Roasted Tomato Galette With Fresh Thyme

Crispy golden brown roasted tomato tart filled with creamy cheese and herbs. Perfect as a light lunch or dinner appetizer.

I have always thought of Galettes as a lazy person's pie. I want to stress that I don’t say that in a derogatory or negative sense. Galettes are actually one of my favorite kinds of pies/tarts!

Galettes are a free form tart that is flat and formed on a sheet pan by bringing up the sides to hold everything in. They tend to look more rustic, which I absolutely love. They can be filled with just about anything and are easy to make.

I try to always have extra pie dough in the fridge, so if I need something quick that looks fancy I can whip up a sweet or savory galette in under an hour!

The recipe below is a great savory galette, filled with fresh herbs, tomatoes, and goat cheese. What more do you need?

What ingredients do you need for a roasted tomato galette with fresh thyme?

• Goat Cheese
• Cream Cheese
• Fresh Thyme
• Roasted Garlic
• Maldon Sea Salt
• Black Pepper
• Cherry Tomatoes
• Olive oil
• Pre-made Pie Dough  
• Egg

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The Recipe

For the goat cheese mixture, mix together goat cheese, cream cheese, fresh thyme, and roasted garlic. Season with salt and pepper to taste.

For the roasted tomatoes, Place cherry tomatoes on an aluminum foil lined baking sheet. Drizzle with olive oil and season with maldon sea salt and freely cracked black pepper. Roast in the oven at 350 degrees for 30 minutes, until tomatoes are blistered.

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Put it all together, turn the oven from 350 to 400 degrees.

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Roll out a quarter of the dough to 10 inch round. You don’t want to roll too thin, there is a lot of moisture in this tart. Place on a parchment lined sheet pan

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Take the goat cheese mixture and place on the dough. Making sure to leave a 2 inch border on the outside of the dough.

Using a slotted spoon, remove roasted tomatoes from their juices. Add the tomatoes on top of the goat cheese. Sprinkle with fresh thyme. Fold the pie dough creating a pleat that allows the dough to overlap as you create a crust around the entire dough.

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Brush the crust with a whole beaten egg. Then sprinkle the outside crush with salt and pepper. Bake for 30-40 minutes until golden brown.

Recipe Tips:

• If you are using homemade pie dough, which I prefer, you want to make it a day or two before so it can chill completely in the refrigerator.
• I like to have a mixture of cream cheese and goat cheese so that it is creamy. You could choose to use only goat or cream cheese. You could also use a combination of ricotta and Parmesan.

Make Ahead:

• Make your pie dough ahead, so that it is chilled. I like to keep a stash in my freezer and then thaw overnight.
• You can make the whole tart the day before if needed.
• For best flavor and texture I like to make it the day of. That way the crust does get soggy or soft.

Storing tips?

Store leftovers in the refrigerator for 2-3 days.