Tomato Galette

Fresh, juicy tomatoes, creamy goat cheese, crunchy prosciutto, a pretzel like crust: what’s not to love!?

September is one of the greatest summer months. Generally, the heat starts to let up, but you still have produce rolling in from the garden or farmer’s market. You actually feel like cooking more than salads! It’s time for garden fresh chili, peach or apple baked goods, and everything tomato!

One of my favorite things to make in the late summer is this galette! It’s basically a really fancy pizza of sorts. I am here for it! I made it with some cheater hacks like pre seasoned goat cheese and my super easy Greek Yogurt Pizza Crust. It took me no time to throw together and was so so good.

I tweaked a few things from when I made this a couple weeks ago. First, I added more goat cheese. It seemed a little dry so I went from 4 ounces to 8 ounces. Then I also had extra prosciutto in my fridge from a cheese board so I threw that on top. Wowza! It really added that extra something it was missing. Plus, I didn’t have fresh herbs before, so topping it with a little basil made really pulled everything together and made it taste even more like summer.

You can sub out my pizza crust dough for your own favorite pizza crust dough! And if you don’t like goat cheese, you definitely can use cream cheese instead! Prosciutto can be optional too, but I highly recommend you don’t skip it. Work with what you have and what you like!

Tomato Galette

Ingredients:

• Greek Yogurt Pizza Crust dough or your favorite pizza dough

• 8 ounces garlic her goat cheese or flavored cream cheese, softened

• 3 small to medium tomatoes, sliced fairly thin

• 2-3 pieces of prosciutto, torn into smaller pieces

• 1 egg yolk

• coarse salt

• fresh basil or other herbs for topping

Instructions:

Preheat your oven to 400 degrees Fahrenheit. Roll out your dough into a large circle on a large piece of parchment paper. Spread your softened cheese over the dough leaving around 1-2 inches without cheese around the edge. Place the sliced tomatoes all over the cheese. Fold over the edges of the crust that don’t have the goat cheese on them on top of the cheese and tomatoes. Place the prosciutto over the middle part of the galette. In a small bowl, whisk together the egg yolk and just a bit of water, a teaspoon or two is all you’ll need. Using a pastry brush, brush the yolk mixture on to the folded over edges of the galette. Sprinkle the edges with coarse salt.

Place your galette onto a pizza pan, cookie sheet, or preheated pizza stone. A pizza pan with holes in the bottom works well to crisp up the bottom, but anything would work. Place the pan into the oven. Bake for 20-25 minutes or until the edges are golden and the prosciutto is crispy.

Remove from oven and let cool for 5-10 minutes. The tomatoes are especially hot on this right away! Top with fresh herbs. Enjoy!