To make dough: In a medium bowl, mix flour, cornmeal, and salt. Using fingers, blend in cold butter until mixture is the consistency of small peas. Add water and toss with fingers until dough comes together, forming into a ball. Flatten dough and wrap in plastic wrap. Refrigerate 1 hour.
In a 6-inch skillet, heat oil over medium heat. Cook onion in oil 1–2 minutes, stirring occasionally, until softened. Add garlic; cook 30 seconds longer. Pour in reserved tomato juices; cook over high heat about 5 minutes, stirring frequently, until mixture is thickened. Stir in thyme, salt, and pepper. Stir in chopped tomatoes. Cook a few minutes more if mixture looks too wet. Let stand to cool up to 60 minutes.
Preheat oven to 425°. Line a baking sheet with parchment paper. On a lightly floured surface, roll out dough to a 15-inch circle. Using a rolling pin, carefully transfer to baking sheet. Evenly scatter cornmeal over dough center. Spread with tomato filling, leaving a 2-inch border. Brush around outside rim with egg-water mixture. Fold dough up and over, filling in sections and overlapping to create pleats. Sprinkle goat cheese over top.
Bake on lowest oven rack for 25–35 minutes or until galette and cheese are golden brown. Remove from oven, and cool on baking sheet for 10 minutes. Before serving, sprinkle with chopped fresh basil.
Recipe Notes
Nutrition Facts
Tomato Goat Cheese Galette
Amount Per Serving
Calories 295Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 9g45%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 55mg18%
Sodium 318mg13%
Total Carbohydrates 31g10%
Dietary Fiber 2g8%
Sugars 3g
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.