This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
This Tomato Spinach and Goat Cheese Galette is heavenly! It has juicy summer tomatoes, sauteed garlic spinach, and creamy and tangy goat cheese wrapped inside a buttery and flaky pie crust.
This galette is a delicious spin-off of my family’s favorite dish - Rustic Tomato and Cheese Tart. That one only has tomatoes and cheddar cheese, while this tart has the additions of sauteed spinach and creamy goat cheese. Both are delicious and equally as delightful!
What is a Galette?
A galette is basically a free-form tart or pie crust- it can be sweet or savory. There are many ways you can make a galette- you can make it sweet by making a stone fruit tart with peaches, plums, or nectarines. An apple pie or berry pie filling would be delicious too! Or you can go savory - like in this recipe - with tomatoes and cheese, chicken pot pie filling, or roasted root vegetables. The possibilities are endless!
Key Ingredients and Tips For Making This Galette
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
The tart pie crust, tomatoes, spinach, goat, and cheddar cheese are some of the key ingredients in this tomato spinach and goat cheese galette. I hope these tips will help you to make the best galette ever!
Flaky Buttery Pie Crust
This flaky buttery pie crust is one of the best parts of this galette. Here are some tips to help your galette pie crust come out great every time!
Tips
- You can add fresh or dried herbs into the flour for the tart crust. My favorite herb to use is organic dried thyme.
- One of the keys to a flaky crust is to use enough butter and to incorporate the butter into the crust until the flour feels like buttery sand. At this stage, if you press the flour together it will stick together.
- Make sure to use enough water so that the dough sticks together without crumbling. You want a firm but soft dough. As a result of adding enough butter, the final crust won’t be tough and chewy because we added a bit more water into the dough, but the final crust will be tender and flaky.
Tomatoes
A great way to use up your summer tomatoes is by making this tomato tart. In-season tomatoes make this galette taste even more amazing!
Tips
- You can use heirloom, cherry, vine, or Roma tomatoes for this recipe.
- Make sure you salt the tomatoes. You can use pink Himalayan salt or a pinch of flaky salt. My favorite is this gray Celtic salt. It has a really nice flavor.
Spinach
Sauteed spinach is so delicious and pairs very nicely with tomatoes. It is so crazy how much spinach cooks down. This recipe uses 4 - 5 cups of chopped spinach and after it cooks down it’s about 5 - 6 tablespoons of spinach!
I love to sautee the spinach with a few cloves of minced garlic for even more flavor!
Tips
- Spinach has a lot of water in it, so it’s important to cook all this water out so the final galette is not soggy.
Goat Cheese
The goat cheese is one of the stars of this recipe. It adds a tangy creaminess to the tart, that pairs wonderfully with the juicy tomatoes and the garlic-sauteed spinach.
Cheddar Cheese
In addition to the goat cheese, you will need some type of cheddar cheese. You can use white or yellow cheddar cheese or a low moisture mozzarella cheese.
I wouldn’t recommend a fresh mozzarella cheese because it has a lot of water in it which can cause the crust to get soggy. Fresh mozzarella cheese also doesn’t melt the same as a low moisture cheese would.
Tools You May Need
Parchment paper
I hope you make this recipe soon! If you do - don’t forget to leave a comment down below or tag me on Instagram (@themidwestkitchenblog) so I can see your wonderful dishes! Enjoy!
Looking For More Recipes?
Summer Kale Salad with Lemon-Garlic Vinaigrette
Print
Tomato Spinach and Goat Cheese Galette
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: lunch
- Method: Bake
- Cuisine: American
Description
This Tomato Spinach and Goat Cheese Galette is heavenly! It has juicy summer tomatoes, sauteed garlic spinach, and creamy and tangy goat cheese wrapped inside a buttery and flaky pie crust.
Ingredients
Galette Pie Crust
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 stick unsalted butter, cubed
- ¼ - ½ cup water
Toppings
- 4 - 5 cups spinach, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- ¼ teaspoon salt
- 4 oz plain goat cheese
- 2 cups white cheddar cheese, shredded
- 2 - 2 ½ large tomatoes, sliced
- ¼ - ½ teaspoon dried thyme
- Flaky salt
Instructions
How To Make The Crust:
- In a large mixing bowl, combine the all-purpose flour, salt, and dried thyme. Add in the cubed butter. With your hands or a fork, incorporate the butter into the flour, until the flour feels like buttery sand and the butter chunks are very small.
- Mix in the water a little at a time with a fork, to create a firm but still soft ball of dough. If the dough doesn’t come together, add in a little bit more water, a tablespoon at a time. Fold the dough over itself a few times, then press it into a disk shape and wrap with plastic wrap.
- Put the dough in the freezer for 1 hour or until it is very cold and firm but not frozen solid.
How To Make The Galette:
- Start by sauteing the chopped spinach and the minced garlic in the butter on medium heat. Cook the spinach until all the water has evaporated and the spinach is just starting to brown about 5 minutes. Add in the salt and remove the spinach from the heat, and allow it to cool completely.
- Preheat your pizza stone in a 400F degree oven.
- Roll out your crust until it is about ¼ inch thick, roughly 15 x 15 inches. It doesn’t have to be perfect. You want to roll out your crust thin, but without any holes. Transfer the crust to parchment paper - this will help you to transfer your galette to the oven easier.
- Next, crumble your goat cheese and add it to the crust in an even layer, leaving roughly a 3-inch border all around. Then sprinkle over the shredded cheddar cheese and the sauteed spinach over the top as evenly as possible. Lastly, add the sliced tomatoes, then sprinkle over top the dried thyme and flaky salt.
- Fold the edges of the crust over the galette. Then bake the galette on the pizza stone for 25 - 30 minutes, or until the crust is golden brown and the cheese is melted.
- Allow the tomato spinach and goat cheese galette to cool for a few minutes before serving. Enjoy!
Notes
The tomato tart can last in the refrigerator for several days.
It reheats very well in the oven.
Keywords: tomato spinach and goat cheese tart, tomato spinach and goat cheese galette, tomatoes, spinach, goat cheese, cheddar cheese, galette, tomato tart
Leave a Reply