rachel_loaf

Let's Work Together

Kitchen Essentials

This recipe makes a large rectangular galette that you can cut into 8 lunch-sized slices, but you can easily halve it to make an 8" circular galette better suited for snacking or a smaller crowd.

Ingredient notes:
*If using heirloom tomatoes, you'll need to sprinkle them with salt and let them rest on a paper towel for 10 minutes before adding them to the galette. If using a lower moisture tomato like Roma or San Marzano you can add them directly.

Summer Veggie Galette

Place flour, cornmeal, sugar, buttermilk powder, and salt in a food processor with approximately 1/3 of the butter, cut into chunks. Pulse until the butter “disappears” and the flour looks like wet sand.

Move the flour to a bowl. Use a bench scraper or knife to carefully “shave” the rest of the butter into thin pats and add to the flour bowl—don’t worry, the thickness of the pats doesn’t need to be perfect, aim for the thickness of 1-2 credit cards. Toss the flour over the butter to coat each piece.

Add the water and begin folding together with a flexible bowl scraper or your hands. Use your hands to knead a couple times and bring everything together, being careful not to overwork or overheat the dough.

Roll dough out to a rough rectangle, about 1/2-1/4” thick—again, this doesn’t need to be precise, but err on the thicker side rather than rolling it out too thin, which could overwork the dough. Roll it up like a Jelly roll from the short side. Flatten the roll slightly and fold in half.

Shape into a rough rectangle, wrap tightly in plastic, and refrigerate for a minimum of 2 hours.

Add ricotta and goat cheese to a small bowl and mix to combine. You may need to use a spoon or spatula to "smoosh" the goat cheese into the ricotta. It doesn't need to be perfectly smooth, but you want to try to distribute the goat cheese as evenly as possible.

Add the parsley, salt, and pepper, and mix once more, then refrigerate until ready to use.

Prep all the fruits and veggies. Slice tomatoes and peaches into half inch thick slices. Cut the corn off the cob.

On a lightly floured surface, roll the chilled pie dough out into a large rectangle, about 18"x12". You may need to let the dough warm up slightly if it cracks while you're rolling it out. The shape and edges don't need to be perfect—galettes are meant to be rustic! If you want a more "perfect" shape you can always trim the edges of the dough with a pizza cutter or kitchen shears. Carefully fold or roll up the pie crust and transfer it to a parchment lined, rimmed baking sheet.

Spread the cheese spread onto the pie dough, leaving a 1" border all the way around.

Arrange the fruits and veggies on top of the cheese spread, then fold up the edges of the dough. If you'd like, spoon dollops of goat cheese on top of the fruits & veggies — just be careful to not overload the tart.

Refrigerate the tart for 20-30 minutes. Move oven rack to the lowest setting and preheat oven to 375F.

Make an egg wash by adding a small splash of water and a pinch of salt to egg yolk and mix well. Brush this egg wash around the edges of the galette crust.

Bake until the crust is deep golden brown and any cheese spread poking through the veggies is puffed and set, about 25-35 minutes. Drizzle with olive oil and balsamic vinegar immediately after you remove it from the oven. Serve slices warm or room temperature.