Put a summer twist on a traditional savory galette recipe with the addition of heirloom tomatoes and fresh crumbled goat cheese.
By Yankee Magazine
Jul 15 2017
Tomato Galette with Goat CheesePhoto Credit : Vermont Creamery
Put a summer twist on a traditional French Galette with the addition of heirloom tomatoes and fresh crumbled goat cheese. This savory galette recipe from Vermont Creamery has summer written all over it.
8 oz. Vermont Creamery cultured butter, unsalted, softened but still cool
2 cups flour
1 teaspoon salt
1-2 tablespoons ice water
4-5 medium heirloom tomatoes, sliced
4 oz. Vermont Creamery crumbled goat cheese, classic
1/8 cup roasted garlic
2 tbsp fresh basil, chopped
Salt & Pepper
Preheat oven to 375°F
Place flour in large bowl and add salt. Stir to combine. Add butter and using a fork or hand held dough blender, cut the butter into the flour, gently stirring to ensure every crumb of butter is pea size and coated in flour.
Once butter is combined, add in ice water one tablespoon at a time, mixing until dough begins to take shape. Gently knead with your fingers to help bring dough together. If needed add additional water a little at a time.
Once dough is formed, shape into disk and roll on a piece of parchment to a uniform thickness of ¼ inch. Rolled dough should be roughly round. Using the edges of the parchment paper, move the dough round onto a cookie sheet.
Sprinkle 2 oz of crumbled goat cheese and roasted garlic over the center of the rolled pie crust being sure to leave a 2 inch boarder empty. Layer thick slices of tomatoes over the cheese, overlapping the rounds until the center of the dough is evenly filled. Sprinkle tomatoes with salt and pepper.
Gently fold the empty dough over the tomatoes, working around the edges making additional pleats as needed to form the galette crust.
Bake for 50-60 minutes or until the crust is golden brown, and the tomatoes have evaporated some of their excess water. The bake time can vary slightly depending on how juicy your tomatoes are.
To serve, sprinkle remaining 2 oz of crumbled goat cheese and freshly chopped basil on galette and cut into thick wedges.