Roasted Tomato and Goat Cheese Galette


Galettes are the perfect way to achieve flaky, pie perfection without any of the hassle of “pretty pies”. Bye bye pretty pies, and hello rustic, comforting galettes.

1 1/4 cups flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup cold butter, cubed
1/2 cup buttermilk

2 oz. crumbled goat cheese, divided
2 cups oven roasted tomatoes
Egg Wash
1 egg, beaten
1 tbsp. water

Combine flour, sugar and salt in a large bowl. Add butter and cut into the flour using either a pastry blender, two knives, or your fingers. The mixture should resemble coarse crumbs.
Make a well in the center, pour in the buttermilk, and use a fork to bring the dough together. Pat dough gently into a disk, wrap in plastic wrap, and place in refrigerator for 30 minutes.

Preheat oven to 375 F and line one large cookie sheet with parchment paper.
Remove dough from fridge and place on a well floured surface. Roll out to 1/4 inch thickness, then carefully transfer to prepared cookie sheet. Add 1 cup of oven roasted tomatoes to the center of the dough, leaving approximately 1 1/2 inches of space around the perimeter. Sprinkle on 1 oz of the goat cheese, then top with the rest of the tomatoes and the rest of the goat cheese.
Brush the outer rim of the galette with egg wash and then fold the dough from the outer edges of the galette towards the center, overlapping as needed (it doesn’t need to be super pretty, remember rustic is pretty too!).
Brush the exterior of the galette with more egg wash, then bake at 375 F for 30 minutes, or until golden brown. Let cool slightly before serving.