Rustic Goat Cheese and Tomato Galette
Filling Ingredients:
500 g (just over 1 lb) tomatoes, any size / variety, mixed)
100 g herbed goat cheese, at room temperature
3 tablespoons olive oil
Handful fresh basil, chopped
3 garlic cloves, crushed
Salt and pepper to taste
Pastry Ingredients:
12 oz all purpose flour
Pinch of salt
3 oz lard (very cold), cubed
3 oz unsalted butter (very cold), cubed
1 egg
Ice water
Egg for egg wash
Instructions – Filling:
Cut large tomatoes into cherry tomato-sized pieces and cherry/grape tomatoes in half. Place in a bowl, toss with a fair amount of salt, and place in a sieve to allow as much juice as possible to drain out.
Place olive oil, basil and garlic in a small bowl and stir.
Instructions – Pastry:
Sift the flour and salt together, and place in a food processor fitted with dough blade.
Add the cubes of cold lard and butter and process until the chunks are pea size.
While the machine is running, add the egg. If necessary, add ice water, 1 Tbsp at a time, JUST UNTIL the dough comes together. At that point, STOP processing.
Turn the finished dough out onto plastic wrap, shape into a round disc, and place in fridge to rest for at least 30 min.
Assembly (after the dough has rested):
Preheat oven to 400°F. Line a large (rimless, if possible) baking sheet with parchment paper.
Drain the tomatoes and mix with the oil/basil/garlic. Add pepper to taste.
Remove pastry from fridge and roll it out on a floured surface into a circle 1/8”– ¼” thick. (Don’t worry if pastry splits at the edges). Move pastry (via rolling pin) onto the parchment-lined baking sheet.
Spread the goat cheese onto the pastry disc, leaving 1–2” around the edge of the disc to fold over. Top the goat cheese with the tomato mixture and fold the edges of the pastry up and over the filling. Brush edges with egg wash.
Place immediately into the oven and bake for 18 minutes. Turn the baking sheet and bake for an additional 18 minutes, or until golden. Cool on the baking tray on wire rack.
When ready to serve, slide galette onto a cutting board, scatter with fresh basil and slice.