It’s finally here, heirloom tomato season! And just in time, I’m gifting you my recipe for this rustic Caramelized Shallots, Goat Cheese & Tomato Galette. Nothing makes me feel more like a home baker than getting my hands (and probably most of my upper half) covered in flour. Galettes are so forgiving, the edges don’t need to be neat and the filling can be piled into the crust base. Even so, you’ll still get a mouthwatering flaky and delicate pastry crust. This is a recipe for all my messy bakers out there! The crust doesn’t need to be folded perfectly and there’s no secret to adding the filling. Just enjoy the process and you’ll be rewarded with a fragrant and flavorful treat!
The grocery list.
- All purpose flour – The substance of your pie crust.
- Kosher salt – Salt and sugar create a dimension of flavor in pie crust. You may think if pie crust as a vessel for the filling, but it’s so much more than that! A flaky and buttery pie crust will elevate your dish, whereas a dry and bland crust will ruin it.
- Sugar – The smallest bit of sugar will enhance the flavor of your pie crust. Don’t worry, it won’t taste like dessert! Some prefer to leave it out, but I think it adds a lot in terms of flavor.
- Salted butter – Since this recipe is savory and the fillings aren’t very salty, I opted to use salted butter in the crust. Unsalted will work as well.
- Cold water – Water helps bind your dough and eliminate crumbliness.
- Olive oil – To caramelize your shallots.
- Shallots – The best part of making this recipe is smelling the fragrant shallots cooking.
- Goat cheese – Lightly tart and crumbly, goat cheese is perfect for a galette and tastes amazing with the honey.
- Chili oil crunch – This will add spice and a slight crunch to your galette.
- Hot honey – Hop on the hot honey trend ASAP, you won’t regret it!! In this recipe, the hot honey backs up the spice of the chili oil crunch.
- Heirloom tomatoes – The kings of tomatoes, these colorful, juicy produce always have me looking forward to fall!
- Egg – For an egg wash. Egg wash adds shine and will allow your crust to brown really nicely.
- Flaky salt – I top everything with flaky salt. I may or may not have a problem…but it’s a delicious problem I don’t mind having!
To make the crust for this Caramelized Shallots, Goat Cheese & Tomato Galette, start by mixing the flour, salt and sugar in a large bowl. Add the butter, cubed or shredded. This will make it easier for you to fully combine the butter and dry ingredients. Using your hands, punch the cubes between your thumb and fingers while tossing it into the flour mixture. If you don’t feel comfortable using your hands, you may use a handheld pastry blender, but I recommend using your hands as it will work much better.
Work the butter into the flour mixture like this until the butter is fully incorporated. You will be left with a crumbly mixture. Add the cold water to the bowl and work it with your hands to bring the dough together. Mixing the butter into the flour with your hands warms the fat, so the cold water will prevent the butter from melting furter. This will allow pockets of fat to form in your crust and will make it flaky and delicately crunchy.
Resting the dough.
Turn the dough onto a clean countertop or cutting board lightly dusted with flour. Form a ball with the dough. Using a rolling pin and your hands, create a disc with the dough. It doesn’t need to be perfect by any means. Place the disc on a sheet of plastic wrap and wrap it tightly. Rest the dough in the fridge for at least 30 minutes. While the dough is resting its starches and gluten will expand and absorb the water within the dough, which will make it easier to stretch and handle and will allow all the crumbly bits of dough to come together. This is not a step to be skipped!
Once the dough has rested for at least 30 minutes and you’re ready to start working with the other ingredients, remove the dough from the fridge and allow it to rest on the counter for 10 minutes. Since the dough was in the cold refrigerator, the fat will be cold and hard. Resting it on the counter at room temperature for a few minutes will allow it to soften slightly so it will be easier to work with.
My oven usually takes a while to heat up, so I like to work on other components of a recipe while it preheats. With your dough is resting on the counter, begin to prep the fillings. First, preheat your oven to 400°F.
Heat a skillet over medium heat and add the oil to the pan. When the oil shimmers, add the shallots. Reduce the heat to low and cook the shallots for 7-10 minutes until translucent and golden brown. Remove your caramelized shallots from the pan and set them aside to cool slightly.
While the shallots cool, roll out your dough. Remove the dough disc from the plastic wrap and place it on a lightly floured flat surface. Roll with a rolling pin until the dough is ¼ inch thick. You don’t want your dough to be too thin – tomatoes contain a lot of liquid so if your dough is rolled too thin the bottom of your galette will be soggy. If it’s too thick, it’ll be chewy. For the perfect flaky crust roll it to approximately ¼ inch thick. Transfer your rolled out dough to a parchment-lined baking sheet. The parchment will prevent the dough from cementing to the pan.
The edges of your dough don’t need to be smooth and the shape doesn’t matter – you’ll be folding the ends in! To the center of the dough, spread the shallots, goat cheese, chili oil and honey. Top the mixture with large slices of heirloom tomatoes. Make sure to leave 1 to 1 ? inches of a “crust” around the edges to fold over the toppings.
Gently fold the edges of the galette crust over the filling ingredients. Brush the crust edges with whisked eggs (a.k.a. an egg wash) and bake your galette for 40-50 minutes or until the crust is golden brown. Remove from the oven, sprinkle with a pinch of flaky salt and allow it to rest for 5 minutes before slicing and serving.
Looking for more rustic recipes?
Here are a few to try:
Lastly, if you make this Caramelized Shallots, Goat Cheese and Tomato Galette recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 1 1/2 cups All Purpose Flour, sifted
- Pinch of kosher salt
- Pinch of sugar
- 1/2 cup salted butter, cubed or shredded
- 1/3 cup cold water
- To make the crust, mix the flour, salt and sugar in a large bowl. Add the cubes of butter and toss to coat with the flour. Working quickly with your hands, pinch the cubes between your thumb and fingers and toss again in the flour. Work the butter into the flour like this until the butter is fully incorporated. Add the water to the bowl and work with your hands to bring the dough together.
- Turn the dough out onto a clean countertop and form a ball. It will be very crumbly. Using a rolling pin and your hands, create a disc with the dough. Place the disc on a sheet of plastic wrap, and wrap tightly. Allow the dough to chill in the refrigerator for at least 30 minutes. Don’t worry, the crumbly bits will come together as the dough rests.
- Once the dough has rested and you’re ready to get working on the other ingredients, remove the dough from the fridge and allow it to rest on the counter for 10 minutes.
- Preheat the oven to 400°F.
- While the dough is resting on the counter, prep the filling. Heat a skillet over medium heat and add the oil to the pan. When the oil begins to shimmer, add the shallots. Reduce the heat to low and cook the shallot for 7-10 minutes until translucent and golden brown. Remove the shallots from the pan and set aside to slightly cool.
- While the shallots are cooling, roll out the dough.Remove the disc of dough from the plastic wrap and place on a lightly floured surface. Roll until the dough is roughly ¼” thick. Transfer the rolled dough to a parchment-lined baking sheet. The edges don’t need to be smooth and the shape does not matter as you will be tucking the ends up.
- To the center of the dough, spread the shallots, goat cheese, chili oil and honey. Top the mixture with the large slices of heirloom tomatoes. Be sure to leave 1-1 ? inches of a “crust” to fold over the toppings.
- Gently fold the edges of the galette crust over the filling ingredients. Brush the crust edges with whisked eggs and bake for 40-50 minutes until the crust is golden brown. Remove from the oven, sprinkle with a pinch of flaky salt and rest for 5 minutes before slicing and serving.