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
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.
4
servings3
hours45
minutesKeep 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!