Tomato Galette with Goat Cheese, Honey & Thyme
Sometimes it’s hard to decide what’s more perfect: a weekend morning strolling the farmer’s market or the post-market creations… Life is full of hard choices. But, making this tomato galette should not be one of them… Galette’s are so easy, so versatile, so lunch, brunch, dinner with a side salad, served hot, cold…so midnight snack.
This galette recipe caught my eye on Bloglovin. Tomatoes, goat cheese, thyme …and honey. Oh honey, does this ever magically come together with the honey. I had no idea why the author of Wry Toast spent so much time talking about the honey in this recipe. Until.I.Tried.It… Savory, sweet, the richness of the goat cheese, tangy tomatoes, and the honey unifies the flavors in a unique and delightful way. Do you have those dishes you just want to bury your face in? This is it.
This galette was lovingly filled with yellow, orange and red tomatoes I picked up from the Dupont Circle Farmer’s Market this weekend. Ahhh, a tomato rainbow. I felt like their beauty deserved to be framed, wrapped in love. What better than a galette. Summer’s gift in a light and crispy pastry. Now, that’s a gift worth giving.
Bon appetit mon amour….
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups all purpose flour, sifted
- pinch of salt
- pinch of sugar
- 1/3 cup cold water
- 4 shallots, diced (approximately 1 cup)
- 2 teaspoons extra virgin olive oil + more for drizzling
- 8 ounces goat cheese
- 3 tablespoons honey
- 3 – 4 heirloom or variety of tomatoes, sliced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme
- 1 large egg, beaten
- Start first by preparing the dough. Using a cheese grater, grate the butter into a small bowl and freeze for 10 minutes. While butter freezes, combine the flour, salt, and sugar in a large mixing bowl. Whisk the cold grated butter into the flour mixture until a mealy texture forms, then slowly add water, 1 tablespoon at a time, until dough takes shape. Form the dough in a ball, transfer to a lightly floured surface, and shape into a flattened round. Tightly wrap in plastic and refrigerate for 45 minutes until the dough is firm and cold.
- While the dough chills, heat olive oil over medium-high heat and sauté the diced shallots until lightly caramelized (approximately 10 minutes). Remove from heat and allow to cool.
- Preheat oven to 375F.
- Line a baking sheet with parchment paper and lightly sprinkle with flour. With a floured rolling-pin, roll out the chilled dough into a 1/8″ thick round and transfer to the parchment-lined baking sheet. It's easiest to transfer the dough by rolling it onto the pin and then lifting it onto the baking sheet.
- Crumble the goat cheese over the rolled-out dough, leaving a 2-inch border along the edges. Drizzle a heavy serving of honey over goat cheese (don't be shy), then evenly top with caramelized shallots.
- Next, season the sliced tomatoes with salt & pepper and layer over the goat cheese and shallots. Drizzle the olive oil over the tomatoes and, finally, sprinkle with fresh thyme.
- Fold the 2-inch border of the dough over the edges of the tomatoes, then brush the crust with beaten egg.
- Bake the galette for 45-60 minutes until the crust is golden and the tomatoes have begun to char.
- Cool for a few minutes before serving.
Rustic Mushroom Galette
I WISH you could smell my house. Buttery, fresh baked bread; rich mushrooms and tangy blue cheese. What a treasure to find the “edible FRONT RANGE” in a local coffee shop. Mmmm….what a lovely magazine focused on seasonal, local food.
I thumbed through this magazine over coffee at Rico’s cafe in Colorado Springs, and then went straight to the grocery store to pick up the ingredients for this Rustic Mushroom Galette. I’ve made it several times since and it just gets better and better. Serve a wedge of this galette with soup or a side salad.
Ingredients
Crust
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon rosemary (fresh, chopped)
- 8 tablespoons unsalted butter (sliced)
- 4 tablespoons sour cream
- 2 teaspoons lemon (fresh, squeezed)
- 1/2 cup ice water
Mushroom Filling
- 1/4 oz porcini mushrooms (dry…you can find these packaged near the fresh mushrooms)
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 6 green onions (thinly sliced)
- 1/2 teaspoon rosemary (fresh, chopped)
- 1/2 teaspoon thyme (fresh, chopped)
- 1/2 teaspoon sage (fresh, chopped)…I buy the poultry seasoning blend which contains all three herbs
- 1 lb white mushrooms (sliced)
- Salt & pepper (to taste)
- 4 oz blue-veined cheese (Maytag Blue, Gorgonzola or Roquefort)
Crust:
In a food processor, add flour, salt, sliced butter and chopped rosemary. Pulse until butter is in small pieces (like breadcrumb consistency with some butter pieces no more than the size of peas).
Whisk sour cream, lemon juice and water together.
Pour flour mixture in a large bowl, make a well and pour half the liquid mixture in the well. Stir in the middle with a wooden spoon until chunks form. Add remaining liquid and mix until the dough holds together (with no dry pieces hanging around).
Form the dough into a ball, cover in plastic wrap and set in the refrigerator for 1 hour.
Mushroom filling:
Place dry porcini mushrooms in a bowl of boiling water and cover; let it sit for 20-30 minutes. Drain the liquid (you can save for another recipe). Finely mince porcini mushrooms.
Heat oven to 400 degrees.
Melt 2 Tbs of butter in large pan over medium heat. Add green onions and cook until soft (about 5 minutes).
Add herbs and cook another minute. Increase heat to high and add white and porcini mushrooms. Cook about 6-8 minutes or until the liquid has cooked out. Take mushrooms out of pan and place in a glass bowl to cool. Season to taste with salt and pepper (easy on the salt as the cheese can be quite salty).
Assemble galette:
Take dough out of refrigerator and roll out on floured surface to 12 inch round shape. Place on parchment-covered baking sheet or flat stone baking sheet (like a Pampered Chef stone). Add crumbled cheese to the bowl of cooled mushrooms and then spread over dough.
Leave a 2 inch border and fold dough border over the mushroom/cheese mixture, but leave open in the center.
Bake 30-45 minutes until golden brown. Remove from the oven and let the galette cool for 5 minutes. Serve hot or at room temperature.
