Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon sea salt
- 10 tablespoons cold unsalted butter, cut into ¼-inch pats
- 3 tablespoons ice water
- 1 teaspoon cold apple cider vinegar
For the Galette
- 1 pound colorful heirloom tomatoes, thinly sliced
- ½ teaspoon sea salt
- 4 ounces goat cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped chives
- 1 tablespoon fresh thyme leaves
- 1 garlic clove, grated
- ½ teaspoon lemon zest
- 1 large egg
- 1 tablespoon water
- Fresh basil, for garnish
- Flaky sea salt, for sprinkling
- Freshly ground black pepper
Instructions
- Make the crust: In a food processor, combine 1 cup of the flour with the sea salt and pulse to mix. Evenly distribute the cold butter pats over the flour mixture and pulse until the mixture forms clumps with no dry flour remaining. Add the remaining ½ cup flour on top and pulse briefly until the dough becomes crumbly.
- Form the dough: Transfer the dough to a large bowl and sprinkle with ice water and apple cider vinegar. Fold and press the mixture using a spatula until it comes together into a smooth ball. Shape the dough into a 1-inch-thick disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or up to 2 days.
- Prepare the tomatoes: Thinly slice the heirloom tomatoes and place them in a large bowl. Toss gently with ½ teaspoon sea salt and let sit for 30 minutes to draw out excess moisture. Drain the tomatoes and pat dry with paper towels or kitchen towels to remove additional moisture.
- Make the goat cheese filling: In a medium bowl, mix the goat cheese, olive oil, chopped chives, fresh thyme leaves, grated garlic, lemon zest, and several turns of freshly ground black pepper until creamy and well combined.
- Preheat oven and prepare baking sheet: Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy removal and cleanup.
- Roll out the dough: On a lightly floured surface, place the chilled dough and dust the top with flour. Roll it out into a 12-inch circle about ⅛-inch thick, rotating the dough a quarter turn regularly to prevent sticking and flipping it a few times with additional flour dustings.
- Assemble the galette: Transfer the rolled dough by rolling it over the rolling pin and unrolling it onto the prepared baking sheet. Spread the goat cheese filling in the center, leaving a 1-inch border around the edges. Arrange the tomato slices evenly on top of the cheese. Fold the edges of the dough over the tomatoes, pleating as needed, so that the center remains exposed.
- Apply egg wash and bake: In a small bowl, whisk together the egg and water. Brush the crust edges with the egg wash to encourage a golden, shiny finish. Bake the galette for 40 to 45 minutes, or until the crust is golden brown and crisp.
- Cool and garnish: Let the galette cool on the baking sheet for 10 minutes before garnishing with fresh basil leaves and sprinkling flaky sea salt over the top. Slice and serve warm or at room temperature.
Notes
- Use ripe but firm heirloom tomatoes for the best flavor and texture.
- Chilling the dough is essential to ensure a flaky crust.
- Patting the tomatoes dry helps prevent a soggy crust.
- You can substitute goat cheese with ricotta or cream cheese if preferred.
- Galette is best served warm but also tastes great at room temperature.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
