Name: Heirloom Tomato Basil Galette
Ingredients: 1 cup all-purpose flour; 3/4 cup whole-wheat pastry flour; 1 tablespoon sugar; 1/2 teaspoon salt; 3/4 cup cold butter (1 1/2 sticks); 1/3 cup ice cold water; 6 ounces goat cheese, crumbled; 2 shallots, diced (about 1/2 cup); 1/4 cup packed basil leaves, chopped; Salt and pepper, to taste; 3-4 medium heirloom tomatoes, sliced 1/4-inch thick; 1 egg, beaten with 1 tablespoon water (for egg wash)

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Easy, delicious and perfectly savory, this heirloom tomato basil galette with goat cheese is basically a fancier version of pizza. Pie for dinner? Need I say more?

It’s been a little while since I created a new recipe for the blog. Most of you know that I’ve been recovering from post concussive syndrome and have had to take a little step back from my blog to rest and heal. It’s been really, really hard. I’ve missed my food styling and photography sessions. I’ve missed sharing recipes with you. Luckily I haven’t missed being in the kitchen though. With all of this free time on my hands, I’ve been cooking new recipes and baking lots of bread but I just haven’t had the energy to expose myself to the computer screen (which is a trigger for me) to get a new recipe up.

It means the world to me that ya’ll continue to be so supportive of my recovery. I know I wrote in my last post that I was starting to feel better and slowly getting back to myself but I had a pretty bad setback a couple weeks ago that made me feel like I was back to square one again. It’s been really difficult to cope with. But hey, it could always be worse. At least I’m still here. And again, your well wishes, thoughts and prayers mean so, so much. Thank you.

Now onto more important topics like pie and pizza. Steve came home last night and looked at the tomato galette I made and said “oh, it’s like pizza.” I laughed and was like yeah, I guess it is. Tomatoes, cheese and dough. It’s like pizza, elevated. I also like to think of galettes as an easier pie without the double crust. And I just love how they look with the simple folded over crust. Rustic and no-fuss.

I was inspired to make a tomato galette when I saw the bounty of fresh tomatoes at my farmer’s market. One plus side to the concussion is that I’ve had the space and time to make it to my local farmer’s market weekly. I grabbed a few heirloom tomatoes, a bunch of fresh basil and a log of goat cheese, all destined for the galette. Of course, you don’t have to use heirloom tomatoes, any fresh tomatoes will work just fine. But this recipe will be tastiest while tomatoes are in-season, right now through September! I love all the flavors in this recipe – the juicy, umami-filled tomatoes, the soft goat cheese, the fresh basil and the flaky buttery galette crust. All of the sudden I’m excited for leftovers :).

It’s pretty easy to make the dough for the galette if you have a food processor. Although you do have to let it refrigerate for 30-60 minutes so if you’re in a time crunch, you could always buy pre-made pie crust at the grocery store. And you don’t have to use goat cheese; feta or mozzarella would work beautifully too. Whatever you have on hand! And if tomatoes aren’t your jam, try it with zucchini and/or summer squash! We had the tomato galette with some rotisserie chicken last night and it was a simple but delicious and satisfying meal.

Heirloom Tomato Basil Galette

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Author: Kara @ The Foodie Dietitian
Yield: 6 slices 1x

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Description

Easy, delicious and perfectly savory, this heirloom tomato basil galette with goat cheese is basically a fancier version of pizza. Pie for dinner? Need I say more?

Ingredients

Scale

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup cold butter (1 1/2 sticks)
1/3 cup ice cold water
6 ounces goat cheese, crumbled
2 shallots, diced (about 1/2 cup)
1/4 cup packed basil leaves, chopped
Salt and pepper, to taste
3–4 medium heirloom tomatoes, sliced 1/4-inch thick
1 egg, beaten with 1 tablespoon water (for egg wash)

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Instructions

In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
Sprinkle the cheese, shallots and basil evenly over the dough, leaving a 2-inch border. Season with salt and pepper, to taste. Arrange the tomatoes over the cheese.
Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling, pressing gently to adhere the folds.
Brush egg wash over the exposed dough edges.
Bake at 400 degrees until crust is golden-brown and tomatoes are soft, about 40-45 minutes.
Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.