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.

Chef John
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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; 16.1 g total fat; 67 mg cholesterol; 335 mg sodium. 14.2 g carbohydrates; 7 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

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
(3)

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
13 Ratings
  • 5 star values: 12
  • 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
(3)
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
(3)
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)
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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
09/03/2019
Very good. I will definitely make this again! Read More
(1)
Rating: 5 stars
04/18/2020
It's not too complicated and Chef John's video was very helpful in making the crust. Thanks!! Read More
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Rating: 5 stars
05/03/2020
Delicious! I’m a terrible cook and this worked perfectly. Even the picky 13 year-old had seconds. I didn’t have Parmesan, but we didn’t miss it. Looking forward to making this crust again with other stuff. Read More
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
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
Rating: 5 stars
04/02/2020
Will definitely make again. Another great night of eating while I'm staying in from the covid19 pandemic. Read More
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