Heirloom Tomato Galette with Honey and Goat Cheese
A 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 burst with summer flavors.
Servings: 4 servings
For the Dough
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.
For the Filling
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.
Calories: 648kcal | Carbohydrates: 65g | Protein: 17g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 121mg | Sodium: 441mg | Potassium: 497mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2315IU | Vitamin C: 22.2mg | Calcium: 124mg | Iron: 4.6mg