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Heirloom Tomatoes and Goat Cheese Galette

Galette 001

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/

28 comments


  • Yes to all of this. These are the flavors that make me love food and cooking. On a separate note, I LOVE the way your recipe looks on the site.

    April 01, 2013
    • foodnessgracious

      Thanks Jen, I appreciate it!

      April 01, 2013
  • 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

    April 01, 2013
    • foodnessgracious

      Goat cheese is so good on everything, from sweet to savory :)

      April 01, 2013
  • LOVE the new look!! And did you know I am addicted to tomatoes! You have no idea. I am in LOVE with this!!

    April 01, 2013
    • foodnessgracious

      Sam, I didn’t know about your serious addiction to tomatoes! :)

      April 01, 2013
  • YAY for a savory Galette! This looks completely amazing. I can’t even stand it.

    April 01, 2013
    • foodnessgracious

      Thanks Jackie!!

      April 01, 2013
  • Very pretty Gerry! I love crust and tomatoes and goat cheese – so I am in love with this beautiful creation. Can’t wait for warmer weather so we can plant tomatoes. Wonderful post :) Hope you had a blessed Easter.

    April 01, 2013
  • A colourful and rustic galette!

    April 01, 2013
  • I cannot take how amazing this looks! I’m ready to dive head first into my screen just looking at it…!

    April 01, 2013
  • Tomato galettes might be my favorite savory thing, ever. Beautifully done!

    April 02, 2013
  • Looks absolutely lovely! I am the biggest fan of roasted tomatoes, and I love making savory tarts/galettes with goat cheese + heirloom tomatoes. Yum.

    April 02, 2013
  • Mini heirloom tomatoes sound like a total delicacy! I doubt I’d even have a chance to bake with them…but this is beautiful!

    April 03, 2013
  • Love galettes- one of my favorite things to make in a pinch! this looks awesome

    April 03, 2013
  • Mmmm goat cheese!! Your galette sounds and LOOKS incredible. :)

    April 03, 2013
  • Love the new look, Gerry! And this galette is gorgeous! Goat cheese is the best thing ever.

    April 03, 2013
    • foodnessgracious

      Thanks Steph!

      April 07, 2013
  • 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

    April 05, 2013
    • foodnessgracious

      GREG, you are my pie-spiration, I never knew Palm Springs had a tram!

      April 07, 2013
  • Love the looks of your galette. I just started my heirloom tomato seeds so later this summer I enjoy your recipe.

    April 07, 2013
    • foodnessgracious

      Hey Karen, I’m Jealous..not much of a greenfinger :(

      April 07, 2013
  • Val

    This screams Spring to me and looks amazing!

    April 07, 2013
    • foodnessgracious

      Thanks Val, your enchiladas look amazing btw!

      April 07, 2013
  • 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!

    April 13, 2013
  • Jai

    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!

    April 29, 2013
    • foodnessgracious

      Hey Jai, did you chill the dough before rolling it out? Adding mushrooms sounds awesome!!

      April 29, 2013
    • Jai

      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

      May 01, 2013

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