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.
Roasted Tomato and Goat Cheese Galette
Ingredients
For The Dough
- 1 1/4 cups all purpose flour
- 1 teaspoon salt
- 8 tablespoons unsalted butter 1 stick
- 4 tablespoons iced water
For The Filling
- 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
Instructions
- 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.
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.
Thanks Jen, I appreciate it!
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
Goat cheese is so good on everything, from sweet to savory :)
LOVE the new look!! And did you know I am addicted to tomatoes! You have no idea. I am in LOVE with this!!
Sam, I didn’t know about your serious addiction to tomatoes! :)
YAY for a savory Galette! This looks completely amazing. I can’t even stand it.
Thanks Jackie!!
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.
A colourful and rustic galette!
I cannot take how amazing this looks! I’m ready to dive head first into my screen just looking at it…!
Tomato galettes might be my favorite savory thing, ever. Beautifully done!
Looks absolutely lovely! I am the biggest fan of roasted tomatoes, and I love making savory tarts/galettes with goat cheese + heirloom tomatoes. Yum.
Mini heirloom tomatoes sound like a total delicacy! I doubt I’d even have a chance to bake with them…but this is beautiful!
Love galettes- one of my favorite things to make in a pinch! this looks awesome
Mmmm goat cheese!! Your galette sounds and LOOKS incredible. :)
Love the new look, Gerry! And this galette is gorgeous! Goat cheese is the best thing ever.
Thanks Steph!
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
GREG, you are my pie-spiration, I never knew Palm Springs had a tram!
Love the looks of your galette. I just started my heirloom tomato seeds so later this summer I enjoy your recipe.
Hey Karen, I’m Jealous..not much of a greenfinger :(
This screams Spring to me and looks amazing!
Thanks Val, your enchiladas look amazing btw!
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!
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!
Hey Jai, did you chill the dough before rolling it out? Adding mushrooms sounds awesome!!
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