Oh, Sweet Darlin, You Get The Pesto, My Love 🍅❤️
In my dream world, I have my own goats. 🐐Every ⛅️ morning, I wake up and milk them, then return to the kitchen and make my own cheese 🧀 . (Have you seen my page Goat-Fun-Me? I have quite a way to go!). Until then, I use store-bought goat cheese! The combinations of sweet, fresh 🍅 tomatoes and creamy, tart 🐐 goat cheese and fresh herb pesto in this Tomato Galette is a favorite of mine.
We can still take the time to relish the best parts of the 🌞 summer season for a little longer. That means, easy, fresh and delicious ingredients. Nothing is prettier or more perfect for a summer light meal than this 🍅 Tomato Galette filled with 🐐 Goat Cheese and Pesto. The addition of pesto adds a ton of extra flavor with little effort. This is a great dish to bring to a party or outdoor get-together. It’s delicious served warm or at room temperature. Here’s how you can make this gorgeous and delicious 😋 🍅Tomato Galette.
The Crust Of It
The best part of making this tomato galette (or any galette) is the free style of the crust. No perfection required!
Into your food processor, add 1 1/4 cups all-purpose flour and 1/2 teaspoon salt and 1 teaspoons very finely minces/chopped rosemary.
Rosemary tastes delicious in this dough, but never use dried rosemary and always chop it until it’s really finely minced.
Pulse once our twice to combine. Next, add the cubed icy cold butter and pulse about 3 times to get the butter incorporated, and the texture of pebbly sand. Add 3 tablespoons ice-cold water. The dough should come together when pinched between your fingers. If too dry, add a couple more tablespoons and check again.
Remove from the processor onto a layer of plastic wrap. Bring to dough together to form a disc. Wrap completely in the plastic wrap and refrigerate for at least 30 minutes. Remove from the fridge and roll. Lightly flour your work surface and your rolling-pin. Roll dough into a round shape, from about 1/4 to 1/8 inch thick. Place the dough onto the baking sheet.
Dough You Want To Learn My Secret?
I have a great cheat trick way to roll a dough fast and virtually eliminate any mess. This process saves a lot of that time by rolling out the dough between sheets of plastic wrap. I just add a few overlapping strips of plastic wrap right onto my kitchen counter. I put the dough on top, then overlap a couple more pieces of plastic on top of the dough. You want the plastic to reach as wide and long as you are planning to roll the dough.
Once the dough is rolled, you can just gently pull the plastic off the top and use the plastic on the bottom to help lift the dough onto the baking pan. The best part, easy to do and no mess!
Goat Cheese, Pesto and Tomato
Crumble the goat cheese evenly on top of the dough.
Next, dollop teaspoon fulls of pesto onto the top. You can buy pre-made pesto in the store, or try my easy and classic recipe https://wp.me/p9KEfL-BQ
Next, Slice tomatoes to about 1/4 inch thickness. If you’re using any cherry tomatoes, cut them in half. Using a variety of colors and sizes adds the the pretty final look of the gallet. I like to mix up red, green and yellow tomato varieties when possible. Otherwise, I go with what I have. Drizzle the top with a little extra virgin olive oil, about 1 tablespoon total. Then hit with a little kosher salt and freshly ground pepper.
Fold the crust over the top of the galette, giving it about a 1/2 inch lip. Brush the pastry with either a little milk or egg. Sprinkle the pastry with finishing salt. I like to use a crunchy black salt. If you don’t have a finishing salt, don’t substitute because you don’t want to make the crust too salty. I like finishing salts because they look pretty and add another layer of texture. They are bulkier and usually a bit less salty than kosher or table salt.
Bake at 400° for about 30 minutes. The crust should be golden brown. Serve this warm or at room temperature.
Rustic Tomato Galette with Goat Cheese and Pesto
Tomato Galette with Goat Cheese and Pesto
Notes
If you have pre-made or store bought pesto, you can make this tart in 40 minutes, and that's about 50% wait time, just letting the dough rest.
Ingredients
For the Crust
- 1 1/4 cup all-purpose flour, plus extra for rolling
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cut into small cubes
- 3-5 tablespoons ice water
- 2 teaspoons finely finely chopped rosemary
- 1 egg or 1/8 cup cream or milk
- 1/2 teaspoon finishing salt
For the Filling
- 5 ounces goat cheese
- 1/2 cup pesto
- 3 tomatoes, plus a few cherry tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Garnish: 2 tablespoons freshly chopped basil or parsley
Instructions
For the Crust
- Into your food processor, add 1 1/4 cups all-purpose flour and 1/2 teaspoon salt and 1 teaspoons very finely minced/chopped rosemary.
- Pulse once our twice to combine. Next, add the cubed icy cold butter and pulse about 3 times to get the butter incorporated, and the texture of pebbly sand. Add 3 tablespoons ice cold water. The dough should come together when pinched between your fingers. If too dry, add a couple more tablespoon, 1 tablespoon at a time and check again.
- Remove from the processser onto a layer of plastic wrap. Bring to dough together to form a disk. Wrap completely in the plastic wrap and refrigerate for at least 30 minutes. Remove from the fridge and roll. Lightly flour your work surface and your rolling pin. Roll dough into a round shape, from about 1/4 to 1/8 inch thick. Place the dough onto the baking sheet.
- Crumble the goat cheese evenly on top of the dough, leaving about 1 inch from the edge. Next, dollop teaspoons of the pesto onto the top. Slice tomatoes to about 1/4 inch thickness. If you're using any cherry tomatoes, cut them in half. Using a variety of colors and sizes adds the the pretty final look of the galette. I like to mix up red, green and yellow tomato varieties when possible. Drizzle the top with a little extra virgin olive oil, about 1 tablespoon total. Then sprinkle with a little kosher salt and freshly ground pepper.
- Fold the crust over the top of the galette, giving it about a 1/2 inch lip. Brush the exposed part of the pastry with either a little cream, milk or egg. Sprinkle the pastry with finishing salt. (I prefer a crunchy black salt).
- Bake at 400° for about 30 minutes. The crust should be golden brown. Garnish with freshly chopped basil or parsley.
