An easy, savory galette with goat cheese and summer tomatoes.
FOR THE CRUST:
- 1 1/2 cups flour (measured by scooping and leveling)
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 stick cold butter, cut into half-inch cubes
- 1/4 cup ice water (you may not need it all)
FOR THE BASIL GARLIC OIL:
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 Tablespoon fresh chopped basil, plus extra for garnish
FOR THE FILLING:
- 4 ounces goat cheese, room temperature
- 12 ounces cherry tomatoes (about 2 heaping cups), sliced
- kosher salt to taste
MAKE THE CRUST (10 MINUTES)
- Place the cold cubed butter, flour, sugar, and salt in the bowl of a food processor with the regular blade attachment. Pulse four to five times until butter is in pea-sized pieces and mixture looks coarse.
- Add ice water one teaspoon at a time, pulsing in between each addition. Continue adding water 1 teaspoon at a time until dough just begins to come together. Dough should look somewhat crumbly, but should hold together when you press one piece into another.
- Turn dough out onto a floured surface and use your hands to shape it into a ball. Wrap dough tightly with reusable beeswax wrap or place it in a silicone Stasher Bag (you could also use plastic wrap) and store in the fridge until ready to use.
MAKE THE BASIL GARLIC OIL (2 MINUTES)
- Stir olive oil, minced garlic, and chopped basil together in a small bowl. Set aside while you prep the rest of your ingredients.
PREHEAT THE OVEN (1 MINUTE)
- Heat the oven to 400 degrees Fahrenheit.
PREPARE THE FILLING (5 MINUTES)
- Place your sliced tomatoes in the bowl of a colander or strainer. Set the strainer over the sink or a large bowl to catch any liquid.
- Add a generous pinch of kosher salt to tomatoes and give them a quick stir to combine. Let sit, stirring occasionally, for 5-7 minutes while you prepare the goat cheese and crust, until tomatoes have released some of their liquid (this prevents a soggy galette crust!)
- While the tomatoes sit, place your goat cheese in a small bowl. Add a pinch of salt and stir to combine. You want your goat cheese to be creamy and easy to spread: if it’s still a bit stiff, pop it in the microwave for 5-10 seconds until it’s soft and spreadable.
ASSEMBLE AND BAKE (30 MINUTES)
- Place chilled pie dough on a lightly floured surface and roll it into a rough circle, about 12″ in diameter 1/8-inch thick. Transfer rolled-out pie dough to a baking sheet lined with a nonstick baking mat or a piece of parchment paper.
- Spread goat cheese evenly over the dough, leaving a 1-inch border around the edges.
- Give tomatoes a final stir to release any extra water, then spread them in an even layer over the goat cheese on your galette.
- Fold the edges of your galette up and over the outer edge of your filling. Pinch the crust together where necessary to help holds its shape – it doesn’t have to be pretty! We’re going for “rustic” here.
- Use a pastry brush to brush the entire galette with a light layer of your basil garlic oil. Spread any remaining basil and garlic over the tomatoes.
- Sprinkle a pinch of kosher salt over the surface of the galette.
- Bake at 400 degrees F for 25-30 minutes or until crust has lightly browned.
- Transfer galette to a wire rack to cool for 5-10 minutes, then slice and serve. Top with extra fresh basil or a drizzle of balsamic vinegar if you like.
Additions and Substitutions. This is a very forgiving recipe – use whatever tomatoes you have on hand! You and also add caramelized onions, extra herbs, or extra cheese (parmesan, feta, ricotta, white cheddar) to the filling if you like. If you prefer a shiner, glossier, browner crust, use an egg wash instead of just brushing the crust with oil. We like to use a bit of sugar in this crust to cut the acidity of the tomatoes, but you can omit the sugar if you prefer – just make sure you’re using sweet, peak-season tomatoes if you skip the sugar in the dough! Read through the post above for additional notes on substitutions and adjustments. Use a premade or store-bought pie crust instead of making it from scratch if you like. Use whipped feta or ricotta in place of the goat cheese.
If you’re short on time, use a store-bought pie crust and skip the garlic basil oil (you can brush the crust with plain olive oil or an egg wash instead). The garlic and basil do lend an extra boost of flavor, but this galette is great with just tomatoes and goat cheese as well! If you skip the basil garlic oil, be sure to season the tomatoes with plenty of salt to bring out their natural flavor.
Keywords: heirloom tomatoes, summer, tart