This tomato galette is a must-try summer season dinner! Flaky, buttery pastry surrounds the savory goat cheese, herb, and heirloom tomato filling.
There are such a lot of causes to like this summer season tomato galette, however one of many largest is that it’s going to make your kitchen scent superb. I imply, it’s not stunning. Roasted tomatoes create a fairly tempting aroma on their very own. Add buttery pastry to the combination, and OF COURSE you’re going to be glued to the oven door, anxiously ready for the minute you possibly can take this tomato galette out of the oven and style your first slice.
Talking of the oven… I do know it may appear loopy to crank it as much as 400°F and bake a galette – of all issues! – in the course of August. However belief me: this recipe is price it. The flaky, buttery pastry surrounds a jammy tomato and herbed goat cheese filling. The mix is wealthy, savory, and nonetheless in some way recent, a celebration of late summer season flavors. I hope you get pleasure from it as a lot as we do.
Tomato Galette Recipe Substances
Right here’s what you’ll have to make this tomato galette recipe:
- Tomatoes, in fact! I really like to make use of a medley of colourful heirlooms, which fill the middle of the galette with completely different colours, patterns, and shapes.
- Galette dough – Tailored from my simple pie crust, this dough is made with fundamental components like flour, butter, chilly water, vinegar, and salt. It’s simple to make within the meals processor, and it yields a beautiful flaky, buttery crust for this free-form galette.
- Goat cheese – Combined with a bit olive oil, it creates a wealthy, creamy layer between the crust and the juicy tomatoes.
- Contemporary thyme and lemon zest – They add shiny, recent taste to the creamy goat cheese unfold.
- Garlic and chives – They offer the goat cheese combination a savory, oniony kick.
- An egg – For brushing on the crust.
- Contemporary basil – An ideal accomplice for the juicy tomatoes! Sprinkle it over the galette with a pinch of flaky sea salt simply earlier than serving.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements under.
The way to Make a Tomato Galette
This tomato galette recipe appears to be like spectacular, but it surely’s surprisingly easy to make. Right here’s the way it goes:
First, make the galette dough. It wants to relax for at the very least 2 hours earlier than you assemble the galette.
half-hour earlier than the dough is completed chilling, prep the tomatoes. Right here’s the difficult a part of making a tomato galette: you need the tomatoes to be juicy, however not so juicy that the crust is soggy. To assist handle the tomatoes’ moisture degree, I salt them earlier than I add them to the pastry.
Place the tomato slices in a big bowl and toss with 1/2 teaspoon sea salt. Set them apart for half-hour to offer the salt an opportunity to attract among the moisture out of the tomatoes. Then, prepare the tomato slices on a clear kitchen towel to take in extra moisture when you assemble the galette.
Subsequent, make the creamy goat cheese filling. It’s tremendous simple – simply combine all of the components collectively in a bowl!
Then, roll out the crust. Goal for a 12-inch circle about 1/8-inch thick.
You’re able to fill the galette! Unfold the herbed goat cheese within the middle of the dough, leaving a 1-inch border throughout.
Pile the tomato slices on prime.
Fold the perimeters of the dough over the perimeters of the tomatoes, leaving the middle of the filling uncovered. Brush the crust with egg wash to assist it brown within the oven.
Lastly, bake at 400°F till the crust is golden brown, 40 to 45 minutes.
The toughest half: it is advisable let the galette cool for 10 minutes earlier than digging in. It’s HOT when it comes out of the oven!
Garnish with recent basil and flaky sea salt, and revel in.
Tomato Galette Serving Strategies
This tomato galette is a surprising primary dish for a summer season dinner. We frequently get pleasure from it alongside a salad full of extra peak-season produce. It goes particularly nicely with this zucchini salad, this arugula salad, or this golden beet salad. You possibly can’t go flawed with a easy inexperienced salad both.
This recipe can also be an excellent addition to a weekend brunch. Pair it with dressed greens, a fruit salad, and one thing candy like zucchini muffins, blueberry muffins, or scones.
Retailer leftover galette slices within the fridge. They maintain nicely for as much as 2 days, although in our home, they by no means final that lengthy.
Extra Favourite Tomato Recipes
In the event you love this tomato galette recipe, attempt one in every of these summer season tomato recipes subsequent:
When you may have an abundance of summer season tomatoes, this tomato galette recipe is the right method to present them off. It is flaky, buttery, savory, and recent – a scrumptious primary course for dinner or brunch.
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon sea salt
- 10 tablespoons chilly unsalted butter, reduce into ¼-inch pats
- 3 tablespoons ice water
- 1 teaspoon chilly apple cider vinegar
For the Galette
- 1 pound colourful heirloom tomatoes, thinly sliced
- ½ teaspoon sea salt
- 4 ounces goat cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped chives
- 1 tablespoon recent thyme leaves
- 1 garlic clove, grated
- ½ teaspoon lemon zest
- 1 giant egg
- 1 tablespoon water
- Contemporary basil, for garnish
- Flaky sea salt, for sprinkling
- Freshly floor black pepper
Make the crust: In a meals processor, place 1 cup of the flour and the salt. Pulse to mix. Unfold the butter pats evenly on prime of the flour combination. Pulse till the butter is nicely mixed with the flour and the dough begins to type clumps. There needs to be no dry flour remaining.
Unfold the combination evenly within the bowl of the meals processor and sprinkle the remaining ½ cup flour on prime. Briefly pulse till the dough turns into crumbly.
Switch the dough to a big bowl and sprinkle the water and vinegar on prime. Use a spatula to fold and press the dough till it comes collectively right into a ball. Kind the ball right into a 1-inch-thick disk. Wrap tightly in plastic wrap and chill for at the very least 2 hours, or as much as 2 days.
Make the filling: Place the tomato slices in a big bowl and gently toss with the salt. Put aside for half-hour to attract extra moisture out of the tomatoes. Drain and switch to paper towels or kitchen towels to take in extra moisture when you assemble the galette.
In a medium bowl, stir collectively the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and a number of other grinds of pepper till creamy.
Assemble the galette: Preheat the oven to 400°F and line a big baking sheet with parchment paper.
In a small bowl, whisk collectively the egg and water.
Place the chilled dough on a calmly floured floor. Mud the highest with flour and use a rolling pin to roll it out right into a 12-inch circle about ⅛-inch thick. As you’re employed, rotate the dough 1 / 4 flip each few rolls to forestall it from sticking to your work floor. I additionally prefer to mud the highest of the dough with flour and flip it over just a few occasions through the rolling course of.
To switch the rolled-out dough to the ready baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Unfold the goat cheese combination within the middle of the dough, leaving a 1-inch border throughout. Organize the tomato slices on prime and fold the perimeters of the dough over the perimeters of the tomatoes, leaving the middle of the filling uncovered. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, or till the crust is golden brown. Permit to chill for 10 minutes on the baking sheet. Garnish with recent basil and sprinkle with flaky sea salt. Slice and serve.