Fresh Tomato Galette is late summer flavors at its best. This summer has been great for tomatoes here in Colorado. I have more tomatoes than I can eat in my garden, and I am looking for different recipes that showcase fresh tomatoes. I have been making this Butternut Squash Galette for many years with this incredible flakey goat cheese crust that always comes out perfect. So I thought I might use the same crust for a summer tart that could be topped with sliced tomatoes. This Fresh Tomato Galette is a fantastic way to use up some of those beautiful tomatoes practically exploding in my garden. The roasting of the tomatoes and herbs makes my whole kitchen smell like a summer garden. A thin layer of herbed goat and gruyere cheese pulls the whole galette together. I salted the tomatoes while the crust was chilling and then drained them on towels to get rid of some of the moisture.
The term galette can be a catch-all for many different flat, usually open, pastries or even cakes in France. The original term gale simply means flat cake, and depending on where you are in France, it could be a crepe or various kinds of pastry. But almost always, it is flat and round with an open top. My favorite kind of galette is with a flakey pastry that has been pleated up over the sides of the toppings and baked quickly. I love how they don’t need to be fancy and should look rough and rustic.
Most galettes have simple fillings that don’t require much effort and can be thrown together easily. My galette crust recipe calls for some goat cheese blended with the ice water. You could substitute cream cheese to make more of a sweet pastry if you make a fruit galette. The key is to keep everything ice cold. You want to only cut the butter into the flour until there are pea-sized chunks and then smear it together on a worksurface to create layers of butter without overworking it. The dough comes together quickly and then chills again before rolling out. It works perfectly every time to make flakey buttery pastry.
I love making galettes. Once I perfected this crust recipe, I can whip up one fairly quickly. You can use many different toppings, both sweet and savory. You don’t need fancy equipment, only a pastry blender, and a rolling pin, which you hopefully already have in your kitchen arsenal. The dough can be frozen and used when you want to make a galette. The versatility of the crust recipe is one of the core specialties that I keep in my repertoire. I can whip one up quickly. Galettes are meant to be rough open tarts, so there is no fussing around. Quickly pleat the edges in a rough fold, and you are done. You could easily change up the toppings here for other garden veggies like zucchini or even add some mushrooms.
Ok, that is all for this week. I hope you make this Fresh Tomato Galette. You don’t even have to have tomatoes from your garden. The farmer’s market is full of heirloom tomatoes this time of year. That would be fantastic too. I hope all of you are staying safe and healthy out there during these crazy times. Please think of others in your choices. We all need to get through this world together. Until next time!
Fresh Tomato Galette is late summer flavors at its best. A rough tart of flakey pastry surrounding fresh tomatoes, goat cheese, and herbs.
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons butter cut into pieces
- 10.5-11 oz package goat cheese divided, 1/4 cup for the crust, the remaining for the filling
- 2 teaspoons lemon juice
- 1/4 cup ice water
- 1 lb. ripe tomatoes
- The remaining goat cheese
- 1 tablespoon chives finely chopped
- 1 tablespoon thyme finely chopped
- 4 oz gruyere shredded about 1 cup
- Freshly ground black pepper
- More thyme and chives to finish
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The Goat Cheese Pastry
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In a medium bowl, combine the flour and salt.
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Place the chunks of butter on top of the flour in the same bowl.
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Place the bowl in the freezer for 1 hour.
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While the flour and butter are in the freezer, whisk together 1/4 cup of the goat cheese, lemon juice, and ice water and place in the refrigerator to keep as cold as possible. If you are making the galette the same day, leave the remaining goat cheese out to soften for the filling.
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After an hour or more, remove the bowl from the freezer.
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Cut the butter into the flour using a pastry blender, only blending until you see pea-sized chunks of butter.
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Make a well in the center of the flour mixture. Sprinkle the ice water into the well while fluffing with a fork to combine. Do not overwork it. The dough will seem a bit dry and crumbly.
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Turn out onto a work surface and work it into a flat disk. As you work it together, you can smear it a bit with your hands to get it to come together, but only until it has formed a dough. The key is to still have visible chunks of butter.
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Cover with plastic wrap and refrigerate for 1 hour.
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While the pastry is chilling:
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Slice the tomatoes ¼ inch thick and sprinkle with some salt.
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Let sit for a few minutes and then spread out on some paper towels or a kitchen towel to drain off some of the moisture.
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Mix the remaining goat cheese and the chopped herbs until thoroughly combined.
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When Ready To Assemble The Galette
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Preheat the oven to 400°.
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Roll the dough out on a floured work surface into a 12-inch round rough circle. It doesn’t need to be a perfect circle. Just try to get it as round as possible.
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Transfer the rolled-out pastry to an ungreased baking sheet or line it with parchment paper.
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Spread the goat cheese mixture over the dough, leaving a 2-inch border.
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Sprinkle the gruyere cheese over the goat cheese mixture
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Arrange the sliced tomatoes over the cheeses overlapping to cover the entire surface of the cheese, still leaving a 2-inch border.
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Grind or sprinkle some black pepper lightly over the tomatoes.
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Fold the border over the tomatoes and cheese, pleating the edge to make it fit. The center will be open.
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Bake the galette for 35 to 45 minutes or until the pastry is nicely golden brown.
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Take out of the oven and sprinkle some more herbs if desired over the top.
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Cut into wedges and serve hot, warm, or at room temperature.
