Tomato & Goat Cheese Galette
This stunning tomato galette features a buttery crust (which can be made gluten-free, as always), a creamy layer of goat cheese that’s flavored with garlic and honey, and a topping of juicy tomatoes. What makes the tart special is a drizzle of chili crisp, which provides an umami-laden, spicy contrast to the sweet tomatoes (although, if you’re not a fan of chili crisp, check out the tips above). A final flourish of fresh mint and basil give the tart brightness and sparkle. The tart is sturdy enough to be eaten out of hand as an appetizer, or you can pair it with a green salad for a full meal. You’ll need to start by making a batch of this Foolproof Pie Crust—see the tips. Gather all of your tools and ingredients before rolling out the dough (including the melted butter and pastry brush), as you want to move rather quickly once you get started so that the dough doesn’t get too warm.
Servings: 1 9 inch galette
Ingredients
- 6 ounces goat cheese at room temperature
- 1 garlic clove, grated
- 1 tablespoon honey
- Salt
- Flour, for rolling (regular or gluten-free)
- ½ batch Foolproof Pie Dough 1 (9-inch pie dough)
- 1 ½ pounds tomatoes (3 medium or 2 large tomatoes)
- Flaky sea salt (such as Maldon)
- 1 tablespoon melted butter (cooled) or heavy cream
- Chili crisp
- Chopped fresh mint and basil, for serving
Instructions
- Preheat the oven to 425˚F (220˚C). If the dough has been in the fridge overnight (or longer), take it out so that it can start to soften (it’s best to roll it out when it’s cool to the touch, but pliable).
- In a bowl, combine the softened goat cheese, garlic, and honey. Season with salt. Stir until smooth (a rubber spatula works well for this).
- Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking (if the dough starts to crack immediately it’s too cold, and, conversely, if it starts to get sticky it’s too warm). You're aiming for a 12-inch round (it should be about ⅛-inch thick). If the dough cracks, just patch it up as needed. Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet. If the dough feels warm, refrigerate it for 5 minutes.
- Dollop the goat cheese mixture evenly over the dough, then spread it in an even layer, leaving a 1 ½-inch border. Refrigerate the tart dough for 5 minutes. While the dough chills, cut the tomatoes into ¼-inch slices.
- Arrange the tomato slices over the goat cheese layer, overlapping them as needed (you might not need all the slices). Sprinkle the tomatoes with flaky sea salt. Fold the edges of the dough up over the tomatoes, overlapping the dough and pinching it together (patch up any tears as needed). Brush the edges of the galette with melted butter or heavy cream (you won’t need it all).
- Bake the galette, rotating once, until the crust is a deep golden brown, about 30-35 minutes (it takes 35 minutes in my oven—don’t underbake the galette, otherwise the crust might not crisp up on the bottom). Transfer the pan to a rack. If you see any pools of liquid on top of the tomatoes you can use a paper towel to dab them, but there’s no need to go crazy (it’s okay if there’s some liquid on top). Let the galette cool until it’s slightly warm or at room temperature (this is important, as it will set up as it cools).
- Before serving, drizzle the tomatoes with chili crisp and sprinkle with chopped mint and basil. Cut the galette into slices, and serve.
Notes
- Do Ahead: The galette is best eaten the day it’s made (while the crust is still in its flaky-tender glory), but leftovers can be refrigerated in an airtight container for up to 2 days.
- You’ll need to start by making a batch of this Foolproof Pie Crust. As I discuss in the recipe, the crust can easily be made gluten-free by using Cup4Cup Gluten Free Flour (in my pie class, I also share a homemade GF flour blend). You’ll only need a half batch of the dough for the galette, so freeze the other half or use it to make a Rhubarb Galette, Strawberry Galette, Quiche, or Spinach Tart!
- Use ripe but firm tomatoes in the galette—avoid tomatoes that fall apart easily.
- Gather all of your tools and ingredients before rolling out the dough (including the melted butter and pastry brush), as you want to move rather quickly once you get started so that the dough doesn’t get too warm.
Loved this recipe? Check out @nickisizemore for more!