This is the perfect way to end your summer cooking, using my favorite summer ingredients, tomatoes and basil. Add in a little goat cheese and this just might be my favorite recipe of the summer.
PrintTomato Goat Cheese Galette
Tomatoes, goat cheese and basil! Perfect galette for the end of summer
Ingredients
For the dough:
1 1/4 C all-purpose flour
1/2 t sea salt
1 t sugar
1/2 C cold, cubed salted butter
1/4 C ice water
For the topping:
4 T butter
3 chopped leeks
1 t thyme
l lb sliced tomatoes, sprinkled with salt, pepper & olive oil
4 ounces of goat cheese
1 t salt, few grinds from the pepper mill
1 finely chopped green onion
fresh basil leaves
Egg wash:
1 egg
1 T heavy cream
Instructions
To make the crust:
Place flour, salt & sugar in a food processor with the S blade and pulse to combine
Add the butter and cold water and process until mixture begins to stick together
Form into a ball, wrap in plastic wrap, chill in the refrigerator for 1 hour
To make the filling:
Heat butter in a skillet until melted
Add chopped leeks, thyme, 1 t salt, and a few grinds from the pepper mill
Saute for 5-10 minutes or until leeks are soft and starting to brown
Slice tomatoes and sprinkle with a little salt, few grinds of pepper and about 1 T of olive oil, set aside
Assembling the galette:
Roll the dough into an 11 inch circle and place on parchment paper on a sheet pan
Spread the leeks, leaving a 1 1/2 inch border
Crumble the goat cheese evenly on top of leeks
Place tomatoes on top of goat cheese
Turn the edges of the pastry up to form galette
Whisk egg and heavy cream in a small bowl and brush on edges of galette
Bake for 25 – 30 minutes in a 450 degree oven
Sprinkle with chopped green onion and basil leaves
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