Today I am so incredibly excited to share with you this Roasted Tomato and Goat Cheese Galette. After all the years of turmoil, frustration, and dismay, I have finally met a pie crust I can fall in love with.
WHY DIDN’T ANYONE EVER TELL ME ABOUT GALETTES?!
Each and every time I attempted pie crust in the past, it ended with me wanting to chuck the ball of dough out the window directly into the trash. I could never shape it the way I wanted, crimping was impossible, and god forbid I needed to do two pie crusts. Nope. Pie crust and I never got along…
Galettes are the perfect way to achieve flaky, pie perfection without any of the hassle of “pretty pies”. Bye bye pretty pies, and hello rustic, comforting galettes.
This dough comes together in no time and you can fill it with ALL THE DELICIOUS THINGS YOU COULD EVER IMAGINE! I chose to fill mine with homemade oven-roasted tomatoes and oodles of fresh crumbled goat cheese.
Since, well, why on earth would I not? Tomatoes, cheese, and pie crust: it’s pretty much a fancy rustic pizza! A fancy, rustic pizza that I definitely did not eat all on my own.
Definitely not. Okay maybe a little.
IT WAS JUST SO GOOD!!
So I shall not prattle on ridiculously for two hundred more words. I shall leave you to enjoy your weekend (which is supposed to be BEAUTIFUL here in NJ) and perhaps make yet another galette.
Seriously, go make one. Or ten.
Roasted Tomato and Goat Cheese Galette
for the crust:
- 1 1/4 cups flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup buttermilk
for the filling:
- 2 oz crumbled goat cheese, divided
- 2 cups oven roasted tomatoes (Click here for the recipe!)
for the egg wash:
- 1 egg, beaten
- 1 tbsp water
- Make the crust: Combine flour, sugar and salt in a large bowl. Add butter and cut into the flour using either a pastry blender, two knives, or your fingers. The mixture should resemble coarse crumbs.
- Make a well in the center, pour in the buttermilk, and use a fork to bring the dough together. Pat dough gently into a disk, wrap in plastic wrap, and place in refrigerator for 30 minutes.
- Assemble the galette: Preheat oven to 375 and line one large cookie sheet with parchment paper. Remove dough from fridge and place on a well floured surface. Roll out to 1/4 inch thickness, then carefully transfer to prepared cookie sheet. Add 1 cup of oven roasted tomatoes to the center of the dough, leaving approximately 1 1/2 inches of space around the perimeter. Sprinkle on 1 oz of the goat cheese, then top with the rest of the tomatoes and the rest of the goat cheese.
- Brush the outer rim of the galette with egg wash and then fold the dough from the outer edges of the galette towards the center, overlapping as needed (it doesn’t need to be super pretty, remember rustic is pretty too!).
- Brush the exterior of the galette with more egg wash, then bake at 375 for 30 minutes, or until golden brown. Let cool slightly before serving.
Crust Recipe Slightly Adapted from Joy the Baker