Goat Cheese & Tomato Galette with Basil
A rustic tart layered with whipped goat cheese, sweet late-summer tomatoes, and fresh herbs, all nestled in a golden, flaky crust. A simple, elegant dish perfect for early autumn brunches or a light afternoon gathering.
Serving Suggestion: Pairs beautifully with a light green salad.
- 2 ¾ cups all-purpose flour, divided (2 cups + ¾ cup)
- 2 tbsp sugar
- 2 tsp kosher salt
- 2 ½ sticks (1 ¼ cups) cold unsalted butter, cut into ¼-inch slices
- ⅓ cup cold water (you may not need all of it)
- 14 oz goat cheese (softened)
- 1 cup heavy cream
- 1 large egg
- 1 small sprig of fresh thyme, chopped
- 10 fresh basil leaves, chopped
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 ½ lbs cherry tomatoes (whole or halved)
- Step 1
In a food processor (or large mixing bowl), combine 2 cups of the flour, sugar, and salt.
- Step 2
Add the sliced butter. Pulse (or cut in with a pastry blender or fork) until the mixture forms coarse crumbs.
- Step 3
Add the remaining ¾ cup of flour and pulse just a few more times to mix.
- Step 4
Transfer the dough to a bowl and gradually add cold water, mixing and gently pressing it with your hands until it just comes together. You may not need all the water.
- Step 5
Shape into a disk, wrap in plastic wrap, and chill for at least 2 hours (or up to 3 days). You can also freeze it for up to 1 month.
- Step 1
Preheat oven to 375°F (190°C). Take the dough out of the fridge about 30 minutes before rolling it. In a mixing bowl (or using a stand mixer), whip together the goat cheese, cream, egg, thyme, basil, salt, and pepper until smooth. Set aside.
- Step 2
On a floured surface, roll the dough into a rough 12–14 inch circle, about ¼ inch thick. Carefully move the dough onto a parchment-lined baking sheet.
- Step 3
Spoon the goat cheese mixture into the centre, spreading it out evenly and leaving a 1.5-inch border around the edge. Scatter cherry tomatoes generously over the top.
- Step 4
Fold the edges of the dough over the filling to create a rustic border.
Brush the crust with egg wash (1 egg beaten with 1 tbsp water). Drizzle the top with olive oil and sprinkle with flaky salt and extra thyme if desired. - Step 5
Bake for 45–55 minutes, or until the crust is golden and the tomatoes are slightly blistered.
- Step 6
Let cool for at least 30 minutes. Just before serving, drizzle with a bit more olive oil and garnish with fresh basil.
Serving Suggestion: Pairs beautifully with a light green salad.
