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Fresh Heirloom Tomato Galette with Creamy Goat Cheese

fresh heirloom tomato galette - featured image
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A rustic and flaky galette featuring juicy heirloom tomatoes layered with a creamy goat cheese filling, perfect for a quick and impressive summer snack.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 3 to 4 medium heirloom tomatoes, sliced
  • 4 ounces (115g) creamy goat cheese, softened
  • 2 ounces (60g) cream cheese, softened (optional)
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon olive oil, plus extra for brushing
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Dijon mustard
  • 1 egg, beaten

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold cubed butter and use a pastry cutter or food processor to blend until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Drizzle in 3 tablespoons of ice water gradually, mixing gently with a fork. Add an extra tablespoon if dough feels too dry. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Slice heirloom tomatoes about 1/4 inch thick. Place on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes.
  4. In a small bowl, combine softened goat cheese and cream cheese with chopped thyme, salt, and pepper. Stir until smooth and creamy.
  5. Lightly flour work surface and rolling pin. Roll dough into a rough 12-inch circle about 1/8 inch thick. Transfer dough onto a parchment-lined baking sheet.
  6. Spread a thin layer of Dijon mustard over dough, leaving a 2-inch border. Dollop cheese mixture over mustard and spread gently. Arrange tomato slices over cheese in a single layer, overlapping slightly. Drizzle olive oil over tomatoes and season with salt and pepper.
  7. Fold dough edges up and over filling, pleating to create a rustic crust border. Brush dough edges with beaten egg.
  8. Preheat oven to 400°F (200°C). Bake galette for 35 to 40 minutes until crust is golden and crisp and tomatoes are tender and bubbling. Cover edges with foil if browning too quickly.
  9. Let galette cool on baking sheet for about 10 minutes before slicing.

Notes

Keep butter and dough cold for a flaky crust. Salt and pat dry tomatoes to prevent soggy crust. Use egg wash for a golden crust. If crust edges brown too fast, tent with foil. Dough can be prepared up to 2 days ahead and refrigerated. Reheat leftovers in oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: heirloom tomato galette, goat cheese galette, summer snack, rustic tart, easy galette recipe, tomato tart, flaky crust, vegetarian snack

Find it online: https://gleamgulp.com/fresh-heirloom-tomato-galette-with-creamy-goat-cheese-easy-recipe-for-perfect-summer-snack/