While ‘galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
1 12-inch galette
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.

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  • Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.

  • Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.

  • Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.

  • Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.

  • Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.

  • Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.

  • Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

Chef's Notes:

Be sure to bake long enough, since the bottom needs to brown, as well as you want whatever filling you're using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peek underneath to make sure it's browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.

This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first.

Nutrition Facts

228 calories; protein 7g 14% DV; carbohydrates 14.2g 5% DV; fat 16.1g 25% DV; cholesterol 66.7mg 22% DV; sodium 335mg 13% DV. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2019
Excellent! Made for a casual dinner party of 6. The whole galette was devoured. I found the recipe perfect as written. I was slightly intimidated by making the crust however, the instructions are spot on (thank you Chef John). Will definitely be making this many more times! Look forward to playing with different fillings too. Read More
(4)

Most helpful critical review

Rating: 3 stars
03/25/2020
I followed the recipe exactly as stated except the only butter I had was salted. When I first pulled it out of the oven it was really soupy looking, but as it cooled it firmed up nicely. The goat cheese it a little tangy for my preference. Next time I’ll try ricotta at least half. Read More
(1)
22 Ratings
  • 5 star values: 21
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/16/2019
Excellent! Made for a casual dinner party of 6. The whole galette was devoured. I found the recipe perfect as written. I was slightly intimidated by making the crust however, the instructions are spot on (thank you Chef John). Will definitely be making this many more times! Look forward to playing with different fillings too. Read More
(4)
Rating: 5 stars
09/03/2019
Very good. I will definitely make this again! Read More
(2)
Rating: 5 stars
06/30/2020
I have made this several times now. The first effort had great taste put suffered in appearance due to my crust manipulating skills. Since then it is bang on with great flavor and practiced presentation. I now have basil from my garden for a boost of freshness! Read More
(2)
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Rating: 5 stars
09/23/2019
I was looking for a recipe to use up my abundance of cherry tomatoes and thought I would try this. I had 4 oz of goat cheese on hand so I halved the recipe and it came out great. I've never made a crust like this before and it came out really well. Definitely will make it again next summer! Read More
(2)
Rating: 5 stars
10/26/2019
I loved this! First time making my own pastry. The only thing I found I wanted to add was a bit of balsamic vinegar with the olive oil post-bake for a little extra zing. YUM. Thank you Chef John for the yummy recipe and the easy-to-follow video! Read More
(2)
Rating: 5 stars
04/28/2020
I am not confident with pastry at all and don’t own a food processor, but even with my handheld pastry blender, and my husband accidentally bringing the pastry to room temperature, and eating all the cherry tomatoes, it baked up beautifully...in my toaster oven. I also forgot to add the dijon, so mixed it in on top of the pastry, and it still tasted delicious! Chef John is the bomb. Read More
(1)
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Rating: 5 stars
07/24/2020
I made it just the same as Chef John did. It was super yum. He said that he wasn’t sure why he added the corn meal but the next time I make it, I’ll add more. Maybe double. Also, I ended up grabbing a bunch of parsely from the garden and sprinkled is all over the top. Perfecto. When I pulled it from the oven it was pretty soupy but firmed up nicely during the 30 minute wait. No picture because after the 30 min wait time, It was gone. Read More
(1)
Rating: 5 stars
09/23/2019
I have just made and eaten this with my husband. Really good! Had to make a few changes because didn't have some ingredients. Used cream cheese with some mozzerella with spices (garlic powder). Softened slightly in micowave and then stirred together. Didn't have cherry tomatoes, so used up the last of my summer crop of home grown tomatoes, chopped to about the size of half of a cherry tomatoe. Pastry was easy and tasted really good. Will make this again. Husband loved it too. Thankyou Chef John. Read More
(1)
Rating: 5 stars
06/09/2020
Fantastic recipe! The crust was delicious. I used my stand mixer instead of the food processor (easier to clean) and it worked out well. I also added some corn sliced off the cob as I had some leftover in the fridge. Will definitely keep this in mind for the future. Read More
(1)
Rating: 3 stars
03/25/2020
I followed the recipe exactly as stated except the only butter I had was salted. When I first pulled it out of the oven it was really soupy looking, but as it cooled it firmed up nicely. The goat cheese it a little tangy for my preference. Next time I’ll try ricotta at least half. Read More
(1)
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