Go Back
+ servings

Heirloom Tomato Goat Cheese Galette

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 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 322kcal

Ingredients

Pastry Dough

  • 1-1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, shredded on large holes of box grater and frozen
  • 4-5 tablespoons ice water

Tomato Goat Cheese Filling

  • 1 lb heirloom tomatoes, sliced 1/4-in thick (about 3 medium tomatoes)
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 4 oz goat cheese
  • 1 large egg white, lightly beaten with 1 tablespoon water
  • Salt and pepper
  • 2 tablespoons minced fresh herbs (oregano, basil, or chives)

Instructions

Pastry Dough

  • 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.

Tomato Goat Cheese 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!

Notes

Storing Instructions:
Store galette at room temperature up to 3 days.

Nutrition

Serving: 1slice galette | Calories: 322kcal | Carbohydrates: 21.3g | Protein: 9.6g | Fat: 22.6g | Saturated Fat: 14.5g | Cholesterol: 61mg | Sodium: 378mg | Potassium: 253mg | Fiber: 2.1g | Sugar: 3.3g | Calcium: 210mg | Iron: 2mg