heirloom tomato galette with pesto + goat cheese


I have a problem. Not as much as a problem, more like an addiction. I CANNOT stop making galette's. They are so easy to make and taste freaking amazing. Plus, they can be eaten at any meal. I can get behind that. I have gotten behind that.

Tonight I made two mini galette's with huckleberries, blueberries and mint. Oh my word. A few days ago I roasted garlic and winter squash. Placed some caramelized onions on the bottom, topped with the squash and garlic, added a few sprigs of thyme. There was dinner. And let's not forget about this galette, because really, it is my favorite. Pesto spread on the bottom, topped with heirloom tomatoes and goat cheese. Too good not to share.


adapted from Smitten Kitchen

1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons  cold unsalted butter, cut into cubes
1/4 cup plain yogurt or sour cream (milk works as well)
2 teaspoons fresh lemon juice
1/4 cup ice water

2-3 heirloom tomatoes, sliced
4-5 tablespoons pesto
2-3 ounces goat cheese, crumbled
fresh thyme
sea salt to taste

1 egg yolk beaten with 1 teaspoon water

make the dough:
In a large bowl mix the flour and salt together. Add in the cubes of butter and using a pastry blender create a coarse pea-like mixture. In a small bowl, combine the sour cream, lemon juice and water. Add this to the flour mixture. Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for 1 hour.

assemble gallete:
Heat oven to 400 degrees. On a lightly floured counter, roll out the dough into a 12-inch round (or you can divide the dough and make 2-3 mini galette's). Transfer the dough to a parchment lined baking sheet. Spread pesto onto the dough, leaving a 2-inch border. Scatter the crumbled goat cheese on top. Add the sliced tomatoes. Fold the border over the filling, pleating the edges. Top with fresh thyme leaves and sprinkle with salt. Brush crust with egg yolk glaze. Bake for 30-40 minutes until golden brown. Remove and let cool for 5 minutes. Slice and top with extra goat cheese.