Best 6 Cherry Tomato And Cheese Galette Recipes

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

ROASTED TOMATO AND HERBED CHEESE GALETTE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
• Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
• Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
• Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
• To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

CHERRY TOMATO AND HERBED FARMER CHEESE GALETTE

Steps:

• Whisk your flour & salt together in a medium bowl. Add your cold, cubed butter and toss in the flour to coat. Then, squish each piece between two fingers to create flat little "shingles" of butter. You can crumble some of the butter more so you're left with large flat pieces and pea-sized chunks as well.
• Whisk two tablespoons of ice water and your egg yolk together. Make a well in the center of your flour and pour in the egg mixture. Toss together with your hands and gently press/squeeze the dough together until it starts to come together (don't knead or you'll overwork it). If still a bit dry, add an additional tablespoon of ice water. You want it to be somewhat crumbly, but generally hold together.
• Tightly wrap in plastic and refrigerate for 30 minutes. Once it's chilled, roll it out on a lightly floured surface into a large square. Fold it in half one way, and then fold in half again (helps create layers). Roll it out into a square and do the folds again, adding more flour as needed. Wrap tightly in plastic again and chill in the fridge for at least 1 hour before using (up to 3 days in the fridge).
• Prep a quarter or half sheet pan with parchment paper and preheat the oven to 400°F.
• Cut your cherry tomatoes in half, place them in a strainer set over a bowl, and toss them with the 1/2 teaspoon of salt to help coax out any excess juices. Just set them off to the side to drain until needed.
• In a small bowl, mash together your farmer cheese with the chopped rosemary and thyme. Set aside. Also whisk your large egg for the egg wash in a small bowl and set aside.
• On a lightly floured surface, roll out your galette dough into a rough 9x13in. rectangle about a 1/4in. thick (a 10-12in. circle works too). Gently lay this into your quarter or half sheet pan with parchment. If your dough seems a little sticky after rolling out, place in the fridge for 15 minutes to firm back up before continuing.
• Spread your farmer cheese mixture into an even layer on top of the dough, leaving a good 2-3in. border around the outside. Place your cherry tomatoes, flat side down, on top of the farmer cheese (you can overlap the tomatoes as needed).
• Fold your outside border of dough overtop the tomatoes to form the crust. Just fold one side over, work clockwise, overlapping the corners as you go. Brush the crust generously with your egg wash, making sure to lift and get underneath the overlapping folds, pressing down to help seal them.
• Drizzle your olive oil over the tomatoes, sprinkle some chopped thyme over the crust, and place a few rosemary springs atop the tomatoes (you can tuck some under the crust at the edges too, see images above for how I did it).
• with the rack in the middle position, bake the galette at 400°F for 45-50 minutes or until desired browning. Remove from the oven and let cool on the baking sheet for 10-15 minutes before serving. Best enjoyed same day, but could keep for a couple days stored in the fridge in an airtight container.

CHERRY TOMATO AND CHEESE GALETTE

Steps:

• 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.
• 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.

CHERRY TOMATO, RICOTTA, AND OLIVE GALETTES

Steps:

• Preheat oven to 400°F. In a bowl stir together olive paste and basil. In another bowl stir together ricotta, Parmesan, and salt and pepper to taste. Spread olive mixture evenly onto galette rounds and spread cheese mixture over it. Cover cheese mixture with tomatoes and season with salt and pepper. Bake galettes on a baking sheet in middle of oven about 15 minutes. Transfer galettes to a rack and cool. Serve galettes, cut into wedges, at room temperature.
• In a bowl whisk together milk, butter, yolks, and whole egg. In another bowl whisk together flour, salt, and chives and stir into milk mixture until just combined.
• On a lightly floured surface with floured hands knead dough about 8 times, or until just smooth. Wrap dough in plastic wrap and chill 1 hour.
• Preheat oven to 450°F. Divide dough into 4 pieces. On a lightly floured surface with a floured rolling pin roll out each piece into an 8-inch round. Transfer rounds to 2 baking sheets and crimp edges decoratively. Chill dough 10 minutes and bake in middle and lower thirds of oven about 5 minutes, or until golden brown. Transfer galettes to racks and cool completely. Galettes may be made 1 day ahead and kept in a sealable plastic bag at room temperature. This recipe makes 4 galette rounds.

TOMATO GALETTE WITH BASIL PESTO AND FETA

Steps:

• Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.