in the oven, the galette develops a crisp golden crust while the tomatoes soften and meld with tangy goat cheese. This tart balances rich, creamy, and fresh notes while maintaining a rustic appeal.
Serving this galette at room temperature is suitable for brunch or a casual meal. It pairs well with green salads or as a savory snack.
Share:
Ingredients
For the Crust
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon salt sea salt
- 10 tablespoons butter cut into ¼-inch pats, cold unsalted
- 3 tablespoons water ice
- 1 teaspoon apple cider vinegar cold
For the Galette
- 1 pound heirloom tomatoes thinly sliced, colorful
- ½ teaspoon salt sea salt
- 4 ounces goat cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chives chopped
- 1 tablespoon thyme fresh leaves
- 1 garlic grated, clove
- ½ teaspoon lemon zest
- 1 egg large
- 1 tablespoon water
- basil for garnish, fresh
- sea salt for sprinkling, flaky
- black pepper freshly ground
Instructions
- Make the crust: In a food processor, place 1 cup of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
- Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining ½ cup flour on top. Briefly pulse until the dough becomes crumbly.
- Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Form the ball into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.
- Make the filling: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
- In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several grinds of pepper until creamy.
- Assemble the galette: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the egg and water.
- Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
- To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
- Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh basil and sprinkle with flaky sea salt. Slice and serve.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
Other Recipes
You'll Also Love
