Fresh garden tomatoes, creamy goat cheese and rough cut herbs make this fresh tomato and goat cheese galette the BEST summer and fall tart you can make!
The crispy flaky dough is delicious and so easy to make. A galette has all the delicious buttery flakiness of a pie without all the fuss! It’s the perfect harvest treat. Yes I said treat, I could eat this every day!
The dough was incredibly easy to make, very similar to a pie crust but without all the fussing of making a pie, just roll it out, top with delicious ingredients and fold up the edges. Done, on to other things!
Tips to making a Fresh Tomato and Goat Cheese Galette (Tart)
When making the dough its important to keep the butter and the water as cold as possible. Cut in the butter until only pea sized pieces or smaller before adding iced water. I used a spatula to fold in the water and pack the dough together trying to handle it as little as possible before wrapping in saran wrap and chilling for at least 1 hour! You can even double wrap the dough and place in the freezer until a later date!
Slice fresh garden tomatoes approx 1/4″ thick and salt them before letting them sit so the juices are rendered out. They need to rest at least 40 minutes. The juices would otherwise make the dough soggy on the bottom.
When you roll out the dough if your not all ready to go place it back in the fridge until your ready to assemble! Its just like puff pastry and pie dough it needs to be cold when going in the oven to puff up and stay flaky!
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Fresh Tomato and Goat Cheese Galette (Tart)
Fresh garden tomatoes, creamy goat cheese and rough cut herbs make this fresh tomato and goat cheese galette the BEST summer and fall tart you can make!
Ingredients
Galette Dough
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter, cubed and chilled
- 2 pinches salt
- 1/4 cup iced water + 3 Tbsp if necessary
Tomato Galette
- 2 Fresh Tomatoes, Large
- 1 tsp salt
- 2 cloves garlic
- 1/4 cup goat cheese, room temperature
- 2 tsp fresh oregano leaves, chopped
- 1 tbsp parmesan cheese, grated
- Salt and Pepper to taste
- 1 egg, for egg wash
Instructions
Galette Dough
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Place flour in a mixing bowl and cut in cubes of cold butter until only pea sized or smaller pieces remain. Add 1/4 cup of iced water and using a spatula gently toss into the flour mixture to combine. The mixture will start to clump a bit, add 1 Tbsp at a time more water until only a small amount of loose flour remains. Turn it out on a clean counter and using your hands press the loose flour and form into a ball. Wrap in saran wrap tightly and refrigerate for at least 1 hour.
Tomato Galette
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Slice tomatoes 1/4" thick and place on a baking sheet lined with paper towel. Sprinkle tomatoes on both sides with salt and let them sit for at least 40 minutes to try and get out as much juices as possible. Dab the tops with more paper towel as well.
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Preheat oven to 400 degrees Fahrenheit
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Take dough out of the fridge and roll it out approximately 12"-14" wide. Top with goat cheese in the center being sure to leave 2" around the edges with no toppings. Spread goat cheese as much as you can to cover the dough as it will act as a barrier between the juicy tomatoes and the dough.
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Layer the tomatoes in the center right on top of the goat cheese and sprinkle with garlic, oregano leaves, salt, and pepper as desired.
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fold edges over the tomatoes pinching the dough together where it overlaps.
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Whisk 1 egg with 1 tbsp water and brush over all the dough. Sprinkle Parmesan all over the top and place in the oven while the dough is still cold. (it is important to keep the dough as cold as possible. Place the dough back in the fridge if needed after rolling to keep cold if your ingredients are not ready!
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Bake for 30-35 minutes until dough is golden brown on the edges. Be very careful when removing from the oven it may look like a "pool" of juices on the top. Don't worry this will all soak back into the center while cooling. Be sure to cool for 10 minutes before cutting and serving it will be very hot in the center.
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