Hello, hello! This galette is a beautiful addition to your summer parties and picnics! It can be made ahead of time and enjoyed at room temp, or warmed gently before serving. It’s the perfect way to show off a tomato bounty. The dough is made ahead of time and chilled. Then you’ll roll it out, fill it with macadamia nut goat cheese, pile on herby heirloom tomatoes, fold the edges over and bake. You’ll come away with a tender yet firm savory pastry that is served with a sweet basil-dressed green salad.
The galette has a few components:
- Dough, which should be made ahead of time if you’d like to follow along.
- Tomatoes, which can be made ahead of time to follow along
- Macadamia nut goat cheese
- Olive oil and glaze
- Fresh herbs for garnish
- The recipe for the dressing on the accompanying side salad is also provided.
In total, you’ll need a food processor and a blender to execute everything outlined!
How to make the dough:
Add the flour and sea salt to your food processor to combine. Then add in the sugar and margarine, and pulse until crumbly. Remove from the processor, transfer to a mixing bowl, and add in the vinegar and water by hand, mixing to form a sort of rough dough (it will still be crumbly and dry). Work together for just a minute or two, then wrap in plastic wrap and set in the refrigerator for at least 45 minutes. Once it’s ready, remove from the refrigerator and roll out onto a floured piece of parchment. Try to get as round of a shape as possible. Then, cover and refrigerate until your fillings are ready.
How to make the macadamia nut cheese
Do ahead: Soak your macadamia nuts a minimum of 2 hours in cold water. If you soak more than 2 hours, please do so in the fridge to keep them safe. Strain and rinse nuts once they are done soaking, and add to a food processor bowl with yogurt, salt, lemon zest, vinegar and water. Run for about 10 minutes, or until smooth. Then transfer to a mixing bowl and fold in refined coconut oil, chives, granulated onion, and a few pinches of salt to taste.
How to prepare the tomatoes
Lay the tomatoes on a baking sheet that’s lined with a paper towel in order to absorb excess
moisture. Salt the tomatoes evenly and allow to sit for 10 minutes. After 10, remove the paper towel, and drizzle the salted tomatoes with olive oil, black pepper and thyme.
Pre-heat your oven to 400 degrees.
Remove your dough from the refrigerator and spread the macadamia cheese out in the center,
stoping about 1.5” from the edges. Lay your tomatoes on the macadamia cheese. Fold the bare
edges over the filling bit by bit, leaving the center open.
Bake at 400 for about 30 minutes, until almost browned. Remove from the oven and brush the exposed parts of the crust with the glaze, then return to the oven to bake for 5-10 additional minutes.
To serve, allow the galette to sit until it’s cool enough to handle, then cut into fat wedges. Drizzle with olive oil and sprinkle with some fresh herbs, and serve with a side salad.
The basil dressing yields double what you need – but the leftovers keep refrigerated for weeks on end). If you’d rather buy a dressing, a simple sweet vinaigrette is good here, especially if you put some fresh basil leaves on the sandwich to brighten it up and get a similar flavor.