Tomato Goat Cheese Galette for the Home Table

Set out Semolina Pie Crust, oz Plain Goat Cheese, and Heavy Cream before you start Tomato Goat Cheese Galette for the Home Table. The batch is written for 8 people.

Count on 15 minutes of prep, 45 minutes of cooking, 2 hours of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 Semolina Pie Crust
• 4 oz Plain Goat Cheese
• 2 tablespoon Heavy Cream
• ½ Egg
• 4 sprigs Thyme
• 1 ½ lbs Heirloom tomatoes any color, any shape, any size!
• ½ teaspoon Kosher salt
• ¼ Small red onion
• Fresh cracked black pepper
• 1 Egg for egg wash or just use the other half of your egg from the filling!

How the cooking goes

1. Prepare your dough. While that is chilling start on the fillings.
2. Slice the tomatoes about ¼ inch thick. Measure out ½ teaspoon kosher salt. Begin layering tomatoes in a bowl and salting between the layers. Don’t use more than the allotted amount of salt or you run the risk that the final galette topping is salty.
3. Finely slice onions with a knife or on a mandoline. Mine were around 1/16th inch thick. Place with tomatoes. Cover with plastic wrap and allow to sit at ambient temperature for 30 minutes.
4. Meanwhile prepare the goat cheese filling. This is best made in a food processor, but you could also use a Nutribullet or similar. To make it by hand, soften the goat cheese with the back of a wooden spoon in a bowl, then proceed either with the spoon or with a hand mixer.
5. Pulse the goat cheese to break it up then add the egg and run until the texture looks smooth. With the machine running, add the heavy cream through the feeder tube and process until the texture looks smooth and light. Add the fresh thyme leaves and a few cracks of black pepper. Pulse to combine.
6. Move it onto a bowl and keep it to one side until the tart is ready to assemble.
7. Heat the oven to 375°F convection or regular.
8. When the tart dough has chilled at least 2 hours, roll it out into a circle about an 1/8th inch thick. You rolled mine out in a mixture of semolina and all-purpose flour. Place on a parchment lined sheet pan and chill if it is too warm. It will only need about 10 minutes: you want it to feel cold to the touch but still be pliable so it doesn’t crack when you fold it over.
9. Remove the tomatoes from the bowl and place on a sheet pan lined with two layers of paper towels. Blot the top with another paper towel.
10. Spread the goat cheese filling over the crust leaving about an inch of buffer. Layer tomatoes and onions, overlapping slightly. Cut some of the tomatoes in half to get them all the way to the edge of the filling. No bite without tomatoes!
11. Make egg wash: whisk or shake the remaining half egg from your filling until loose and fully homogeneous.
12. Turn the edges over the filling, crimping slightly to keep the circle. You seal the folded over parts with the egg wash but this isn’t necessary. Brush the edges with egg wash, sprinkle with semolina.
13. Bake in preheated oven for 35-45 minutes or until the crust is a deep deep gold, the tops of the tomatoes have begun to brown, and the tomatoes look shrunken and slightly darker in color.
14. Serve at ambient temperature or straight from the oven! Your call.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Brunch, open Rice Pudding with a Clear Method and Deviled Eggs for the First Plate.