This dish is so lovely it can be a main dish for dinner with a salad, served at brunch or as a side dish as we had it with a grilled bronzino. The goat cheese is drizzled with honey…a must for a back layer of sweetness. I used our Sous Salt Heirloom Tomato but any of our salts would be wonderful with this dish. Included in the recipe is a very simple galette dough but you could easily use a prepared pie crust dough. Finish with chopped parsley or finely chopped arugula this is such a terrific dish to add to your repetoire!
- 1 stick unsalted butter
- 1 1/2 c flour
- 1/2 t Sous Salt Sun Dried Tomato
- pinch of sugar
- 1/3 c ice water or cold vodka (vodka is a terrific dough additive)
- 4 shallots sliced (apx 1 c)
- 2 t olive oil plus more for dizzling
- 5 ounces goat cheese
- 2 T honey
- 1 t Sous Salt Sun Dried Tomato
- 3 Heirloom Tomatoes sliced (I used a red, yellow and green for color) apx 1/4″
- 3 sprigs thyme
- 1 egg beaten with 1 t water for an egg wash
- chopped parsley
Preheat your oven to 375 degrees.
Start with the dough. Dice the butter and put it in the freezer for 10 minutes while you prep the rest of the ingredients. In a food processor add the flour, Sous Salt and sugar. Add the ice cold butter and pulse until just combined. Slowly add the water until the dough comes together. Wrap the dough in plastic wrap and put it in the refrigerator to chill for 30 minutes.
While the dough chills….in a skillet add 1 t olive oil and saute the shallots slowly for 10 minutes until lightly brown then drizzle them with 1 t of honey and 1 sprig of thyme removed from the stem. Toast them for just another minute so they caramelize gently. Turn off the heat and let them rest while you prep the rest.
With a floured rolling pin roll out the chilled dough until 1/8″ thin. It will be approximately 12 -14 inches in diameter. Transfer to a parchment paper lined baking sheet. Crumble the goat cheese on the dough leaving a 2 in border that you will fold up over the filling. Drizzle the honey over the cheese. Place the tomatoes and the remaining springs of thyme on the goat cheese sprinkle with Sous Salt Sun Dried Tomato and Pepper then evenly top with the caramelized shallots. Drizzle with olive oil and fold up the edges around the tomatoes. Brush with the egg wash. Bake in the oven for approximately 45 minutes to an hour depending on your oven until nicely brown. Let the galette sit for 5 minutes before cutting. I finished it with a crumble of goat cheese some chopped parsley and a drizzle of honey as well.