Heirloom Tomato Galette with Herbed Goat Cheese
2large galettes
2large galettes
  1. In a medium bowl, add first 3 ingredients and whisk to combine. Add butter and using fingers, press into flour until dough has a coarse, sandy texture. Sprinkle dough with half of the cold water. Using a rubber spatula, combine until a shaggy dough forms. Add more water as needed.
  2. Turn dough out onto a floured surface. Form into 2 round discs. Wrap each disc in plastic wrap and place in fridge. Let dough chill for at least an hour.
  3. Preheat oven to 425 degrees F. Once dough is chilled, remove from plastic wrap and place on floured surface. Roll out dough to 12 inch circle and transfer to baking sheet. Repeat with the second dough.
  4. Layer tomato slices on each crust, slightly overlapping, and leaving a 2 inch border. Sprinkle with salt and pepper, then fold edges over the tomatoes. Make an egg wash by whisking 1 egg with 1 Tbsp milk and brush over the dough.
  5. Bake galettes for 35-40 minutes, until golden brown and tomatoes are soft and bubbling. Let cool for 10 minutes.
  6. In the bowl of the stand mixer, add goat cheese and ricotta. Blend until smooth and fluffy. Fold in basil, thyme, oregano, garlic, and salt.
  7. Spoon goat cheese mixture onto galettes. Drizzle with balsamic glaze and sprinkle with basil chiffonade. Enjoy!
Recipe Notes