Tomatoes. This recipe is all about the tomatoes. I would not have looked for this recipe if it wasn’t for the beautiful tomatoes that I found at the farmer’s market.
When I brought my pretty tomatoes home, I wanted to do something special with them. I found this recipe on Wry Toast Eats and it came out to be everything I wanted. I have since adjusted the recipe slightly, but the recipe is practically the same.
I knew when I folded the edges in on the dough that this would be a dish I would bake again. I mean… look at it! Beautifully rustic and colorful. Full of fabulous ingredients. I knew that what would come out of the oven would be fabulous… and I was right.
The first time I made this galette I ate the whole thing. The whole thing.
I couldn’t help it! The flaky and buttery crust holds in the creamy, tangy goat cheese, sweet honey and shallots, and juicy, fresh tomatoes perfectly. Every bit is a perfect bite. And you’re eating tomatoes… so… its okay to eat the whole thing. Just make extra for friends. =)
tomato, honey, and goat cheese galette
- 1/2 c unsalted butter
- 1 1/2 c all purpose flour
- 1 t salt
- 1/2 t sugar
- 1/3 c water with ice cubes in it
- 1 c diced shallots about 2 large or 4 small
- 2 t extra virgin olive oil + more for topping
- 8 oz goat cheese
- 3 T honey
- 4 heirloom tomatoes
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
- 2 T fresh chopped thyme or 1 T dried
- 1 large egg
- 2 T milk
Prepare the dough: Grate the butter with a cheese grater. Freeze the butter for 10 minutes.
While your butter freezes, prepare your dry ingredients in a large bowl. Sift in the flour and whisk in the salt and sugar.
When the butter is ready, with a pastry cutter or forks, cut the butter into the dry ingredients. Slowly add in the water, 1 tablespoon at a time, until the dough just starts to stick together.
With floured hands, take the dough to a lightly floured flat surface. Form the dough into a round disc and wrap tightly in plastic wrap. Refrigerate for 45 minutes, or up to 12 hours.
Warm a skillet over medium high heat. Add 2 t extra virgin olive oil and shallots. Cook the shallots until browned and caramelized, stirring every now and then as needed. This should take about 10 minutes. Remove the skillet from heat and allow the shallots to cool.
Slice your tomatoes 1/4-1/2 inch thickness. Just make sure that all the slices have the same thickness so that they cook evenly. Season with salt and pepper.
Preheat oven to 375°F and line a baking sheet with parchment paper. Lightly flour the parchment paper.
Lightly flour a rolling pin. Roll the dough into a rectangular, (oval or circle works too) sheet about 1/8 inch thick. Carefully transfer the dough to the baking sheet.
Crumble the coat cheese over the rolled dough, leaving a 2 inch border along the edges. Evenly drizzle honey on top of the goat cheese, and then top with the shallots. Place tomatoes on top of the shallots, in two layers.
Drizzle more extra virgin olive oil on top of tomatoes and sprinkle the top with thyme.
Fold up your edges. In a small bowl, beat the egg with the milk. Brush the egg wash over the dough.
Bake the galette for 1 hour. Rotate the baking sheet 180° half way through cooking. Start keeping an eye on the galette after 45 minutes of cooking. The galette is done baking when the tomatoes are begging to char and the crust is golden brown.
Cool for 3 minutes before cutting and serving.