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Savory Tomato Goat Cheese Galette

savory tomato goat cheese galette - featured image
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A rustic, flaky galette featuring a buttery crust, tangy goat cheese, juicy tomatoes, and fresh basil. Easy to make and perfect for casual gatherings or solo lunches.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 8 tbsp (115g) cold unsalted butter, cut into small cubes
  • 1/2 tsp salt
  • 3–4 tbsp (45-60ml) ice-cold water
  • 3 medium fresh tomatoes (about 12 oz / 340g), sliced thickly
  • 4 oz (115g) goat cheese, softened and slightly whipped
  • 1 handful fresh basil leaves, roughly chopped (reserve some whole for garnish)
  • 1 clove garlic, minced
  • 2 tbsp (30ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/2 tsp dried thyme or oregano
  • 1 egg beaten with 1 tbsp water (egg wash)
  • Pinch of coarse sea salt

Instructions

  1. In a large bowl, combine flour and salt. Add cold, cubed butter and mix with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Slowly drizzle ice-cold water, mixing gently with a fork until dough just holds together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Slice tomatoes about 1/4 inch thick. In a small bowl, mix goat cheese with minced garlic, olive oil, salt, pepper, and optional dried herbs. Fold in chopped basil, reserving some for garnish.
  4. Roll out chilled dough on a lightly floured surface into a roughly 12-inch circle about 1/4 inch thick. Transfer to a parchment-lined baking sheet.
  5. Spread goat cheese mixture evenly over the center, leaving a 2-inch border. Layer tomato slices on top, slightly overlapping. Sprinkle with reserved basil, coarse sea salt, and black pepper.
  6. Fold dough edges over filling, pleating to create a rustic border. Brush crust with egg wash.
  7. Preheat oven to 400°F (205°C). Bake galette for 35-40 minutes until crust is golden and tomatoes are tender. Tent with foil if edges brown too fast.
  8. Let galette cool for 10 minutes before slicing. Garnish with extra basil leaves. Serve warm or at room temperature.

Notes

Pat tomato slices dry to avoid soggy crust. Keep butter cold for flaky crust. Chill dough well before rolling. Brush crust with egg wash for golden finish. Tent with foil if edges brown too quickly. Dough can be made up to 2 days ahead and refrigerated. Freeze assembled galette before baking for later use.

Nutrition

Keywords: galette, savory tart, tomato galette, goat cheese, fresh basil, easy baking, rustic tart, vegetarian

Find it online: https://fuzzyforker.com/savory-tomato-goat-cheese-galette-recipe-easy-fresh-basil-galette-to-bake/