Easy Rustic Goat Cheese Galette with Roasted Red Peppers and Pesto

Elevate your home cooking with this stunning yet simple Rustic Goat Cheese Galette! Inspired by viral homemade trends, this savory tart combines a golden, flaky crust with a rich, tangy goat cheese filling. Bursting with sweet roasted red peppers and a vibrant basil pesto swirl, it’s a show-stopping dish that’s deceptively easy to make and perfect for a weeknight dinner or impressive appetizer.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 oz (115g) goat cheese, softened
• 1/2 cup ricotta cheese (full-fat recommended for creaminess)
• 1 large egg, beaten (for egg wash)
• 1/2 cup jarred roasted red peppers, drained well and patted dry, thinly sliced
• 2 tbsp prepared basil pesto
• 1 tbsp olive oil (for drizzling, optional)
• 1/4 tsp salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste
• Fresh basil leaves, for garnish (optional)
• All-purpose flour, for dusting

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. On a lightly floured surface, gently unroll the thawed puff pastry. If it's too stiff, allow it to sit for a few more minutes until pliable.
3. In a small bowl, combine the softened goat cheese and ricotta cheese. Season with salt and pepper, then mix until smooth and well combined.
4. Spread the cheese mixture evenly over the puff pastry, leaving a generous 1 to 1.5-inch border clear around the edges.
5. Carefully arrange the thinly sliced roasted red peppers over the cheese mixture, distributing them evenly.
6. Dollop the basil pesto randomly over the peppers and cheese. If desired, use a knife or the back of a spoon to gently swirl the pesto slightly into the cheese layer.
7. Gently fold the exposed pastry border up and over the filling, creating a rustic, pleated edge. Press lightly to seal any pleats, forming the classic galette shape.
8. Brush the folded puff pastry edge generously with the beaten egg wash for a beautiful golden finish.
9. Bake for 20-25 minutes, or until the pastry is puffed, deeply golden brown, and the filling is bubbly and heated through.
10. Remove the galette from the oven and let it cool on the baking sheet for 5-10 minutes before slicing. Drizzle with a little olive oil and garnish with fresh basil leaves, if using, before serving warm.

Chef's Note

Pro Tip: For an even flakier, golden crust, ensure your puff pastry is still cool when you work with it, and brush the edges generously with egg wash before baking. Avoid overfilling to guarantee a perfectly crisp bottom.

Make-Ahead Tips

You can assemble the galette up to 2 hours ahead of time. Cover loosely with plastic wrap and refrigerate. Brush with egg wash just before baking. Leftovers store well in an airtight container in the fridge for up to 3 days; reheat in a 350°F (175°C) oven for 10-15 minutes for best results.

Substitutions

No goat cheese? Feta cheese or even a blend of cream cheese and grated parmesan can work. Swap roasted red peppers for sun-dried tomatoes or caramelized onions for a different flavor profile. Any quality store-bought or homemade basil pesto will be delicious!