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Fresh Heirloom Tomato Galette Recipe with Creamy Goat Cheese

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A simple and elegant summer galette featuring flaky buttery crust, fresh heirloom tomatoes, and creamy goat cheese, perfect for casual meals and entertaining.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 3 to 4 medium heirloom tomatoes (about 1 pound/450g), sliced about 1/4-inch thick
  • 4 ounces (115g) creamy goat cheese, crumbled
  • 2 tablespoons fresh basil, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a medium bowl, whisk together flour and kosher salt. Add cold, cubed butter and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Gradually add 3 tablespoons ice water, stirring gently until dough starts to come together. Add more water if needed, 1 teaspoon at a time. Form dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Slice heirloom tomatoes about 1/4-inch thick. Lay on paper towels, lightly salt to draw out moisture, let sit 10 minutes, then pat dry with paper towels.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Roll out dough on lightly floured surface into a rough 12-inch circle. Transfer to prepared baking sheet.
  6. Spread Dijon mustard evenly over dough, leaving a 2-inch border. Crumble goat cheese over mustard layer. Arrange tomato slices in a single layer on top of cheese. Sprinkle minced garlic, basil, and thyme evenly over tomatoes. Drizzle with olive oil and season with salt and pepper.
  7. Fold edges of dough up over filling, pleating as needed to create rustic edge. Brush exposed dough with beaten egg.
  8. Bake galette for 35 to 40 minutes until crust is golden brown and tomatoes are tender and slightly caramelized.
  9. Let galette cool on a rack for at least 10 minutes before slicing.

Notes

Salt tomato slices and let them rest on paper towels to prevent soggy crust. Use cold butter for flaky crust. If crust browns too fast, tent with foil halfway through baking. Egg wash on crust edges gives golden color and sheen. For extra crunch, add toasted pine nuts or arugula before serving. Balsamic glaze drizzle complements tomatoes.

Nutrition

Keywords: heirloom tomato galette, goat cheese galette, summer recipe, tomato tart, flaky crust, easy galette, rustic tart

Find it online: https://juliamadeit.com/fresh-heirloom-tomato-galette-recipe-with-creamy-goat-cheese-easy-and-perfect-for-summer/