Aren’t summertime tomatoes the best?!? I absolutely love them. Unfortunately I don’t have a large garden, like I normally keep, up and running this year. So, I am buying all my tomatoes this season. Even so, buying them at farmer’s market and the store is still getting me some good tomatoes! So good, they inspired me to make this tomato and goat cheese galette. I can’t resist the combo ????.
Here’s how it goes!
Roll pie dough to about 18-20 inches. You can also do individual tarts if you prefer.
Don’t worry about it being perfect. Rustic is good.
Spread with goat cheese.
Sprinkle with parmesan.
Last is basil. This can go on the cheese or on top of tomatoes, you’re choice.
I like thick sliced tomatoes, but definitely slice them how you like.
Layer them how you choose.
Fold in edges of pie dough. Sprinkle tomatoes with salt and pepper if you choose.
Brush edges with egg wash.
Bake until golden and beautiful.
I prefer mine warm, so I serve it right away.
The combo of the flaky crust, creamy goat cheese, basil and tomatoes was such a great mix. It just tasted like summer.
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Tomato and Goat Cheese Galette
- 1/2 batch pie dough
- 4-5 tomatoes, sliced
- 3/4 cup goat cheese
- 2 tablespoons parmesan cheese
- 1-2 tablespoons thinly sliced basil
- salt and pepper to taste
- 1 egg beat
- Preheat oven to 400 degrees, on convection if you have it.Line baking sheet with parchment paper.Roll pie dough to about a 18-20 inch circle.Spread with goat cheese, parmesan and basil. Making sure to leave about a 1 1/2-2 inch space around edges of dough.Layer tomatoes on top of goat cheese. Fold the 2 inch space left without cheese and tomatoes over the tomatoes. Don't worry about perfection here, galettes are meant to look rustic. It's one of the things I love about them.Brush edges with egg. You don't have to do this step, but it sure makes it beautiful after baking. Bake until dough is a golden brown. Remove from oven. I prefer it warm, so I serve right away. Tomatoes will have released plenty of liquid when they are baking, there are ways around this. I don't mind it though, tomatoes in my mind are supposed to be juicy. Now, sit back and enjoy. You deserve it.