Tomato Goat Cheese Galette
A delicate semolina crust holds a creamy goat cheese filling layered with juicy heirloom tomatoes and thinly sliced onions. Lightly seasoned with thyme and black pepper, this galette is easy to bake, packed with protein and fiber, and perfect for any meal or snack.
Equipment
- 1 Baking sheet
- 1 Parchment Paper (sheet)
- 1 Food processor (or Nutribullet / hand mixer)
- 1 Knife or mandoline slicer
- 1-Rolling pin
- 1 Bowl for tomato layering
- 1 Small bowl for egg wash
- 1 pastry brush
Ingredients
- 1 semolina pie crust
- 4 ounces plain goat cheese
- 2 tablespoons heavy cream
- ½ large egg
- 4 sprigs fresh thyme
- 1½ pounds heirloom tomatoes any color or shape
- ½ teaspoon kosher salt
- ¼ small red onion
- Freshly cracked black pepper to taste
- 1 remaining ½ egg for egg wash or use leftover from filling
Instructions
- Prepare and Chill the Crust: Begin with your semolina pie crust. If homemade, ensure it has been chilled in the refrigerator for at least 2 hours; if store-bought, make sure it feels firm and cold to the touch. Cold dough is essential for a tender, flaky crust that won’t crack when folded. Lightly flour your work surface or use a mixture of semolina and all-purpose flour, then roll the dough into a circle about 1/8 inch thick. If the dough becomes too soft or sticky, place it back in the refrigerator for 10–15 minutes to firm up before proceeding.
- Slice and Layer Tomatoes: Choose ripe, juicy heirloom tomatoes of any color or size. Slice them into ¼-inch thick rounds for even cooking. Place the slices in a large bowl and sprinkle ½ teaspoon of kosher salt between layers, gently tossing as you go. Salting draws out excess moisture and intensifies the natural tomato flavor, but avoid over-salting. Cover the bowl with plastic wrap and allow the tomatoes to rest at room temperature for 30 minutes to release liquid and develop deeper flavor.
- Prepare Onions: While the tomatoes are resting, thinly slice ¼ of a small red onion using a sharp knife or mandoline. Aim for slices approximately 1/16 inch thick so they will cook evenly alongside the tomatoes. Add the onions to the tomato bowl and gently toss to combine. Cover the mixture until you’re ready to assemble the galette. This step ensures the onions soften properly during baking and blend seamlessly with the tomatoes.
- Make the Goat Cheese Filling: In a food processor or blender, pulse 4 ounces of plain goat cheese until smooth and creamy. Add ½ of a beaten egg, then slowly pour in 2 tablespoons of heavy cream while processing to create a light, fluffy texture. Incorporate the fresh thyme leaves from 4 sprigs and a few twists of freshly cracked black pepper, pulsing once more to combine. If making by hand, soften the goat cheese with a wooden spoon and then fold in the egg, cream, thyme, and pepper until uniform. Transfer the mixture to a bowl and set aside.
- Prepare Tomatoes for Assembly: After resting, remove the tomato slices from the bowl and blot them gently with paper towels to remove excess moisture. This prevents a soggy crust while baking and ensures the galette maintains a crisp, golden base.
- Assemble the Galette Base: Place the rolled-out dough onto a parchment-lined baking sheet. Spread the goat cheese filling evenly over the center of the dough, leaving approximately a 1-inch border around the edges. This border will be folded over the filling to create the galette’s rustic shape.
- Layer Tomatoes and Onions: Arrange the blotted tomato slices over the goat cheese filling, slightly overlapping each slice. Interweave thin onion slices among the tomatoes for added flavor and texture. Trim or halve tomatoes to reach the outer edges of the filling, ensuring every bite has a combination of tomato and cheese.
- Fold the Edges: Carefully fold the exposed dough edges over the tomato and cheese layers, creating a rustic, pleated border. Lightly press or brush the fold with egg wash to seal and help the dough hold its shape during baking. This step also gives the galette a polished, golden appearance.
- Apply Egg Wash: Whisk the remaining ½ egg in a small bowl until smooth. Using a pastry brush, coat the folded dough edges with the egg wash. Optionally, sprinkle a pinch of semolina over the border to add texture and a subtle crunch.
- Bake the Galette: Preheat the oven to 375°F (190°C), using convection or regular bake mode. Place the galette on the middle rack and bake for 35–45 minutes, until the crust is deep golden brown and the tomatoes soften, shrink slightly, and begin to caramelize. Rotate the baking sheet halfway through cooking for even browning if necessary.
- Cool and Serve: Remove the galette from the oven and allow it to rest at room temperature for 5–10 minutes. This step lets the flavors meld and the cheese filling set slightly. Serve warm or at room temperature, slicing carefully to preserve the rustic layers. Pair with a fresh salad, roasted vegetables, or enjoy on its own.
Notes
- Always use cold dough to ensure a flaky, tender crust.
- Salting the tomatoes in layers draws out excess moisture and intensifies flavor; avoid over-salting.
- Blotting tomatoes before layering prevents a soggy galette.
- Thinly slice onions to ensure they cook evenly alongside the tomatoes.
- The filling can be made ahead of time and stored in the refrigerator for up to 24 hours.
- Don’t worry about perfect pleats on the dough—rustic folds give the galette its charm.
