Tomato And Goat Cheese Galette Recipe

I’ve been trying out new things in the kitchen lately and decided to dive into this tomato, goat cheese and basil galette—even though messing around with the cold butter and dough had me fumbling a bit, every bite was so surprisingly fresh and tangy that it totally made my day.

My Tomato and Goat Cheese Galette is a delight! I mix all-purpose flour, salt, and cold unsalted butter, then add ice water for a flaky crust.

Fresh tomato rounds, creamy goat cheese, a drizzle of olive oil, basil leaves, and an egg wash come together creating a recipe rich in nutrition.

Ingredients

• Juicy tomatoes supply vitamins and fiber, balancing sweet and tangy flavors in this dish.
• Goat cheese gives protein and rich creaminess with a tangy kick to the galette.
• Fresh basil offers aromatic flavor, antioxidants, and a burst of color to keep it lively.
• All-purpose flour brings carbohydrates for energy and forms a solid, flaky crust for structure.
• Cold butter adds richness and flavor, yielding a tender pastry that melts quickly.
• Olive oil supplies healthy fats and a smooth finish that enhances overall taste.
• Egg wash helps form a golden, appealing crust while binding the ingredients together.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into cubes
• 3 to 4 tablespoons ice water
• 4 to 5 medium tomatoes, sliced into rounds
• 6 to 8 ounces goat cheese, crumbled
• 1 tablespoon olive oil
• A handful of fresh basil leaves
• Salt and pepper, to taste
• 1 egg, lightly beaten for egg wash

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking sheet or line it with parchment paper.

2. In a big bowl, mix the flour and salt, then add the cold butter cubes. Use your fingers to work the butter into the flour until it looks crumbly, like coarse sand.

3. Slowly add 3 to 4 tablespoons of ice water and gently press the dough together. If it’s too dry, add a tiny bit more water; don’t overdo it!

4. Form the dough into a flat disc, wrap it in plastic, and let it chill in the fridge for about 30 minutes.

5. While your dough chills, slice your tomatoes into rounds and crumble the goat cheese into a bowl. Drizzle the olive oil over it, then season with a pinch of salt and pepper.

6. On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter, leaving a little thicker edge.

7. Carefully transfer the dough to your prepared baking sheet. Arrange the tomato slices evenly over the center, leaving about a 2-inch border all around.

8. Sprinkle the crumbled goat cheese over the tomatoes and scatter a handful of roughly torn basil leaves on top.

9. Fold the edges of the dough inward over the filling, making sure you put a bit of the tomatoes and cheese on it too, then brush the exposed dough with the lightly beaten egg.

10. Bake for 35 to 45 minutes until the crust turns golden and the tomatoes get soft. Let the galette cool for a few minutes before serving and enjoy the messy, delicious result!

Equipment Needed

1. Oven set to 400°F
2. Baking sheet or parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Knife and cutting board for slicing tomatoes
6. Rolling pin for rolling out dough
7. Plastic wrap for covering and chilling dough
8. Pastry brush for applying the egg wash

FAQ

• Q: Can I use another cheese if I don’t have goat cheese?
  A: Yes, you can swap it out for feta or cream cheese, but the flavor ain’t exactly the same.
• Q: How do I keep the crust from turning soggy with all that tomato?
  A: Make sure to pat the tomato slices dry with paper towels before you put them on the dough.
• Q: Do I really need to chill the dough after mixing it?
  A: Yup, chilling the dough for about 30 minutes helps keep it flaky and stops it from shrinking in the oven.
• Q: Can I use heirloom tomatoes instead of regular ones?
  A: Totally, heirloom tomatoes add a nice twist to the galette, just be sure they are firm enough.
• Q: What if I don’t have fresh basil on hand?
  A: If basil ain’t available, a pinch of dried basil works too, though it won’t taste as fresh.

Tomato And Goat Cheese Galette Recipe Substitutions and Variations

• All-purpose flour: You can use whole wheat pastry flour or a mix of half all-purpose and half rye flour for a nutty twist.
• Cold unsalted butter: If you dont have butter, chilled margarine can work almost as well, just make sure it’s really cold.
• Tomatoes: If medium tomatoes are scarce, feel free to substitute with Roma or heirloom tomatoes; just slice ’em thin.
• Goat cheese: For a milder flavor, try using crumbled feta or even a bit of cream cheese instead.
• Egg for egg wash: In a pinch you can brush with a bit of milk, though egg does give it that nice shiny finish.

Pro Tips

1. Try to keep your butter super cold and work fast. This helps the crust get a flaky texture. If your butter starts to warm up, the crust could turn out greasy so chill everything before you start.

2. Add your ice water slowly and mix gently. It might take a few tries to get the right amount and make sure your dough doesn’t end up too sticky or too dry. A little extra water here and there never hurt.

3. When you roll out your dough, dust your work area with flour to stop it from sticking. Even if it cracks a bit or doesn’t look perfect, it will still taste great after baking.

4. Let your galette cool a bit before slicing. It can be messy when it’s hot but giving it a moment to settle will help all the flavors mix together well and make it easier to serve.