Description
Easy, delicious and perfectly savory, this easy heirloom tomato galette is basically a fancier version of pizza. Made with fresh sliced tomatoes, creamy goat cheese, and fresh basil, this is a delicious way to use up all those summer tomatoes.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon oregano
- 3/4 cup cold butter (1 1/2 sticks), cut into 1-inch pieces
- 1/3 cup ice cold water
- 1.5 lbs heirloom tomatoes (about 5), sliced
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
- 4 ounces goat cheese
- 2 tablespoons olive oil
- 1/4 cup basil leaves, chopped
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
- 1 egg
- 1 tablespoon milk
- Flaked sea salt and basil, for garnish
Instructions
- In a large mixing bowl or food processor, add flours, sugar, salt, and oregano, and stir or blend 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.
- In a medium bowl, mix tomatoes with salt and garlic and let sit for at least 15 minutes. Drain excess liquid.
- In a small bowl, mix goat cheese, olive oil, basil and lemon zest until smooth and creamy. Season with salt and pepper, to taste.
- 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.
- Spread the goat cheese mixture over the dough, leaving a 1-inch border. Arrange the tomatoes on top of the goat cheese.
- Gently fold the edges of the dough over the tomatoes, covering about 1 inch of the filling, pressing gently to adhere the folds.
- In a small bowl, beat egg with milk to make an egg wash.
- Brush egg wash over the exposed dough edges.
- Bake galette 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. Garnish with flaky sea salt and basil.
Notes
- For a huge time saver, use store-bought pie crust.
- Be sure to refrigerate dough ahead of time for at least 30-60 minutes. Dough can be made up to three days in advance.
- Don’t forget to transfer rolled out dough onto parchment-lined baking sheet before piling with toppings. Otherwise, it’s really hard to transfer to a baking sheet when it’s weighed down with the filling.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French
