This summertime galette has lots of flavour with the fresh sweet heirloom tomatoes, the garlic and herb goat cheese gives it an kick and the light, flaky, buttery crust makes it a perfect appetizer! A great crowd pleaser!
I have always made pizza’s with similar toppings, but this French variation of a pastry pie is such a lovely option! I have made hundreds and hundreds of pies over the years and I have to say the pastry recipe I use is the best, and I may be bias but I have had many people say, it’s the absolutely delicious. It’s so good, with these buttery layers that are so light and flaky! I highly recommend you try it!
Recipe Ingredients:
Pastry consists of only flour, salt, unsalted butter and ice water. I would suggest to grate the cold butter into the flour and salt mixture. Yes very cold, and setting it in the freezer for about 15 minutes will do it. I have done this recipe by taking it out the refrigerator when I am ready to use it and it is very cold, however, depending on where you set your butter in the fridge and how often your refrigerator opens in a day. If it starts to soften when you are grating it, then place it in the freezer for a few minutes.
GALETTE
Olive oil: to sauté the leeks
Leeks: a mild sweet onion
Spinach: is healthy and adds colour
Garlic: for the pungent flavor
Cheese: use a cheese with lots of flavours
Heirloom tomatoes: are the star of this galette, so lovely and so delicious
Gourmet tomatoes: are so delicious sweet
Goat cheese: is a soft flavourful cheese
Season with salt and pepper
Basil: dry and fresh are both used for that intense flavour
Parmesan cheese: for that final delicious flavour
FAQ
What can I use instead of a leek? Just to know, leeks have a mild, delicate and sweeter flavour than your regular onion. So I would recommended a shallot or scallions to avoid overpowering with onion flavour.
Can I use other types of cheeses for this recipe? Yes you can, keeping in mind the outcome of flavours you would like. Feta cheese would be a great substitution!
Heirloom Tomatoes Galette with Leeks and Herb Goat Cheese
Equipment
- skillet
- Baking sheet
Ingredients
Pastry Dough: makes 1- 12 inch galette
- 1 1/3 cup organic all-purpose flour
- 1/4 tsp Himalayan salt
- 6 tbsp cold unsalted butter, grated
- 1/4 cup ice cold water
Galette:
- 1 tbsp extra virgin olive oil
- 1 leek, sliced
- 1 cup spinach
- 2 cloves garlic, minced
- 1/3 cup sharp cheddar cheese, grated
- 6-7 slices heirloom tomatoes, sliced
- 4-5 gourmet cherry tomatoes, sliced
- 3 oz goat cheese, softened
- salt and pepper to season
- 1 tsp dried basil
- 1 egg, beaten
- Parmesan cheese, grated for garnishing
Instructions
Pastry Dough:
- Combine flour and salt in a medium bowl. Take butter out of the refrigerator, and grate into the flour bowl. Then using a fork, toss the butter with flour.
- Measure 1/4 cup of cold water, and add a couple of ice cubes. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork. I tend to use my hands to bring the dough together but a fork works too.
- As soon as it is moist enough to gather the dough together, form the dough into 1 disc and wrap in plastic wrap and place in a zip lock bag and refrigerate for about 20-30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
Galette:
- In a medium skillet, on medium-high heat, add olive oil, then sauté leeks for about 5-7 minutes until tender and slightly golden and starting to caramelized, then add spinach and sauté for another 2-3 minutes until is softens, then add garlic for the last minute to allow the aroma to release. Remove from stove and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Take the dough and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
- Once the leek mixture is cooled, add to the rolled out dough, then add the cheese, and arrange the heirloom tomatoes, scatter the goat cheese, sprinkle with salt and pepper, and basil. Fold the edges inward toward the centers, creating a pleated design. Then brush with egg wash and bake for about 30 minutes until the crust is golden and the filling is bubbling and cooked.
- Remove galette from the oven, and allow it to cool for about 5-10 minutes. Garnish with Parmesan cheese and fresh basil leaves.
Notes
Nutrition
how to make this delicious galette:
In a medium skillet, over medium heat, add oil and once the oil is warm then add sliced leeks, and sauté until the leeks soften and are caramelized.
Add spinach and sauté until softened, and then garlic for the last minute. Roll out pastry dough to 12 inches round, then add the leeks and spinach mixture and next sprinkle the cheese.
Next layer is to arrange the tomatoes, and goat cheese so that they is a consistent even layer with the heirloom tomatoes and gourmet cherry tomatoes. Sprinkle dry basil over the tomatoes, and season with salt and pepper. Then fold the edges inward creating a pleat design and finish it by brushing it with an egg wash.
Garnish with Parmesan cheese and fresh basil. Allow to sit for a few minutes, then cut and enjoy this delicious Heirloom tomatoes galette with leeks and herb goat cheese!
This is another one I made without the Parmesan cheese, and honestly, they were both so yummy!
