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’ll make your kitchen odor superb. I imply, it’s not shocking. Roasted tomatoes create a fairly tempting aroma on their very own. Add buttery pastry to the combo, and OF COURSE you’re going to be glued to the oven door, anxiously ready for the minute you’ll be able to take this tomato galette out of the oven and style your first slice.

Talking of the oven… I do know it might sound 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 mixture is wealthy, savory, and nonetheless one way or the other recent, a celebration of late summer season flavors. I hope you get pleasure from it as a lot as we do.

Tomato galette ingredients

Tomato Galette Recipe Components

Right here’s what you’ll have to make this tomato galette recipe:

  • Tomatoes, after all! 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 easy 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 stunning flaky, buttery crust for this free-form galette.
  • Goat cheese – Blended with somewhat olive oil, it creates a wealthy, creamy layer between the crust and the juicy tomatoes.
  • Contemporary thyme and lemon zest – They add vivid, 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.

Sliced heirloom tomatoes on a dish towel

Tips on how to Make a Tomato Galette

This tomato galette recipe seems to be 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 a minimum of 2 hours earlier than you assemble the galette.

half-hour earlier than the dough is completed chilling, prep the tomatoes. Right here’s the tough 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 stage, 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 provide the salt an opportunity to attract a number of the moisture out of the tomatoes. Then, prepare the tomato slices on a clear kitchen towel to take in further moisture when you assemble the galette.

Rolling pin on circle of pie dough next to bowls of heirloom tomatoes and herbed goat cheese

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. Intention for a 12-inch circle about 1/8-inch thick.

Spoon spreading herbed goat cheese on circle of galette dough

You’re able to fill the galette! Unfold the herbed goat cheese within the middle of the dough, leaving a 1-inch border throughout.

Sliced heirloom tomatoes piled on circle of galette dough

Pile the tomato slices on high.

Hands folding edges of galette dough over sliced tomatoes

Fold the sides of the dough over the sides 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’s essential 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 on wooden cutting board covered with sheet of parchment paper

Tomato Galette Serving Strategies

This tomato galette is a shocking principal dish for a summer season dinner. We regularly get pleasure from it alongside a salad full of extra peak-season produce. It goes particularly effectively with this zucchini salad, this arugula salad, or this golden beet salad. You possibly can’t go mistaken with a simple green salad both.

This recipe can be an amazing 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 effectively for as much as 2 days, although in our home, they by no means final that lengthy.

Tomato galette recipe

Extra Favourite Tomato Recipes

In case you love this tomato galette recipe, attempt one in every of these summer season tomato recipes subsequent:

Tomato Galette

Prep Time: 1 hr

Cook dinner Time: 40 minutes

Chilling Time: 2 hrs

Whole Time: 3 hrs 40 minutes

Serves 4

When you may have an abundance of summer season tomatoes, this tomato galette recipe is the proper technique to present them off. It is flaky, buttery, savory, and recent – a scrumptious principal course for dinner or brunch.

For the Crust

  • cups all-purpose flour, spooned and leveled
  • ½ teaspoon sea salt
  • 10 tablespoons chilly unsalted butter, minimize 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 high of the flour combination. Pulse till the butter is effectively mixed with the flour and the dough begins to type clumps. There must be no dry flour remaining.

  • Unfold the combination evenly within the bowl of the meals processor and sprinkle the remaining ½ cup flour on high. Briefly pulse till the dough turns into crumbly.

  • Switch the dough to a big bowl and sprinkle the water and vinegar on high. 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 a minimum of 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 further moisture when you assemble the galette.

  • In a medium bowl, stir collectively the goat cheese, olive oil, chives, thyme, garlic, lemon zest, and several 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 frivolously 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 stop it from sticking to your work floor. I additionally wish to mud the highest of the dough with flour and flip it over a couple of instances throughout 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. Prepare the tomato slices on high and fold the sides of the dough over the sides 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. Enable to chill for 10 minutes on the baking sheet. Garnish with recent basil and sprinkle with flaky sea salt. Slice and serve.

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