I had forgotten that galettes can be highly addictive! This Tomato Goat Cheese Galette recipe was a favorite of mine last summer and I hadn’t made it since then and let me tell you, the addiction is back on big time. I discovered galettes a few years ago with the Smitten Kitchen Cookbook. Deb Perelman’s dough recipe is so good, really special, it’s not exactly a pie dough, not exactly a pastry dough either…anyways, you soon realize that the possibilities are endless, that you could put whatever you want on there!
The idea for this tomato galette came from a friend of mine who used to make a delicious tomato and parmesan tart. I twisted it a little bit by adding goat cheese. Don’t hesitate to mix different varieties of tomatoes for a big WOW effect. But honestly, in the end, no matter what you put in there, it will look incredible and deliciously rustic! This won’t be the last galette recipe you’ll see on this blog, believe me!
- Dough
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into
- pieces
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
- Filling
- ⅓ cup goat cheese at room temperature
- ⅓ cup grated parmesan
- 4 large tomatoes, cut into ¼ inches slices, layed over paper towel for 20 minutes (to remove excess water)
- Salt and pepper
- 1 egg, beatten with a drop of water (for egg wash)
- 1 tsp. olive oil mixed with ½ garlic clove thinly diced (optional)
- ¼ cup thinly sliced basil
- Mix flour and salt in a bowl.
- Place butter in a little bowl.
- Put both bowls in the freezer for at least 30 minutes and up to an hour.
- Remove the bowls from the freezer. Add the butter to the flour bowl and using a pastry blender, mix until it resembles coarse meal. You could also pinch the butter with your fingers to create a crumb texture, leaving the biggest pieces of butter the size of tiny peas. Those little chunks of butter will help to create light, flaky and buttery layers.
- In a medium bowl, combine sour cream, lemon juice and ice water. Mix well.
- Mix in the liquid with the flour mixture with a wooden spoon until large lumps form, do not over-mix. Shape into a ball with your hands. Cover with plastic wrap and refrigerate for 1 hour.
- Once dough has chilled for 1 hour, preheat oven to 400°F.
- Roll dough into a 12-inch round over floured surface and lay over a baking sheet lined with parchment paper. A galette is meant to be rustic, don't worry about creating perfect edges or a perfectly even thickness.
- Spread the dough with the goat cheese, leaving a 1-inch border. Sprinkle the parmesan over the goat cheese.
- Arrange tomatoes in a concentric pattern over the tart. Season to taste with salt and pepper.
- Fold the border over the edge of the tomatoes. Brush the top of the pastry with some of the egg wash.
- Drizzle with the garlic olive oil over tomatoes if using.
- Bake until the crust is golden and puffed about 30 to 40 minutes.
- Remove from the oven and transfer to a platter.
- Top with basil.
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