Looking for a delicious and easy dish this August? Here’s a Tomato Galette with Fresh Herbs and Goat Cheese – a rustic, flavourful dish that celebrates the abundance of ripe August tomatoes. It’s easy, summery, and perfect for brunch, lunch, or a light dinner with a glass of chilled wine.
Ingredients (Serves 4)
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the filling:
- 3–4 medium ripe heirloom or beefsteak tomatoes, sliced ¼” thick
- 1 tsp salt
- 1 tsp sugar
- 4 oz goats cheese (or feta)
- 1 tbsp Dijon mustard
- 1 clove garlic, finely minced
- 1 tbsp olive oil
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh basil (plus more for garnish)
- Freshly ground black pepper
For finishing:
- 1 egg, beaten (for egg wash)
- Drizzle of honey or balsamic glaze (optional)
Method
Step 1 – Prepare the crust. In a bowl, mix the flour and salt. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2 – Prepare the tomatoes. Lay the tomato slices on paper towels and sprinkle with salt and sugar. Let them sit for 20–30 minutes to draw out moisture. Pat dry with more paper towels. This step prevents a soggy crust. Preheat oven to 200°C.
Step 3 – Assemble the galette. Roll out the dough on a floured surface into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. Spread Dijon mustard over the centre, leaving a 2-inch border. Crumble goat cheese on top of the mustard. Arrange tomato slices over the cheese in overlapping layers. Sprinkle with garlic, herbs, black pepper, and a drizzle of olive oil.
Step 4 – Fold and bake. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg. Bake for 35–40 minutes or until the crust is golden and the filling bubbly.
Step 5 – Finish and serve. Let cool slightly and top with more fresh basil and a drizzle of honey or balsamic glaze if desired. Serve warm or at room temperature.
