Galette Dough, gluten free
Rhubarb Curd

TWD: Cheese and Tomato Galette

TWD: Cheese and Tomato Galette
Pizza and pie are pure comfort food.  I could have a slice of either or for breakfast lunch and dinner.  Their versatility means options are endless.  They are a delightful way to make use of what is local and in season.  I sometimes think problems with wheat and cows milk are due to over indulging in both.  But I persevere and work with it.  Alternative flours and the milk of sheep and goats makes enjoying recipes like this even more of an adventure.

I love pie and I love pizza.  This galette is a match made in heaven.

  • 2 vine ripened tomatoes, sliced in rounds
  • 1 cup chevre, soft gost cheese
  • 1/2 cup manchengo, shredded
  • 1/4 cup fresh basil and or oregano leaves, chopped or torn
  • 1/2 recipe galette dough or flaky crust, frozen for at least 2 hours
  • 1 tbsp Truffle Oil (optional)
  • 1 tsp Chive Salt (optional)

Roll out dough on between sheets of parchment which rests on a chilled cutting board.  Create a shape that is circular.  It does not need to be perfect or even.  Arrange crumbled goat cheese in the center.  Top with manchengo.  Arrange tomatoes in a circle.  Sprinkle herbs on top.  Add salt if you like.  Drizzle with truffle oil.

Bake for 40 minutes in a 400 f preheated oven.

  TWD: Cheese and Tomato Galette

 More recipes for this delicious book:

Photo Credit: Julie T Cecchini


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This is like a grown ups version of pizza! It really is a good recipe. And one I think I will keep making now that I know how easy it is. (yet looks so amazing)

Karen @ Lemon Grove Cake Diaries

I love your photo's and that galette looks delicious!


Manchego is my favorite cheese, and I'd love it with this crust. Good choice!

Terra Americana

Thank you Jenny, Karen and Sandra. It was easy and the machengo and chevre were a great combination on this crust.


Nice photography. I love galettes for the simplicity and endless filling options. We really enjoyed this one.


Love your version of this galette! It sounds delicious with the manchego and chevre…a wonderful combination.


I love the look of your galette, it truly looks delicious.

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