Description

A simple, rustic galette featuring a flaky buttery crust filled with tangy goat cheese, juicy cherry tomatoes, and fresh thyme. Perfect for celebrating summer’s peak flavors with minimal fuss.

Ingredients

Scale

1 1/4 cups (150 g) all-purpose flour, sifted
8 tablespoons (113 g) unsalted butter, cold and cubed
3 to 4 tablespoons (45–60 ml) ice water
1/2 teaspoon salt
2 cups (about 300 g) cherry tomatoes, halved
4 ounces (115 g) creamy goat cheese, softened
2 teaspoons fresh thyme leaves, finely chopped
1 clove garlic, minced
2 tablespoons olive oil, preferably extra virgin
1 teaspoon honey (optional)
Freshly cracked black pepper, to taste
Pinch of sea salt
1 egg beaten with 1 tablespoon water (egg wash)
Coarse sea salt, for sprinkling on crust edge

Instructions

In a medium bowl, whisk together sifted flour and salt.
Add cold, cubed butter and blend with fingertips or pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. Work quickly to keep butter cold.
Drizzle in 3 tablespoons ice water and gently mix until dough just starts to come together. Add up to 1 tablespoon more water if dry, but do not overwork.
Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While dough chills, toss halved cherry tomatoes with chopped thyme, minced garlic, olive oil, honey (if using), sea salt, and cracked black pepper. Let sit at room temperature for 15 minutes.
On a lightly floured surface, roll dough into a rough 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
Spread softened goat cheese evenly over dough, leaving a 2-inch border.
Spoon tomato mixture over cheese, letting some juices settle but avoiding sogginess.
Fold dough edges over filling, pleating to create rustic border.
Brush dough edges with egg wash and sprinkle coarse sea salt on crust edge.
Bake in preheated oven at 400°F (200°C) for 30-35 minutes until crust is golden and tomatoes are bubbling. Tent with foil if edges brown too quickly.
Let galette cool on baking sheet for 10 minutes before slicing.

Notes

Keep butter cold to ensure flaky crust. To prevent soggy crust, sprinkle breadcrumbs or cornmeal on dough before adding cheese and tomatoes. Dough can be made ahead and refrigerated or frozen. Fresh thyme is preferred over dried for best flavor. Tent galette with foil if edges brown too fast.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of gale
Calories: 280
Sugar: 5
Sodium: 320
Fat: 20
Saturated Fat: 11
Carbohydrates: 18
Fiber: 2
Protein: 6

Keywords: rustic galette, cherry tomato galette, goat cheese galette, summer recipe, easy homemade galette, thyme recipe, flaky crust, seasonal cooking