Some tomato types retain their juices when cut, so you may have to cook the filling a little longer to reduce excess liquid. When fresh tomatoes aren't available, substitute a 28-ounce can of organic whole tomatoes. For a variation, try feta or ricotta cheese in place of the chévre.
Tomato Goat Cheese Galette
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Ingredients
DOUGH
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut up
- 1/2 cup water
FILLING
- 2 tablespoons olive oil
- 1 medium onion, diced 1/2 cup
- 3 cloves garlic, minced
- 4-6 organic whole tomatoes, coarsely chopped reserve juices
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornmeal
- 1 egg, beaten with 1 tablespoon water
- 2 tablespoons chévre goat cheese
- 1-2 tablespoons chopped fresh basil
Instructions
- To make dough: In a medium bowl, mix flour, cornmeal, and salt. Using fingers, blend in cold butter until mixture is the consistency of small peas. Add water and toss with fingers until dough comes together, forming into a ball. Flatten dough and wrap in plastic wrap. Refrigerate 1 hour.
- In a 6-inch skillet, heat oil over medium heat. Cook onion in oil 1–2 minutes, stirring occasionally, until softened. Add garlic; cook 30 seconds longer. Pour in reserved tomato juices; cook over high heat about 5 minutes, stirring frequently, until mixture is thickened. Stir in thyme, salt, and pepper. Stir in chopped tomatoes. Cook a few minutes more if mixture looks too wet. Let stand to cool up to 60 minutes.
- Preheat oven to 425°. Line a baking sheet with parchment paper. On a lightly floured surface, roll out dough to a 15-inch circle. Using a rolling pin, carefully transfer to baking sheet. Evenly scatter cornmeal over dough center. Spread with tomato filling, leaving a 2-inch border. Brush around outside rim with egg-water mixture. Fold dough up and over, filling in sections and overlapping to create pleats. Sprinkle goat cheese over top.
- Bake on lowest oven rack for 25–35 minutes or until galette and cheese are golden brown. Remove from oven, and cool on baking sheet for 10 minutes. Before serving, sprinkle with chopped fresh basil.
Recipe Notes
Nutrition Facts
Tomato Goat Cheese Galette
Amount Per Serving
Calories 295
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 9g
45%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 55mg
18%
Sodium 318mg
13%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
8%
Sugars 3g
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 295 cal, 16g fat (5g mono, 2g poly, 9g sat), 55mg chol, 318mg sodium, 31g carb (2g fiber, 3g sugars), 6g protein
