Heirloom Tomato, Goat Cheese, and Prosciutto Galette
I am a big fan of pie.
I am a very very big fan of savory pies.
However, the middle of summer is not savory pie season. When I think of savory pie, I think of cold, wintery days when all I want is something hot and rich and filling. Something like chicken pot pie, or a stout and steak pie.
In the middle of summer, there are so many amazing and delicious fresh fruits and vegetables, it’s easy to just want to eat everything raw. This sort of defeats the purpose of having a food blog of I’m not actually cooking anything and just eating whole tomatoes by themselves.
Well, after scrolling through instagram, one of my favorite blogs posted a recipe for a tomato and goat cheese galette and I was like, “BAM that’s how you make a summer, savory pie.”
I whipped up my favorite pie crust recipe and set out to make something cheesy and tomato-e and light and summery and delicious.
Now, the thing I love about a galette is that you get the open face on the filling. This allows the tomatoes to get deliciously roasty without loosing their flavor and the prosciutto to get nice and crisp. The goat cheese is just slightly tangy underneath and offsets the sweetness from the roasted tomatoes and the saltiness of the cured meat.
Really, just want to eat these every day, but sadly heirloom tomato season only lasts so long.
Pie crust can be a whiley opponent and the brilliant thing about this recipe, is even if your dough is dry or cracking, you can finagle the dough around the perimeter of you filling. I only make this note because I very clearly had this problem. Galettes are supposed to look sort of rustic, so have fun with it!
With the pie recipe, I divided the dough into 3 parts for 3 little galettes. I could have, and probably should have, divided into 2 instead. The recipe is written for 2 galettes as I believe this will be easier, but if you are ambitious, please go for dividing into 3.
Please, please, PLEASE watch this video for pie crust technique. It is life changing and I will never make pie dough in any other way again.
This recipe is inspired by this recipe from Foodness Gracious. If you don’t follow already, please do!
Yield: 2 galettes
TIme: 1 hour, 20 minutes
Pie Crust Ingredients:
1 Cup + 2tbsp Flour
1 stick (1/2 cup) unsalted butter, cold
1 tsp kosher salt
1 tsp sugar
4 tbsp ice water
2 small/medium sized heirloom tomatoes
2 oz of fresh goat cheese
2 tbsp whole milk
1/2 tsp Kosher salt
Pepper to taste
1 tsp fresh thyme
1 - 2 slices of prosciutto
For the Pie Crust: Put flour, salt, and sugar in a large mixing bowl and whisk together until combined. Slice cold butter into 2 tbsp sized slices and place into bowl of flour and toss to coat. Turn flour, including butter chunks, onto your work surface and spread into an even pile. Using rolling pin, roll out the butter chunks until they are long, thin strips. Make sure to keep the rolling pin adequately floured and that your butter strips remain floured as well. The goal is not to incorporate the butter into the flour - the goal is to flatten the butter to better create a flakey crust later on!
The flour should remain completely dry, and once your butter is almost mostly thinned out, transfer back to your mixing bowl. Using your fingers lightly toss the flour to break up the strips of butter a little bit. Make sure everything feels evenly distributed, and if the bitter is feeling super soft, place the entire bowl in the refrigerator before the next step. We want to ensure that the butter remains as cold as possible throughout assembly.
Using a fork gently toss and stir the flour/butter mixture as you sprinkle 4 tablespoons of ice water, one at a time. The goal is to evenly distribute the water but not over saturate everything. The dough should be dry and crumbly.
Turn the try and crumbly dough back onto your work surface and using a bench scraper, form into an even rectangle, and flatten the top with the bench scraper as well. Use your rolling pin to gently roll out your square to about 3/4 inch thickness. Use your bench scraper to flip the dough in half on top of itself, and do a quarter turn, flouring your work surface as needed. Continue to roll, flip, and turn at least 3 times or until the dough begins to become a bit more cohesive. Don’t over work your dough, or it may become tough and crumbly instead of light and flakey! If the butter begins to feel too melty, transfer to a parchment lined baking sheet and transfer to the fridge for 5 minutes to cool before continuing to roll.
Once satisfied with your pie dough, cut your rectangle in half (leaving you with two even squares) and wrap each tightly in plastic cling wrap. As you wrap the dough, begin pressing the edges leaving you with more of a circle than a square.
Place into the fridge and allow to cool for at least a half hour. Dough can be made ahead of time, up to 2 days.
Filling and assembly: Slice your tomatoes thinly and set aside.
In a small bowl, combine goat cheese and milk and mix to combine until completely smooth and the consistency of a thin yogurt. Add thyme, salt, and pepper, then set goat cheese aside. Next, take your egg and crack it into a small bowl, and using a fork, whisk with about 1 tbsp of water, set aside.
Working one at a time, remove disks of pie dough and place on a floured work surface. You may need to allow them to thaw for about 5 -10 minutes, but do not allow to come to room temperature. Using a rolling pin, roll out the dough into a 8”-10” disk and place on a parchment lined baking sheet and cover with plastic wrap. Place the baking sheet in the fridge to keep cool while you roll out your second dough. Preheat your oven to 400 degrees.
Take your cooled dough out of the fridge to begin assembling on the baking sheet. Place half of the goat cheese mixture into the center of each galette, and smear around evenly with the back of your spoon, leaving a 2 inch perimeter from the edge of the dough.
Next, evenly place your slices tomatoes over the goat cheese, layering slightly. Sprinkle the tomatoes lightly with salt and pepper.
Taking your prosciutto, tear into small strips and lay over the tomatoes, allowing space for the tomatoes to peak through.
Using a pastry brush, paint the egg wash along the perimeter of your dough. Then, fold the edge of the galette in round the filling, overlapping the edge as needed, repeat with the second galette.
Brush additional egg wash on the outside of your galette’s crust, and place again in the fridge for another 10 minutes.
Place baking sheet in the oven and bake, undisturbed, for 25 minutes, or until the crust is a deep golden brown and prosciutto is crispy.
Remove from the oven and allow to cool for 15 minutes before enjoying.