This dish embraces all that summer has to offer with juicy plump heirloom tomatoes rising as the star of this recipe.

This very easy dough comes together quickly and as you fold it’s craggy edges, you know this is going to be good. The crust should not be perfect – cracks and uneven folds are what galette’s are all about.

Tomatoes and goat cheese are a combination made in deliciousness dreams. Then the taste game is raised by adding caramelized shallots and honey. All said, these few ingredients make for a herbaceous savoury taste that works really well with the creamy goat cheese and lightly charred heirlooms.

The addition of honey just elevates this recipe. It brings out all the best flavours of all the other ingredients. One last addition was to add sesame seeds to the egg coated crust for a little more texture. Try it …. It’s worth it.

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Heirloom Tomato Galette with Goat Cheese

Course Appetizer

Ingredients

For the dough:

• ½ cup salted butter
• 1 ½ cups AP Flour sifted
• pinch of salt
• pinch of sugar
• 1/3 cup cold water – approx.
• 2 tsp sesame seeds

For the filling:

• 2 shallots thinly sliced
• 2 tbsp extra virgin olive oil + more for drizzling
• 8 oz goat cheese
• 2-3 tbsp honey
• 3-4 heirloom tomatoes sliced
• ½ tsp sea salt & ground black pepper
• 2 tbsp fresh thyme
• 1 large egg beaten

Instructions

• Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
• Place cold grated butter and flour mixture in a food processor and pulse until you get mealy texture. Slowly begin adding water, 1 tablespoon at a time, pulsing until dough takes shape. Pour the dough onto lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
• While dough chills, in small skillet combine shallots and 2 tsps EVOO. Sauté over medium flame until shallots are lightly caramelized. Remove from heat to cool.
• Preheat oven to 375°F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.
• With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges.
• Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots. Next, liberally season sliced tomatoes with salt and pepper before layering over goat cheese and shallots. Generously drizzle additional EVOO over tomatoes, then lastly sprinkle with thyme.
• Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg and sprinkle with sesame seeds.
• Bake galette for 50-60 minutes until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.

  Recipe inspired by Wry Toast.