Vermont Creamery's Tomato Galette
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.
- 8 ounces Vermont Creamery cultured butter, unsalted, softened but still cool
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 to 2 tablespoons ice water
- 4 to 5 medium heirloom tomatoes, thickly sliced
- 4 ounces Vermont Creamery classic crumbled goat cheese
- ⅛ cup roasted garlic cloves
- 2 tablespoons chopped fresh basil
- Kosher salt, to taste
- Ground black pepper, to taste
- Heat oven to 375°F
- 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.
- 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.
- 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.
- Gently fold the border over the tomatoes, working around the edges making additional pleats as needed to form a crust.
- 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.
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