Tomato Galette Recipe: A free form galette spread with fresh sliced summer tomatoes, herbed goat cheese and baked in a homemade galette dough. It is great as a breakfast or a brunch dish when you want to impress.
To make the galette dough:
1 Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
2 Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
3 At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
4 Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
5 Take it out of the fridge 10 minutes before you are ready to roll it out.
Preheat the oven:
1 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set it aside.
To make the goat cheese mixture:
1 Place goat cheese, scallion, lemon zest, lemon juice, kosher salt, and pepper in a bowl. Give it a mix until thoroughly combined.
To prepare the tomatoes:
1 Line a small sheet pan with a sheet of paper towel. Place tomato slices on top. Sprinkle it with salt and pepper. Let it sit for 10 minutes.
To assemble:
1 Sprinkle your work surface with a little bit of flour. Roll the galette dough to a 12- inch circle.
2 Spread the goat cheese mixture evenly over the galette dough leaving a 2-inch border.
3 Arrange the sliced tomatoes over the cheese. It is okay if they overlap as they will shrink as the tomato galette bakes.
4 Roll the sides of the dough overlapping as you go around and pleating the dough.
5 Brush the outer crust with egg yolk.
To bake:
1 Bake 40-45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving.
