Tomato Goat Cheese Galette is a beautiful, delicious brunch dish. Sweet, juicy tomatoes and goat cheese baked in a golden brown flaky pastry.
TOMATO GOAT CHEESE GALETTE
A galette is an elegant dish that sounds more complicated to make than it actually is. A traditional recipe uses the simple technique of topping a pastry dough with seasonal savory or sweet fillings and baking until the flaky crust is golden brown. This fresh tomato and goat cheese galette recipe uses a store bought pie crust to make it even easier!
With just a refrigerated pie crust, a couple pints of cherry tomatoes, goat cheese, an egg, and a few pantry seasonings, you can make a quick appetizer that’s beautiful and delicious. Baked in a buttery, flaky crust, the sweet natural flavor from tomatoes and basil is the perfect balance to the tangy, salty goat cheese.
This Tomato Goat Cheese Galette is light and tasty, and easy to make with whatever fresh ingredients you have on hand. While they are a little more pricey, you can make this galette with heirloom tomatoes for colorful dish with unmistakable flavor. Use Roma tomato slices and mozzarella balls for a rustic, easy margarita pizza. Regular tomatoes are great too, especially with a drizzle of balsamic vinegar before baking.
Tomato Goat Cheese Galette is the perfect appetizer, fancy side dish, or light main dish. Serve with a fried egg for a hearty, decadent brunch dish that will wow. Bake the eggs right on top of the galette for a stunningly beautiful, delicious breakfast you’d find in a 5-star restaurant. For a summer luncheon, serve Tomato Goat Cheese Galette with a bowl of Tomato Bisque and a fresh garden salad.
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Tips for Making Tomato Goat Cheese Galette
- Use chilled dough so the pie crust doesn’t spread while baking and the crust bakes evenly. Keeping the fat cold in pastry dough is key to a golden brown flaky crust.
- Bring the goat cheese to room temperature before starting to make it easier to mix by hand, and it will spread easier over the galette dough.
- Fresh herbs will really make the natural flavors pop! Use thinly chopped basil instead of dried basil and top with extra fresh basil before serving. You could also use thyme, rosemary, or other fresh herbs on hand.
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VARIATIONS ON TOMATO GOAT CHEESE GALETTE
- Caramelized Onions: Caramelized onions would be the perfect flavor combination to add to Tomato Goat Cheese Galette. To make caramelized onions, thinly slice a red onion and add to a large skillet with 2 tablespoons olive oil. Cook onion mixture for 30-40 minutes over medium heat, stirring occasionally. Once golden and caramelized, deglaze pan with ¼ cup balsamic vinegar and salt onions. Top galette with onion mixture before baking.
- Galette Dough: Swap out the store bought pie crust with frozen puff pastry dough, thawing overnight before using. You could also use Pizza Dough, but check the cooking time since pre-made dough tends to cook much faster than pie crust.
- Veggies: Add thinly sliced savory vegetables like zucchini, eggplant, summer squash, mushrooms, red potatoes, or sweet potatoes. Use a mandoline to get paper-thin sliced potatoes or eggplant so they get tender in the short cook time.
- Mini Galettes: To make mini galettes, divide the pie crust into four equal sized pieces. Fill galettes as usual, leaving a ½ inch outer crust. Bake for 15-20 minutes, or until tomatoes are soft and crust is golden brown.
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HOW TO STORE TOMATO GOAT CHEESE GALETTE
- Serve: Tomato Goat Cheese Galette is best served warm and fresh, and can be kept at room temperature for up to 2 hours.
- Store: Store leftover Tomato Goat Cheese Galette in the refrigerator wrapped in plastic wrap or aluminum foil for up to 4 days. Reheat in the oven directly on the rack on low heat.
- Freeze: Cool galette, wrap entire galette or individual slices in plastic wrap, and store in a freezer safe plastic bag. Freeze Tomato Goat Cheese Galette for up to 3 months and thaw overnight in the refrigerator before reheating.
- 8 ounces goat cheese , softened
- 1 large egg , separated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 cups cherry tomatoes , halved
- 1 tablespoon olive oil
- 1 refrigerated pie crust
- 1 large egg white , lightly beaten
- 1 teaspoon dried basil
- 2 tablespoons grated parmesan
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Mix the goat cheese, egg yolk, salt and pepper in a small bowl.
- Toss the tomatoes with olive oil in a second bowl.
- Add the pie crust to your baking sheet and spread with the goat cheese mixture to 2 inches from the edge of the pie dough, evenly.
- Top with the tomatoes (drain them well before adding), cut side up.
- Fold the crust over in 2 inch sections, making overlapping folds as you go.
- Brush with egg white, then sprinkle with dried basil and parmesan cheese.
- Bake for 25-30 minutes until golden brown and bubbly.