Serves 4
60 min
Goat Cheese Tomato Galette
Recipe GLPR5150562f3f1963
A rustic, free-form galette featuring a buttery, flaky pastry crust filled with creamy goat cheese, sweet heirloom tomatoes, and fresh basil infused with garlic and olive oil. Simple to assemble yet elegant enough for any table, this galette celebrates seasonal tomatoes with minimal fuss.
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Ingredients
1 stick cold butter, cubed
1.5 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
4-6 tablespoons ice water
4 oz. goat cheese, room temperature
Salt and pepper to taste
12 oz. heirloom cherry tomatoes, sliced
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1/4 cup extra virgin olive oil
1 egg
Fresh basil for garnish
Directions
Place the cubed cold butter in the freezer for 15 minutes to ensure it stays chilled while you prepare the remaining ingredients.
Combine flour, sugar, and salt in a food processor (or mix by hand in a large bowl).
Remove the butter from the freezer and add it to the flour mixture. Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout.
Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just begins to come together but remains slightly crumbly. You may not need all the water. Transfer to a lightly floured surface, gently knead until combined, wrap in plastic wrap, and refrigerate for 20 minutes.
While the dough chills, season the room-temperature goat cheese with a pinch of salt and pepper in a small bowl, stirring to combine. In another small bowl, whisk together the minced garlic, chopped basil, and olive oil, then season with salt and pepper to taste. Set both mixtures aside.
Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a rough circle approximately 1/4 inch thick.
Transfer the rolled dough to a baking sheet lined with parchment paper or a nonstick baking mat.
Spread the seasoned goat cheese evenly over the dough, leaving a 1-inch border uncovered around the edges. Arrange the sliced cherry tomatoes over the goat cheese in a single layer, or pile them in the center and spread them loosely—rustic presentation is perfectly acceptable.
Brush the garlic-basil-olive oil mixture generously over the tomatoes, using as much as needed to coat them well.
Fold the outer edges of the dough up and over the filling, creasing and pressing gently so the crust holds its rustic shape.
In a small bowl, whisk the egg with 1 teaspoon water to create an egg wash. Brush the egg wash over the folded crust edges only, avoiding the tomatoes.
Sprinkle a generous pinch of salt over the entire galette.
Bake at 375°F for 20-25 minutes, until the crust is light golden brown.
Remove from the oven and let cool for 5-10 minutes. Slice, top with fresh basil, and serve warm or at room temperature.
