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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.
This was quite good! There are a lot of steps, but nothing very complicated. It does require a good amount of time- don’t think you can whip it up in 30 minuets! The good thing is you can make the different parts shared of time and then make it quickly (roast the garlic, make the dough, mix the cheese, even Carmelize the onions and corn). Planning ahead makes all the difference. I did find the highlight was more on the corn side, rather than the tomato front, which I wasn’t expecting but does make sense given the amount of corn used. But sure to use good corn!! Thanks for sharing this recipe!
I am so glad you enjoyed this recipe Lindsey! Thank you so much!
First off, this was delicious (and beautiful). All the summer flavors layered beautifully. It took me so much time, though, that I am going to say it wasn’t worth it. I certainly couldn’t pull it together it on a weeknight. And if I wasn’t having a guest for dinner, would I spend another beautiful Sunday afternoon in the kitchen to make this? No.
Hi Dede! I am so glad you enjoyed this, but apologize for the time it took to make it! I hope you love some other recipes on my blog as well!
I just want you to know that this recipe is my top 5 all-time recipes ever. I’ve made it at least 3 times, and often dream of eating it for weeks on end. I <3 savory galettes. Everything about this recipe is such a dream.
Wow that is so amazing! Thank you Grace!
I have made this and it is amazing! I want to make for a BBQ but there is an egg allergy… What could I replace the egg yolk with in the crust?
Hey Shelby!! The egg yolk and be omitted, not a huge deal. Just use a bit more water. Let me know if you have questions. Thanks!!
So so so yummy! Had saved this post and stocked up on tomatoes and corn last week. The heirlooms are hard to come by here in the CO mountains! I made this for a Labor Day BBQ and it rocked our world!!!! I’ll be making this again and again–and maybe for future variety (and seasonality) mixing it up with toppings because this crust was crunchy and buttery goodness! Loving all your stories, photography and recipes, too. Thank you!
Hi hi! Looking foreward to making this tasty little number for Christmas Day!! Am just wondering if or what I could do in advance?? Will it hold cooked in the fridge if I make it the day before?? Can I use ready made pastry (gasp) if I run out of time? Or will it just not be the same? Thankyou! And wishing you a very jolly Christmas!
Hey Olivia, it holds up great if made the day before, I actually did just that! And yes, ready made pastry will also work.
Have a Merry Christmas!
Thanks for the update to the timing. I thought about leaving out the roasted garlic, but I was able to do that during naptime and then my kid was super patient while I made it.
It was the most complicated recipe I’ve made with him around—but it was so worth it! My husband and I absolutely love how it turned out!
I’m very excited to make this; however, may I make a suggestion? Add the garlic roasting time into the prep time. I saw the 30 minute prep and got excited—I’m a new mom, with a demanding newborn—but then realized it was going to take me much longer and more oven time then I’d originally thought.
Thanks for the suggestion, Katie. I will do that, it make sense and I do not want to mislead people.
Hope you love this! Thanks!
Gorgeous ! Stunning photography, love love love it.
Thank you so much! 🙂
Well this is INCREDIBLE. Stop reading my mind. I’ve been wanting to make a tomato galette recently (alas I have yet to perfect a gluten free pie crust that will hold up in a galette). I’m completely enamored of this dish you’ve developed. GOAT CHEESE!!!! Can I come over for dinner? please?
Awe THANK YOU! And yes, of course you can come over because I would just love that! 🙂
As for a crust, have you tried any from Aran over at Cannelle et Vanille?? I have had her crust and it’s awesome!
I just saw this galette on Tastespotting and it looks amazing! Pinned!
Thank you so much!
This galette looks fantastic!
Thank you!
This has to be the best thing I ever put in my mouth. Like, “last meal” awesome. Made it yesterday morning and refrigerated it after assembly until dinner. Literally thought about it all day. This is perfection, pure and simple. Seriously, this recipe should win something…to say it is amazing is an understatement.
SO HAPPY you loved this! Thank you so much! 🙂
Yummy yum yum! Those tomatoes are lovely, I always love the darker shade ones. Right now are picking a few pounds of tomatoes a day so this would be a perfect and savory way to use them!
Thanks Pamela!
Can you use a Kitchen Aid instead of a food processor for the dough?
ThANKS in advance.
As long as you break the butter up with you hands I think that should work. Just don’t beat the butter, you need to be crumbled into the flour. Leg me know if you have any more questions and I hope you love this!