| Servings |
| 6-8servings |
| Servings |
| 6-8servings |
Ingredients
- Dough
- 1/2 cup salted butter
- 1 1/2 cups all-purpose flour sifted
- pinch salt
- pinch sugar
- 1/3 cup cold water
- Filling
- 4 shallots diced (approx 1 cup's worth)
- 2 tsp extra virgin olive oil + more for drizzling
- 8 oz goat cheese
- 2-3 tbsp Honey
- 3-4 heirloom tomatoes sliced
- 1/2 tsp sea salt
- 1/2 tsp coarse black peppercorn
- 2 tbsp fresh thyme
- 1 large egg beaten
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While butter freezes, combine flour, salt, and sugar in large mixing bowl.
- When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
- While dough chills, in small skillet combine shallots and 2 tsps EVOO. Saute over medium-high flame until shallots are lightly caramelized (~10 minutes), then remove from heat to cool.
- Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges. Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots. Next, liberally season sliced tomatoes with salt & pepper before layering over goat cheese and shallots. Generously drizzle additional EVOO over tomatoes, then lastly sprinkle with thyme.
- Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg. Bake galette for 1 hour* until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.
- Source: http://www.wrytoasteats.com/heirloom-tomato-galette-w-honeyed-goat-cheese-caramelized-shallots-fresh-thyme/
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