Tomato, Olive, and Goat Cheese Galette


  • 1/2 recipe for pie crust dough
  • 4 roma tomatoes
  • 4 tsp olive oil, divided
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 5 tbsp fresh basil, chiffonaded and divided
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped fresh oregano
  • 2 ounces fresh goat cheese
  • sea salt and freshly ground pepper
  • 10 black olives, pitted and roughly chopped
  • 1/4 cup dried bread crumbs

Prepare pie dough, wrap, and refrigerate for three hours. Take out of the fridge and preheat the oven to 400 degrees F. Oil a half-sheet pan or a 14-inch pizza pan with olive oil.

Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a round 7 inches in diameter and 1/8-inch-thick. Even out any ragged edges and move onto the prepared pan. Fold about 1/2 inch of the edge inward to form a small rolled rim around the entire edge of the round. Prick the pastry lightly all over with a fork. Bake until firm, 7-10 minutes. Transfer the pan to a wire rack.

Meanwhile, cook the onions. In a frying pan over medium heat, warm 1 tablespoon of olive oil. Add the onion, and sauté until soft, about 6 minutes. Stir in the garlic, 2 tablespoons of basil, the thyme, and the parsley. Sauté until the garlic softens, about 3 minutes. Sprinkle with salt and pepper. Transfer to a small bowl, and let cool slightly in the fridge

Bring a saucepan three-fourths full of water to a boil. Cut a small, shallow X in the blossom end of each tomato. Immerse half of the tomatoes in the boiling water, and leave for 30 seconds. Using a slotted spoon, transfer them to a work surface. Repeat with the remaining tomatoes. When cool enough to handle, using your fingertips or a small knife and starting at the X, slip off the skins. Cut the tomatoes lengthwise into thin slices (about 6 per tomato).

Leaving the rolled rim of the pastry uncovered, spread the cooked onion mixture evenly over the prebaked crust. Using a teaspoon, dot the onion mixture with about two-thirds of the goat cheese.

Discard any accumulated juice from the tomatoes. Arrange the tomato slices, lightly touching, to cover the crust completely, except for the rolled rim.

Dot the tomatoes with the remaining cheese and the remaining 3 tablespoons chopped basil. Drizzle the surface evenly with 1 tablespoon of the oil. Sprinkle lightly with salt and pepper.

Place the olives evenly over the top. Sprinkle with the bread crumbs, and then drizzle with the remaining 1 tablespoon oil.

1Bake the galette until the edges of the crust are brown and the bread crumbs are crisp and golden, 30-35 minutes. Transfer to a wire rack and let cool on the pan for 30 minutes before serving.

From Ezra Pound Cake. Makes 3 servings. 


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