My stepdad told me to title this post, "This is not a pizza!", so I guess I'll start there. Although this tomato galette looks a lot like a pizza, it actually isn't! Dare I say it's easier to make than a pizza. If you don't already know, I love galettes. Sweet galettes, savory galettes, all galettes - I love them! They are a lazy girl's pie!
This galette is spread with herbed goat cheese and topped with thinly sliced shallots, fresh garlic, and beautiful heirloom tomatoes. The crust is oh so buttery and flaky! This tomato galette would be perfect as a party appetizer or brunch. When you make it, make sure to tell everyone it is not a pizza!
Tomato Galette with Herbed Goat Cheese
Make the crust
- In a medium bowl, whisk the flour, sugar, and salt together. Using a pastry cutter or a fork, cut in the butter until it resembles small pea-sized crumbs.
- Add the water. Add one more tablespoon of water if the dough seems dry. Knead the dough on a lightly floured surface until it all comes together.
- Shape the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for 1 hour and up to 2 days.
Prepare Herbed Goat Cheese
- While the dough chills, prepare the herbed goat cheese. In a small bowl, combine the goat cheese, olive oil, herbs, salt, and pepper and thoroughly mix until creamy.
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough out into a ¼ inch thick circle. Transfer the dough onto the prepared baking sheet.
- Smear the herbed goat cheese on the rolled-out dough, leaving about a 2-inch border along the edges.
- On top of the goat cheese, evenly place the shallots and garlic.
- Generously season the heirloom tomatoes with salt and pepper. Then evenly place them on the galette.
- Drizzle olive oil on top and sprinkle with fresh thyme, salt, and pepper.
- Fold up the edges of the dough around the tomatoes. Brush the crust with the beaten egg.
- Bake the galette for 45 minutes to 1 hour until the crust is golden.