Tomato and Goat Cheese Galette
With a parmesan-flavored crust cradling fresh seasonal tomatoes, this rustic pie makes the most of the best summer produce.
2 hrs 15 mins total time
20 mins active time
For the dough:
- 1½ cups (8 oz) all-purpose flour
- ¼ cup (¾ oz) grated parmesan cheese
- 1 tbsp white sugar
- 1 tsp kosher salt
- 5 oz cold unsalted butter
cut into ½-inch cubes
- ¼ cup (2 fl oz) iced water
For the filling:
- 1½ lb mixed tomatoes (heirloom, cherry, vine-ripened)
- 2 cloves garlic
- 2 tsp kosher salt
- 1 tsp white sugar
- 1 tsp fresh thyme leaves
- Cooking spray
- 5 oz goat cheese
at room temperature
- Extra-virgin olive oil
- 1Pulse all the ingredients listed below until the mixture resembles coarse crumbs.
- 2Pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
- 3Shape 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. Meanwhile, prepare the filling.
- 4If using large tomatoes, cut them in half and then into ¼-inch slices. If using cherry tomatoes, cut them in half.
- 5Add 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.
- 6Then add the thyme.
- 7Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 12-inch circle and place it on the pan.
- 8Spread the goat cheese, leaving a 1-inch border. Top with the tomato mixture.
- 9Bring the edge up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
- 10Insert the wire rack into position 5.
- 11Once preheated, place the pan in the oven and start the timer.
- 12The base should be browned and crisp. If not, give it a bit more.
- 13Transfer to a wire rack and cool for 30 minutes.
- 14Drizzled with oil.