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 Sweet & Savory Cheeseboard Crudite Platter Assorted Whipped Goat Cheese Filo Tarts B Corporation Cheeseboard Waffles Topped with Vanilla Crème Fraîche and Strawberries Pairing: Cremont + Pink Fizz