If you love making savory tarts, this goat cheese and heirloom tomato galette is calling your name! The intense flavor and beautiful colors of the heirloom tomatoes and tangy goat cheese are all wrapped up in a rustic crust making for a tomato pie which is low stress and oh so good.
Do you know what season this is?
It’s tomato season!!
It’s finally the time of year when we can walk right past those supermarket tomatoes because we already have better tomatoes sitting out on our counters. When tomatoes are juicy and ripe and come in all sorts of fun colors. And when I make All the Things tomato. Caprese with Burrata, Gazpacho, Pasta with Raw Tomato Sauce, and more! There are so many great recipes for fresh tomatoes and I want them all.
Happily, tomato season is a fairly long one. Unlike English peas season (blink and you’ll miss it) or strawberry season (blink twice), you can find fresh, local tomatoes for about 3 months around here. Mid-July through to the end of October.
Starting with the little tomatoes – grape tomatoes and cherry tomatoes, since they are the first to ripen; then onto beefsteak tomatoes which will carry on through the whole season; and then an ever changing menu of heirloom tomatoes, which make it fun to visit the farm stand every week to see what they have, I’ll have lots of tomatoes to enjoy for months to come.
One thing that’s great about living where I do is that I have three different farms all in easy driving distance, two of which have mostly beefsteak and one that has all the pretty colors. Depending on what I’m making and how much I want to spend, I pick a farm and go buying. I hope that where you are you can find some heirloom tomatoes too!
Though maybe you grow your own? My black thumb keeps me from growing tomatoes, or much in the way of food stuffs other than herbs, but I know that a properly green thumb and a few tomato plants can keep you in tomatoes for months.
Yes, I do have a black thumb. It has been empirically proven with the dead husks of numerous plants. Also the time I grew zucchini. Without actually growing any zucchini. I am probably the only person you know who grew healthy zucchini plants and ate no zucchini from them. So, I leave tomatoes to the experts.
Enough getting excited about all the tomatoes in my future. It’s time to talk tomato galette!
Crostatas and galettes are so much fun to make that I wonder why I wasn’t making them all the time. Instead, of these adorably rustic pies, I was always all about more formal pies in pie plates and tart pans. While I still love them (see my Mixed Berry Pie for proof), I can’t resist making rustic tarts these days.
First, I made a Strawberry Ricotta Crostata; then a Savory Summer Squash Crostata. And now a galette!
For this tart, I decided to work with some French influences and went with goat cheese as the creamy layer over the crust, and then I grated some aged Comte and mixed that in.
From there, all you have to do is slice the tomatoes, layer them over the cheese, and sprinkle it all with basil. Then fold the crust into a rough circle and bake. How simple is that?
Easy as pie! Sorry, I couldn’t resist…
I know you’re sitting thinking about the pie crust.
You are, aren’t you?
And thinking that pie crust isn’t simple or easy. Well, lucky for you I have the easiest and best crust recipe around. I am not kidding even a little. My Easy Pie Crust turns everything you know about crust upside down to produce a crust which is flaky and amazing and almost impossible to screw up. I won’t say completely impossible because I know someone out there could do it, but they would have to try very hard.
Other than that, they only thing you need to know about making this tomato galette is to salt the tomatoes. Seed them and salt them. Too much moisture is the enemy of a galette! You don’t want a soggy galette, so don’t forget the salting.
– Happy Baking, Annemarie
Goat Cheese and Heirloom Tomato Galette
This savory tomato galette is a rustic tart in the French tradition, full of juicy, sweet heirloom tomatoes and creamy goat cheese and then folded into a simple pastry crust.
1 cup (140 gm, 5 oz) white all purpose flour
¾ cup (105 gm, 3.75 oz) whole wheat flour
½ tsp table salt
14 tbsp (200 gm, 7 oz) unsalted butter, (cut into ½ inch cubes)
¼ cup (60 ml, 2 oz) cold water
- ½ tsp table salt
- 1 tsp kosher salt
- 1/4 cup sliced fresh basil
- 2 tbsp olive oil