Tomato Galette Recipe: A free form galette spread with fresh sliced summer tomatoes, herbed goat cheese and baked in a homemade galette dough. It is great as a breakfast or a brunch dish when you want to impress.
1 ½cups all-purpose flour(213 gr.) - more to flour the surfaces
10tablespoons unsalted butter(142.5 gr.) - Cold - cut into small cubes
For The Goat Cheese Mixture:
4oz.fresh goat cheeseat room temperature
1scallionsliced thinly both white and green parts
For The Tomato Galette:
3tomatoessliced ½ inch thick - medium sizde
To make the galette dough:
Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
Take it out of the fridge 10 minutes before you are ready to roll it out.
Preheat the oven:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set it aside.
To make the goat cheese mixture:
Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.
To prepare the tomatoes:
Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle it with salt and pepper. Let it sit for 10 minutes.
Sprinkle your work surface with a little bit of flour. Roll the galette dough to a 12- inch circle.
Spread the goat cheese mixture evenly over the galette dough leaving a 2-inch border.
Arrange the sliced tomatoes over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Brush the outer crust with egg yolk.
Bake 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving.
To Store leftovers: As it is the case with most pies and tarts, this tomato cheese galette is best on the day it is baked. However, if you place it in an airtight container after it is fully cooled down and keep it in the fridge it would still be good the next day. When you are ready to serve, warm it in a low heat oven for 8-10 minutes so it is nice and warm.
It is okay if the tomato slices overlap as you arrange them on top? As you will see in the how-to video below, I used only three heirloom tomatoes that are sliced in ½ inch thick slices. However, you can use one or two more small tomatoes and overlap the pieces for a more tomato-ey galette recipe. They do shrink quite a bit, so it shouldn’t be a problem.