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Flavorful Cherry Tomato Galette with Goat Cheese and Fresh Herbs

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A rustic and easy-to-make galette featuring a flaky buttery crust, tangy cherry tomatoes, creamy goat cheese, and fresh herbs. Perfect for a quick summer meal or entertaining guests.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cut into cubes
  • 3–4 tablespoons ice water
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cups (300g) cherry tomatoes, halved
  • 4 ounces (115g) goat cheese, crumbled
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 garlic clove, minced (optional)
  • Salt and freshly cracked black pepper to taste
  • 1 egg, beaten (for brushing the crust)

Instructions

  1. In a large bowl, whisk together the flour, salt, and chopped rosemary.
  2. Add the cold butter cubes and use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces (3-5 minutes).
  3. Gradually add 3 tablespoons of ice water, tossing with a fork until the dough starts to come together. Add the remaining tablespoon if needed. Do not overwork the dough.
  4. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. In a small bowl, toss the halved cherry tomatoes with honey, thyme, garlic, salt, and pepper. Let sit while rolling out the dough.
  6. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle about ¼ inch (6mm) thick.
  7. Transfer the dough to a parchment-lined baking sheet.
  8. Spread the goat cheese evenly over the dough, leaving a 2-inch (5cm) border around the edges.
  9. Spoon the tomato mixture over the cheese, allowing some juices to pool but not soak the crust.
  10. Fold the dough edges over the filling, pleating to form a rustic border.
  11. Brush the dough edges with beaten egg for a golden finish.
  12. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes until crust is golden and tomatoes are bubbling.
  13. Let cool for about 10 minutes before slicing and serving.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overfill the galette to avoid soggy crust. Use parchment paper for easy transfer and cleanup. If crust edges brown too fast, tent with foil halfway through baking. Dough can be made ahead and refrigerated or frozen. For gluten-free, substitute flour with almond or oat flour. For dairy-free, use plant-based cheese alternatives.

Nutrition

Keywords: cherry tomato galette, goat cheese galette, fresh herbs tart, summer galette, easy galette recipe, rustic tart, vegetarian galette

Find it online: https://tinastirs.com/flavorful-cherry-tomato-galette-recipe-with-goat-cheese-and-fresh-herbs-made-easy/