We’ve officially hit tomato season and I couldn’t be more excited. My grocery purchase this week has consisted of bread, tomatoes, peaches, figs and corn on the cob and I am committing to eating only these 5 things for the rest of the month. Neither of my kids seem to like tomatoes, so more for me!
We opted out of growing our own tomatoes this year. We were so busy with the kids, family visiting, and trips, that we didn’t have much time to plant any, let alone time to take care of them. I’m a little sad to not have the tomatoes to tend to and to watch them grow, but that’s ok because most of my time is spent tending to the kids and watching them grow :)
My favorite way to enjoy fresh tomatoes is sliced on crispy bread with a little olive oil and salt. I also enjoy them with fresh mozzarella and basil. Oh, and also with pasta or on pizza. Who am I kidding. I love fresh tomatoes in pretty much any form.
I don’t usually like to bake or roast fresh garden tomatoes, but I had an intense craving for a savory cheesy tomato galette, so I bought a few pounds of fresh tomatoes, sliced them up, seasoned them with salt and layered them on the most buttery and flakey pastry dough. I added a thin layer of goat cheese under the sliced tomatoes, and then added additional Parmesan cheese in the crust. I topped the crust with some everything but the bagel seasoning, which really put it over the top for deliciousness. This is by far one of the best galettes I have ever made. Who knew I would prefer a savory galette to sweet!
Tomato and Goat Cheese Galette
(makes 8 slices)
prep time - 30 minutes
cooking time - 55 minutes
2 cups all-purpose flour
1/2 cup finely grated Parmesan cheese
2 1/4 tsp salt
3/4 cup cold unsalted butter, cubed
3 tbsp cold water
4 oz goat cheese
4 medium tomatoes, sliced
2 tsp olive oil
pinch of kosher salt
1 tbsp basil, chopped
1 tbsp everything but the bagel seasoning
In a medium bowl, combine the flour, Parmesan cheese, and salt.
Add the cubed butter and with a pasty cutter or your hands, crumble the butter into the flour until you have a sand texture with a few smaller pieces of butter throughout.
Add a tbsp at a time of the cold water and stir. Knead the dough until it forms a cohesive ball. Add more water if it is too crumbly.
Flatten the dough into a disc, wrap it with parchment paper, and place it in the fridge for 20 minutes.
Preheat the oven to 400ºF.
Remove the dough from the fridge. Place the dough onto the parchment paper, sprinkle both sides with flour and and roll into a large circle roughly 12 - 14 inches.
Sprinkle the goat cheese in the center leaving a 1 1/2 inch gap around the outside of the dough.
Layer the tomatoes on top of the goat cheese.
Fold the edge of the dough over the tomatoes. Drizzle the tomatoes with olive oil, a sprinkle of salt, and basil.
Whisk the egg in a small bowl. Brush the folded crust with the egg wash and then sprinkle with the everything bagel seasoning.
Place the parchment paper with the galette onto a baking sheet. Place into the oven and bake for 55 minutes, rotating half way through baking.
Remove from the oven. The tomatoes should be well cooked and the crust brown.