- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 360 kcal
Quick summary
“A rustic French puff pastry tart with buttery dough opened by hand, topped with a creamy layer of chèvre goat cheese and cherry tomatoes confited with garlic and fresh thyme. Bake at 190°C for a crispy crust and juicy filling.”
What you need to know
- Extremely cold cubed butter crumbled into the flour ensures the flaky and crispy texture of the galette.
- Fresh goat cheese spread over the base acts as a barrier that prevents the tomatoes from softening the dough.
- The rustic folding of the edges with a brushed beaten egg wash seals the aromatic juices during baking.
Ingredients
Main
- g All-purpose flour
- g Cold unsalted butter
- ml Ice water
- teaspoon Salt
- g Tomates cereja
- g Fresh goat cheese (chèvre)
- tablespoons Extra virgin olive oil
- cloves Garlic
- ramos Fresh thyme
- Ground black pepper
- Egg (for brushing)
Instructions
Principal
- Em uma tigela grande, misture a farinha e o sal. Add the cold cubed butter, working it in with your fingertips until you get coarse crumbs. This step ensures the crunchiness of the final dough.
- Gradually, add the cold water, one tablespoon at a time, mixing until the dough starts to come together. The secret of this recipe is not to overwork the dough; it should be slightly rustic.
- Form a disc with the dough, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for the gluten to relax, facilitating stretching and preventing the dough from shrinking.
- While the dough cools, prepare the filling: Wash and cut the cherry tomatoes in half. In a bowl, mix them with 2 tablespoons of olive oil, minced garlic, thyme leaves, salt, and pepper. Set aside.
- Preheat the oven to 190°C. On a lightly floured surface, roll out the chilled dough into a circle of approximately 30-35 cm in diameter and about 3-4 mm thick. Don't worry if it's not a perfect circle, the beauty is in the imperfection.
- Transfer the batter to a baking sheet lined with parchment paper. Spread the crumbled goat cheese over the dough, leaving a 4-5 cm border free. Arrange the seasoned tomatoes over the cheese.
- Fold the edges of the dough over the filling, creating rustic folds. Brush the edge of the dough with the beaten egg and a drizzle of extra virgin olive oil. The professional technique is not to worry about symmetry.
- Bake for 35-45 minutes, or until the dough is golden and the tomatoes are soft and slightly caramelized. The short answer is: the time varies with the oven, so watch the coloring.
- Remove from the oven and let cool for a few minutes before serving. This allows the filling to settle and the flavors to deepen. Serve warm or at room temperature to enhance all the aromas.
Chef's tips
- Add the ice water spoon by spoon only until the dough comes together without kneading so as not to develop the gluten.
- Pat the cherry tomato halves dry quickly with a paper towel before marinating in olive oil with garlic and thyme.
- Let the galette rest for 10 minutes on the baking sheet out of the oven so the chèvre cheese firms up before slicing.
Variations
- Spread a thin layer of basil pesto under the goat cheese to deepen the herbal notes.
- Add chopped azapa black olives and toasted pine nuts over the tomatoes before folding the edge.
- Finish the baked galette with a drizzle of wild honey or reduced balsamic vinegar just before serving.
Substitutions
- Chèvre goat cheese can be replaced by crumbled feta cheese with ricotta or boursin cheese.
- Cherry tomatoes can be swapped for thin slices of ripe, drained Italian tomatoes.
- White wheat flour can have up to 25% replaced by whole wheat flour for a rustic texture.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Para reaquecer mantendo a base crocante, coloque em forno pré-aquecido a 180°C por 10 minutos; evite o uso de micro-ondas.
Can it be frozen?
Freeze the assembled raw galette uncovered for 2 hours and wrap in plastic film for up to 60 days. To bake, transfer directly from the freezer to the oven at 190°C, adding 10 minutes to the time.
What to serve with
Pairs perfectly with a green salad of bitter leaves with lemon vinaigrette, a glass of dry rosé wine, or brut sparkling wine.
Frequently asked questions
How to prevent the bottom of the galette from getting soggy from the tomato juice?
Spread the goat cheese continuously over the raw dough before the tomatoes and bake on the bottom rack of the oven at 190°C, ensuring direct heat to dry and toast the base.
Do I need to use a pie dish to bake the galette?
No, the beauty of a galette is its freeform, rustic shape baked directly on parchment paper on a flat baking sheet, with no need for tart pans.
Is goat cheese too strong for traditional palates?
Fresh goat cheese (chèvre) has a mild lactic acidity and unctuous texture that harmonizes perfectly with the sweetness of confit tomatoes without being overly rustic.
The dough breaks when folding the edges over the tomatoes, how to fix it?
If the dough cracks when folding, it is too cold or dried out; brush a drop of water with your finger and press lightly on the seam to seal before taking to the oven.
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