the Breville Test Kitchen

Tomato and Goat Cheese Galette

Name: Tomato and Goat Cheese Galette
Cook time: 1200 s
Total time: 8100 s
Yield: Serves 6-8
Ingredients: 1½ cups (225 g) all-purpose flour; ¼ cup (20 g) grated parmesan cheese; 1 tbsp white sugar; 1 tsp kosher salt; 140 g cold unsalted butter - cut into 1cm cubes; ¼ cup (60 ml) ice water; 680 g mixed tomatoes (heirloom, cherry, vine-ripened); 2 cloves garlic - thinly sliced; 2 tsp kosher salt; 1 tsp white sugar; 1 tsp fresh thyme leaves; Cooking spray; 140 g goat cheese - at room temperature; Extra-virgin olive oil - to serve

With a parmesan-flavored crust cradling fresh seasonal tomatoes, this rustic pie makes the most of the best summer produce.

the Smart Oven™ Air Fryer Pro

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2 hrs 15 mins total time

20 mins active time

Easy

Serves 6-8

Ingredients

Measurements:

For the dough

1½ cups (225 g) all-purpose flour
¼ cup (20 g) grated parmesan cheese
140 g cold unsalted butter
cut into 1cm cubes
¼ cup (60 ml) ice water

For the filling

1 tbsp white sugar
1 tsp kosher salt
680 g mixed tomatoes (heirloom, cherry, vine-ripened)
2 cloves garlic
thinly sliced
2 tsp kosher salt
1 tsp white sugar
1 tsp fresh thyme leaves
Cooking spray
140 g goat cheese
at room temperature
Extra-virgin olive oil
to serve

Instructions

1
Place the flour, parmesan, sugar, salt and butter in a food processor bowl and pulse until the mixture resembles coarse crumbs.
2
Add the water and pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
3
Shape the dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.
4
If using large tomatoes, cut them in half and then into 5mm slices. If using cherry tomatoes, cut them in half.
5
Add the garlic and sprinkle with the salt and sugar. Gently toss to coat. Cover and stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.
6
Drain the tomatoes and add the thyme.
7
Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 30cm circle and place it on the pan.
8
Spread the dough with the goat cheese, leaving a 2.5cm border. Top with the tomato mixture.
9
Bring the edge of the dough up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
10
Insert the wire rack into position 5. Set the oven to Bake, Convection, 175°C, for 40 minutes and press Start to preheat.
11
Once preheated, place the pan in the oven and cook for 40 minutes.
12
The base should be brown and crisp. If not, cook it a little longer.
13
Transfer to a wire rack and cool for 30 minutes.
14
Drizzle the galette with oil and serve.

Ingredients

Measurements:

For the dough

1½ cups (225 g) all-purpose flour
¼ cup (20 g) grated parmesan cheese
140 g cold unsalted butter
cut into 1cm cubes
¼ cup (60 ml) ice water

For the filling

1 tbsp white sugar
1 tsp kosher salt
680 g mixed tomatoes (heirloom, cherry, vine-ripened)
2 cloves garlic
thinly sliced
2 tsp kosher salt
1 tsp white sugar
1 tsp fresh thyme leaves
Cooking spray
140 g goat cheese
at room temperature
Extra-virgin olive oil
to serve

Instructions

Place the flour, parmesan, sugar, salt and butter in a food processor bowl and pulse until the mixture resembles coarse crumbs.

Add the water and pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.

Shape the dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.

If using large tomatoes, cut them in half and then into 5mm slices. If using cherry tomatoes, cut them in half.

Add the garlic and sprinkle with the salt and sugar. Gently toss to coat. Cover and stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.

Drain the tomatoes and add the thyme.

Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 30cm circle and place it on the pan.

Spread the dough with the goat cheese, leaving a 2.5cm border. Top with the tomato mixture.

Bring the edge of the dough up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.

Insert the wire rack into position 5. Set the oven to Bake, Convection, 175°C, for 40 minutes and press Start to preheat.

Once preheated, place the pan in the oven and cook for 40 minutes.

The base should be brown and crisp. If not, cook it a little longer.

Transfer to a wire rack and cool for 30 minutes.

Drizzle the galette with oil and serve.