Tomato Galette Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe tomatoes (variety of colors if possible), sliced 5mm thick</li><li class="ingredients-single-item">100g soft goat cheese (or ricotta)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped, plus more for garnish</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">Freshly ground black pepper</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp Dijon mustard (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers in your finished galette.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with apple cider vinegar (the vinegar helps inhibit gluten formation, ensuring a tender crust). Drizzle this over your flour mixture and gently fold together with a spatula until the dough just begins to come together. Don't overwork it – visible butter pieces are good!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the shaggy dough onto a lightly floured surface and press it together into a disk about 2.5cm thick. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your tomatoes. Place the sliced tomatoes on paper towels and sprinkle with ½ teaspoon of salt. Let them sit for about 20 minutes to draw out excess moisture, then pat them dry. This step prevents a soggy galette bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll the dough into a rough circle about 30cm in diameter and 3mm thick. Transfer it to the prepared baking sheet. Don't worry about perfect edges – the rustic look is part of a galette's charm!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using, spread the Dijon mustard in a thin layer over the dough, leaving a 5cm border all around. The mustard creates a moisture barrier between the crust and tomatoes while adding a wonderful depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a small bowl, mix the goat cheese with minced garlic, 1 tablespoon olive oil, half the herbs, and a pinch of salt and pepper. Spread this mixture over the center of the dough (on top of the mustard if using), leaving the same 5cm border.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the dried tomato slices over the cheese mixture, overlapping slightly in a circular pattern. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining herbs, salt, and freshly ground pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold the border of the dough up and over the edge of the tomatoes, pleating it as you go around. The center of the galette will remain open. Brush the folded dough edges with beaten egg for a beautiful golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and the tomatoes are soft and slightly caramelized. The butter in the pastry will create steam pockets during baking, resulting in those delightful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the galette to cool on the baking sheet for at least 10 minutes before transferring to a cutting board. This resting time allows the filling to set slightly, making it easier to slice. Garnish with additional fresh basil leaves just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm or at room temperature. The galette is at its best the day it's made, when the crust is perfectly crisp, but can be stored in the refrigerator for up to 2 days and reheated in a 150°C oven until warmed through.</li></ol>