Heirloom Tomatoes and Goat Cheese Galette

Do you ever look at pictures of tarts and marvel at how perfect they look? Yup, and it’s totally doable, but when you make a galette, all baking caution is thrown to the wind. A galette is like a renegade tart, or the rock star who parties all night and doesn’t care how he looks in the morning kind of tart. I’ve been seeing lots of galettes lately, but not too many savory versions so when I saw some tasty little heirloom tomatoes I knew they’d be perfect for this recipe.

Heirloom tomatoes and goat cheese galette

Sometimes all that’s needed for these tomatoes is some salt, fresh basil and olive oil. Slice them in half and throw them in a bowl with some greens and mozzarella and you have a really cool salad. But if you feel like kicking things up a bit, this appetizer is so simple and fast to prepare. Once you’ve made your dough and rolled it out, just mix all of the other ingredients together and plop em’ in the center. The fun part is folding up the edges of the dough and knowing that your tart is going to look awesome no matter what!

Serve it warm or cold for lunch or brunch. You could even take it on a picnic if your weathers as good as where I am.

Juicy ripe heirloom tomatoes and goat cheese

The kids are on spring break next week. I sat down recently to try and come up with a schedule of things to keep them busy. Usually there’ll be some kind of day class for them to attend, but this time I’m passing on the cost and taking them on various day trips around sunny Southern California. Kind of like a Little Miss Sunshine road trip without the pageant. Maybe if it gets hotter we’ll even hit the beach. There’s so many cool places to visit and tons of good eats here in Los Angeles. One place I’ll be sure to take them is Milk, a local ice cream parlor who also makes the craziest good blue velvet cake…weird, I know, but it’s so damn good!  Follow me on Instagram to see our spring break adventures.

 

Roasted Tomato and Goat Cheese Galette
Serves 6
A rustic savory tart full of juicy roasted tomatoes.
Print
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
For The Dough
  1. 1 1/4 cups all purpose flour
  2. 1 teaspoon salt
  3. 8 tablespoons unsalted butter (1 stick)
  4. 4 tablespoons iced water
For The Filling
  1. 16 ounces mini heirloom tomatoes
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 1/2 tablespoon fresh rosemary, finely chopped
  6. 2 ounces goat cheese
  7. 1 egg beaten
Instructions
  1. Preheat the oven to 400 degrees F. Lightly butter a baking tray or cookie sheet and set aside.
  2. In a large bowl combine the flour and salt.
  3. Cut the butter into cubes and gradually add to the flour, rubbing together with your fingers until the butter is combined. Don't worry if the butter is still lumpy, this will add to the flakiness of the pastry.
  4. Add the iced water and gently mix together with your hand until the dough becomes a ball.
  5. Wrap in plastic wrap and let rest in the fridge for 15 minutes.
  6. Cut the tomatoes in half and transfer to a medium bowl. Add the salt, pepper, olive oil, 1 tablespoon of the rosemary. Toss well.
  7. Using your fingers pick the goat cheese into small lumps and add to the tomato mixture, gently mixing through.
  8. Place a sheet of parchment paper onto your worktop and dust with flour. Roll out the pastry on top of the paper to about 10-12 inches wide. This will make it easier to transfer to your baking sheet later.
  9. Place the mixture onto the center of the rolled out pastry. Fold up the sides coming into the center about an inch until all of the edges have been pulled inwards.
  10. Glaze the turned up pastry with the egg.
  11. Carefully slide the galette onto your prepared baking tray.
  12. Bake in the oven for about 35 minutes or until the edges are golden brown.
Notes
  1. Garnish with the leftover chopped rosemary. Serve warm or cold with a side salad.
Adapted from Adapted from Marthastewart.com
Foodness Gracious http://foodnessgracious.com/

Comments

  1. says

    Seriously dude we would make the best neighbors you share my love of goat cheese! This looks amazing – I want to make this soon, I know my 4 year old would love it she loves tomatoes and goat cheese as well. #foodbloggerkid ha ha ha

  2. says

    Hey that looks like a Savory Pie. Gorgeous. If it get too hot for even the beach take the kids to the tram in Palm Springs. At the top it’s like another world. GREG

  3. says

    Hi Gerry! I realized that I was no longer getting your posts in my reader (after you switched to self hosting). So I updated the link and have been catching up. Love the new look! I especially like the recipe layout/format. Very concise and easy to read. And of course, the galette looks pretty spiffy too. Definitely taking inspiration from this savory free form tart. Delish!

  4. Jai says

    Hey… Can you describe a little bit how the dough is supposed to turn out? I just made this and the dough was very soft… Maybe because of the amount of butter? Not an expert working with dough… so!

    The filling is delicious.. I added some mushrooms to see what happens, so I’ll let you know later how it came out.. It is still in the oven!!

    Thanks!! :) great recipe!

    • Jai says

      At the end it came out perfect!! I did chill it, just wasn’t sure I was doing it right..

      The mushrooms went great with it as well!!

      Great Recipe… Will definetly do it again!

      Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>