Goat Cheese and Heirloom Tomato Galette
This savory tomato galette is a rustic tart in the French tradition, full of juicy, sweet heirloom tomatoes and creamy goat cheese and then folded into a simple pastry crust.
Servings 8 servings
Calories 400kcal
Ingredients
Galette Crust
- 1 cup (140 gm, 5 oz) white all purpose flour
- ¾ cup (105 gm, 3.75 oz) whole wheat flour
- ½ tsp table salt
- 14 tbsp (200 gm, 7 oz) unsalted butter, cut into ½ inch cubes
- ¼ cup (60 ml, 2 oz) cold water
Galette Filling
- 1 1/2 lb (700 gm) tomatoes, sliced 1/4 inch thick
- 1 tsp kosher salt
- 6 oz (170 gm) goat cheese
- 2 oz (55 gm) aged comte, or parmesan
- 1/4 cup sliced fresh basil
- 2 tbsp olive oil
Instructions
Galette Crust
- Mix together the white and whole wheat flours in a large bowl. Spoon about ⅔ of the flour into a food processor. Add the salt. Give the food processor a few pulses to mix everything together. Toss the butter cubes evenly over the surface of the flour. Pulse the flour and butter together until they have combined to form a paste and there is no dry flour left, about 25 pulses. Break up any large clumps of dough with a silicone spatula and then sprinkle the remaining flour into the bowl of the food processor. Pulse 5 more times to allow the dry flour to break up the dough, but don't let it combine with the butter.
- Transfer the dough to the large bowl, sprinkle the water over the dough, and use the spatula to mix the water into the dough. Once the dough begins to come together, work the dough with your hands for a few moments, or until you get a nice, smooth ball of dough. Press the dough into a disc, wrap with plastic wrap and chill for 2 hours.
Assembling and Baking the Galette
- Seed the tomato slices and toss them with the kosher salt. Let them sit for about 30 minutes. Then layer the tomatoes with paper towels and press them gently until they are quite dry.
- Preheat oven to 400F.
- Take the dough out of the refrigerator and let it warm up for a while before you begin rolling. You want the dough to be pliable but not soft. If the dough begins to crack around the edges, it is still too cool. Wait a little longer. Cut a piece of parchment paper about the size of your baking pan. Dust the parchment and the dough with flour. Roll out the dough, dusting with more flour as needed, until it's a 13-14 inch circle. Transfer the dough and the parchment paper to a baking pan.
- Sprinkle the goat cheese and shredded comte over the center of the dough circle. Leave a 2-3 inch space around the edges with no cheese. This is the part you will be folding over.
- Layer the slices of tomato over the cheese until it is all covered and you have used all or at least most of the tomato. Sprinkle the basil over the top. Fold over the edges of the dough onto the tomato slices, pleating the edges and patting it into place. Brush the dough and tomatoes with olive oil.
- Bake the galette for 30-40 minutes. Until the crust is golden brown and the tomatoes are soft and starting to brown too.
- Allow the galette to cool to room temperature, then slice and serve.
Notes
- I make the crust the same way as my Easy Pie Crust recipe, except I use a slightly different ingredients list. If you want to look at a step by step guide to making the crust, visit that post. I have pictures of each step.
- You can use all red tomatoes in the galette, but it is especially pretty if you have two or three colors (such as red, yellow, and green) to layer into the filling.
- The key word here is rustic! Your galette doesn't need to be perfectly round and even. Just make sure you have patted down the dough after you've folded it over so that it keeps its shape.
- Any of the Italian shredding cheeses will work in place of the Comte. Parmesan, Romano, Asiago are all good here. However, I would highly recommend shredding the cheese yourself so it's fresh.
Nutrition
Calories: 400kcal