Easy Cherry Tomato Galette
A beautifully summery tomato pie that's perfect for a tasty lunch!
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As a fan of all things pie, I was surprised it took so long for me to get into making crusty french flat pies known as galettes. Despite their artisanal look, galettes can be made from scratch in a very straightforward process, whether you fill them with sweet or savory fillings. The recipe below is a colorful combination featuring cherry tomatoes, goat’s cheese, rosemary, and thyme.
Although I’m not much for making my own dough, the easy cherry tomato galette recipe includes a simple method to make an excellent galette crust. Making your own dough creates dividends in your golden galette’s taste and sense of accomplishment. I highly recommend making a large bit of dough for you to fold over the filling, as it tastes just divine when the flaky crust meets the delicious filling in your mouth!
One of the keys to baking a perfect galette is keeping the dough from getting soggy. Brushing the interior crust of the galette with egg white before adding the filling is a can’t-miss method for preventing a soggy bottom, but it’s also smart to not stuff the pie full of filling. From my newfound experience, it’s better to err on the side of minimalism rather than packing the galette full to the gills!
As I like to do with all recipes that require a rigid structure, when it was time to make the cherry tomato galette filling, I made sure that all of the ingredients needed were ready and at my fingertips to be produced. While this level of preparation may seem like overkill, it keeps things straightforward while also keeping me from making impulsive ingredient decisions that may not be in the pie’s best interests!
These fabulous flaky wonders make for great light lunches when paired with simple salads, and you can encase a variety of delicious fillings within the smaller walls of flaky dough. Galettes are great for when guests are over but you want to keep the meal light and simple!
Easy Cherry Tomato Galette
For the Galette Dough
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 1/2 teaspoon table salt
- 1/2 cup frozen unsalted butter, cubed
- 1 tablespoon apple cider vinegar
- 1/4 cup ice water
- All-purpose flour, for rolling
For the Galette Filling
- 1 egg white, whisked
- 1 x 8 oz package goat cheese
- 1 large egg yolk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon thyme, finely chopped
- 2 cups cherry tomatoes (1 cup orange, 1 cup yellow), halved
- 1 teaspoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 egg, beaten (for egg wash)
- 2 teaspoons water
- Rosemary and thyme, to taste
- Kosher salt and black pepper, to taste
Preparation
- Combine flour, cornmeal, salt, and frozen butter in a food processor and pulse, until mixture looks roughly like breadcrumb. Add apple cider vinegar and ice water, then pulse again until mixture comes together in clumps Ensure the processor is scraped down the sides with a spatula.
- Wrap dough up in plastic wrap and shape into a large disc. Place in the refrigerator for at least one hour, until the dough is chilled.
- Combine goat cheese, egg yolk, kosher salt, black pepper, rosemary, and thyme in a bowl and mix together with a spatula, then set aside.
- Place dough on a lightly floured bench surface and sprinkle more flour onto the top. Roll the dough out into a circle, approximately 12-13 inches in diameter and 1/8th thick. Roll dough over the rolling pin and transfer onto a suitably sized pizza pan, then refrigerate again until it’s time to use. Now, Preheat the oven to 425°F.
- Mix cherry tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl, then remove dough from the fridge. Coat the dough that will be the galette’s interior with egg white to stop the crust from getting soggy.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly. Place tomato mixture on top of cheese using a slotted spoon. Leave around 1 1/2-inches space on the sides. Fold excess dough up and over the tomatoes, creating a crimp in the pastry every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl to make an egg wash, and brush over the galette’s crust. Sprinkle with rosemary, thyme, salt, and pepper, then place into the oven.
- Bake the galette in the oven for 30 to 35 minutes, or until the pie is well browned on bottom and top.
- Remove the galette from the oven and let cool completely, it will take around 30 minutes. Slice as required and serve at room temperature or chilled.
Recipe adapted from Josh is Baking