Roasted Heirloom Tomato 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.
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.
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.
- 1 1/4 cups all purpose flour
- 1 teaspoon salt
- 8 tablespoons unsalted butter (1 stick)
- 4 tablespoons iced water
- 16 ounces mini heirloom tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoon fresh rosemary, finely chopped
- 2 ounces goat cheese
- 1 egg beaten
- Preheat the oven to 400 degrees F. Lightly butter a baking tray or cookie sheet and set aside.
- In a large bowl combine the flour and salt.
- 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.
- Add the iced water and gently mix together with your hand until the dough becomes a ball.
- Wrap in plastic wrap and let rest in the fridge for 15 minutes.
- Cut the tomatoes in half and transfer to a medium bowl. Add the salt, pepper, olive oil, 1 tablespoon of the rosemary. Toss well.
- Using your fingers pick the goat cheese into small lumps and add to the tomato mixture, gently mixing through.
- 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.
- 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.
- Glaze the turned up pastry with the egg.
- Carefully slide the galette onto your prepared baking tray.
- Bake in the oven for about 35 minutes or until the edges are golden brown.
- Garnish with the leftover chopped rosemary. Serve warm or cold with a side salad.