Cherry Tomatoes & Goat Cheese Galette

This bright and summery galette is a true celebration of tomatoes on a bed of tangy creamy goat cheese and flaky crust!

Ingredients:

Pastry dough:

163g all-purpose flour

113g unsalted cold cubed butter

50g of cold water

1 tsp apple cider vinegar

1/4 tsp salt

Filling:

300g cherry tomatoes

180g goat cheese

58g parmigiana

1 egg yolk

1 tsp nutmeg

1 tsp of dried basil

1/2 tsp of dried oregano

1 tsp garlic powder

1 tsp salt

Instructions:

The pastry dough:

1. In a mixing bowl add the all-purpose flour and salt and mix to combine.

2. Now add in the cold cubed butter and rub the flour and butter against your fingertips.

   1. You will know the butter is completely incorporated when you are able to take a handful of the dough and squeeze it together and it holds its shape.

3. At this point, you can add in the cold water. Every flour has a different hydration level, if it seems like 50g of water is not enough, you can add 1 tbsp. of cold water at a time until you form a shaggy dough. Avoid adding too much water as this will develop gluten; instead of a flaky crust, the end result will be a chewy crust.

4. Once you have reached a shaggy dough, pour the dough onto your working surface and smoosh it together to create a disk.

5. Don't overwork the dough too much and avoid kneading it. It might seem like it won't come together but, eventually, it will, just keep smooshing!

6. Once you have formed a cohesive dough, wrap it with plastic wrap and refrigerate for 30 mins.

7. In the meantime prepare your filling.

The filling:

1. Cut the cherry tomatoes lengthwise in half and toss them into a colander with a bowl under it to catch any excess water.

2. Sprinkle a pinch of salt over the tomatoes and toss to completely coat the tomatoes.

3. Let the tomatoes rest for 10-15 mins. This will allow the excess waster to draw out, avoiding a soggy crust.

4. In a separate mixing bowl, add the goat cheese, parmigiana, dried basil, dried oregano, dried garlic powder, salt, and egg yolk and mix to completely combine and set aside.

The assembly:

1. Line a baking sheet with parchment paper.

2. Preheat your oven to 375F.

3. Lightly dust your working surface and unwrap place your chilled dough onto your working surface.

4. With a rolling pin, press down onto the pastry dough from the very bottom edge, and working your way to the top. You are simply flattening out the pastry dough before it is rolled out.

5. Once flattened roll out the pastry dough to approximately 1/8th of an inch.

6. Now transfer the rolled pastry dough onto your lined baking tray.

7. Spoon on the cheese filling and then spread into an even layer making sure you leave an inch-long border around the entire pastry dough.

8. Drain and pour the cherry tomatoes onto the cheese filling. You can either pour on the cherry tomatoes or individually place each tomato half in a circle to create an intricate design.

9. Now fold over the excess pie dough onto the tomato filling.

10. Brush the border with egg wash and place the galette into the fridge for 10 mins to chill.

11. Once chilled, place the galette straight into the fridge and bake for 35-45 mins until the crust is golden brown and the tomatoes have softened.

12. Allow the galette to cool, slice, and enjoy!