- Serves: 1 galette
- Cook Time: 50 to 60 minutes
- GALETTE DOUGH
- 10 ounces all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon Kosher salt
- 6 ounces unsalted butter, cold and cut into small cubes
- 1/2 cup ice cold water
- 5 shallots, thinly sliced
- 1 tablespoon olive oil
- 3-4 heirloom tomatoes, sliced 1/4 inch thick
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon Kosher salt, plus more for finishing
- 4-8 ounces goat cheese, room temperature
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1 tablespoon fresh thyme
PREPARE GALETTE DOUGH:
Combine flour, sugar, and salt in a medium-sized bowl.
Using clean hands, press the cold, cubed butter into the flour mixture, flattening the butter until it resembles small shingles.
Add the ice-cold water to the flour/butter and mix gently until it just comes together but is still crumbly.
Turn the mixture out on a clean work surface. Flatten the dough with the palm of your hand and fold the dough over itself, repeating until it comes together. Be careful to not overwork the dough. Form the dough into a ball, wrap tightly with plastic wrap and chill in the fridge for at least 30 minutes.
Heat a medium skillet over medium heat. Add the olive oil and shallots and cook, stirring occasionally, until the shallots are caramelized, about 10-15 minutes. Allow to cool completely.joy!
Place tomato slices and garlic in a large bowl and gently toss with ½ teaspoon of Kosher salt. Let sit for 30 minutes to allow the tomatoes to release some of their juices. Drain the tomatoes and garlic and transfer to a baking sheet lined with paper towels. Blot the top of the tomatoes with another paper towel to remove any excess moisture.
Preheat oven to 400°F
On a floured surface, roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
Spread goat cheese on the rolled-out dough, leaving about 2½” free around the edges.
Over the goat cheese, distribute the caramelized shallots in an even layer.
Then arrange the drained and dried tomatoes and garlic over the top, overlapping them slightly, followed by a sprinkling of fresh thyme.
Fold the edges of the dough over the edges of the tomatoes, creating a pleat every 3 inches, but leaving the filling exposed.
Brush the exposed crust lightly with beaten egg, then sprinkle salt and freshly ground black pepper over the entire galette.
Place the galette in the fridge for 15 minutes before baking.
Bake the galette for 50 to 60 minutes until the crust is golden and the tomatoes start to brown.
Allow to cool to room temperature, then slice and enjoy.