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Vermont Creamery’s Tomato Galette

Vermont Creamery's Tomato Galette
Serves 6
This dish has summer written all over it. Fresh heirloom tomatoes become sweet and jammy in this savory galette baked with roasted garlic and bright, fresh Vermont Creamery chèvre.
  1. 8 ounces Vermont Creamery cultured butter, unsalted, softened but still cool
  2. 2 cups all-purpose flour
  3. 1 teaspoon kosher salt
  4. 1 to 2 tablespoons ice water
  5. 4 to 5 medium heirloom tomatoes, thickly sliced
  6. 4 ounces Vermont Creamery classic crumbled goat cheese
  7. ⅛ cup roasted garlic cloves
  8. 2 tablespoons chopped fresh basil
  9. Kosher salt, to taste
  10. Ground black pepper, to taste
  1. Heat oven to 375°F
  2. Combine flour and salt in large bowl. Using a fork or hand-held dough blender, cut butter into flour, gently stirring to ensure every crumb of butter is pea-size and coated in flour. Once butter is combined, add ice water, 1 tablespoon at a time, mixing until dough begins to take shape. Gently knead with your fingers to help bring dough together. Add additional water, a little at a time, if needed.
  3. Once dough is formed, shape into disk. Roll out dough to a ¼-inch-thick round on parchment paper. Using the edges of parchment paper, move dough onto a cookie sheet.
  4. Add roasted garlic and 2 ounces crumbled goat cheese to center of dough, making sure to leave a 2-inch border. Layer tomatoes over the cheese, overlapping the rounds until the center of the dough is evenly filled. Season with salt and pepper.
  5. Gently fold the border over the tomatoes, working around the edges making additional pleats as needed to form a crust.
  6. Bake until crust is golden brown and excess water from tomatoes has evaporated, about 40 to 50 minutes. Sprinkle basil and remaining crumbled goat cheese on galette and cut into thick wedges.
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit www.vermontcreamery.com.