- ½ cup salted butter – frozen
- 1.5 cups all purpose flour
- pinch of salt
- ½ teaspoon sugar
- ⅓ cup ice cold water – (approximately, you may need more or less)
FOR THE FILLING:
- 5 shallots – sliced
- 2 teaspoon olive oil
- 3 tablespoon plain breadcrumbs
- 6 oz goat cheese
- 3 tablespoon honey
- 4 heirloom tomatoes – sliced
- salt and fresh ground black pepper
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary – chopped
- 1 large egg – beaten
FOR THE DOUGH
- Use a cheese grater to grate the frozen butter into a small bowl. Transfer the butter to the freezer to keep cold.
- In a large mixing bowl combine the flour, salt and sugar. With butter ready and flour mixture prepared, fill a small glass with ice cold water.
- When ready, whisk the frozen grated butter into the flour mixture until evenly distributed and resembling a crumbly, mealy texture. Slowly, 1 tablespoon at a time, begin to add the ice water to the dough, mixing until dough takes shape (you do not want it wet! but, you do not want it too dry, either).
- Gather the dough in a ball and transfer to a clean, lightly floured work surface and roll into a round approximately 10-12 inches in diameter and 1/8″ thick.
- Transfer flattened round to a baking sheet lined with parchment paper (you may need a buddy to help you here) and transfer baking sheet to the refrigerator to keep cool.
FOR THE FILLING
- Heat a medium skillet over medium high heat. Add the olive oil and shallots and cook to caramelize the shallots, approximately 10-15 minutes. Stirring occasionally.
- Slice the tomatoes and generously season both sides with salt and pepper.
- Preheat oven to 375 degrees F.
- Remove the rolled out dough from the refrigerator and sprinkle with the plain breadcrumbs, leaving a roughly 2″ border along the edges. The breadcrumbs will help absorb some of the juices from the tomatoes and prevent the galette from becoming soggy.
- Crumble the goat cheese over the bread crumbs, drizzle with honey and top with the caramelized shallots. Sprinkle with any remaining breadcrumbs.
- Transfer the seasoned tomatoes and layer them over the top of the shallots and goat cheese, taking care not to over fill the galette.
- Drizzle the tomatoes with olive oil and sprinkle with fresh thyme and rosemary.
- Fold up the edges of the dough around the tomatoes, then brush the crust with the beaten egg.
- Transfer to the oven to bake for approximately 45 minutes to 1 hour, or until the crust is golden and the center is bubbling.
Available at the Oakmont Farmer’s Market 6/21:
-Goat cheese available from Amazing Acres
-Honey available from New Bee Ranch
-Tomatoes available from Salvaterra’s Gardens