Tomato Galette
A rustic French galette showcasing ripe heirloom tomatoes layered with herbed goat cheese on a flaky, buttery pastry crust. This elegant free-form tart looks showstopping but requires no special pan or shaping skills.
A rustic French galette showcasing ripe heirloom tomatoes layered with herbed goat cheese on a flaky, buttery pastry crust. This elegant free-form tart looks showstopping but requires no special pan or shaping skills.
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Make the galette dough: In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the ice water and vinegar and pulse until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
30 minutes before the dough is done chilling, prep the tomatoes: Place the tomato slices in a large bowl and toss with 1/2 teaspoon sea salt. Set aside for 30 minutes to draw out moisture. Then arrange the tomato slices on a clean kitchen towel to absorb additional moisture.
Make the herbed goat cheese filling: In a small bowl, mix together the goat cheese, olive oil, fresh thyme, lemon zest, garlic, chives, and black pepper until combined.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer to the prepared baking sheet.
Spread the herbed goat cheese mixture over the center of the dough, leaving a 1-inch border all around.
Pile the salted tomato slices on top of the goat cheese layer.
Fold the edges of the dough up and over the edges of the tomatoes, leaving the center of the filling exposed. Press gently to hold the folds in place.
Brush the crust with the beaten egg wash.
Bake at 400°F for 40 to 45 minutes, or until the crust is golden brown.
Let the galette cool for 10 minutes before slicing.
Garnish with fresh basil leaves and flaky sea salt. Serve and enjoy.
Store leftovers covered in the refrigerator for up to 2 days; reheat gently in a 325°F oven for 8–10 minutes to restore crust crispness.
Food processor · Parchment paper · Rolling pin
The dough must chill for at least 2 hours before rolling; it can be made 1 day ahead and stored in the refrigerator, or frozen for up to 1 month.
Salting the tomatoes for 30 minutes draws out excess moisture, which prevents the pastry from becoming soggy during baking and concentrates flavor.
Yes; substitute ricotta, crème fraîche, or a thin layer of béchamel sauce. The goat cheese adds tang and creaminess, but other soft cheeses work well.
Bake for 40 to 45 minutes until the crust is golden brown. The tomatoes should be slightly softened and the cheese heated through.
Yes, though heirloom tomatoes have better flavor and texture. Use any ripe, quality tomatoes; avoid underripe or very watery varieties like beefsteak.
