Ingredients
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 ounces softened but still cool
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2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoons ice water
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4 tomatoes , sliced
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Vermont Creamery Crumbled Goat Cheese
4 ounces
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⅛ cup roasted garlic
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2 tablespoons basil
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Salt and pepper
Directions
- Heat oven to 400ºF
- Combine flour and salt in large bowl. Cut in butter using fork or pastry blender until pea-sized crumbs form
- Add in ice water, one tablespoon at a time, mixing until dough begins to take shape. Gently knead with fingers to help bring dough together. If needed add additional water a little at a time
- Shape dough into disks. Place onto piece of parchment. Roll out to 1/4-inch thickness in a rough round shape
- Move dough to baking sheet, using edges of parchment paper
- Sprinkle 2 ounces of crumbled goat cheese and roasted garlic over center pastry, being sure to leave a 2-inch border. Layer thick slices of tomatoes over cheese, overlapping slices until center of dough is evenly filled. Sprinkle tomatoes with salt and pepper
- Gently fold pastry edge over tomatoes, making pleats as needed to form the galette crust
- Bake 50-60 minutes or until crust is golden brown and tomatoes have evaporated some of their excess water. The bake time can vary slightly depending on how juicy your tomatoes are.
- To serve, sprinkle remaining crumbled goat cheese and freshly chopped basil over galette. Cut into thick wedges.
