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Balsamic Fig Glazed Pork w/Blistered Cherry Tomatoes and Creamy Gorgonzola Polenta.
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Is it weird that my very first galette is a savory one?
I feel like a sweet galette might be more of an expectation from me, but I wanted to throw you guys a curve ball…
Right, like I thought that much about this. No, more like I have bought tomatoes like crazy the last couple weeks, so I kind of knew I had to a do a savory galette involving one of August’s most popular foods. Plus, galettes tend to be filled with fruit and while I have turned a small corner this summer with fruit desserts, I still have a hard time thinking of fruit as a dessert.
I thought tomatoes would be a good choice since tomatoes seem to be just about everywhere now. Even here in Colorado where the growing season is pretty much just horrible (or at least up here where I live), we seem to have an abundance.
And I am loving it.
I think I am actually stocking up on tomatoes every time I go to the store in fear that the next time I go they will not be there.
I mean, I am so exited for fall (it’s my favorite season + some of my favorite foods!), but I am still loving the summer produce. So it’s tomatoes all month long. Hoping this is good with you!
The tomatoes are not the only star here though. I did want to keep the galette simple, but I also wanted to add some really good summer flavors as well. So I caramelized some corn, roasted some garlic (I guess this is sort of fallish, but the flavor is just so good!) and tossed a lot of fresh herbs with a hefty amount of goat cheese, then layered it all in some hearty, buttery dough.
It does take a little time so make, but that is only because you have to chill the dough and roast the garlic. The actual hands on time is minimal and it’s all pretty easy.
And you do not even have to worry about making the galette look perfect. Galettes are supposed to be rustic and free formed, meaning mess ups are ok and as long as you have those tomatoes on top it is guaranteed to look pretty.
Oh and about the crust, I used cornmeal and whole wheat flour in the dough because I wanted a really hearty crust that would compliment the flavors of the galette. We all (the family is back…SEND HELP!) thought it was delicious over here, but it is crumbly. Crumbly in a good way though. It’s buttery, flaky and has the perfect flavor.
I also served this with some balsamic glaze. I totally forgot to add it when I was taking pictures because those pretty tomatoes do things to my brain, but the balsamic is a good topper. It doesn’t NEED the balsamic though, so whatever you prefer.
Herbed Roasted Garlic Goat Cheese from Half Baked Harvest on Vimeo.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
But um, the buttery crust? Yeah, so good.
I made this galette this past weekend and it did not disappoint! Each bite was like a taste of summer. My dinner guests were fighting over the last piece. I did make the dough the morning of and refrigerated it all day, the dough came out as hard as a hockey puck, but after a few minutes at room temperature it was more pliable and able to be rolled out. I will making this again before the end of summer!
Hey Kristina,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I have never made a galette and do not work a lot with doughs, so this is more of a question. Can I make the dough a day or two in advance? Can I do the same thing with the roasted garlic and goat cheese?
Hi Kristina,
Sure, that would be fine to do with both of these:) I hope you love this recipe, please let me know if you give it a try! xx
So so good! Going to be a repeat over the Summer with all the fresh corn and tomatoes I can get my hands on. ?
Hey Brie,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
I have never commented on a recipe before. I always read the comments but for some reason never respond. This. Was. Amazing. Make this. I just used regular tomatoes. But pretty much everything else was the same. Amazing.
Thank you so much Halsey! xTieghan
Hi there! Do you think I could make the pastry in advance, freeze and then thaw before use? I really would like to try your recipe when friends are over for lunch and hoping that I can make the pastry in advance. Thank you
HI! Yes, this works perfectly! Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan