Tomato Galette

This galette (a french term for pie) is the way to wow at any table. It’s simple to make and once you perfect your dough part, the filling is a piece of cake. This one, I make with my new favorite type of wholewheat flour - einkorn. It has lots of nutritional value, good for digestion and I love a hint of sweetness in it. This dough is the best supporting actor to make the tomatoes shine. Together, they are a show stopper!

Make 1 9” pie

Ingredients:

Dough

1 ½ cup einkorn flour

½ cup almond flour

1 stick very cold butter

3-4 tablespoon Almond milk, or to taste

A pinch of salt

Filling

1 ½ cup goat cheese (see note)

4-5 farm fresh tomatoes, thinly sliced

Thyme

Salt to season

Pepper to season

Preheat oven to 375F

Step 1 Make the dough

Step 2 Roll the dough

Step 3 Assemble the galette

Step 4 Bake the galette

Note:

In this recipe I use shredded cheddar style goat cheese. But you can use creamy goat cheese and just make sure you whip the goat cheese well enough so that the texture is pliable onto the dough.