Amazing Tomato-Gouda Galette


I honestly have no words to describe how good this galette is. Like mind-blowing good. Between the homemade pie crust, the gooey cheese and the freshly roasted tomatoes on top, this is basically a dream come true. Galettes are so fun to make and while I've made a few sweet ones in the past, this savory version was so much fun and so delicious. If you have some garden tomatoes sitting around you NEED to make this ASAP. And you have to use gouda. It makes all the difference.

Amazing Tomato-Gouda Galette

1 1/4 cup flour

1 1/2 tsp. sugar

1/2 tsp. salt

1 stick (8 Tbsp.) very cold butter (Chill the butter in the freezer for at least 20 minutes).

6 Tbsp. ice water

1 egg, beaten

1 Tbsp. extra-virgin olive oil

2 ripe tomatoes, thinly sliced

1 tsp dried thyme

5 slices Gouda cheese

fresh basil, salt and pepper for garnish, if desired

How to Make the Pie Dough:

1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp. sugar and 1/2 tsp. salt until well mixed.

2. Cut cold butter into small cubes and add it to the food processor. Push the pulse button about 8 times. The butter should become pea-sized. Add ice water 1 tablespoon at a time and pulse between each addition. The dough should be ready when it just begins to clump. I used 6 Tbsp of ice water.

3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour.

4. Preheat oven to 415 degrees F.

5. Combine tomato slices, olive oil and dried thyme in a medium bowl and stir until tomatoes are evenly coated.

6. On a sheet of parchment paper, roll the dough into a 12-inch circle. Place the parchment paper and dough into a rimmed baking sheet. Spread the gouda slices in the center of the crust, leaving a 2-inch dough border. Layer the tomato slices on top of the cheese, overlapping in a circle.

7. Fold the edges of the galette up and over the tomatoes, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. (If the dough becomes too warm and hard to work with place in the fridge or freezer for a few minutes.)

8. Brush the crust with beaten egg and bake in the oven for 30 minutes or until golden brown.

9. Garnish with basil, salt and pepper if desired. Slice and serve warm.


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