A Summer twist on a traditional savory galette recipe. This savory tomato galette is a rustic tart, full of juicy, sweet heirloom tomatoes and creamy goat cheese and then folded into a simple pastry crust. Recipe is versatile and works well as part of any brunch or dinner soirée.
For the crust:
2 cups, all-purpose flour
½ cup, butter (one stick) – cold and cubed
4 – 6 tbsp, water - ice cold
1 tsp, kosher salt
For the filling:
6 ounces, goat cheese
3 tbsp, EVOO - separated
2 cloves, garlic – minced
½ tsp, kosher salt – plus more for garnish
¼ tsp, pepper
1 large, heirloom tomato – about 1/3 pound
¼, red onion – thinly sliced
¼ cup, basil – loosely packed
¼ cup, Cask 10 Balsamic Vinegar
Prepare the dough: In a large mixing bowl combine the flour and salt. Cut the cold butter into cubes and add it into the flour mixture. Start to knead the dough together and add the ice water in one tablespoon at a time until the dough is smooth in texture. Form the dough into a ball and refrigerate until the dough is firm – about two hours.
Right before the dough is done chilling, preheat oven to 375 degrees Fahrenheit.
Prepare the filling: In a small bowl mix together the goat cheese, 2 tablespoons of EVOO, minced garlic and salt and pepper. Set aside.
Slice the tomato and red onion. Set aside.
Roll out the dough: lightly flour your work surface and roll the crust out into a 14-inch circle.
Place the rolled-out dough on an aluminum foil lined baking sheet.
Spread the goat cheese mixture over the dough, leaving about an inch of clean dough around the edges.
Place the tomato slices and onions over the top of the goat cheese layer.
Fold the edges of the crust up and over the tomatoes. Press the dough down so it holds its shape.
Sprinkle a pinch of kosher salt over the top.
Brush the sides of the crust with the remaining EVOO.
Place in the preheated oven for 25-35 minutes or until the crust is golden brown and cooked through.
Once the galette is cooked through, remove from the oven and drizzle the Cask 10 Balsamic Vinegar over the top.
Garnish with basil.