Want to put a new spin on the classic pizza or pasta meal? With the freshest ingredients this Tomato-Basil Galette with Goat Cheese recipe is perfect for jazzing up dinner. It works well as a main course for an intimate meal, or even a pull-apart side dish for a larger dinner or brunch. Either way your guests will be sure to be asking for more—you may want to make two!
Tomato-Basil Galette with Goat Cheese Recipe
This tomato-basil galette with goat cheese recipe puts fresh and simple ingredients first.
- whole spelt flour (dough): 1½ cups
- salt (dough): ¼ teaspoon
- butter, cold and cubed (dough): ½ cup
- ice water (dough): ¼ cup
- yoghurt (dough): ¼ cup
- egg, beaten (dough): 1
- parmesan, finely grated (dough): 1 tablespoon
- olive oil (filling): 1 tablespoon
- leeks (filling): 2
- cherry or grape tomatoes, cut in half (filling): 3½ cups
- soft goat cheese (filling): ¼ cup
- grated parmesan (filling): ¼ cup
- torn basil leaves (filling): ½ cup
Step 1: In food processor bowl pulse together flour, cubed butter, and salt. Add water, 1 tablespoon at a time. Add yoghurt, and pulse a few more times until dough ball forms. Refrigerate for 30 min - 1 hour.
Step 2: Cut the leeks in half (lengthwise) and then slice thinly. Cut tomatoes in half.
Step 3: Heat olive oil in a large pan. Sauté leeks until soft (about 10 minutes). Add tomatoes and chilli flakes. Season to taste with salt and pepper. Sauté until soft but not too saucy (5-7 minutes).
Step 4: Allow tomato-leek mixture to cool slightly. In a medium sized bowl toss tomatoes and leeks with goat cheese (cut into chunks), grated parmesan cheese, and basil leaves.
Step 5: Preheat oven to80C. On parchment paper, roll out dough into a 12 inch round.
Step 7: Gently fold the edges, pleating as you go. The center remains exposed. Brush the crust with egg and sprinkle with grated parmesan. Bake for 25 - 30 minutes, or until flaky and golden.