Ingredients
Galette Dough (yields six)
All Purpose Flour: 340g
Salt: 3.5g
Butter, cold: 227g
Water, cold: 100ml
Tomato Galette Filling (yields six)
Goat Cheese: 102g
Cream Cheese: 102g
Eggs: 1 egg
Salt: 1/8 tsp
Pepper: pinch
Sliced Heirloom Tomato: 1 or 2
Instructions
Galette Dough
Combine dry ingredients using the paddle attachment of a stand mixer. Cube the butter and slowly add to the dry ingredients while the mixer is on low speed.
Slowly add cold water into the dough and mix until it comes together.
Pat the dough into a flat circle and wrap with plastic to let cool for 45 minutes.
After the dough rests, divide into six balls and use a rolling pin the flatten the dough to a 6-8 inch circle.
Put to the side to prepare the galette filling.
Galette Filling
Using the paddle attachment of a stand mixer, cream together the goat cheese and the cream cheese.
Gradually add the egg and add salt and pepper until fully mixed.
Galette Assembly and Baking Instructions
Use a table spoon to place a small amount of the filling in the center of the galette round.
Place a sliced heirloom tomato on top of the cheese filling.
Crimp the sides the shape the galette.
Sprinkle tomato with salt and pepper and a drip of balsamic vinegar.
Bake at 350 degrees on a sheet pan with parchment for 18-20 minutes. (Check at 15 minutes, as home ovens may vary in temp). When baked, remove galettes and place on wire rack to cool.
©Hewn Bakery, 2023