Cherry Tomato and Cheese Galette

While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 228 Calories

Ingredients

• 1 egg yolk
• 1 egg, beaten
• 2 teaspoons water
• ¼ teaspoon freshly ground black pepper
• 1 ⅓ cups all-purpose flour
• ½ teaspoon kosher salt
• 2 tablespoons cornmeal
• ¼ cup ice water
• 1 pinch cayenne pepper
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• sea salt to taste
• 3 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• ½ teaspoon fine salt
• 2 tablespoons sliced fresh basil
• 1 (8 ounce) package soft goat cheese
• ½ cup frozen unsalted butter, cubed
• 1 teaspoon extra-virgin olive oil, or as desired

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.

Step 3

Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.

Step 4

Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.

Step 5

Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.

Step 6

Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.

Step 7

Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.

Step 8

Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.

Step 9

Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.

Step 10

Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.