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Tomato Galette with Garlic Herb Boursin and Fresh Basil Recipe

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4.3 from 28 reviews

A rustic and savory Tomato Galette featuring a flaky homemade crust, creamy garlic herb Boursin cheese, fresh heirloom tomatoes, and a sprinkle of parmesan. This easy-to-make tart is baked until golden and garnished with fresh herbs and flaky sea salt, perfect for a delightful appetizer or light meal.

Ingredients

Crust

  • 1 ½ cups all purpose flour
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, cubed
  • 3 tablespoons ice water
  • 1 teaspoon apple cider vinegar

Filling

  • 2-3 heirloom tomatoes, thinly sliced into 16 slices
  • ½ teaspoon kosher salt
  • 5.3 ounce package garlic herb Boursin cheese, at room temperature
  • 2 tablespoons fresh grated parmesan cheese
  • 1 large egg
  • 1 tablespoon water
  • Fresh chives for garnish
  • Fresh basil or oregano leaves for garnish
  • Flaky sea salt for garnish

Instructions

  1. Prepare the crust dough: Add the all-purpose flour and kosher salt to the bowl of a food processor and pulse a few times to combine the dry ingredients.
  2. Add butter to the dough: Add the cubed unsalted butter to the flour mixture and pulse until the mixture forms coarse crumbs.
  3. Add liquids to form dough: Pour in the ice water and apple cider vinegar, then pulse just until the mixture forms a thick dough.
  4. Roll out the dough: Lightly flour a clean surface and rolling pin. Form the dough into a disc, then roll it out into a roughly 12-inch circle about 1/8 inch thick, aiming for a thin crust for optimal flakiness.
  5. Transfer and chill dough: Carefully transfer the dough onto a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour to firm up.
  6. Prep the tomatoes: While the dough chills, slice heirloom tomatoes into 16 slices and place them in a bowl with ½ teaspoon kosher salt. Gently toss by hand to coat, then let sit for 10-15 minutes to draw out excess moisture.
  7. Preheat oven: Preheat your oven to 400°F (205°C) towards the end of the chilling time for the dough.
  8. Soften dough for folding: Remove the dough from the fridge and let it sit at room temperature for about 5 minutes so it softens enough to fold without cracking.
  9. Assemble the galette: Spread the garlic herb Boursin cheese in the center of the dough, leaving a 1-inch border around the edges.
  10. Drain and layer tomatoes: Drain the salted tomatoes on paper towels to remove remaining moisture, then arrange them evenly over the cheese layer.
  11. Add parmesan and fold edges: Sprinkle the grated parmesan cheese on top, then carefully fold the edges of the dough over the tomato filling, leaving the center exposed.
  12. Apply egg wash: Whisk together the egg and water in a small bowl to make an egg wash. Use a pastry brush to brush this over the folded dough edges for a golden finish.
  13. Bake galette: Bake in the preheated oven for 35-40 minutes until the crust is lightly golden brown and cooked through.
  14. Cool and garnish: Allow the galette to cool on the baking sheet for at least 10 minutes before transferring to a serving plate. Garnish with fresh chives, basil or oregano leaves, and a sprinkle of flaky sea salt.

Notes

  • Using heirloom tomatoes adds vibrant color and superior flavor to the galette.
  • Salting the tomatoes removes excess moisture, preventing a soggy crust.
  • Letting the dough rest chilled helps maintain its flakiness when baked.
  • Use a sharp knife or mandoline to slice tomatoes evenly for uniform baking.
  • If you don’t have Boursin cheese, a mixture of softened cream cheese with garlic and herbs can substitute.
  • The galette is best served warm or at room temperature.
  • Store leftovers wrapped in foil or plastic wrap in the refrigerator and reheat gently before serving.

Find it online: https://justsosavory.com/tomato-galette-with-garlic-herb-boursin-and-fresh-basil-recipe/