Heirloom Tomato Galette w/ Honeyed Goat Cheese, Caramelized Shallots, & Fresh Thyme
I am absolutely giddy over this gorgeous galette.
From its sea of pungent colors to the crisp, palpable texture, everything about this dish makes me squeal with happiness. It’s light & bright like a luminous August morning, casually comforting like a breezy summer night, and brimming with the red glow of a beach bungalow at sunset. It is, in essence, the perfect homage to summer, and it’s exactly what you need to be eating right now.
In my humblest of very-bossy opinions, the hallmark of a successful recipe is when you can not only smell, but unquestionably SEE that you have made a beautiful, delicious dish. Even before the first bite, you simply know you’ve made something amazing, and that’s exactly how this galette felt for me – From the second I folded up its doughy edges, I knew this would be one for the books.
When you’re blessed with incredible ingredients cooking is demonstrably easier, and luckily the Union Square Greenmarket keeps blessing me on the reggy. The whole farmers market thing was never really my thang, but since moving closer to USQ I have become a full-blown farmers market junkie. Fresh, organically sourced produce has become part passion, part obsession for me, and that’s exactly how I curated these beautiful heirloom tomatoes.
If I told you I took 20 minutes to pick out these heirlooms, would you laugh? Because I totally, completely did.
When I’m cooking for myself I don’t exactly obsess over my produce’s appearance, but when you know you’re going to be photographing for the masses it’s a whooole different ballgame. Not only am I diligently testing for freshness and firmness, I’m now obsessing over color, and shape, and random indents and impressions that may photograph totally weird OR totally awesome – It could go either way. So what used to be quick trips to the farmers market are now taking me FOREVER, but secretly I kind of love it. It’s cool being in the trenches, ankles deep in potato bins and elbows buried into walls of leafy greens, all while talking to the local farmers and artisan purveyors who allow me to rummage through their labors. It makes you appreciate your food, be more thoughtful about where it comes from, and reminds you that simple, from-the-earth cooking is what works best.
It was important for me to stay true to my heirlooms with this recipe, so I made sure to keep my focus on earthy, natural elements. I ultimately decided to keep my ingredients list minimal by adding only goat cheese (farm fresh), caramelized shallots (organic), honey (raw), and thyme (from my garden!) to the mix, which means you can make this entire galette for <10 ingredients, including the dough.
Pretty amazing, huh?
Tomatoes and goat cheese are a tried-and-true match, so I knew their combination here would be divine. But rather than keep things too #basic, I decided to enhance these core ingredients with the help of shallots and honey, both of which were majorly critical to the success of this recipe.
I love shallots for their two birds, one stone ease – They’re like an onion/garlic hybrid, which makes them amazingly versatile and SO easy to incorporate into everything. Shallots have a lovely taste on their own, but when you caramelize them with a quick sauté in EVOO? Heaven! They’re total flavor bombs, with a nutty, sweet, and savory taste that works beautifully against the creamy goat cheese and lightly charred heirlooms. I’m sure plain onions would work just as tasty here if you need to make a substitute, but I say go for the shallots if you can find them – They really take things up a notch.
And the honey?! THE HONEY.
I don’t even know how to properly express into words just how critical the honey is to this recipe, it brings out ALL the best flavors of every other ingredient while simultaneously enhancing the galette’s texture, it’s a straight-up powerhouse. Whether you go hard and heavy or just lightly drizzle (go hard, trust me) the honey makes the goat cheese creamier and sweeter, the shallots syrupy, and creates a sort of candy-coated base on which you layer the heirlooms. It’s an all-around all-star in this galette, so absolutely do not skip it!!
My dough is a basic recipe that I’ve reincarnated many a time throughout this bloggy – It’s practically fool-proof and takes just minutes to come together, so don’t be scared. To give my crust that beautiful golden glow I made sure to brush it with egg wash before baking, and I strongly suggest you do the same too – It really makes all the difference in how the crust bakes up, so take the extra 30 seconds and just do it. And as for folding up your dough’s edges? The messier the better! A lopsided crust with random cracks and uneven folds are what galette’s are all about.
But of course, the shining star of this recipe is without question, the heirloom tomatoes. Heirlooms have an unmistakable flavor that simply tastes RIPE. Fresh, crisp, juicy, plump… heirlooms have all the tastes. They also have the uncanny ability to transition seamlessly from day to night, so whether you make this for brunch, lunch, or as a side with dinner, it works no matter when or how you serve it.
And what, exactly, will your esteemed company be thinking when you present them with this vibrant confection of crimson red, tiger orange, and fern green, all nestled inside a buttery, flaky crust with luscious honeyed goat cheese hidden underneath?
SUMMER! All that will come to mind is pure, perfect summer 🙂 x
Heirloom Tomato Galette w/ Honeyed Goat Cheese, Caramelized Shallots, & Fresh Thyme
- 1/2 cup Salted Butter
- 1 1/2 cups All Purpose Flour, sifted
- pinch of Salt
- pinch of Sugar
- 1/3 cup Cold Water – approx.
- 4 Shallots, diced (approx. 1 cup’s worth)
- 2 tsps Extra Virgin Olive Oil + more for drizzling
- 8 oz Goat Cheese
- 2 – 3 tbsps Honey
- 3 – 4 Heirloom Tomatoes, sliced
- 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
- 2 tbsps Fresh Thyme
- 1 Large Egg, beaten
- 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.
>> Every oven is different, so begin watching the galette at the 45-minute mark for doneness.
The USQ market is SO epic, isn’t it?! Unfortunately by the time I get there, I feel like all the chefs in town already pick it over for all the super rare “cool” stuff. But still, it’s such an amazing experience. And this galette is super stunning! I’m all about these flavors… such a great summer dish!
ahh thanks so much Chris! haha yes USQ can be a bit of a battlefield, but at this point I’m totally addicted 🙂
So how large of a circle should the crust be rolled out?
Looking forward to making this
about 12″! when rolling you might end up with a more oblong, oval type shape, which is completely fine — galette’s are all about imperfection, so don’t stress too much 🙂 good luck! xo
i happen to come across your page and happy that I did. This recipe wow’ d me into your recipes. Lots of love and cooking.
Thank you so much Beverley!!! I hope you continue to find new recipes to love 🙂 x
That’s one perfect savoury galette
This looks so delicious!!! I love all the bright colors!
thanks Anne! x
Hi Christine – I found your recipe this past weekend when researching recipes for a reception. One of the guests had dropped by with a basket of fresh picked tomatoes so I wanted to use them in several ways. I initially loved that I didn’t need a particular “tart” pan, and your crust recipe is very doable with out a food processor, so I love that too! (although I did end up using a store bought pie crust). I just wanted to say that your recipe was easy and was so lovely on the buffet presentation. Everyone loved it, especially me! I will be sharing this one, often … Thank you for presenting the recipe here,
that’s so wonderful to hear Victoria, thank you for commenting to share your experience!!! I love hearing back from my readers and I’m so glad this recipe was such an enjoyable experience – Hoping you continue to find more gems on here to love! x
Oh my goodness, this recipe looks and sound yummy but I’m not a fan of goat cheese. Could I substitute another cheese?
do you tend to like sharp cheeses, or mild cheeses? If you’re into the sharp stuff I would substitute with a gorgonzola or a cheddar, which would both work great with the honey in this recipe! if not, try mozzarella, and (in my opinion) skip the honey 🙂 good luck! xo
Three words…. OH MY GOODNESS! I tried this recipe yesterday for my husband and I, and let’s just say the entire thing was gone within 15 minutes. The honey added in makes it so sweet but the cheese and tomato makes it savory. It’s every single flavor that you would love in one recipe! I will definitely be keeping an eye out for more recipes that you post. Thank you for introducing me to this deliciousness!
YAY!! this is the best kind of feedback, I’m so so glad you loved it!! xo
Can you make the dough the day before and keep it in the fridge until you are ready to prepare the galette?
absolutely! it can be stored for 36 hours in the fridge before rolling out 🙂
Amaaaaaazing. I cheated and used store bought pizza dough and it was so awesome. Bake time was around 40 min but I just watched it. Seriously a keeper.
that’s so wonderful Amanda, happy to hear it!
This is a perfect tomato galette, so delicious! We had an excess of late blooming tomatoes and I came across this recipe. The crust was flaky and buttery and I loved the addition of the goat cheese. Thanks so much for sharing!
That’s great Cappie!! love hearing happy success stories 🙂
I just made this tonight, and it ended up being quite watery in the middle, even after patting the tomatoes on paper towel before use. Do you have any suggestions?
Hi, quick question: Can I make this a day in advance of serving? I need it for a party in another town and won’t have enough time the morning of to make it. Thanks!
absolutely! just keep it in the refrigerator overnight, then when you’re ready to serve, reheat it at 325F. good luck and enjoy!
I have made this receipe twice once using the dough recipe and once trying pizza dough. Both times I found that the dough baked tough. Has anyone else experienced this? What could I be doing wrong? Comments/ideas would be appreciated! I love the receipe and want to continue making it, however, next time I’ll try a pie crust.
Hi Diane — Are you using your oven middle rack? If not, that might explain the issues you are having with the toughness of the dough. Don’t give up! this is a fan favorite 🙂
How would feta cheese work?
if you like feta, I don’t see why not!
I am making this right now but peaking at it I see liquid coming from the tomatoes. I hope it does not make the crust soggy…I will let you know.
hi lorraine! sometimes extra-juicy tomatoes need to be sliced and laid out on paper towels before using in a baked recipe such as this. hopefully it worked out, but just a tip for the future! xo
This looks amazing! Would a whole wheat flour work for the crust?
I’ve never tried it, but I don’t see why not!
I don’t see why not!
Just about to put in the oven. Using store bought Puff Pastry!!! 🙂 Excited!
wonderful!! I hope you love it 🙂
Oh my goodness, this was absolutely divine! it was very simple to make, and it turned out extremely delicious! Very impressive presentation, too! I was too lazy to make my own crust, so I used a Pillsbury pre-made pie crust, and it cooked perfectly at about 45 minutes. Other than that, I followed the recipe just as is, and I wouldn’t change a thing. Thank you so much for the great recipe. This is definitely a keeper in our house!
I am so glad you loved it!! Xo
Hello from Montreal Canada. I hate to make any kind of crust…. but this one is so easy.
I love everything about this !!
Making it again this sunday for fathers day.
Thank you. Love your website.
that’s so wonderful Celine, I try and keep all my recipes easy and accessible just like this 🙂 thank you so much for commenting Xo
Ok, my husband doesn’t like tomatoes and he ate this! DELICIOUS! How do you store it?
that’s awesome!! so glad you enjoyed it 🙂
I made this and when I do it again I will leave out the honey. It was too sweet for a savory dish.
cooking is all about finding what tastes great to you — I’m glad you enjoyed it enough to try again 🙂