This tomato goat cheese galette with spinach is seriously the best lunch or dinner! A perfect way to use ripe summer tomatoes this savory galette is made with sauteed spinach, fresh garlic, creamy goat cheese, and shredded white cheddar cheese. This impressive dish is flavorful and super easy to make!
In a large mixing bowl, combine the all-purpose flour, salt, and dried thyme. Add in the cubed butter. With your hands, a fork, or pastry cutter, 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 a little bit more water, a tablespoon at a time. It should be firm but still soft and malleable. Fold the dough over itself a few times, then press it into a disk shape and wrap it with plastic wrap.
Put the dough in the refrigerator for 30 minutes to 1 hour or until it is very cold and firm.
How To Make The Galette:
To a large skillet on medium heat add butter, chopped spinach, and minced garlic. 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 then remove from the heat. Set aside.
Roll out your crust until it is about ¼ inch thick, roughly 13 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, sprinkle the shredded cheddar cheese over the crust leaving a 2-inch border. Top with sauteed spinach and crumbled goat cheese. Lastly, add the sliced tomatoes, then sprinkle over top the dried thyme and flaky salt.
Fold the edges of the crust over the tomatoes to create a rustic shape. Then bake the galette on the pizza stone for 30 - 40 minutes, or until the crust is golden brown and the cheese is bubbly.
Allow the tomato goat cheese galette to cool for at least 10 minutes before slicing and serving. Enjoy!
Notes
Storing. Cut the galette into slices then store wrapped in the refrigerator for up to 5 days or several weeks in the freezer inside a freezer bag.Make ahead. You can make the galette pastry dough up to 2 days in advance. Keep in the refrigerator tightly wrapped with plastic wrap.Reheat at 400 degrees with a little ghee or vegetable oil on the bottom until heated through, 10 minutes.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.