Galettes are my favorite kind of pastry to make — the rustic, imperfect, throw-whatever-toppings-you-have-on-hand kind. Though sweet versions like peach and blueberry and plum are all delicious, a savory take on pastry is always a welcome one in my book. Sun-ripened heirloom tomatoes and some goat cheese are all that was needed for this version along with hefty sprigs of basil. It’s akin to pizza with the tomatoes and cheese and such, but a bit more refined with a flakey, buttery pastry crust.
Heirloom Tomato and Goat Cheese Galette
For the galette dough*:
1 1/4 cup all-purpose flour (plus more for dusting the countertop!)
8 tablespoons unsalted butter, cold and cubed into 1/2 inch pieces
4 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, beaten
Cornmeal, for dusting the edges (optional)
*Any good pie crust recipe will do!
For the galette filling:
One large heirloom tomato or two small tomatoes, sliced
8 oz soft goat’s cheese
Olive oil, for drizzling
Salt and pepper, to taste
To make the galette dough:
Mix the flour, sugar, and salt in a food processor, pulsing until combined. Add the butter, pulsing just until there are small bits of butter throughout, resembling sand. Add the water, a tablespoon at a time, until the dough just begins to come together. Wrap in plastic wrap and tuck away in the fridge for half an hour.
To assemble the galette:
Preheat the oven to 400 degrees. Take the dough from the fridge and roll out on a floured countertop or a large piece of parchment paper, rolling until it's about 12 inches around. Transfer to a baking sheet lined with parchment, then spoon the cheese into the middle, leaving at least two inches around the edges. Top the cheese with the tomato slices, drizzle with some olive oil and sprinkle with salt and pepper. Fold the dough edges over, working clockwise and pressing them together. Using the beaten egg, brush the edges with the egg wash and sprinkle with cornmeal. Bake for 45 to 55 minutes, or until the crust is golden.