Description
This Tomato Galette features a flaky homemade crust filled with creamy garlic herb Boursin cheese and thinly sliced heirloom tomatoes. Topped with parmesan and fresh herbs, this rustic tart is baked to golden perfection, making it an elegant and flavorful appetizer or light meal.
Ingredients
Crust
- 1 ½ cups all purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, cubed
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
Filling and Toppings
- 2-3 heirloom tomatoes, thinly sliced into 16 slices
- ½ teaspoon kosher salt
- 5.3 ounce package garlic herb Boursin cheese, at room temperature
- 2 tablespoons fresh grated parmesan cheese
- 1 large egg
- 1 tablespoon water
- Fresh chives, for garnish
- Fresh basil or oregano leaves, for garnish
- Flaky sea salt, for garnish
Instructions
- Make the crust: Add flour and salt to the bowl of a food processor. Pulse a few times to combine the dry ingredients.
- Add butter: Add cubed unsalted butter to the flour mixture and pulse until the mixture resembles coarse crumbs.
- Form dough: Pour in the ice water and apple cider vinegar, then pulse just until a thick dough forms. Avoid overmixing.
- Prepare surface: Lightly flour a clean work surface and rolling pin to prevent sticking.
- Roll out dough: Form the dough into a disc and roll it out into a 12-inch circle about 1/8 inch thick. The thinner the dough, the flakier the crust.
- Transfer dough: Carefully use the rolling pin to lift and transfer the dough onto a parchment-lined baking sheet.
- Chill dough: Refrigerate the dough on the baking sheet for at least 1 hour to firm up the butter and rest the gluten.
- Prepare tomatoes: Slice the heirloom tomatoes and place in a bowl with ½ teaspoon kosher salt. Gently mix by hand to coat.
- Draw out moisture: Let tomatoes sit for 10-15 minutes so the salt can extract excess moisture.
- Preheat oven: Set oven to 400°F (204°C) to prepare for baking.
- Soften dough: Remove dough from fridge and let sit at room temperature for about 5 minutes to soften slightly for easier folding.
- Spread cheese: Spread the garlic herb Boursin cheese in the center of the dough, leaving about 1 inch border around edges.
- Drain tomatoes: Drain tomatoes on paper towels to remove extra moisture and arrange them evenly atop the cheese layer.
- Add parmesan: Sprinkle fresh grated parmesan cheese over the tomatoes for added flavor.
- Fold edges: Carefully fold the edges of the dough over the tomatoes, pleating as needed to create a rustic edge while leaving the center exposed.
- Prepare egg wash: In a small bowl, whisk together the egg and water.
- Apply egg wash: Using a pastry brush, gently brush the egg wash onto the folded dough edges for a beautiful golden finish.
- Bake galette: Bake in the preheated oven for 35-40 minutes or until the crust is light golden brown and cooked through.
- Cool: Let the galette cool on the baking sheet for at least 10 minutes to set before transferring to a serving plate.
- Garnish and serve: Garnish with fresh chives, basil, or oregano leaves and sprinkle flaky sea salt on top just before serving.
Notes
- Be sure to use ice water and keep ingredients cold to achieve a flaky crust.
- Salting the tomatoes helps prevent the galette from becoming soggy by drawing out excess moisture.
- If heirloom tomatoes are not available, any ripe, juicy tomato variety can work well.
- Letting the dough rest in the fridge helps reduce shrinkage and makes it easier to handle.
- Use a sharp knife or pizza cutter to slice the galette cleanly for serving.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
