HEIRLOOM TOMATO GALETTE W/ HONEYED GOAT CHEESE, CARAMELIZED SHALLOTS, & FRESH THYME

HEIRLOOM TOMATO GALETTE W/ HONEYED GOAT CHEESE, CARAMELIZED SHALLOTS, & FRESH THYME

Ingredient:

Dough:

  • 1/2 cup Salted Butter
  • 1 1/2 cups All Purpose Flour, sifted
  • pinch of Salt
  • pinch of Sugar
  • 1/3 cup Cold Water – approx.

Filling:

  • 4 Shallots, diced (approx. 1 cup’s worth)
  • 2 tsps Extra Virgin Olive Oil + more for drizzling
  • 8 oz Goat Cheese
  • 2 – 3 tbsps Honey
  • 3 – 4 Heirloom Tomatoes, sliced
  • 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
  • 2 tbsps Fresh Thyme
  • 1 Large Egg, beaten

Instructions:

  1. 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.
  2. When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to 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.
  3. While dough chills, in small skillet combine shallots and 2 tsps EVOO. Saute over medium-high flame until shallots are lightly caramelized (~10 minutes), then remove from heat to cool.
  4. Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.
  5. 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 & pepper before layering over goat cheese and shallots. Generously drizzle additional EVOO over tomatoes, then lastly sprinkle with thyme.
  6. Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg. Bake galette for 1 hour* until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.

>> Every oven is different, so begin watching the galette at the 45-minute mark for doneness.

Yields: 6-8

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