Heirloom Tomato Galette with Herbed Cheese and Za'atar
When summer tomatoes are at their peak, make this delicious recipe! The recipe is adaptable and customizable so make it your own!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cups (180g) All Purpose Flour
- 10 tbsp (140g) Cold butter, cut into small cubes
- 1 tsp (5g) Kosher salt
- Ice water
- 4-5 Heirloom Tomatoes
- 5.2 oz. (150g) Herbed cream cheese (- Like Boursin)
- 1 Egg yolk (- For brushing)
- 1-2 tbsp Za'atar spice (- More or less to taste)
- 4-5 Thyme Sprigs
- Salt and Pepper
- Basil leaves
- Extra Virgin Olive Oil
Instructions
- 1
In a food processor, add flour, salt and cubed butter. Pulse until you get a crumbly texture where the butter is about the side of a pea.
- 2
With the processor running, stream in ice cold water slowly until your dough forms a ball.
- 3
Remove the dough ball from the processor and form into a disk about 1" (2cm) thick. Cover with plastic wrap and refrigerate for 30 minutes.
- 4
While your dough is resting in the fridge, cut your heirloom tomatoes into ¼" (0.5cm) slices. Place sliced tomatoes on paper towel to absorb excess liquid. This will help make sure we don't end up with a soggy galette. Allow your tomatoes to drain on the paper towel for at least 20 minutes.
- 5
Take your herbed cream cheese out of the fridge and allow it to come to room temperature.
- 6
Preheat your oven to 400F (200c).
- 7
Roll out your galette dough between two pieces of parchment paper using a rolling pin. The goal is to end up with a circle that is about 15" (38cm) and about ⅛" (.25cm) thick. This doesn't have to be exact. Rustic is fine!
- 8
Once your galette dough is rolled out, remove the top layer of parchment and transfer the dough with the lower piece of parchment to a baking sheet.
- 9
Spread the herbed cream cheese evenly on your dough, leaving about 1" (2cm) around the border uncovered.
- 10
Arrange your tomato slices as you wish and season your tomatoes with salt and pepper. Add thyme sprigs on top of tomatoes.
- 11
Carefully crimp or fold the edge of the galette dough over itself to create a nice border that will hold in the ingredients as they bake.
- 12
Brush the crimped crust with egg yolk and sprinkle with za'atar spice.
- 13
Bake for 25-30 minutes. Keep an eye on the oven. Since every oven is different you may need to adjust the temperature or time.
- 14
Once finished baking, remove from oven and allow to the galette to cool for 15 minutes. Garnish with fresh basil leaves and good extra virgin olive oil.