Garden-fresh, Rustic Galette
Cherry tomatoes are the heroes of this delightful galette, made with an easy, gluten-free puff pastry crust, herbs, and local goat cheese, then topped with an infused salt. What a way to savor the season’s bounty!
- 1 sheet Schar gluten-free puff pastry
- 4 oz. goat cheese
- 12 oz. colorful cherry tomatoes, some halved, some whole
- 1 large shallot, thinly sliced
- ½ teaspoon kosher salt
- 1 Tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ½ teaspoon lemon zest
- 1 large egg
- 1 Tablespoon water
- Jacobson Salt Co. infused black garlic salt, to taste
- Zest of half a lemon
- 1 Tablespoon fresh chives, chopped (for garnish)
Preheat oven to 400°. Follow the package directions for preparing the puff pastry (but if it does break, use wet fingers to pinch the pastry back together). Gently place the pastry on a rimmed baking sheet lined with parchment paper. Soften the goat cheese in a microwave for about 20-30 seconds and spread over the pastry, leaving an inch border. In a medium bowl, add the tomatoes, shallots, olive oil, and garlic. Top the goat cheese with the tomato mixture. Whisk together the egg and water. Fold the pastry edges in about two inches over the tomatoes, leaving the galette open in the center. Brush the pastry edges with the egg wash and sprinkle with the black garlic salt.
Place in the oven and bake for 35-40 minutes until the pastry is golden brown and tomatoes are bubbling. Remove from the oven and sprinkle with lemon zest and chives. Let the galette rest for 5-10 minutes and serve.