Tomato Galette Recipe

Tomato and Goat Cheese Galette

Yields: 12 servings

Ingredients:

Crust:

• 1 cups all-purpose flour
• 2 tablespoons cornmeal
• teaspoon fine salt
• cup frozen unsalted butter, cubed
• 1 tablespoon apple cider vinegar
• cup ice water

Filling:

• 1 (8 ounce) package soft goat cheese
• 1 egg yolk
• teaspoon kosher salt
• teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons sliced fresh basil
• 3 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 egg, beaten
• 2 teaspoons water
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• 1 teaspoon extra-virgin olive oil, or as desired
• Sea salt to taste

Directions:

Step 1: To make the crust, combine the flour, cornmeal, salt, and frozen butter in a food processor. Pulse until the mixture resembles coarse crumbs.

Step 2: Add the apple cider vinegar and ice water, and pulse again until the dough starts to come together in clumps, scraping down the sides of the bowl as necessary.

Step 3: Wrap the dough in plastic wrap and shape it into a disc. Refrigerate for about 1 hour until thoroughly chilled.

Step 4: In a bowl, combine the goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil. Mix with a spatula until smooth and soft.

Step 5: Lightly flour your work surface and roll out the dough into a 13-inch circle, about 1/8-inch thick. Transfer it to a 12-inch round pizza pan. Refrigerate until ready to use.

Step 6: Preheat the oven to 425F (220C).

Step 7: In a bowl, mix together the cherry tomatoes, 1 tablespoon of olive oil, and Dijon mustard.

Step 8: Spoon dollops of the cheese mixture onto the center of the dough and spread evenly, leaving a 1 -inch border around the edges.

Step 9: Using a slotted spoon, place the tomato mixture on top of the cheese.

Step 10: Fold the excess dough up and over the tomatoes, creating pleats every 3 inches or so by gently pressing and folding the dough.

Step 11: In a small bowl, whisk together the beaten egg and water. Brush the mixture over the crust.

Step 12: Sprinkle the galette with Parmigiano-Reggiano cheese.

Step 13: Place a foil-lined pan on the oven rack below the galette to catch any possible drips.

Step 14: Bake in the preheated oven for 30 to 35 minutes, or until the galette is golden brown on top and bottom.

Step 15: Remove from the oven and let cool for about 30 minutes. Drizzle with the remaining olive oil and sprinkle with sea salt.

Step 16: Serve the galette at room temperature or chilled.

Chef's Notes:

Ensure you bake the galette long enough for the bottom to become golden and crispy. Your baking time may vary depending on the size and shape of your galette, so check underneath to make sure it's browned to your liking. If you're using larger tomatoes, make sure to drain them on paper towels first to avoid excess moisture in the filling. This recipe is incredibly versatile - feel free to use seasonal fruits or vegetables, as almost anything can be used in a galette!

Nutrition Facts (per serving):

• Calories: 228
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 67mg
• Sodium: 335mg
• Carbs: 14g
• Dietary Fiber: 1g
• Protein: 7g
• Vitamin C: 7mg
• Calcium: 77mg
• Iron: 2mg
• Potassium: 143mg