Heirloom Tomato Goat Cheese Galette

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Creamy goat cheese and juicy heirloom tomatoes star in this savory tomato goat cheese galette that's a perfect lighter summer lunch or dinner!

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 322kcal

Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon)
Turn dough onto a surface and very gently knead several times until smooth. Form dough into a smooth disc and wrap in plastic wrap. Chill dough 30 minutes while you prepare the filling.

In a medium bowl, toss tomatoes and garlic with salt. Let stand 30 minutes for tomatoes to release their juices. Drain tomatoes and pat dry with paper towels.
Preheat oven to 425F. Line a large baking sheet or a pizza stone with parchment paper. Set aside.
Remove dough from fridge and turn onto a lightly floured surface. Roll into a 12-in circle (about 1/8-inch thickness) and place on parchment paper lined baking sheet OR a pizza stone.
Crumble goat cheese to within 2 inches of circle edges. Arrange tomatoes and garlic over top. Gather up edges of dough and fold over, just barely covering filling to create a border.
Brush galette crust with egg/water wash and sprinkle salt and pepper over top. Refrigerate galette 15 minutes.
Bake galette at 425F 45-50 minutes until pastry is a deep golden brown and tomatoes are bubbly. Remove from oven and sprinkle herbs over top. Allow galette to cool at least 30 minutes before slicing into wedges and serving. Enjoy!

Storing Instructions:

Store galette at room temperature up to 3 days.