Serves: 6–8 | Prep Time: 20 min | Chill Time: 30 min | Bake Time: 40–45 min
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 8 tbsp cold unsalted butter, cut into cubes
- 3–4 tbsp ice water
For the filling:
- 3–4 medium heirloom tomatoes, assorted colors, thinly sliced
- 1 tsp kosher salt (for drawing out tomato moisture)
- 6 oz Laura Chenel Original Log Fresh Goat Cheese, softened
- 2 tbsp extra virgin olive oil, divided
- 1 garlic clove, minced
- 1 tsp fresh basil leaves (plus more for garnish)
- Freshly ground black pepper
- 1 egg, lightly beaten (for egg wash)
Instructions
1. Prepare the tomatoes:
Lay tomato slices on a paper towel–lined baking sheet. Sprinkle with 1 tsp salt and let sit for 15 minutes to draw out excess moisture. Pat dry.
2. Make the crust:
In a large bowl, whisk together flour and salt. Add cold butter and cut in with a pastry cutter or your fingers until mixture resembles coarse crumbs. Drizzle in ice water, 1 tbsp at a time, mixing just until dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Prepare the goat cheese mixture:
In a small bowl, combine goat cheese, 1 tbsp olive oil, garlic, basil, and a pinch of black pepper. Mix until smooth.
4. Assemble the galette:
Preheat oven to 400°F. On a lightly floured surface, roll out chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread goat cheese mixture evenly over the center, leaving a 2-inch border. Arrange tomato slices over the goat cheese in a slightly overlapping pattern.
5. Fold and brush:
Gently fold the dough edges over the filling, pleating as you go. Brush crust with egg wash and drizzle tomatoes with remaining 1 tbsp olive oil.
6. Bake:
Bake for 40–45 minutes, until crust is golden and tomatoes are tender.
7. Serve:
Let cool 10 minutes before slicing. Garnish with extra basil and a sprinkle of flaky sea salt. Serve warm or at room temperature.
