Make Ahead

Tomato Galette with Goat Cheese, Caramelized Onions, and Bacon

June 21, 2011
5 Ratings
  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

I make this in individual portions for picnic food that I can eat with my hands. - apartmentcooker —Erin Jeanne McDowell

Test Kitchen Notes

Now, I'm going to come clean right off the bat and say there was almost no way that I wasn't going to love these galettes. Apartmentcooker has taken three of my greatest weaknesses -- caramelized onions, chevre and bacon -- and wrapped them up in one of my favorite delivery vehicles, the savory galette. SautĂ©eing the onions in the rendered bacon fat gives them a thick smokey luxuriousness, in addition to their sticky sweetness. The chevre is mouth-coatingly creamy, the pastry dough flaky and buttery. And, thankfully the tomatoes, which soften and sweeten during baking, gives just enough of a little acidic kick to make you feel like these tarts are just splendidly indulgent, but not over-indulgent. Make sure you have a pretty big tomato so you have enough to distribute. If you are going to pack these as picnic food, I would suggest cooling them completely on a wire rack -- to keep them from getting steamed and soggy -- before you wrap them and transport them. - fiveandspice —fiveandspice

What You'll Need
  • Tart Crust
  • 1 1/4 cups all purpose flour (150 g)
  • 1/2 teaspoon salt (2 g)
  • 8 tablespoons cold butter, cubed (113 g)
  • 3 tablespoons ice water, or more as needed (15 g)
  • Galette
  • 5 strips bacon, diced
  • 1 onion, thinly sliced (220 g)
  • 1 cup goat cheese, crumbled (237 g)
  • 1 large heirloom tomato, thinly sliced
  • salt and freshly ground pepper
  • egg wash, as needed
  1. To make the crust, process the flour and salt in a food processor until combined. Add the butter and continue to process until the butter is pea-sized.
  2. Add the water gradually and continue to process until it forms a smooth dough. Wrap in plastic wrap, and refrigerate until chilled.
  3. In a saute pan, cook the bacon over highly heat until the fat renders. Add the onion and continue to cook until the onions caramelize and the bacon crisps. Set aside.
  4. Roll out the dough into a rectangle or several small circles about 1/4? thick. Sprinkle/spread half of the goat cheese over the base of the dough, leaving about 1/2? border around the outside. Top with the bacon and onion mixture, and top with tomato slices.
  5. Crumble remaining goat cheese on top, and season with pepper. Fold the edges over the middle, pressing lightly to seal. Brush the outer crust with egg wash.
  6. Bake in a 375 degree oven until the filling is bubbly and the crust is golden brown, about 15-20 minutes. Let cool slightly (or completely) before serving.
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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

1 Review

Erin J. July 8, 2011
thanks for the great review fiveandspice!!! glad you liked them :)