Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tomato Goat Cheese Galette

4.9
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
140 min
SERVINGS
12 servings
Dinner French
Tomato Goat Cheese Galette
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1/2 teaspoon fine salt
  • 1/2 cup frozen unsalted butter, cubed
  • 1 tablespoon apple cider vinegar
  • 1/4 cup ice water
  • 1 (8 ounce) package soft goat cheese
  • 1 egg yolk
  • 1/2 teaspoon kosher salt
  • 1/4 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, or to taste
  • 1 teaspoon extra-virgin olive oil, or as desired
  • sea salt to taste
Instructions
1
Combine the dry ingredients - flour, cornmeal, and salt - with frozen butter in a food processor. Process until the mixture has a rough, uneven texture. Add vinegar and ice water to the mixture, then continue processing until it forms clumps, requiring you to scrape down the sides of the bowl periodically.
2
Cover the dough with plastic wrap and shape it into a flat disc. Place it in the refrigerator to chill, allowing it to become firm and cold for about 1 hour.
3
In a separate bowl, mix together the goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil until you have a smooth, creamy mixture.
4
Roll out the chilled dough on a lightly floured surface to form a 1/8-inch-thick circle, approximately 13 inches in diameter. Use the rolling pin to shape the dough into a circle and transfer it to a 12-inch pizza pan. Place the pan in the refrigerator until you are ready to use it.
5
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), the ideal temperature for baking this dish.
6
Combine the tomatoes, 1 tablespoon of olive oil, and Dijon mustard in a bowl. Mix until the ingredients are well combined.
7
Spoon small amounts of the cheese mixture onto the dough, spreading it evenly to leave about 1 1/2 inches of space around the edges. Place spoonfuls of the tomato mixture on top of the cheese, using a slotted spoon to avoid breaking up the tomatoes. Fold excess dough over the tomatoes, creating pleats every 3 inches or so by gently pressing and folding.
8
In a small bowl, mix together the beaten egg and water. Brush this mixture over the crust to give it a golden brown color.
9
Sprinkle Parmigiano-Reggiano cheese over the galette. Place a foil-lined pan under the galette to catch any drips during baking.
10
Bake the galette in the preheated oven for 30 to 35 minutes, or until it is well browned on both the bottom and top. Remove it from the oven and let it cool completely, about 30 minutes.
11
Once cooled, sprinkle the galette with remaining olive oil and sea salt. Serve it at room temperature or chilled.