Delicious mix of sweet, salty and savory all held together in a buttery flaky crust makes this Heirloom Tomato Galette with Goat Cheese and Honey is the best thing I’ve put in my mouth all summer. Not kidding.Jump to Recipe
After making this Blackberry and Blueberry Galette with Rosemary last month. This time, however, I decided to take the savory route and make one with my very favorite fruit (aka vegetable) on this planet- the tomato.
Since summer is coming to a close, heirloom tomatoes are currently in season and they have me all kinds of excited. I love all tomatoes, but Heirlooms and sweet Grape or Cherry tomatoes may just be my favorite. This is actually quite hilarious since, until college, tomatoes (in anything other than pasta sauce) would make me gag.
Now I will happily eat a ripe, fresh and sweet tomato like an apple.
Taste buds are so weird (thank goodness!)
Anyway, this galette. I prepared the dough a little differently this time than I did in the berry galette and whether it played a roll or not (I have no idea), the crust on this bad boy BLEW MY MIND!
No, you guys, I’m so serious right. It turned out perfect. I almost couldn’t handle it. Even my husband, who raves about all my cooking looked at me (as he stuffed his face) and asked if I really made the pastry crust myself.
I would have been offended, but I couldn’t believe it myself. But it was true, so I had to!
Anyway, totally perfect (yes, toot my own horn worthy) crust aside, the filling is also phenomenal. A classic combination of honey and goat cheese with fresh herbs and caramelized shallots, the juicy Heirlooms simply sealed the deal.
My husband and I ate this whole thing in one sitting. We simply could not stop. While I don’t advise doing the same thing (it’s not the healthiest thing I’ve ever made), I definitely would not judge you 🙂
In other, less tasty news, I got about half of my to-do list done this weekend. Seriously, what is it with the never-ending to-do list? I always think I am setting realistic expectations, but apparently I work super slow, have too many distractions OR I need an assistant.
All of the above?
No, just b and c.
One thing I did manage to get done was clear out and organize our spice cabinet. This has been on my list for two years and after living withspace jars continually falling from the cupboard (and into my coffee or dinner), a little trip to Homegoods (for other items) inspired me to get it done. I think I dumped out spices that expired in 2011. What is your system for keeping spiced organized? Mine may be organized for now, but how do I keep them that way?
If you are new to making galettes I definitely recommend reading this article by Bon Appétit first 🙂 Lots of really awesome tips in there!
- 1/2 cup salted butter frozen
- 1.5 cups all purpose flour
- pinch of salt
- 1/2 tsp sugar
- 1/3 cup ice cold water (approximately, you may need more or less)
- 5 shallots sliced
- 2 tsp olive oil
- 3 tbsp plain breadcrumbs
- 6 oz goat cheese
- 3 tbsp honey
- 4 heirloom tomatoes sliced
- salt and fresh ground black pepper
- 1 tbsp fresh thyme
- 1 tsp fresh rosemary chopped
- 1 large egg beaten
Use a cheese grater to grate the frozen butter into a small bowl. Transfer the butter to the freezer to keep cold.
In a large mixing bowl combine the flour, salt and sugar. With butter ready and flour mixture prepared, fill a small glass with ice cold water.
When ready, whisk the frozen grated butter into the flour mixture until evenly distributed and resembling a crumbly, mealy texture. Slowly, 1 tablespoon at a time, begin to add the ice water to the dough, mixing until dough takes shape (you do not want it wet! but, you do not want it too dry, either).
Gather the dough in a ball and transfer to a clean, lightly floured work surface and roll into a round approximately 10-12 inches in diameter and 1/8" thick.
Transfer flattened round to a baking sheet lined with parchment paper (you may need a buddy to help you here) and transfer baking sheet to the refrigerator to keep cool.
Heat a medium skillet over medium high heat. Add the olive oil and shallots and cook to caramelize the shallots, approximately 10-15 minutes. Stirring occasionally.
Slice the tomatoes and generously season both sides with salt and pepper.
Preheat oven to 375 degrees F.
Remove the rolled out dough from the refrigerator and sprinkle with the plain breadcrumbs, leaving a roughly 2" border along the edges. The breadcrumbs will help absorb some of the juices from the tomatoes and prevent the galette from becoming soggy.
Crumble the goat cheese over the bread crumbs, drizzle with honey and top with the caramelized shallots. Sprinkle with any remaining breadcrumbs.
Transfer the seasoned tomatoes and layer them over the top of the shallots and goat cheese, taking care not to over fill the galette.
Drizzle the tomatoes with olive oil and sprinkle with fresh thyme and rosemary.
Fold up the edges of the dough around the tomatoes, then brush the crust with the beaten egg.
Transfer to the oven to bake for approximately 45 minutes to 1 hour, or until the crust is golden and the center is bubbling.
Recipe inspired by Wry Toast Eats