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Rustic Heirloom Tomato Galette with Creamy Herb Goat Cheese

Rustic Heirloom Tomato Galette - featured image
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A quick and easy summer pie featuring a flaky, buttery crust filled with vibrant heirloom tomatoes and creamy herb goat cheese, perfect for casual meals or light dinner parties.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (30g) fine cornmeal
  • 8 tablespoons (113g) cold unsalted butter, cubed
  • 3–4 tablespoons (45-60ml) ice water
  • 1/2 teaspoon salt
  • 3–4 medium heirloom tomatoes (about 1 pound / 450g), sliced
  • 4 ounces (115g) goat cheese, softened
  • 2 tablespoons fresh herbs (chives, thyme, tarragon), chopped
  • 1 small clove garlic, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Flaky sea salt, to taste
  • Optional: 1 teaspoon honey or balsamic glaze
  • Optional: Fresh basil leaves for garnish

Instructions

  1. In a large bowl, whisk together the all-purpose flour, cornmeal, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly add 3 tablespoons of ice water, mixing gently with a fork. Add more water, a teaspoon at a time, only until the dough just comes together when pressed. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. While the dough chills, mix the softened goat cheese, minced garlic, and chopped herbs in a small bowl until smooth and combined. Slice the heirloom tomatoes about 1/4 inch thick and pat them dry with a paper towel.
  4. Lightly flour your work surface and rolling pin. Roll the dough into a roughly 12-inch circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet.
  5. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border around the edges. Arrange the tomato slices overlapping slightly on top of the cheese. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper, and fold the dough edges over the filling, pleating as you go.
  6. Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes, or until the crust is golden brown and the tomatoes are tender and slightly caramelized. Tent with foil if edges brown too quickly.
  7. Remove from oven and let cool on a rack for 10-15 minutes. Optionally drizzle with honey or balsamic glaze and scatter fresh basil leaves on top before slicing.

Notes

Use cold butter for a flaky crust and avoid overworking the dough. Pat tomato slices dry to prevent soggy crust. Chill dough before rolling. Tent edges with foil if browning too fast. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use plant-based cream cheese and vegan butter.

Nutrition

Keywords: rustic galette, heirloom tomato, goat cheese, summer pie, easy pie, herb cheese, flaky crust, homemade galette

Find it online: https://perkypan.com/rustic-heirloom-tomato-galette-with-creamy-herb-goat-cheese-recipe-for-easy-homemade-summer-pie/