An ode to fresh tomatoes, this tomato galette features a nutty whole wheat crust, tangy cream cheese, and decadently juicy tomatoes.
⅔cupall-purpose flour, 80 grams
¾cupwhole wheat flour, 114 grams
½cupunsalted butter, cold
1 ½teaspoonslemon juice
2ouncescream cheese, room temperature
1 ½teaspoonskosher salt
1large egg, lightly beaten
flake salt and freshly cracked black pepper for garnish
minced chives for garnish
Prepare the Crust
Add the all-purpose flour, whole wheat flour, and salt to the bowl of a food processor and quickly pulse to combine. Slice the cold butter into large, ½-inch sized pieces, then add to the flour mixture. Pulse to break up the butter, but don't overprocess. The butter should be no smaller than a pebble or chickpea. Add the lemon juice, then slowly drizzle in the cold water while pulsing. Start with just ¼ cup of water, adding up to ⅓ cup, pulsing until the dough just barely comes together in large clumps.
Transfer the dough to a lightly floured surface and lightly knead and press together no more than 1-3 times, or until the dough forms a ball. Pat into a disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for a minimum of 30 minutes and up to overnight.
Filling & Assembly
Preheat the oven to 400° Fahrenheit with the rack positioned on the bottom. In a small bowl, combine the cream cheese, 5 ounces of gouda, and lemon juice, then set aside. Prepare a separate cutting board or large plate with a layer of paper towels, then cut each tomato into slices about ¼-inch thick. Transfer each tomato slice onto the paper towels, laying in a single layer. Sprinkle the tomatoes with salt, then let sit for 10-15 minutes allowing them to drain.
Meanwhile, unwrap the refrigerated dough onto a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter. It's okay if the edges are rough or the circle isn't perfectly round. Lightly prick the dough with a fork, then transfer to a parchment-lined cookie sheet. Spread the cream cheese mixture all over the crust in a thin layer, stopping about 1 inch from the edges. Pat the tomatoes dry with a paper towel, then begin layering them on top of the cream cheese about 2 inches from the edge of the dough. Overlap the tomatoes on top of each other by about 1 inch, fanning them in a circle over the dough.
Bring the edges of the dough over the tomatoes, allowing the dough to pleat over itself as needed. Brush the lightly beaten egg over the crust, then top the galette with the remaining two ounces of gouda. Transfer to the oven and bake for 40-45 minutes, or until the crust is golden on the bottom and edges, and the cream cheese mixture is gently bubbling up through the tomatoes. Garnish with flake salt, several cracks of black pepper, and chives. Let cool for 30 minutes, then slice and enjoy.
*This galette is only as good as your tomatoes, so use the freshest ones you can find! Any variety of garden tomato, except for small varieties like cherry or grape, works well for this recipe. If you're purchasing tomatoes from the grocery store, heirloom tomatoes are the best choice.