Roasted Tomato Goat Cheese Galette

Photo: Robin Selden, Marcia Selden Catering & Event Planning

Contributed by Marcia Selden Catering & Event Planning

You say tomato…we say Make a Galette! The tomato bounty of summer continues through the end of September, and it’s only right to take full advantage of it.

We prefer a galette to a pie or tart because it’s free form deliciousness looks great no matter what’s inside. Imperfect shapes and mess ups are A-OKAY!  This rustic tomato galette is awesome as an appetizer or side dish and great served with a salad for a light dinner.

Liz adds: PERFECT for eating outside in your Sukkah or at your next Autumn picnic by the crashing waves or in your own backyard. Looking for something new to add to your Yom Kippur break-the-fast buffet? This is an easy one!

Rustic Roasted Tomato & Goat Cheese Galette

4-6 servings

This Roasted Tomato and Goat Cheese Galette is a grand way to bid farewell to end of season, local tomatoes. Use this pastry dough for other creations you dream up as you chose your favorite veggies and cheese.

Thank you, Marcia Selden Catering, Stamford, CT for this recipe.

This recipe is dairy.

 

Ingredients:

Pastry Dough:
2 C unbleached All-Purpose or Whole-Wheat Pastry Flour
1/4 t Sea Salt
12 T Cold Butter, cut into small pieces
1/3 to ½ C Ice Water as needed

 

The Filling:
1 t roughly chopped fresh Oregano
1/3 C fresh Chopped Chives
1 Onion, sliced thin, sautéed in butter and extra virgin olive oil until golden brown
10 oz Goat Cheese, crumbled (refrigerate til ready to use)
1 lb Tomatoes, thinly sliced (we like heirlooms)
1 t Thyme Leaves
2 T Olive Oil, plus extra for brushing on the tart dough
Sea Salt & Freshly Ground Black Pepper, to taste
Optional – Parmesan Cheese
½ C Pesto – homemade or store bought

 

Instructions:

To make the dough:
    1. Mix the flour and salt together in the bowl of a mixer with a paddle attachment.
    2. Cut in the butter, leaving some pea-sized chunks. Sprinkle the ice water over the flour mixture by the tablespoon until you can bring the dough together into a ball.
    3. Press it into a disk and refrigerate. Let the dough chill for 1 hour.
    4. Pre-heat oven to 425 degrees F.
To assemble the galette:
  1. Roll the dough out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Transfer to a greased or oiled sheet pan, dusted with flour.
  2. Spread the pesto over the center of the dough, leaving an inch border.
  3. Spread the onions over the pesto.
  4. Spread the goat cheese in the center of the pastry circle, and sprinkle with oregano and thyme. Arrange the tomatoes in an overlapping pattern.
  5. Season with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil.
  6. Fold the edges of the dough over the tomatoes, folding the dough every inch or so. Lightly brush the dough with olive oil and sprinkle, lightly with salt. Dust with parmesan (optional).
  7. Bake for 20-30 minutes at 425 degrees or until the crust is golden brown on the edges.

 

Notes:

This free-form galette is easy to transport and delicious at room temp alongside a leafy green salad.