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Cherry Tomato Galette

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The Cherry Tomato Galette is a rustic, French-inspired tart with a buttery, flaky crust filled with creamy goat cheese and roasted cherry tomatoes. Topped with Parmigiano-Reggiano, fresh basil, and olive oil, it’s a perfect dish for brunch, lunch, or dinner.

Ingredients

1 ⅓ cups all-purpose flour

2 tablespoons cornmeal

½ teaspoon fine salt

½ cup frozen unsalted butter, cubed

1 tablespoon apple cider vinegar

¼ cup ice water

1 (8 ounce) package soft goat cheese

1 egg yolk

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 pinch cayenne pepper

2 tablespoons sliced fresh basil

3 cups cherry tomatoes, halved

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

1 egg, beaten

2 teaspoons water

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1 teaspoon extra-virgin olive oil

Sea salt to taste

Instructions

  1. Make the dough: In a large bowl, combine the flour, cornmeal, and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Add the apple cider vinegar and ice water, mixing until the dough begins to come together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, combine the goat cheese, egg yolk, kosher salt, black pepper, and cayenne pepper. Mix until smooth and well combined. Stir in the sliced fresh basil.
  3. Prepare the tomatoes: Preheat your oven to 375°F (190°C). On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt. Roast the tomatoes for 15-20 minutes, or until soft and slightly caramelized. Remove from the oven and set aside.
  4. Assemble the galette: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Spread a thin layer of Dijon mustard in the center of the dough, leaving about a 2-inch border around the edges. Spread the goat cheese mixture over the mustard layer.
  5. Add the tomatoes: Arrange the roasted cherry tomatoes on top of the goat cheese filling.
  6. Fold the edges: Carefully fold the edges of the dough over the filling, pleating it to create a rustic, open-faced crust. Brush the edges of the dough with the beaten egg wash (egg and water mixture).
  7. Bake: Sprinkle the top of the galette with freshly grated Parmigiano-Reggiano cheese. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
  8. Finish and serve: Once baked, remove from the oven and drizzle the galette with 1 teaspoon of olive oil. Sprinkle with sea salt to taste and let it cool slightly before slicing. Serve warm or at room temperature.

Notes

If you love garlic, add minced garlic to the goat cheese filling for extra flavor.

Swap out the basil for other herbs like thyme or rosemary to change the flavor.

Ricotta can be used instead of goat cheese for a milder filling.

Top with caramelized onions before adding tomatoes for a sweet, savory twist.

Feel free to replace some tomatoes with zucchini or bell peppers for variation.

Nutrition

Find it online: https://familydinnercooking.com/cherry-tomato-galette/