Print

Rustic Heirloom Tomato Galette

rustic heirloom tomato galette - featured image
Print Recipe

A simple and rustic summer galette featuring flaky buttery crust, juicy heirloom tomatoes, creamy goat cheese, and fresh basil. Perfect for a quick, flavorful meal that captures the essence of summer.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsalted butter (115g), cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • ½ teaspoon salt
  • About 3 cups heirloom tomatoes sliced (roughly 400g)
  • 4 ounces creamy goat cheese (115g), softened
  • 1/3 cup fresh basil leaves, chopped
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme (optional)
  • Sea salt and freshly cracked black pepper, to taste
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt for sprinkling

Instructions

  1. In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Drizzle 3 tablespoons of ice-cold water over the mixture. Gently stir with a fork until the dough starts to come together. Add another tablespoon of water if needed, but do not overhydrate.
  3. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Slice heirloom tomatoes into ¼-inch thick rounds. In a small bowl, mix softened goat cheese with minced garlic, chopped basil, salt, and pepper. Adjust seasoning to taste.
  5. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
  6. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange tomato slices on top, overlapping slightly. Drizzle olive oil over tomatoes and sprinkle thyme, salt, and pepper.
  7. Fold the dough edges up over the filling, pleating as needed. Brush crust with egg wash and sprinkle coarse sea salt on edges.
  8. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, until crust is golden and tomatoes are tender. Watch closely after 30 minutes to avoid burning.
  9. Let the galette cool for 10 minutes before slicing and serving.

Notes

Keep butter cold for a flaky crust. Pat tomato slices dry to prevent soggy crust. Fold edges loosely for rustic charm. Chill shaped galette for 10 minutes before baking to prevent shrinking. Watch baking time closely after 30 minutes to avoid burning. Dough can be made up to 2 days ahead and refrigerated. Freeze unbaked galette for up to 1 month; bake from frozen adding extra minutes.

Nutrition

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

Find it online: https://fizzlefork.com/rustic-heirloom-tomato-galette-recipe-easy-perfect-for-summer-baking/