Sourdough Galette with Tomato & Goat Cheese
A freeform, buttery sourdough pastry cradles juicy tomatoes and creamy goat cheese, all baked into a golden, flaky galette that feels both rustic and refined.
At a Glance
Loaf Style: Enriched sourdough pastry
Skill Level: Intermediate
Total Time: ~10–14 hours (includes chill and fermentation)
Prep Time: ~25 minutes
Yield: One 10–12 inch galette
Hydration: N/A
Bake Temp: 400°F / 200°C
Baking Vessel: Baking sheet with parchment paper
Ingredients
Sourdough Pastry
150g all-purpose flour
100g cold unsalted butter, cubed
60g sourdough discard (unfed)
½ tsp salt
1–2 tbsp cold water, as needed
Filling
3–4 medium ripe tomatoes, sliced
100g goat cheese, crumbled
1 tsp Dijon mustard (optional)
Salt and pepper, to taste
1 tbsp fresh thyme or basil, chopped
Drizzle of olive oil
To Finish
1 egg, beaten (for egg wash)
Optional: flaky sea salt and extra herbs for garnish
Instructions
Make the Dough
1. In a mixing bowl, combine flour and salt. Add cold butter and rub into the flour using your fingers or a pastry cutter until pea-sized crumbs form.
2. Stir in sourdough discard and a tablespoon of cold water. Mix gently just until the dough holds together — avoid overworking.
3. Flatten into a disc, wrap in cling film, and refrigerate for at least 6 hours or overnight.
Prepare the Tomatoes
4. Lay tomato slices on a paper towel-lined tray and sprinkle with a little salt. Let them sit for 20–30 minutes to draw out excess moisture. Pat dry.
Assemble the Galette
5. Preheat oven to 400°F / 200°C. Roll the chilled pastry on parchment into a rough 12-inch circle (about ⅛ inch thick).
6. Optional: Spread a thin layer of Dijon mustard over the center.
7. Sprinkle goat cheese over the center, leaving a 2-inch border. Layer the tomatoes on top, then season with salt, pepper, herbs, and a drizzle of olive oil.
Fold and Bake
8. Gently fold the pastry edges over the filling, pleating as you go.
9. Brush the crust with egg wash.
10. Transfer the parchment-lined galette onto a baking sheet.
11. Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
Cool and Serve
12. Let cool slightly before slicing. Garnish with extra herbs and flaky sea salt if desired.
Visual Cues
The crust should be deep golden with flaky ridges.
Tomatoes should be tender but not soggy, and the cheese slightly caramelized at the edges.
Why This Works
Sourdough discard enriches the pastry with tang and tenderness, making it both flaky and flavorful. Tomatoes and goat cheese are a classic pairing — bright, creamy, and just a little sharp — balanced by the earthiness of herbs and buttery crust.
