A Galette is a rustic french tart. The beauty of this tart is that it is free form, it doesn’t have to be perfectly round or perfectly anything but delicious. We made this a quick dinner by using already prepared pizza dough for a play on a classic French dish.
- 1 pizza dough
- 1 pint cherry tomato
- 1 package basil, torn
- 1-2 stems oregano, optional
- 1 4oz. Package Chevre
- 2-3 Tb. olive oil
- 2 Tb. garlic minced
- Salt and pepper
- Preheat oven to 375 F.
- Cut cherry tomatoes in half, place in a small bowl, add minced garlic, 1-2 Tb olive oil, basil, oregano, salt and pepper. Toss to combine
- Roast on a sheet tray for 10-15 minutes or until beginning to brown. Set aside to cool to room temperature.
- Using a light dusting of flour roll out your pizza dough thin, approximately 1/8 inch thick. Once rolled you can also gently stretch it using your hands.
- Place dough on a parchment lined sheet tray, brush with a light coating of olive oil. sprinkle half the goat cheese in the center of the dough in a rough circle, leaving approximately two inches of dough on all sides with nothing on it.
- Next add your cooled tomatoes, and finally top with the remaining goat cheese.
- For the crust you will take that excess dough and fold a three inch section over towards the center of the tart and the tomatoes.
- Press down to crimp lightly. Continue by taking the end of the first fold and slightly overlapping it with the second. Go around until all edges are crimped.
- Alternatively you can fold large sections for straight sides and a geometric look. The quickest way to give your galette an edge is by folding up large sections of the edge of the dough circle, overlapping them slightly. What you end up with, however, is not a circle but a hexagon.
- Brush top of crust lightly with remaining olive oil and bake at 375 convection or 400 non-convection for 15 minutes, rotating half way through cooking.