Heirloom Tomato & Goat Cheese Galette

Tomatoes are a popular item in this household. From gazpacho to bolognese, we love incorporating tomatoes, in any shape or form, into our dishes. This galette, or free-form tart, is a great way to showcase tomatoes in their simplest form - sliced, salted and baked. The use of heirloom tomatoes provides an extra "wow" factor to the dish, with the use of various colored tomatoes (yellow, red, orange and green).

The gallete crust was crisp and buttery, pairing well with the tomatoes and tangy goat cheese. As we love meat, I added on some salty prosciutto to top prior to serving (a MUST!). My one complaint was the overpowering smell and flavor of the Dijon-balsamic sauce. I recommend only slathering on half the amount, or swapping it out all together for some fresh pesto. You can also play around with the types of cheese (mozzeralla, burrata, feta, etc) and toppings. I would love to try a fig, blue cheese and pistachio combination next.

Heirloom Tomato and Goat Cheese Galette

adapted from 20something Cupcakes

Pastry Dough

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons cold lemon juice
4 – 5 tablespoons ice water

Directions

In a large bowl, combine all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork. Add butter and cut the butter into the flour mixture using a pastry cutter until it the butter is in small pea-sized pieces. Add lemon juice and water and combine until the dough comes together. Don't knead. Gently pat into a disc, cover with plastic wrap, and refrigerate for 1 hour.

Heirloom Tomato Galette

Ingredients

Pastry dough 
2-3 medium heirloom tomatoes
Kosher or sea salt
2 tablespoons Dijon mustard
2 tablespoon aged balsamic vinegar
4 ounces goat cheese
1/4 cup chopped olives
1 tablespoon minced garlic
1/4 cup freshly grated Parmigiano-Reggiano
1 large egg, lightly beaten with 1 tablespoon water
1 tablespoon each freshly chopped chives and basil
Prosciutto

Directions

Preheat the oven to 400 degrees F. Slice the tomatoes and remove the seeds. Lay the slices on paper towels and lightly sprinkle with the salt to remove the moisture from the tomatoes. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface roll into a 12-inch circle. Keep your working surface and rolling pin floured at all times to prevent the dough from sticking.Transfer the dough to a parchment-lined baking sheet.

In a small bowl, combine Dijon mustard and balsamic vinegar. Spread the mixture over the dough, leaving a 2 inch margin. Pat tomato slices dry and lay them onto the dough. Crumble the goat cheese over the tomato slices. Then sprinkle with chopped olives, garlic, and Parmigiano-Reggiano.



Fold the 2-inch edge of dough over the edge of the galette, pleating the edges as you go. Brush the edges with egg wash.

Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 10 minutes. Sprinkle with fresh herbs and prosciutto. Use a pizza cutter or knife to cut into slices and serve warm or at room temperature.