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)

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.

Notes

For a huge time saver, use store-bought pie crust.