How To Make Tomato Galette Recipe with Goat Cheese

Start by making the galette dough.

Place 1.5 cups of all-purpose flour and 0.5 teaspoons of kosher salt into the bowl of a food processor and pulse a few times to mix.

Cut 10 tablespoons of cold unsalted butter into small pieces and add to the processor.

Pulse 8 to 10 times until it resembles small clumps.

Turn the machine on and add in 4 tablespoons of ice cold water one tablespoon at a time until the dough starts to come together.

If it doesn't come together, add more water in one tablespoon increments until it does.

Transfer the dough onto a lightly floured surface and form it into a 4-inch disk.

Wrap the disk in plastic wrap and place it in the fridge for at least one hour.

While the dough is resting, prepare the goat cheese mixture.

In a bowl, place 4 ounces of room temperature goat cheese.

Chop both the white and green parts of a stalk of scallion thinly and add to the bowl.

Add 0.5 teaspoons of lemon zest, 0.5 teaspoons of lemon juice, 0.5 teaspoons of kosher salt, and 0.25 teaspoons of black pepper to the bowl.

If available, add fresh herbs like chives to the mixture.

Take the dough out of the fridge to soften a bit and preheat the oven to 400 degrees Fahrenheit.

Line a small baking sheet with a sheet of paper towel.

Slice 3 medium-sized tomatoes into half-inch thick slices and place them on the sheet pan.

Sprinkle each tomato slice with a pinch of salt to remove excess juices and prevent a soggy galette.

Dust a piece of parchment paper with flour and roll the dough into a 12-inch circle on it.

Spread the goat cheese mixture evenly over the dough.

Top the dough with the tomato slices, allowing them to overlap as they will shrink during baking.

Roll the sides of the dough overlapping as you go around and pleat the dough.

Brush the outer crust with an egg wash.

Bake for 40 to 45 minutes or until the crust turns golden brown.

Transfer the galette onto a wire rack to cool before serving.

For added flavor, top with fresh basil before slicing and serving.

Equipment Needed

Spice Level: