adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry Tomato Galette
Cherry Tomato Galette
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Chef John's easy tomato galette: cherry tomatoes, goat cheese on homemade crust - a beautiful & simple dish.
Ingredients:
  • 1.3333333730698 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 0.5 teaspoon fine salt
  • 0.5 cup frozen unsalted butter, cubed
  • 1 tablespoon apple cider vinegar
  • 0.25 cup ice water
  • 1 (8 ounce) package soft goat cheese
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons sliced fresh basil
  • 3 cups cherry tomatoes, halved
  • 1 teaspoon Dijon mustard
  • 1 egg, beaten
  • 2 teaspoons water
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
  • 1 teaspoon extra-virgin olive oil, or as desired
  • sea salt to taste
Instructions:
  • In a food processor, blend together flour, cornmeal, salt, and frozen butter until it forms coarse crumbs. Incorporate vinegar and ice water, pulsing until the mixture forms clumps, scraping the sides of the bowl as necessary.
  • Cover the dough with plastic wrap and shape it into a disc. Chill in the refrigerator until firm, for about 1 hour.
  • In a bowl, blend goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil until smooth and creamy using a spatula.
  • Transfer the dough to a lightly floured work surface and dust the top with flour. Roll it into a 1/8-inch-thick circle, approximately 13 inches wide. Carefully place the dough over a rolling pin and transfer it onto a 12-inch pizza pan. Chill in the refrigerator until needed.
  • Preheat the oven to 425°F (220°C) for optimal cooking temperature.
  • Combine fresh ripe tomatoes, a drizzle of high-quality olive oil, and a hint of tangy Dijon mustard in a bowl.
  • Dollop the cheese mixture onto the dough and spread it out evenly, keeping a 1 1/2-inch border. Using a slotted spoon, add the tomato mixture over the cheese. Fold the extra dough over the tomatoes, forming pleats every 3 inches by gently pressing and folding.
  • Brush a mixture of beaten egg and water over the crust, then sprinkle Parmigiano-Reggiano cheese over the galette.
  • Line a baking pan with foil and place it on the rack below the galette to catch drips. Bake in the preheated oven for 30 to 35 minutes until both the bottom and top are nicely browned.
  • Take out from the oven and allow it to cool fully for approximately 30 minutes. Finish with a sprinkling of the remaining olive oil and sea salt. Enjoy at room temperature or chilled.

Similar Recipes