Tomato & Goat Cheese Galette

Tomato & Goat Cheese Galette

A galette is a French pastry that is similar to a rustic pie. The homemade flaky pastry dough is filled with goat cheese, herbs, and tomatoes.

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Tomato & Goat Cheese Galette

Tomato & Goat Cheese Galette

Recipe by Abbey
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A galette is a French pastry that is similar to a rustic pie. The homemade flaky pastry dough is filled with goat cheese, herbs, and tomatoes.

Servings

4

servings
Prep time

3

hours 
Cooking time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Crust
  • 2 cups 2 flour

  • 3/4 cup 3/4 cold unsalted butter, cubed (1.5 sticks)

  • 1 teaspoon 1 salt

  • 1 tablespoon 1 apple cider vinegar

  • 1/4 cup 1/4 ice water, plus more as needed

  • Goat Cheese Filling
  • 4 ounces 4 goat cheese

  • 1 tablespoon 1 olive oil

  • 1 tablespoon 1 fresh oregano, chopped (or 1 tsp dried)

  • 1 tablespoon 1 fresh basil, chopped (or 1 tsp dried)

  • 2 cloves 2 minced garlic

  • Tomatoes
  • 1 pound 1 roma tomatoes

  • Egg Wash
  • 1 1 egg, whisked

  • Garnish
  • flaky sea salt

  • additional chopped oregano and basil

Directions

  • Crust
  • Combine the flour, butter, and salt in a food processor and pulse until the mixture resembles coarse sand.
  • Transfer to a large bowl. Add the vinegar and ice water. Mix with a fork until a shaggy dough comes together. You may need to gradually add more water while mixing if the dough.
  • Transfer to a lightly floured work surface and knead the dough until no dry spots remain, but be careful not to overwork the dough.
  • Refrigerate the dough for 2 hours.
  • Once chilled, roll to about ⅛” thick on a lightly floured surface. Try to make the dough as round as possible.
  • Goat Cheese Filling
  • In a small bowl, combine all of the goat cheese filling ingredients.
  • Spread the filling evenly in the center, leaving about 2 inches for the crust.
  • Tomatoes
  • Slice your tomatoes to about ¼ of an inch thick. Salt both sides, and transfer to a paper towel-lined sheet tray. Allow the tomatoes to release their excess moisture for at least 10 minutes.
  • Start in the center of the galette and layer the tomato slices in a spiral.
  • Fold the crust over the edges of the tomatoes. Brush the exposed crust with egg wash. Top everything with flaky sea salt.
  • Bake at 400F for 40-50 minutes, until the crust is golden brown.
  • Allow to cool for about 10 minutes. Top with additional sea salt, pepper, basil, and oregano if desired. Slice and enjoy!


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