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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.
Looks Delicious! My husband cannot stand goat or blue cheese, what else would you suggest using?
I would use mascarpone or feta. Do those work for you?
Thanks!
Isn’t it amazing how something that’s supposed to be a bit messy ends up looking so beautiful? I love this, Tieghan. Thanks!
Thanks Helen!
WOW! What a beautiful pie!
Thanks Katya!
Wow, the very top photo on this post is gorgeous! Nice shots. Makes me want to try making a galette.
Thanks Jenna! You need to give it a try! 🙂
Now THIS is a summertime pie if I ever saw one, because I have to admit, the savory gets me over the sweet anytime.
Thanks so much, Nicole! I love the savory pies too!
Any savory galette with heirlooms is my favorite thing ever and your photos are killing it!
THANK YOU! 🙂
savory galettes are the BEST!!! only kind to make in my book 😉
Thanks Christine!
This looks simply gorgeous, Tieghan! Tomatoes and corn are my absolute favorite things about Summer, so this is basically perfect in my eyes. I want to be eating this fro brunch with a spring mix side salad, mmmm! 😀
Thank you so much, Rachael!! 🙂
Definitely not weird to start with a savory galette, especially when it looks so amazing! I have to admit I can’t wait to see you try your hand at a sweet galette soon.
BTW just wondering, how long have you been blogging for?
Thank you so much, Michelle!!
I have been blogging about 1 1/2 years.
Love savory galettes! This one has allll the summer goodness.
Thanks Stephanie!
This looks gorgeous! One question: At the beginning of the recipe (step 3), you say to preheat to 400. Then, (step 8), you say to preheat to 375. I realize it’s not a huge difference, but wonder which is correct?
You need the oven at 400 in the beginning. Then you turn the oven off, chill the dough and preheat the oven to 375 to bake the galette.
Thanks so much! 🙂
Ah ha! 400 to roast the garlic, 375 for the galette. I think my appetite fogged my brain…
No biggie! 🙂
Amazing amazing galette! Quick question – would you recommend replacing the whole wheat flour with white flour if you don’t have whole wheat on hand?
Hey Amanda,
Yes, that will work just fine for you. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
Savory pies, tarts and glattes are underused think. Chicken pot pie has the market. So this is awesome reminder of possibilities!
I agree! Thanks Carol!
savory galette, buttery crust, and tomatoes – you had me!
Thanks Dizya!
Savory galettes seem totally normal to me! I mean, this is more or less a much better pizza, right? 🙂 Love all those beautiful big slices of heirloom tomatoes!
Right! Thank you so much, Eileen!
I love savory galettes! This looks awesome Tieghan!
Thanks Laura! Love reading your post on San Fran!