Tomato Galette

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

Dinner | August 2, 2018 | By

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

If I were cooking for the Pioneer Woman, Ree Drummond I’d make this Tomato Galette. It’s simple, rustic and as down to earth as she is. You could add a salad if you’d like, but Ree and I would need nothing more with it than a glass or two of sangria.   

I met the Pioneer Woman at a food blog conference a couple of years ago and even though I’m pretty sure she doesn’t remember me or our 45 second conversation I remember her warmth and that she’s actually as beautiful as she is on TV. In fact, I imagine us BFF’s, sitting on her wrap around porch, sharing recipes, food blogger war stories and of course, this Tomato Galette.

Later we’d catch one of the gorgeous sunsets I’ve seen in photos on her blog. A girl can dream, right? But the fact remains that if we ever met up on her ranch, we’d be eating something as perfectly imperfect as this Tomato Galette because that’s the kind of BFF’s I imagine we’d be.

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

Galette sounds like something fancy that Julia or Ina would make, but it’s actually just a simple free-form pie made on a baking sheet without a pie pan. A galette can be sweet and filled with juicy peaches or savory like this Tomato Galette  boasting the best tomatoes summer has to offer and making it is well . . . as easy as pie.

I’m not a pie maker by nature so I took a helping hand from a store bought crust that came out beautifully. If you have a good pie crust recipe by all means use it. You can’t go wrong either way.

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

The star of the show is the tomatoes. If you aren’t growing them, I recommend buying from local farmers markets or roadside stands. Maybe you have a neighbor with excess tomatoes? I used a variety of different kinds of tomatoes all locally grown.

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

I love the flavor of tomatoes and tangy goat cheese, but today the cheese is doing double duty, adding flavor to the galette and acting as a barrier to keep the crust from getting soggy. If you’re not a fan of goat cheese, cream cheese would be a good substitute.

Tomato Galette Ingredients:

      • 1 pound of tomatoes (any variety ~ see photos) sliced
      • Sea salt and fresh cracked black pepper
      • 4 ounces garlic and herb goat cheese
      • ¼ cup parmesan cheese grated
      • 3 sprigs fresh thyme
      • ¼ cup fresh basil sliced into ribbons (chiffonade)
      • 1 pie crust store bought OR your favorite crust recipe
      • 1 egg
      • Parchment paper

Instructions:

Bring the goat cheese to room temperature on the counter so it’s easier to spread.

Slice the tomatoes then lay them out on a parchment paper lined baking sheet and give them a very light seasoning of salt. Let them sit 10-15 minutes so some of the juices release.

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

Unroll the dough onto another parchment paper lined baking sheet, carefully spread the goat cheese over the center area of the dough leaving about a 2” border all the way around then sprinkle with half of the parmesan cheese.

Arrange the tomatoes over the top of the cheese slightly overlapping, then give it a good seasoning of salt and pepper along with the rest of the parmesan cheese.

Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

Fold the dough over the tomatoes, pleating it, leaving the center exposed.

Whisk the egg and 1 tablespoon of water together then brush the crust with the egg wash.

Lay the thyme sprigs over the top and bake at 400 degrees on the center rack 35-40 minutes or until the crust is flaky and golden brown. Let the Tomato Galette rest 15-20 minutes before cutting to let the juices settle then remove the thyme and garnish with the sliced basil. 

**Note: don’t worry that the galette is soupy when you take it out of the oven. The juices will settle as it rests.

You can easily customize this recipe with different cheeses and herbs you may already have on hand (feta and dill are a good combination; there are lots of others) . You could even add some caramelized onions or crispy bacon as well. 

Enjoy!

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Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.

5 from 1 vote
Tomato Galette ~ sweet summer tomatoes baked with tangy goat cheese, fresh basil and thyme wrapped in a buttery, flaky crust.
Tomato Galette

Free form galette filled with fresh sliced summer tomatoes, garlic-herb goat cheese and baked in a golden flaky crust. 

Course: Main Course
Cuisine: French
Servings: 4
Ingredients
  • 1 pound tomatoes any variety ~ see photos sliced
  • Sea salt and fresh cracked black pepper
  • 4 ounces garlic and herb goat cheese
  • ¼ cup parmesan cheese grated
  • 3 sprigs fresh thyme
  • ¼ cup fresh basil sliced into ribbons chiffonade
  • 1 pie crust store bought OR your favorite crust recipe
  • 1 egg
  • Parchment paper
Instructions
  1. Bring the goat cheese to room temperature on the counter.
  2. Slice the tomatoes then lay them out on a parchment paper lined baking sheet. Let them sit 10-15 minutes so some of the juices release.

  3. Unroll the dough onto another parchment paper lined baking sheet. Carefully spread the goat cheese over the center area of the dough leaving about a 2” border all the way around. Top with half of the parmesan cheese.

  4. Arrange the tomatoes over the top of the cheeses slightly overlapping, then season with salt and pepper and add the rest of the parmesan cheese.

  5. Fold the dough over the tomatoes, pleating it, leaving the center exposed.

  6. Whisk the egg and 1 tablespoon of water together, brush the crust with the egg wash and lay the thyme sprigs on top.

  7. Bake at 400 degrees on the center rack 35-40 minutes or until the crust is flaky and golden then remove the thyme.

  8. Let the tomato galette rest 15-20 minutes before cutting. *Note: don't be alarmed by excess moisture, it will absorb.

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