Heirloom Tomato Galette
OK – confession time! I started to make a vegetable tart of sorts yesterday and totally screwed it up. I was going to layer seared eggplant and tomatoes into a tart pan and then make a goat cheese custard of sorts to go with it. Well, I sliced the eggplant way to thin and it basically became paper thin and was tearing apart. BOOOOO!!!!! So there I was frustratingly staring at a really pretty sliced heirloom tomato, pie dough and no eggplant. I started putting things away when out of nowhere —– Oh, oh, oh!!! I could do a super simple tomato and goat cheese galette. All I had to do was slice some goat cheese and throw together the galette.
And in all seriousness, this is probably a better summer recipe for a lot of people because it’s just so easy. This is especially the case if you use some store bought pie dough like <cough, cough> I did :).
What I love about this recipe is that it’s a quintessential easy French summer recipe. Far too often people mistake French food as heavy and fattening, but it’s not true! In reality, the French eat like the rest of the mediterranean – easy, seasonal and predominantly vegetarian. I could and should write an entire article on that….. The simplicity of layering fresh seasonal tomatoes with fresh goat cheese and then topping with some fresh herbs and honey is what makes this recipe.
I served my tomato galette with some grilled salmon for dinner, but you could easily just make a side salad for a light dinner or lunch.
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Heirloom Tomato and Goat Cheese Galette
- 1 9-inch frozen pie crust, thawed
- 1 large heirloom tomatoes or 2 medium/small ones
- 4 ounces goat cheese
- 1 teaspoon dijon mustard
- 1 teaspoon fresh, chopped tarragon
- Drizzle of olive oil
- Drizzle of honey (optional)
- Pinch of salt
- Turn your oven on to 425F/218C
- Start preparing your galette by slicing the tomatoes, the goat and chopping the tarragon.
- Lay out your pie crust on a nonstick baking sheet. Rub the dijon mustard on the bottom and then lay the tomato slices in a circular shingle. Leave some space around the edges because you are going to fold over. Once the tomatoes are down, top with some goat cheese, tarragon, a drizzle of honey, olive oil and a pinch of salt.
- Place in the oven for about 30 minutes. You are looking for the crust to be cooked and the goat cheese to get a bit brown. If it's not getting brown by the time the crust is - just place under the broiler for a bit.
- Serves 2 if eating with a salad or 4 if eating with other things like grilled salmon and a salad.