Heirloom Tomato and Goat Cheese Galette

 Galette is a fancy word for rustic tart, which is a fancy term for tomato pie. We are in the last of the tomato season and this delicious tart celebrates those tomatoes that haven’t made it into the canning jars. This recipe is not precise… but it is hard to mess up. I welcome store-bought pie crust but for the purists I have included my own recipe. Serve with a spring mix salad and a hoppy beer and you’re in for a great couple bites. 

Heirloom Tomato and Goat Cheese Galette  

For the Crust:
1 & 1/4 cup of All Purpose Flour
1 pinch of salt
1 stick of unsalted butter softened and cut into 1/2 inch cubes
4 Tbsp. of Ice Water
Egg Wash: (1 Egg + 1 tbsp. Water)

1. Combine flour and salt in a bowl.
2. Using a pastry knife add in butter mixing until combined. Don’t worry about butter lumps they only make the crust more flaky! #goals 
3. Slowly add ice water spoonful by spoonful until the dough forms into a ball. #ballin
4. Place dough in a bowl and cover loosely, let sit for 15 minutes in fridge. #chillin 

For the filling: 
2 medium sized heirloom tomatoes
1/2 Cup goat cheese crumbles
1 1/2 tbsp. Olive Oil
Dried Thyme
2 garlic cloves minced 

1. Preheat oven to 400 degrees. 
2. Grease a sheet pan.
3. Cut tomatoes into super thin slices, toss with olive oil, salt & pepper, thyme and garlic. Set aside
4. On a piece of parchment paper roll out pasty dough in whatever shape it rolls into; remember this is rustic!
5. Use a 10-12 inch mixing bowl to make a circle on the dough as a guide.
6. Layer tomatoes in a circular pattern in one layer followed by a dusting of the goat cheese.
7. Continue to layer tomatoes and cheese until there are no more tomatoes. Pour remaining olive oil and garlic over the top of the tomato layers. 
8. Carefully raise the sides of the dough in an overlapping pattern.
9. Brush with Egg Wash.
10. Cook in oven for 10-12 minutes until dough is golden and you’re house smells like a French bistro. 


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