TOMATO GOAT CHEESE GALETTE

Basically a fancy pizza.

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Makes: 6 servings                                                                                         Takes: 2 hours

TOMATO GOAT CHEESE GALETTE

Makes: 6 servings                    
​Takes: 2 hours

Pastry

• 1/2 cup butter
• 1 1/2 cups flour, sifted
• Pinch of salt
• Pinch of sugar
• 1/3 cup cold water

Filling

• 4 shallots, sliced
• 2 teaspoons olive oil 
• 8 oz goat cheese
• 2 tablespoons honey
• 3 heirloom tomatoes, sliced 
• 1/2 teaspoon sea salt
• 1 egg, beaten

Pastry

1. Grate butter into a bowl with a cheese grater, then freeze for 10 minutes or so. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
2. Mix grated butter into flour mixture until it reaches a breadcrumb-like texture, then slowly begin adding water until dough takes shape. Gather dough in a ball and transfer to lightly floured surface and shape into a flattened round.  Tightly wrap in plastic wrap, then refrigerate for 45 minutes or overnight until dough is firm and cold. 

Filling

1. Preheat oven to 375° and line baking sheet with parchment paper.
2. Caramelize shallots in a skillet with olive oil. Saute over medium-high flame until shallots are lightly caramelized, about 10 minutes, then remove from heat to cool.

Assemble

1. Roll out the chilled dough into a 1/8″ thick circle and transfer to parchment-lined baking sheet.
2. Crumble most of the goat cheese over the dough, leaving a rough border along the edges. Drizzle honey over goat cheese, then evenly top with caramelized shallots. Next, lay out tomato slices and sprinkle with remaining goat cheese.
3. Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg.
4. Bake galette for about 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.