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!
Tomato Galette
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
Instructions
- Preheat oven to 375F
- Make the dough
- Roll the dough
- Assemble the galette
- Bake the galette
Video
Notes
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.
