Tomato Galette 8 servings 30 min prep time 1 hr 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Put a summer twist on a traditional French Galette with the addition of fresh crumbled goat cheese. This dish has summer written all over it. IngredientsPastry8 ounces Vermont Creamery Unsalted Cultured Butter - 86% Butterfat softened but still cool 2 cups all-purpose flour 1 teaspoon salt 1 to 2 tablespoons ice water Filling4 to 5 medium heirloom tomatoes, sliced 4 ounces Vermont Creamery Crumbled Goat Cheese 1/8 cup roasted garlic 2 tablespoons chopped fresh basil Salt and pepper Directions STEP 1 Heat oven to 375°F. STEP 2 Combine flour and salt in large bowl. Cut in butter using fork or pastry blender until pea-sized crumbs form. STEP 3 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. STEP 4 Shape dough into disk. 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. STEP 5 Sprinkle 2 ounces of crumbled goat cheese and roasted garlic over center pastry, being sure to leave a 2-inch boarder. Layer thick slices of tomatoes over cheese, overlapping slices until center of dough is evenly filled. Sprinkle tomatoes with salt and pepper. STEP 6 Gently fold pastry edge over tomatoes, making pleats as needed to form the galette crust. STEP 7 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. STEP 8 To serve, sprinkle remaining crumbled goat cheese and freshly chopped basil over galette. Cut into thick wedges. Related Recipes VERY French Toast White Prosciutto Flatbread With Arugula and Mascarpone Festive Cheese Balls Fresh Chive Dip Francophile Club: A French-Themed Dessert Cheese Plate Buttered Corn Scones