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Summer Tomato Galette with Goat Cheese and Fresh Herbs Recipe

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4 from 8 reviews

This Tomato Galette recipe celebrates the vibrant flavors of summer tomatoes in a flaky, buttery, and savory rustic tart. Perfect for a main course at dinner or brunch, this galette features a homemade all-butter crust filled with colorful heirloom tomatoes, creamy goat cheese, fresh herbs, and a hint of garlic and lemon zest. The galette is baked until golden and crisp, then finished with fresh basil and flaky sea salt for a beautiful and delicious presentation.

Ingredients

For the Crust

  • 1½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon sea salt
  • 10 tablespoons cold unsalted butter, cut into ¼-inch pats
  • 3 tablespoons ice water
  • 1 teaspoon cold apple cider vinegar

For the Galette

  • 1 pound colorful heirloom tomatoes, thinly sliced
  • ½ teaspoon sea salt
  • 4 ounces goat cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh thyme leaves
  • 1 garlic clove, grated
  • ½ teaspoon lemon zest
  • 1 large egg
  • 1 tablespoon water
  • Fresh basil, for garnish
  • Flaky sea salt, for sprinkling
  • Freshly ground black pepper, to taste

Instructions

  1. Make the crust: In a food processor, combine 1 cup of flour and the sea salt. Pulse to mix. Add the cold butter pats evenly over the flour mixture. Pulse until the butter is incorporated and the dough begins to form clumps without any dry flour remaining. Then add the remaining ½ cup flour on top and pulse briefly until the dough becomes crumbly.
  2. Form the dough: Transfer the crumbly dough to a large bowl. Sprinkle the ice water and apple cider vinegar over the dough. Use a spatula to fold and press the dough together until it forms a cohesive ball. Shape it into a 1-inch thick disk, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or up to 2 days to chill and rest.
  3. Prepare the filling: Thinly slice the heirloom tomatoes and place them in a colander or on paper towels. Sprinkle with ½ teaspoon sea salt and let them drain for 10-15 minutes to remove excess moisture, which helps keep the crust from becoming soggy.
  4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Assemble the galette: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet. Crumble goat cheese evenly over the dough, leaving a 2-inch border around the edges. In a small bowl, combine olive oil, chopped chives, thyme leaves, grated garlic, and lemon zest; then drizzle half of this mixture over the goat cheese and tomatoes.
  6. Arrange tomatoes: Layer the sliced tomatoes on top of the goat cheese and herb mixture, overlapping slightly. Drizzle the remaining olive oil-herb mixture over the tomatoes. Season with freshly ground black pepper and a light sprinkle of flaky sea salt.
  7. Fold the edges: Fold the dough edges over the tomato filling, pleating as needed to create a rustic border. Beat the egg with 1 tablespoon water and brush this egg wash over the exposed dough edges to give them a golden finish during baking.
  8. Bake the galette: Place the galette in the oven and bake for 35-40 minutes until the crust is golden brown and crisp, and the tomatoes are cooked but still juicy.
  9. Serve and garnish: Remove the galette from the oven and allow it to cool slightly on the baking sheet. Garnish with fresh basil leaves and an extra sprinkle of flaky sea salt before slicing and serving warm or at room temperature.

Notes

  • Resting the dough for at least 2 hours in the refrigerator makes it easier to roll out and helps create a flakier crust.
  • Draining the tomato slices prevents excess moisture from making the crust soggy.
  • You can customize the herbs and cheese used in the galette depending on your preference; feta or ricotta can be good alternatives.
  • Use a food processor for faster dough preparation, but you can also make the dough by hand if preferred.
  • Galette is best enjoyed the same day but can be refrigerated and gently reheated the next day.

Find it online: https://recipesbyliza.com/summer-tomato-galette-with-goat-cheese-and-fresh-herbs-recipe/