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Fresh Tomato Galette

Fresh Tomato Galette

Fresh Tomato Galette is late summer flavors at its best. A rough tart of flakey pastry surrounding fresh tomatoes, goat cheese, and herbs.

Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes

Ingredients

Goat Cheese Pastry

  • 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

The filling

  • 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

Instructions

  1. The Goat Cheese Pastry
  2. In a medium bowl, combine the flour and salt.
  3. Place the chunks of butter on top of the flour in the same bowl.
  4. Place the bowl in the freezer for 1 hour.
  5. 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.
  6. After an hour or more, remove the bowl from the freezer.
  7. Cut the butter into the flour using a pastry blender, only blending until you see pea-sized chunks of butter.
  8. 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.
  9. 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.
  10. Cover with plastic wrap and refrigerate for 1 hour.
  11. While the pastry is chilling:
  12. Slice the tomatoes ¼ inch thick and sprinkle with some salt.
  13. 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.
  14. Mix the remaining goat cheese and the chopped herbs until thoroughly combined.
  15. When Ready To Assemble The Galette

  16. Preheat the oven to 400°.

  17. 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.
  18. Transfer the rolled-out pastry to an ungreased baking sheet or line it with parchment paper.
  19. Spread the goat cheese mixture over the dough, leaving a 2-inch border.
  20. Sprinkle the gruyere cheese over the goat cheese mixture
  21. Arrange the sliced tomatoes over the cheeses overlapping to cover the entire surface of the cheese, still leaving a 2-inch border.
  22. Grind or sprinkle some black pepper lightly over the tomatoes.
  23. Fold the border over the tomatoes and cheese, pleating the edge to make it fit. The center will be open.
  24. Bake the galette for 35 to 45 minutes or until the pastry is nicely golden brown.
  25. Take out of the oven and sprinkle some more herbs if desired over the top.
  26. Cut into wedges and serve hot, warm, or at room temperature.