Chef Andrea’s recipe from KATU’s Afternoon Live!
Heirloom Tomato and Goat Cheese Galette
1 recipe Perfect Pie Dough with rosemary and black pepper
1 pound multi-colored heirloom tomatoes, sliced
3 ounces goat cheese, at room temperature
1/2 cup parmesan cheese, grated, plus extra for garnish
1 garlic clove, minced
Salt and pepper, to taste
3 tablespoons fresh basil leaves, thinly sliced
1 large egg
1 tablespoon water
Extra-virgin olive oil
Preheat oven to 400°F and position oven rack in the bottom third of the oven. Line a rimmed baking sheet with parchment paper.
In a small bowl, combine goat cheese, parmesan, garlic, salt and pepper. Set aside
Generously flour a work surface and place chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough using a bench scraper, until the circle measures 12 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to the baking sheet. Chill in the refrigerator for 30 minutes.
Spread cheese mixture on pie dough, leaving a 3-inch border around the outside. Layer tomato slices over cheese mixture and sprinkle with salt, pepper and basil. Fold the border of pie crust over the filling, leaving the center of the top exposed so the tomatoes can be seen. Make an egg wash of egg whisked with a little water and brush all over the crust. Bake until filling is hot and crust is golden brown and baked through, approximately 30 minutes. Remove from the oven and allow to cool slightly. Serve warm, drizzled with olive oil and sprinkled with parmesan cheese and basil.