Goat Cheese Tomato Galette


  • 1 1/2 cups flour
  • 1 stick butter
  • 1/3 cup sharp cheddar cheese, shredded
  • 4 tablespoons water
  • 1/2 teaspoon kosher salt
  • 1 egg yolk
  • 3 tablespoons bread crumbs
  • 2 pounds tomatoes, sliced
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons olive oil
  • 2/3 cup fresh basil, chopped


  1. Preheat oven to 350°F.
  2. Using a pastry cutter or a fork, mix flour and butter until crumbly. Add cheese, salt and water and blend until the dough just starts to come together. It will still be quite sticky. Form a ball, cover with plastic wrap, and refrigerate for about half an hour. Roll out and transfer to a pie plate.
  3. Brush egg yolk onto crust, sprinkle bread crumbs on top and arrange tomatoes on top of that. Leave a wide border around the outside.
  4. Sprinkle goat cheese on top and fold the edges of the pastry over the tomatoes.
  5. Bake 30-40 minutes, remove from oven, and sprinkle with olive oil and basil.