Ingredients
Dough:
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1 ⅓ cups all-purpose flour
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2 tablespoons cornmeal
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½ teaspoon fine salt
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½ cup frozen unsalted butter, cubed
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1 tablespoon apple cider vinegar
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¼ cup ice water
Filling:
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1 (8 ounce) package soft goat cheese
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1 egg yolk
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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2 tablespoons sliced fresh basil
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3 cups cherry tomatoes, halved
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1 tablespoon extra-virgin olive oil
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1 teaspoon Dijon mustard
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1 egg, beaten
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2 teaspoons water
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2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
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1 teaspoon extra-virgin olive oil, or as desired
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sea salt to taste
Directions
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Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
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Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
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Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
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Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
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Preheat the oven to 425 degrees F (220 degrees C).
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Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
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Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
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Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
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Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
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Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Chef John
Chef's Notes
Be sure to bake long enough, since the bottom needs to brown, as well as you want whatever filling you're using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peek underneath to make sure it's browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.
This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first.
Nutrition Facts (per serving)
| 228 | Calories |
| 16g | Fat |
| 14g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 228 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 9g | 47% |
| Cholesterol 67mg | 22% |
| Sodium 335mg | 15% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 7g | 14% |
| Vitamin C 7mg | 8% |
| Calcium 77mg | 6% |
| Iron 2mg | 9% |
| Potassium 143mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
