While “galette” sounds a little fancy, they’re actually one
of the easier type of pies to make, and above and beyond the simple technique,
they are incredibly adaptable to whatever is in season. Whether that’s sweet
fruit, or savory vegetables, there are very few things you can’t galette.
This will also work with larger, sliced tomatoes, but just
be careful you let them drain on some towels first. Other than that, there’s
not much else to worry about, except what to do with those other 5 pints of
cherry tomatoes. Even if you have to go to the store to buy yours, I think this
is well worth the trip, and I really do hope you give this cherry tomato
galette a try soon. Enjoy!
Ingredients for one 12-inch pizza pan sized galette:
For the dough:
1 1/3 cup all-purpose flour
2 tablespoons corn meal
1/2 teaspoon fine salt
1/2 cup unsalted butter, cubed, frozen
1 tablespoon cider vinegar
1/4 cup ice water
For the filling:
8 ounces soft goat cheese or other fresh cheese
1 egg yolk
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne
2 tablespoons sliced basil
For the rest:
3 cups cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon olive oil
1 teaspoon Dijon
sea salt to sprinkle over the top once cooled, optional
- Bake at 425 F. for 30-35 minutes or until well browned. To
be safe, place a foil-lined pan on rack under galette to catch any possible
drips.
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26 comments:
lol, your so clever :)
I had a lot of cherry tomatoes and basil in the garden that I needed to use up so this was the perfect recipe for me. I only had 4 oz of goat cheese but I had some beautiful local Brie. I tucked the Brie into the tart and it was absolutely delicious along with the goat cheese and basil spread. This recipe is a keeper! I’ve posted a pic on my IG account it looked so gorgeous.
If you would make the 'pizza' before hand but not yet bake it. Can this be frozen ? if so, how would you recommand preparing it when frozen ? let it defrost and then bake or bake it some time longer ?
thanks for the responds
Hi Chef john - i think you mentioned in your video you would leave instructions on what to do for those of us who dont have a good processor. Any tips?
Other than get a food processor.
Thanks for posting this and for all your other postings/tutorials. You've certainly increased my knowledge of and improved my technique for preparing some amazing food. I'm hosting a birthday dinner party Monday evening and will certainly be serving this galette as an appetizer!
14 teaspoons of black pepper might be a bit much :)
Hey Chef John!
Can you explain how to make the dough for those of us without food processors?
Just what I was looking for! Delicious. Thank you!
Hi Chef John,
Just found your blog as I am a huge fan of your all recipes collection. I just made the peach pie for the second year during peach season and it was as fantastic as always. I have a question related to that but couldn't find any place to write and ask (and obviously you may not respond to blog stuff, but worth a try)
I'd like to freeze some of the currently perfect peaches to make peach pie in the months to come (however long they do well frozen) and I'm sure they will lose something compared to fresh...but my question is, given the wonderful process you have in your Chef John's peach pie where you let them drain after putting the stuff on them and then collect juice to create syrup, do you know if that process would work with peaches after freezing? Have you done this recipe with frozen? I half wonder if I could do the recipe up to that point pre-freezing and then freeze the gooey goopy peaches with their juice drippings but before boiling? If you have any thoughts I'd be ever so grateful. My Dh and I live in SF and the peaches at Noriega Produce are just spot on RIGHT NOW!!! Lol.
Thanks for your amazing work!
Susan
Hey Chef John! You said you’d outline how to do this without a food processor in the blog post, but I think you may have forgot?
Made it today and turned out great. Next time I will tweak it a bit- my cheese became a bit too runny after adding the yolk so I’ll look for something a more solid next time. There will, for sure, be a next time. Thanks for another great recipe, chef!
Turned out beautifully, with excellent flavors. Used ricotta and mozzarella, with my garden tomatoes and basil. Will make this again.
Thank you for posting this.
Kas
This was absolutely fantastic. It was gone in minutes. I've learned a long time ago about cherry tomatoes but am happy to say that I have enough for a second galette.
I might not share that on though.
I can't wait to try this. You have helped me be a better cook for my family for over 10 years. I hope you have a kitchen garden in your back yard.
I cannot wait to make this
Chef John, I've watched almost all your videos and, words failing, all I can say is thank you. You are an amazing human, thank you for all you've done and keep up the awesome work.
I'd pay a couple hundred to have your food, cooked by you.
Just made this--DELICIOUS! Sometimes the goat cheese can be a little strong for me, so I put in half of light cream cheese--perfect!. Will definitely make this again!
Came out absolutely delicious. I used home grown jelly bean and chocolate cherry tomatoes with goat cheese and oh my, yum! Thanks for another keeper Chef. I will be making this again.
Made this yesterday with home grown tomatoes. Loved the filling but found the pastry very dry. The crunch of the corn (polenta with me) was good. Maybe it was the UK flour and the fact I had a fan oven that was the problem.
This dish was incredible! It really was easy to make and so impressive for my dinner guests. Now I need more ideas for other cheese and veggie combos to make in the next galette! Thank you for another winner, Chef John!
I find that if one heats the pan in the oven to the 425 indicated temp, assembles the pizza (in this case galette) on parchment, then moves the item on parchment directly to the hot pan, bottom browning is nearly assured. Use a peel or thin cutting board to effect the transfer.
This was so absolutely amazing that I had to make it 2 days in a row!
I had to lengthen the baking time to about 45 or 50 minutes in order to get the crust right.
I just used store bought pie crust and I loved it. I also am trying it without mustard the second time, I wasn't a big fan.
Thanks Chef John! It is yummy and my plants blew up with 1 ton of tomatoes.
FYI, Parm and egg (for egg wash) are missing from the ingredient list.
Wow, how nice. I made this twice this week. Thank you. I would like to see a galette made with a mild bleu and pears, maybe a drizzle of honey. I am going to try but am not sure if I need the yolk, how to incorporate it. My plan is to crumble or maybe grate the bleu. Will see. If this isn't too far fetched I would like to see your take on it. I might try grapes rather than pear, I am after all the pickled herring of my bleu cheese pairing.
Man this came out delicious. The little touches put it over the top: the cornmeal, the magical pinch of cayenne, the mustard... results were fantastic. Thank you CJ. Your recipes have made me feel proud of my cooking for the first time in my life. I would bring this glorious pie to the snootiest potluck in town, if I weren't so unwilling to share it with others! You're a rock star!
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